Ask the Alchemist #122

I was wondering if you could explain or give your opinion about two steps of the process. 1. Roast 2. Crack with champion juicer 3. Winnow. 4. Pre-melange using the champion juicer to turn the beans unto a paste/liquid 5. Melange with spectra 11 for varying amounts of time. My questions have to do with […]

Ask the Alchemist #107

Have you found a good sugar grinder that lasts? Numerous times, when my grinder breaks, I just put the coarse sugar into the melanger. And at first I noticed the chocolate seemed to get smoother, quicker than when I ground the sugar first. I thought it was a fluke. But it just happened again last […]

Ask the Alchemist #79

How stable is chocolate tempered and non tempered? After removing finished chocolate from the melanger , can or should chocolate be tempered first or can it be put in ziplock bags straight from melanger ? Welcome back for the continuation of our story. Before we continue, here is a photo of some fresh and month […]

Ask the Alchemist #48

Is the Puruvian bean a slightly less oily bean? The liquor was decidedly thicker than my Conacado. This is not something I keep track of currently, but painting with a rather broad brush, being a Criollo, it would tend toward having a lower cocoa butter content. That said, the observation and conclusion you are drawing […]

Ask the Alchemist #46 and USPS Tracking

Some of you may have noticed, contrary to what it currently says about USPS and no tracking numbers (soon to change) tracking numbers are now available for USPS packages, including Standard Post (which previously was Parcel Post and is still just as slow). I am going to toss a disclaimer out there though. I don’t […]

Ask the Alchemist #33

I want to make chocolate for baking. Do I need to still go through all the steps of refining, conching and tempering? How is the process of making baker’s chocolate different from the process of making semi-sweet chocolate?You do not have to go through all of the steps you list above, but you do need […]

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