Ask the Alchemist #14

At what point in the chocolate making process should I add things like nuts, herbs or spices, and how would this affect refining and tempering?” I’ll try and keep this short and sweet. The base answer to when to add additional ingredients is that it all depends what you want. Nuts – I like them […]

Website Migration

The site will be migrating today to a new server.  There may (or may not) be some small periods of down time. Also, I’ve been updating some of the Alchemist Notebook pages – they are not linked in, but you can view them directly here: Roasting Cracking and Winnowing (with history of the Aether, plans, […]

Does size really matter?

David and Goliath? Me and Mini-Me? Bigger is better? The tiny powerhouse? Frankenstein vs….damn can’t think of a small monster. Well, I really wanted a good one-liner there, but inspiration eludes me.  So I’m just jump into what I want to talk about.  Cocoa bean sizes.  As is the definition of ‘average’, most cocoa beans […]

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 […]

Speed Chocolate or is that deep fried Chocolate?

I find it interesting how new ideas form, evolve, etc. I was putting together a batch of milk chocolate this morning, and really didn’t have much time.  OK, and I was a bit lazy because I didn’t have liqueur – only nibs.  So I proceeded to melt the cocoa butter I would be using, and […]

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