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 […]

Ask the Alchemist #104

I have a tempering machine whose capacity is too small for my needs. But really works well. If I got a batch of tempered chocolate from the machine (still in melted form), and I mixed it with my manually worked batch of milk chocolate would my combined batch become well tempered? . I am assuming […]

Ask the Alchemist #89

I am having a terrible time tempering my chocolate (no surprise!). I can’t mold it all up before it starts to thicken and most of the bars have these funny swirls on top. What am I doing wrong? I am bowl tempering and using your hobby grade molds. First off, you are doing nothing at […]



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