Ask the Alchemist #166

Level: Alchemist Read time: 6 minutes I have been bowl tempering with good success until the ambient temperature in my kitchen went up.  Typically in the morning when I temper the kitchen is about 60 degrees.  We had some unusually hot weather and we have no air conditioning, so my kitchen was about 80.  However, […]

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 #159

Level: Alchemist Read time: 8 minutes. Would you have a graph showing the temperatures at which type V crystals melt for different chocolates? Part two If you have not read last week’s answer, go ahead and read it.  I’ll wait. Good.  You are up to speed?  Good.  Let us proceed. One of the big problems […]

Ask the Alchemist #158

Would you have a graph showing the temperatures at which type V crystals melt for different chocolates? I get this or some variation of this question once a month it seems.  It is totally understandable.  It would be really great to know that if you have a 60% chocolate, you look it up on a […]

Ask the Alchemist #153

“As I understand it, when one fills a mold, the chocolate, which is at working temperature, contains predominantly Type V crystals.  As its temperature drops, what keeps the undesirable crystals from forming?” Nothing.  I bet that was not the answer you were expecting.  Of course, I will explain.  It actually allows me to dig a […]

Ask the Alchemist #144

I am using a sous vide cooker to regulate my temps but I have yet to be able to temper a chocolate (55% dark milk) without the same problem this gentleman photographed in his chocolate. Small dark dots clustered together. http://seattlefoodgeek.com/2010/12/the-strange-effects-of-tempering-chocolate-with-a-sous-vide-machine/ I tried three different routines in my sous vide for tempering. All with temps […]

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