Updates
Ask the Alchemist #241
I have heard about caramelized white chocolate and it sounds like an easy thing to accomplish at home. Have you tried this, and if so what procedure do you recommend?
New Interview on the Bean to Bar movement
There's a new interview by Victoria Cooksey where Alchemist John opines on all things bean to bar. Check it out.
Ask the Alchemist #240
When I winnow my roasted beans, I find I end up with broadly three groups of material. Obviously a) The nib and B) The husks.
A Call on the Chocolate Community for Help
We're asking for help from the chocolate community. Please take a few minutes to read this and if you can help spread the word, and help our cause we'd be eternally grateful.
Ask the Alchemist #239
In the picture attached, I have arranged cacao beans: large, medium, and small.
Ask the Alchemist #238
I have been going over your Excel spreadsheet formulator, and the formulator depends on using cocoa liqueur, not nibs. Also, I would also like to use Allulose instead of granulated sugar. Is there a way to "tweak" the formulator to:
Ask the Alchemist #236
I have some of Criollo beans that have the most intense apple smell but no matter how light I roast it I can’t keep it in the chocolate. How do I keep that flavor in my chocolate?
Ask the Alchemist #235
I've been reluctant to grind for a long time because I thought most volatiles were driven off in first 12 hrs and
Ask the Alchemist #234
I’m getting confused on rations between cocoa mass, sugar and cocoa butte. Is there a go to formula in percentages?
Ask the Alchemist #233
I’ve read all your posts about profile roasting but I’m still not sure where to start. Can you give me just a basic profile that will work for all beans?
Ask the Alchemist #232
In many of the ORAC scales I've seen, I've noticed that cocoa powder scores roughly 49,000/100g while baking chocolate is ~ 60,000/100g.
Ask the Alchemist #231
Do you think that there is any danger of the metals in the husk of brewing cocoa?
Ask the Alchemist #230
I make a 75% dark chocolate using cocoa nibs, cocoa butter and coconut sugar. It's very nice but I would like to make a lower % chocolate for my customers who prefer a less intense chocolate experience
Ask the Alchemist #229
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.
Ask the Alchemist #228
How long does it take to make semi-sweet chocolate and what is the recipe?
