Ask The Alchemist

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*Note this is not a support request method. You can contact the alchemist directly via other channels if you have something that needs an immediate answer. These questions are often very delayed as he researches/tests and contemplates the answers.

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Alchemist's Musings, Ask the Alchemist, Cocoa Beans, Products, Whats New and Updates

Ask the Alchemist #327

Alchemist's Musings, Ask the Alchemist, Cocoa Beans, Products, Whats New and Updates

All markets are built upon the backs of slave labor....until they aren’t

Alchemist's Musings, Ask the Alchemist, Cocoa Beans, Products, Whats New and Updates

Ask the Alchemist, Cocoa Beans, Cracking and Winnowing, Refining and Conching, Roasting

Ask the Alchemist #326

Ask the Alchemist, Cocoa Beans, Cracking and Winnowing, Refining and Conching, Roasting

First time maker. We had some issues for sure but the one thing you for sure take for granted is how to work somewhat cleanly, and how to handle liquid chocolate well. We made a serious mess and it was quite a process to get the melanger clean again. So turn that big brain on and dump all your knowledge about working with chocolate and cleaning. Please be gentle with me.

Ask the Alchemist, Cocoa Beans, Cracking and Winnowing, Refining and Conching, Roasting

Ask the Alchemist, Alchemist's Musings, Recipes from the Laboratory

Ask the Alchemist #325

Ask the Alchemist, Alchemist's Musings, Recipes from the Laboratory

At this point, just make the chocolate as you would any other" isn't recipe directions. Would you call it a recipe for oatmeal cookies if I just listed the ingredients and then wrote, "Just make them like you would any other cookie"? Your "recipe" has only left me with dried nibs. Then what???

Ask the Alchemist, Alchemist's Musings, Recipes from the Laboratory

Ask the Alchemist, Alchemist's Musings, Cocoa Beans

Ask the Alchemist #323

Ask the Alchemist, Alchemist's Musings, Cocoa Beans

I’m not joking around today, we’re talking about a sensitive topic in the Chocolate Industry. Cocoa Moths.

Ask the Alchemist, Alchemist's Musings, Cocoa Beans

Ask the Alchemist, Cocoa Beans

Ask The Alchemist #322

Ask the Alchemist, Cocoa Beans

How does latent moisture in your ingredients (like Cocoa beans) change the working properties of your chocolate? Alchemist john ran some experiments to find out.

Ask the Alchemist, Cocoa Beans

Ask the Alchemist, Tempering, Products

Ask the Alchemist #321

Ask the Alchemist, Tempering, Products

The Alchemist answers some common questions about using and making Cocoa Butter Silk.

Ask the Alchemist, Tempering, Products

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Ask The Alchemist Video Series

The Alchemist is always waiting for your questions and for over a decade has been giving in depth answers to the many common stumbling blocks, problems and fine details Chocolate Makers face daily. In this series we cherry pick some topics that need deeper dives or would be better illustrated from his text series "Ask The Alchemist" which is a mainstay of the site.