I was told that here are my tempering options:

• Cocoa Butter

• Cocoa Silk

• Powdered Cocoa Butter/Silk

Ruby chocolate anyone?

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’m always thrilled to offer a new product., and this case I mean REALLY new. This is reminiscent of when, some 15 years ago, I first offered cocoa beans by the pound when they were not available ANYWHERE else.

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.

Just a whack of product updates

I have been making your milk chocolate using your suggested 25% blend of cocoa, sugar, milk power, and cocoa butter. I'm curious what the best way would be to try different percentages without messing up the end product?

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.

Find out about the holiday guide and shipping information for this upcoming holiday season

“I see you have beans from a couple years ago. Are they still good? I would prefer fresher beans.”

“I spend so much time sorting my beans and lose probably 20% because they are different sizes and some are not fermented well. What really clean beans can you recommend?”

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

I’ve decided to support an organization that is directly helping those helping that need it, regardless of industry, country, etc. It is to help the world we all belong to.

They are Direct Relief COVID-19.

We made a new guide to help you understand the important calendar dates around ordering and shipping for the holidays.

With the cool weather coming in Cocoa Butter Silk is back in stock. Come and get it!!

I recently had a death in the family. I’ll be traveling October 4-10 and out of email contact.

We have a nice selection of the new crops of 4 different long time origins.

It is a bit snowy here

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.

Cocoa butter Silk is back