I have a question about tempering which answer I can’t find anywhere and I’m hoping you can help. Simply, why are the tempering temperatures have to be different for dark, milk and white chocolate? Is it because of the greater amount of cocoa butter in the milk and white chocolates?
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Ask the Alchemist
One thing I can’t find an answer about is how I should go about sorting my beans. I have tried a bunch of different ways and nothing really seems to improve my chocolate every time. I see so many chocolate makers sorting but just can’t figure it out. Please help!!
1. If I am using the melanger to make Dark Chocolate, I do not make chocolate liquor correct? I just use the roasted/cracked/winnowed cacao nibs and put them directly into the melanger? When would I need to make chocolate liquor?
I would appreciate if you could provide any specific bean recommendation to make milk chocolate.
How do we store chocolate that is coming out of the Melanger? Does it have to be tempered first? Or can we just pour it into a container? I can’t seem to find the answer.
I make ganache and if you let it set and if you don't make it with a lot of cream it can set up nicely. So my question is this. Why no wet ingredients if you know how to incorporate them like in making ganache?
I attended the NW Chocolate Festival and wanted to follow up with you on a few things:
Love this channel. I've yet to see anyone skilled enough to produce a quality video making dark milk chocolate without using caster sugar. Using Honey, maple or coconut sugar. Do you reckon you could think about doing such a video in the future?
Do I have to proof my nibs and sugar before starting my chocolate? I’m worried about caramelizing the sugars and getting off flavors that are not true to the bean.
How should I roast beans from Mexico?
Today we have a speed round of questions.
What is the difference in a direct drive melanger and a belt or chain driven melanger?
I’m confused about making liquor in the Champion. In your videos you add nibs to the melanger. Why are you making liquor at all?
I’m having some roasting trouble and would love to hear your opinion if you get a chance to respond. I’m using a Klarstein air fryer (1400w) to roast 1 kg of beans at a time.
Is a humidity of 70% too high to temper with?
Recently, I've been making honey chocolates (1 c cocoa powder, 1 c coconut oil, and 1/3 c honey) to remarkable success. However, my main issue is that the chocolate get soft (Though not melted) at room temperature, and it can get quite messy when someone picks it up to eat if it's not straight out of the freezer.
My question is what is the smallest serving size chocolate you can make in a melanger?
Today I am combining a few recent email exchanges. I hope you find it helpful.
Tempering in the warm months
Clarifying your own cocoa butter