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Ask the Alchemist #316 - Finale

Alchemist: How much chocolate have you made?

Petitioner:  You nailed it there! I'm new and haven't made any chocolate yet. My background is manufacturing and I'm just completing an MBA. I am going to be hiring a consultant for picking the right taste profile for my business. My apologies if these questions seem quite ignorant.

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Alchemist's Musings, Ask the Alchemist, What's new & Updates, Tempering, Roasting, Refining & Conching, Recipes from the Laboratory, Profile Roasting, Products, Grinding, Cracking & Winnowing, Cocoa Beans Founding Alchemist Alchemist's Musings, Ask the Alchemist, What's new & Updates, Tempering, Roasting, Refining & Conching, Recipes from the Laboratory, Profile Roasting, Products, Grinding, Cracking & Winnowing, Cocoa Beans Founding Alchemist

Ask The Alchemist #292.v2

I wrote an article yesterday. It was kind of a venting rant session for me. Call it therapy. But I started having doubts that I might be just railing at the world and it wasn’t useful or delivered the message I wanted.

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Ask the Alchemist, Cocoa Beans, Cracking & Winnowing, Grinding, Refining & Conching, Recipes from the Laboratory, Roasting Founding Alchemist Ask the Alchemist, Cocoa Beans, Cracking & Winnowing, Grinding, Refining & Conching, Recipes from the Laboratory, Roasting Founding Alchemist

Ask the Alchemist #281 

We are starting a new bean to bar factory in the industry so I would like to know what is the best cocoa nibs there is to order for making chocolate? And what equipment do we need?  Can you supply me with a recipe for making the best chocolate?
 
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