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 […]

Ask the Alchemist #85

This is a follow up to Ask the Alchemist 83. Is this why it is so difficult to temper in the summer? I have had very little success as I started with my house around 77°F. I am able to get the slab chocolate down to 82-83°F, but I either don’t get any chocolate to […]

Ask the Alchemist #83

Can I just let my chocolate stir at 88 F for a few days in my tempering machine to temper it? As it turns out, I was going to do a follow up to Ask the Alchemist #77 about tempering, and specifically address this. Basically, what you should get out of this is that the […]

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