Announcment: How to Make Chocolate at Home Video Course is in Pre-Sale
It’s me, not you!
I realize it’s been some time since we chatted. I try only share to what is worth sharing and do I have something worth sharing today.
To that end, we (that’s the royal we at Chocolate Alchemy and Owl Rain Productions) have been working on something that I’ve been itching to do for well over a decade—maybe two decades.
I tried to bring it to life a decade ago, and I feel—no, scratch that, KNOW—I didn’t do it justice. Then last year I started preparing to do it again by doing an Ask the Alchemist Series about resolving the complexity of chocolate making. I followed that up with four in-person classes and then a week straight of shooting video.
Over the years I’ve learned many things: what works, what doesn’t and, maybe most importantly, my skills at teaching have improved. Chocolate making, like so many things that we make, is complicated, yet also simple at its heart. It’s taken me 20 years to resolve the complexity into simplicity, and all I’ve ever wanted to do is share that with you.
I just finished watching the near final course and have to tell you: I AM STOKED. I got chills. I laughed (in the best way) at nice turns of phrase. I thought of something that should have gone into the video… and then, a few seconds later, I’m saying it. Like I said, I have learned a lot, and I’m really pleased with how it has all come together. It covers so many things I could have said in those posts last year. It brings it all together, and I love it!
With that… I am ducking stoked to announce…
We have a new video course available now on how to make chocolate at home!!! I dare say it is the definitive 101 guide on how to make chocolate at home.
It is over four hours of video from yours truly, where I walk you through what is important and more precisely, what isn’t important. I go into lore, myth, lies and truths. I dive into how to source beans, how to roast them, the framework of profile roasting, all the equipment you need and the different paths you can take if you are not quite ready to dive headfirst into the complexity that is chocolate making.
It isn’t the same as being in the same room together, but it is hands down the best video series I’ve seen on home chocolate making out there. Of course, I’m hideously biased, but I never would have said that about my older videos. These I’m proud of, and I’ve been champing at the bit to offer them to you for years.
Early enrollment is $295 USD, saving you $200 off the regular $495 price. This is a pre-launch purchase: the full course launch is scheduled to begin November 1, 2026.
For clarity, this is a PRE-LAUNCH sale. Videos will not be available for viewing November 1st, 2026.
A few questions with John
A note from Ruzz: John injured his hand and isn’t able to type comfortably, so we talked through a few questions about the course. His story above is his own. The conversation below has been edited for length and clarity.
Who did you make this course for?
John: Two sets of people. People who aren’t actually sure they want to get into chocolate, but want more information. The others are the intermediates who know they want to do it, just feel unsure, and want to be guided by an actual person.
It’s not really meant for advanced chocolate makers. But even if you think you know what you’re doing, this still could be for you. There’s going to be a lot where you’re like, “Yep, I know that.” But, “Have I been overcomplicating that?”
What is outside the scope of the course?
John: Everything before the fermented beans land in America. We talk about origin, that it’s out of your control; fermentation, that it’s out of your control; and genetics, that it’s out of your control. So we discuss it, but that’s not the scope of this.
You won’t learn anything particularly about fermentation in this, nor will you learn how to run a business of making chocolate. It’s for the home maker. Absolutely for the home maker.
What do people commonly misunderstand?
John: I really tried my best to demystify recipe development.
I make points throughout it about dispelling lore. “I’ve heard I have to do this.” In almost every case, I talk about where that might be situationally true, but it’s not absolutely true. I really try to pick that apart.
They’re situational truths, and I use that term a lot in there.
What is and is not important in the chocolate-making process. Picking beans, again demystifying that a bit. And I really dive into tempering—all the up-and-down stuff and the temperatures.
Is there an equipment list to follow?
John: There’s an equipment list up on the screen, and people can screenshot it.
Ruzz: You can also find the course outline and an equipment and supplies list on the enrollment page.
What should someone be able to do by the end?
John: Make bars of chocolate from start to finish. At whatever level they are, I go through different paths: how to pick beans, roast beans and turn them into chocolate. Plus, temper it.
Or you can go as simple as buying roasted nibs and turning them into chocolate, and how to temper them. Nice and simple. Whichever level you’re comfortable with.
Ruzz: We call that nib-to-bar at Chocolate Alchemy. I’m really trying to get that to stick.
What equipment do people need?
John: They will have to have a melanger. No ifs, ands or buts about it. Nib-to-bar is a melanger plus the nibs, and paraphernalia that most kitchens are going to have. A bowl, a spatula, stuff like that.
Why take the course when you already share so much for free?
John: I guess what makes it worthwhile is it’s spoon-fed to you in one place without you having to search for it. There, figure out how to phrase that nicely.
Ruzz: It’s a distillation of 20 years of teaching experiments scattered across the website.
John: Yes, that’s what it is. More nicely said.
What was your favorite part to watch?
John: I love watching the Q&A the best. Every bit of my video face was off. I was literally sitting down, staring at the camera, drinking scotch and answering Q&A, just like we’re doing right now, sub coffee for scotch.
I really did enjoy that the best. It’s the kind of thing I’ve always wanted to do.
With that, let’s go learn to make some ducking chocolate…
