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 […]

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 […]

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