Drum roasters are so expensive.  They are only a drum, motor and some heat.  Isn’t there a cheaper alternative?  Couldn’t I roast in a pan like they do where they make the cocoa beans.  Would you tell me how to do that?  Should I use low or medium heat?

It kind of feels like 2020 has been an absolute roller coaster of dodgeball played with live ammunition. We were doing ok and then coming into the home stretch of the year is seems we got hit a few times.

In the attached, are the temperatures mentioned air temperatures or bean surface temperatures?

Depending how long you have been with the Chocolate Alchemy maker's family (yes, if you are reading this, you are part of the CA family), this may be an "at last, they are back" announcement or something you have never had the opportunity to experience. In either case, for me it is really exciting. It has been nearly 10 years since I have had beans from Venezuela and over a decade since I had the one from the Cuyagua region.

After last weeks in depth conversation about roasting cocoa in a coffee roaster, I wanted to, nay, needed to take it a little easy this week. There are a bunch of pretty simple questions that don’t really merit a full long winded response but in that there are no stupid questions (that is NOT a challenge folks) I still want to answer them. It also helps clear a little of the back log.

It has been too long since we have had either a new bean or crop in and today I'm happy to announce both.

Sometimes when I break a piece of chocolate, I see white spots inside which I think is little pieces of silk which hasn't melted.

A warm welcome and hello the new year everyone. I’ve quite a bit to let you know about so I hope you can take a few minutes to dig in.

This is going to be a little rambling with a little of this and a little of that. I’ll get to the Ask the Alchemist after a couple announcements.

How much vanilla extract should I add to my chocolate?

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.

I am a recent convert (2wks) from my coffee to brewed chocolate, and I don't ever see myself going back. I live in an apartment now, so for the winter this would be strictly oven roasting. Can you be truly successful in a basic oven roasting method?

Welcome to 2021 everyone. I don't have any earth shattering news....and I suspect you'll be relived by that. I know I am. Right? I do though have a few new things. Low key. You're welcome.

This may seem a little irrelevant at first but hear me out:

On 7/9/20 we are trying out a new shipping system

Before we jump into the NINE (9) new beans, I want to let everyone know that the dates are set for the next in depth, full day, Drum Roasting Profile Seminar.  Spots (limited to 10 each) are starting to fill up.

The Nutrichef oil press is back in stock.

Milk powder is back in stock

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.