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 […]

Roasted beans and customer accounts

A little while ago I acquired an antique roaster.  It’s in the process of being refinished, but in the meantime is completely functional.  As a result, all cocoa beans are now available as Roasted.  The odd 35 lb option is because that is the capacity of the roaster.  Right now I don’t have an option […]

Raw chocolate, conching, roasted beans and experiments….

It seems to be generally known I don’t promote raw chocolate.  It’s not that I don’t approve of it (although I have some issues about it), it more that I just don’t really care for it and even more so, just don’t ‘get it’.  Although they are not my words, there is an article that […]

The Ultra Melanger

Update: After a few final tests this weekend, I have finished up the review and photos. Pluses and minuses, but overall a good product. So what is the same? They have 110 V, 1/4 hp motors They refine in about the same time. They look a lot a like. The bowl is not dishwasher safe. […]

Chocolate Making 101

My dear partner Penelope put this together, noting that so far there is not one single page outlining the entire chocolate making procedure start to finish.  Well, now there is. Chocolate Making at Home 101 It won’t give you everything you need in detail (hence the ‘101’) but gives a great overview.  For all the […]

Melangers are in

The newest shipment of Melangers have arrived in port. They are available and we are taking orders but they won’t ship until next week sometime due to back logs. And for those paying attention, Santha has requested that they be referred to as Spectra now. It’s the same item. And look for more information about […]

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