This and that

Today is just a small laundry list of announcements, some of which I would like your opinions on. There is no Ask the Alchemist because my queue is empty.  If you chocolate making (or other things you might like me to talk and ramble about) send them into questions@chocolatealchemy.com. 1 – With that in mind, […]

Ask the Alchemist #181

Level: Novice Reading time: 4 minutes Have you ever tried tempering chocolate with a Sous Vide?  I tried making cocoa butter silk in the sous vide like you showed.  This look right to you?  I did not stir. Cool at room temp. I’m really glad you dove in and tried making your own.  I’m going […]

Ask the Alchemist #180

Level: Apprentice Reading time: 8 minutes Have you ever tried tempering chocolate with a Sous Vide?    Yes, I have.   In theory it seems like it should work perfect.  Super stable temperature settings.  A warm insulating water bath.  Hands off controls.   For those not familiar, this is an example of one. It is basically a […]

Ask the Alchemist #178

Level: Alchemist Reading time: 20 minutes (if you are lucky) Question: Time? Things are considered tempered when you take a test strip cool it and it has the characteristics you want. My question is does this happen rapidly, say 95% of the fat is in “V” at 10 mins, or is “tempering” when say 50% […]

Ask the Alchemist #175

Level: Alchemist Reading time: 7 min So I have the revolution X chocovision tempering machine. I am noticing at our apartment temperature being an average of 74F our chocolate does not hold nearly as well as others. I have a bar from fruition, rogue, dandelion, etc etc all at about the same 70% ratio and […]

Ask the Alchemist #174

Level: Apprentice Reading time: 10 min I am struggling making my 70% chocolate with only two ingredients.  It seems like what I should do but it is really thick and hard to work with.   It blooms really badly. What am I doing wrong? Why are you not adding a little cocoa butter? I mostly keep […]

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