Ask the Alchemist #179

Level: Novice Reading time: 4 minutes I was just wondering, how important is a melanger is for this recipe of white chocolate? I know it’s important for grinding regular chocolate, to smooth the texture of the cocoa solids – but does separated cocoa butter need the same grinding, or is it already quite smooth? I’m […]

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 […]



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