http://chocolatealchemy.com The Art & Science of Homemade Chocolate Wed, 16 Apr 2008 23:24:50 +0000 http://backend.userland.com/rss092 en The first thing is that we are transitioning into some new labels. Will it affect the flavor of the product? Nope. Why do it? Well, it's been 5 years with basic labels, we finished our taxes (yeah, wild round of applause for all of you who ... http://chocolatealchemy.com/2008/04/16/new-label-and-new-products/ There are a couple of refurbished Behmors available for those who have been waiting. http://chocolatealchemy.com/2008/03/23/121/ My dear partner Penelope put this together, noting that so far there is not one single page outlining the entire chocolate making procedure start to finish.  Well, now there is. Chocolate Making at Home 101 It won't give you everything you need in detail (hence the '101') but gives a great ... http://chocolatealchemy.com/2008/03/20/chocolate-making-101/ Every week I field questions about the necessity of the Melanger and whether the sugar can dissolved in "just a little" water to eliminate a step. Basically, you can't do that. Or more to the point, if you do, what you will end up with is not classic ... http://chocolatealchemy.com/2008/03/18/new-origin-and-water-faq/ The new Melangers are in and all back orders have been filled. Also, all the larger units (Spectra 20 and 40) have been sold. There will be more in around May. If you would like to reserve a unit (or more), please contact me via email. ... http://chocolatealchemy.com/2008/03/07/melangers-and-shipping/