March 20th, 2008
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 detailed […]
Filed under: Products, Cocoa Beans, Roasting, Refining & Conching, Grinding, Cracking & Winnowing, Alchemist's Mussings, Tempering | 3 Comments »
February 21st, 2008
For some reason, there have been a few spats of difficulties lately with too thick or thin chocolate in the Melangers.
One person reported only being able to get 4 lbs of chocolate into the Melanger before it spun itself out. The culprit was 3 times the cocoa butter the recipe called for. I […]
Filed under: Refining & Conching, What's new & Updates, Alchemist's Mussings, Tempering | 4 Comments »
February 6th, 2008
I have put together an article on tempering. In it you will find one I wrote some time ago about some of the theory behind all those temperatures you have to worry about during tempering. New now is an illustrated explanation to tempering.
My hope in both of those is that it will make […]
Filed under: Alchemist's Mussings, Tempering | No Comments »