Ask the Alchemist #154

Now that you have a cocoa butter press, have you experimented with different ways of making chocolate (to improve flavor/texture/etc…)?  While I realize that “just because you can, doesn’t mean you should”…. My mind is now spinning with thoughts of things that could be done during the process… pressing butter out of the liqueur before […]

Ask the Alchemist #148

What recipe should I use? This is a follow up from all the possible combinations and permutations that are possible when making a batch of chocolate. Clearly you can’t make all 7 billion combinations. You can’t even make 70 really. But what you can do is go about it systematically and zero in pretty quickly […]

Ask the Alchemist #147

I am planning to open a chocolate making business. I’m trying to come up with the perfect chocolate that stands out from the crowd. What recipe should I use? I can’t tell you. I’m going to tackle this one with math. And I’m going to try to walk a line between utterly absurd and merely […]

Ask the Alchemist #97 – And holiday schedule

Before we get to this week’s Ask the Alchemist; a few announcements.  First, the Holidays.  We will be closed: 12/24/14 – 1/4/15.  Basically Christmas Eve through the New Year’s weekend. I’ll be answering e-mail off and on, but no shipping in this time.  It is family time! You have until 9 am PST 12/23/14 to […]

Ask the Alchemist #90

I notice that you have always advocated a minimum 35% of cocoa butter… yeah, I know about the basic 50% pre-existent in the cacao! However, my 62% is an easy pour, – enjoy this – easier than the 60% that I’ve tried. Would I be right in thinking that the bean I’m using, a 3-day […]

Ask the Alchemist #87

I am an avid home brewer. I am about to brew a chocolate porter and want to you cocoa nibs. Can you give me advice on what techniques to use? Disclaimer: This is going to be aimed at home brewers and not really chocolate makers at all. With that, there may be a bit of […]

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