I make ganache and if you let it set and if you don't make it with a lot of cream it can set up nicely. So my question is this. Why no wet ingredients if you know how to incorporate them like in making ganache?

Time to get your orders in for Christmas delivery

The holiday schedule

 I attended the NW Chocolate Festival and wanted to follow up with you on a few things:

We have a few slots open still and if you want to come and can fit it in your schedule we are trying to toss a little balm and love your way as an "I'm sorry" with $50 off.

Will you be at the Northwest Chocolate Festival?

Cocoa butter Silk is back

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.

The Nutrichef oil press is back in stock.

How should I roast beans from Mexico?

My media minion has talked me into a podcast and one episode this season is going to be answering your questions. So we need questions.

Today we have a speed round of questions.

What is the difference in a direct drive melanger and a belt or chain driven melanger?

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?  

New beans folks

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. 

Five new Vietnam have arrived