After more than two decades of making chocolate and teaching others to do the same, I'm thrilled to announce a brand-new video course: How to Make Chocolate at Home.

I've spent the last year distilling everything I know — through blog posts, in-person classes, and a week straight of shooting video — into what I dare say is the definitive 101 guide to making chocolate at home, nib to bar. I watched the near-final cut and got chills. It covers everything I've always wanted to share in one place.

The course is available now. Whether you're brand new to chocolate making or you've been chasing answers scattered across the internet, this is the spoon-fed, start-to-finish guide you've been looking for.

Hallelujah — cocoa butter is back at $10/lb. Plus an Ivory Coast supply update, a reformulated Code Delta, and what's coming.

A practical guide to scaling chocolate equipment without guessing. Learn when Behmor + Sylph is enough, when Yoshan + Flux makes sense, and how weekly output, labor, and bottlenecks shape the right upgrade path.

Chocolate making isn’t nearly as hard as people think. Crack your beans, blow off most of the husk, and let a melanger turn warm nibs, cocoa butter, and sugar into something silky. That’s it. The rest is just noise. Keep it simple and you’ll make better chocolate than you ever thought possible.

The Wordy-assed Alchemist