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!!

I would appreciate if you could provide any specific bean recommendation to make milk chocolate.

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.

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?  

Brazil is fantastic and I can hardly wait to go back. 

  I've been reluctant to grind for a long time because I thought most volatiles were driven off in first 12 hrs and

This week I want to review and put in one place how time relates to chocolate making.  What you are going to see again is that there is a range, and there is no cut and dry X length of time it takes to make chocolate from the bean.

What do you think of beans from Cameroon?

ew questions have been a little light lately.  I want to share a correspondence I had due to Ask the Alchemist #211.  Because I have something planned Ask the Alchemist #212 (is it obvious to everyone what the subject will be?) I’m going to call this one 211.5.

It is another of the short and sweet speed rounds of Ask the Alchemist.

What is your favorite chocolate?

I have an Italian espresso maker with individual control of brew temp and pressure and I would like to start making "mocha" shots, 50/50 coffee/cocao. Any suggestions on a particular bean, grind, proportion, or technique to get started.