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.

I am a long time coffee roaster and know it is important to cool coffee as fast as possible.  How quickly do I have to cool my cocoa beans?  I’m worried they going to over roast if I don’t get them cool in a couple minutes, especially in the Behmor roaster.

I use my Sous Vide for so many things and am planning on making silk. My question is however have you tempered chocolate using a sous vide

For almost 6 months or so, I've been using coconut sugar (we are trying to be organic, low sugar, etc.), and the last batch of sugar I bought from my usual supplier was moist.

Hi John! I apologize if I am inquiring at the wrong time; I'm not sure who is managing emails right now. I hope all is well and you are having a nice recovery! If you are able to reply, I had a few questions.

This is an awkward email to write as it has basically nothing to do with chocolate but instead Chocolate Alchemy and myself and something that might affect you (yeah, you probably want to read all of this).

Instead of whole cacao nibs, can I buy cracked cacao nibs from health store and put it in Melanger
Instead of cracked cocao nibs can I buy raw cacao powder from health store and put it in Melanger

How do I maintain a large batch of chocolate at 92-93° while pouring multiple molds? Can it drop below that and still maintain the temper?

It is a bit snowy here

I have a question about tempering which answer I can’t find anywhere and I’m hoping you can help.  Simply, why are the tempering temperatures have to be different for dark, milk and white chocolate?  Is it because of the greater amount of cocoa butter in the milk and white chocolates?

One thing I can’t find an answer about is how I should go about sorting my beans.  I have tried a bunch of different ways and nothing really seems to improve my chocolate every time.  I see so many chocolate makers sorting but just can’t figure it out.  Please help!!

 1. If I am using the melanger to make Dark Chocolate, I do not make chocolate liquor correct? I just use the roasted/cracked/winnowed cacao nibs and put them directly into the melanger? When would I need to make chocolate liquor?

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.

I would appreciate if you could provide any specific bean recommendation to make milk chocolate.