Raw whole beans are down from $14.07 to $8.15/lb through Thursday, October 29. John says this cacao “really sings in 60–70% chocolate and milk chocolates,” with browned fruit, toasted Brazil nut and a woody finish among his notes.
Learn to make chocolate at home with John Nanci, founder of Chocolate Alchemy. John brings more than 20 years of experience to a practical video course for beginners and makers already refining their batches. Follow the process from choosing and roasting beans through recipe development, refining and tempering—or start with roasted nibs for a simpler nib-to-bar route. John explains what matters, what you may be overcomplicating, and when the usual chocolate-making “rules” apply. Early enrollment is $295 USD—save $200 off the regular $495 price.
This is a pre-launch purchase. Course viewing is scheduled to begin November 1, 2026.
October’s Kit of the Month is semi-sweet milk chocolate made with Guatemala Kampura cacao. Each kit includes one whole vanilla bean. Kits ship on the 20th.
Cocoa Butter Silk is available for ordering again. Find it in the shop, or explore our guide to using Silk.
Autumn Harvest is a seasonal Alchemist's Blend — a bright opening, then warmer fruit and roasted notes as the cup develops.
John approached brewing cacao through a coffee lover's lens. Explore Third Wave, Full City and French. These are cacao, not coffee.
John's five-part series makes the whole process simpler: choosing ingredients, writing a recipe, roasting, refining and tempering.
White chocolate and fresh-roasted coffee, fully portioned at 1 kg. Pour it into the melanger and let it run overnight.
Great temper fights a marshmallow. This recipe kit goes gooey by design — wrap it in foil near the fire.