I’ve read, re-read, and re-read again your articles and blog posts (Ask the Alchemist 200-205) on roasting. As much as I’d like to have all the proper equipment, there’s only so much I can do on a budget in a small apartment with limited storage space. For the time being I’m trying to oven roast. The engineer in me understands momentum, ramp (slope), and I’ve been trying to apply your Drum Roasting profiles to at least have similar concepts with Oven Roasting ... trying to go into the various phases appropriately.

I am new to chocolate compound coatings and I have been learning a lot from your website. I am making a chocolate compound coating, though it’s mainly geared towards chocolate. The recipe is as follows:

“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?”

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

We have just received in Wild Harvest Heirloom Itenez beans from Bolivia and....well....they make me happy. I really think that says it all.

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

Now I'm studying the book called "INDUSTRIAL CHOCOLATE MANUFACTURE AND USE" 4 th edition by S T BECKETT. and I'm having some doubts in this page which I given below, can you explain what is DHHM and what exactly the figure is saying.

I’ve heard broken beans are a sign that the beans are too dry and that I need to adjust my roast profile. What is the minimum moisture that is acceptable, how do I measure it and how would I go about that?

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.

Hello! I'm wondering your thoughts on COVID-19 and chocolate tempering preparation. From what I can read, 140 degrees is the safest temperature for food prep to kill viruses, but we don't want that for melting chocolate. any thoughts on food safety?

What is the ratio about using natural vanilla and using artificial? and the natural one, does it moisture affects?

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?

You mentioned I should keep adding cocoa butter when  my milk chocolate  batch is thick; if am making a 1kg batch and i keep adding more cocoa butter, then my final batch no longer becomes 1kg or is it that when am making a batch of 1kg, I should always make sure my cocoa butter is higher  than all the other ingredients on paper before starting

Another Great video on brewing cocoa. Have a few questions.

1. I am embarking on cacao for weight loss and all the health benefits. I was told that if your roast or heat the cocoa beans they lose a lot of phytonutrients. I live in India and my cocoa beans are thoroughly sun dried and the skins are easy to remove. Do I still need to roast them.

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

In the roasting seminar I just attended a week back, I was amazed at how much math and science can be used in determining/developing what are generally considered "artistic" qualities (like in roasting/flavor development). Out of curiosity, what basic math/science skills should I brush up on that will make the biggest impact on my ability to produce the highest grade chocolate and make it a replicable process? Do I need high grade chemistry and calculus? Or is there some other basics that will get me close but still give me an edge over people who are mostly winging it?

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.

My question is whether you have experienced more intense flavors by starting with a high temperature and then coming down.  As well, why did you choose 232F as the end of the development phase.