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 […]

Ask the Alchemist #58

Hi, I am using chocolate chips for tempering, since it is kind of thick for coating I wonder if I can add cocoa butter to help liquify it? I’m not 100% sure what you mean, but I think I get the basic idea. It sounds like you are using chocolate chips to coat something with […]

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