Ask the Alchemist #165

Level: Novice Read time: 3 minutes I am confused about the issue of “burning” or “scorching” chocolate. It is widely advised that when melting chocolate for tempering, one should not let it get above 120º F or else the chocolate will be irreparably damaged and will not be able to be tempered.  However, while grinding […]

Ask the Alchemist #162

Level: Alchemist Read time: 6 minutes I really want to make chocolate with honey. I’ve seen it out there so it must be possible.  How can I do it? Not really.  Every chocolate with honey out there I have found has turned out to only seem like chocolate.  What I mean by that is that […]

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 #139

Here is my experience with Nicaragua. • Last summer. Roasted at P3, 18 minutes, may or may not have been before the afterburner crapped out but it should not have made this much difference. It was exactly as you described it and I loved it: As a chocolate, the nuttiness stays on, along with the […]

Ask the Alchemist #133

Can am using a micrometer to measure the particle size of my chocolate but it doesn’t work. I get different results every time. Sometimes they are very large (over 100 microns) and sometimes very small (less than 5 microns). It doesn’t make any sense as the chocolate seems smooth to me. HELP!! It’s important to […]

Ask the Alchemist #130

When is the best time to add the sugar and cocoa butter in the grinding process? There isn’t one. That said, you have some choices and those choices have the potential to change how your chocolate behaves and tastes. I personally like to add the ingredients in the order that makes my life easier and […]

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