Ask the Alchemist #129

I am wondering what kind of glycerides of fatty acids affect crystallization, so I search more information, but I am not sure the answer. Some article point out palmitatic acid, stearatic acid, and oleatic acid many times. Are these three fatty acids the main matter of chocolate crystal? If you notice the tag line for […]

Ask the Alchemist #128

I’m doing raw chocolate, that comes out really really good. The only thing is, that even though I do very proper tempering, after being out the fridge a bit, it will soften, hence will not keep firm on the shelf. I wonder if it’s because I use paste and butter, vs bean to bar (via […]

Ask the Alchemist #125

“Have you tried the EZ Temper and how in the world does it work?  I don’t understand it.” Yes, I’ve have one (Thank you Kerry).  You can go read the Review.   It outlines what I think of it, how it works and the theory behind it. The short of it is it works and […]

Ask the Alchemist #120

My question is im trying to make a milk chocolate bar following your recipe but i substitute the cocoa butter ,for coconut oil about 8 oz and 8oz grass fed ghee. In total 16oz of fat. Now i see the chocolate more liquid. Is the coconut oil spoil the tempering of the chocolate? Could adding […]

Ask the Alchemist #118

This chocolate tempering has me stumped. I’m a pretty experienced candy maker. I make excellent, butter-smooth fondant, plus hard candy, spun sugar, fudge, and taffy, and am reasonably effective at re-tempering melted commercial chocolate. So I understand the crystallization characteristics of sugar, have an excellent “feel” for it. But I have had difficulty getting a […]

Ask the Alchemist #114

Why can’t we cool the chocolate directly to get form V crystal seeds? That is a very good question.  And when I received it, I didn’t know if it was true or not.  Many ‘rules’ we live by turn out to be myths and we do what we do because that is how it’s always […]

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Alchemical Formulations
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