ATA #1 - Can I add Honey, Maple Syrup or Agave to my chocolate during tempering?

This week The Alchemist answers an often asked question about if you can add honey, maple syrup or agave syrup to your homemade chocolate at the tempering stage. 

Related Reads:

Chocolate and Water FAQ

An Update on John's experiments with honey and chocolate

ATA #2 - How do you evaluate cocoa beans?

This week, The Alchemist answers an often asked question how he evaluates if older beans are still good for sale. You also get to see behind the curtain on how he makes the bean review spider charts and for bonus points get to see how he reacts to some of the worst tasting chocolate he’s had!

ATA #3 - Questions about craft chocolate, type 6 crystals, and tempering machines

We wanted a way to get more of your questions answered in video form so we simplified the format of Ask The Alchemist to be just John riffing on questions. Which is kinda his wheelhouse. So welcome to the pared down, simplified new format for Ask the Alchemist. We recorded 5 of these last trip so there will be more over the coming weeks.

ATA #4 - Questions about Ambient Temps and Affordable Roasters

4 quick minutes to answer two user questions about working with chocolate at various temperatures and finding an affordable roaster.

Related Reads:

Information about the Relative Humidity and how it affects making chocolate:

Find out more about the Behmor 1600 Roaster


Have More Questions? Check out our text series!