Q: How do I make chocolate?

A: Well, that is THE question isn't it? Our entire site is devoted to that art. A great place to start is our video guide to making chocolate at home. 


Q: I have heard that cocoa beans have health benefit and that I can eat them raw.

A: I too have seen these studies and information about eating them raw. I also have seen documentation that raw cocoa beans (even organic) can be contaminated with molds, bacteria and other organisms. I would really recommended roasting to help minimize and potential problems. If you do decide to eat them raw, I would suggest peeling them of their husk, as this is where the contamination can reside. I do not suggest, or support eating raw cocoa beans. Please do your research and make an informed decision.

Q:  Can't I use "just a little water" to dissolve the sugar and eliminate the refining step with the Melanger?

A:  In a word, no.  Here's why. 


Q: Do I have to use a Champion Juicer to make chocolate? I have seen that other people say I can use a mortar and pestle, blender or coffee grinder.

A: It all depends what you want your finished chocolate product to be like. I am trying to give you the information needed to make good chocolate, indistinguishable from commercial. I don't want you to have to reinvent the wheel. That is why I am here. When you give someone a piece of your homemade chocolate, I want the comment to be "WOW, that's great", not "that's good FOR homemade". Know what I mean? Through MANY tests, I have found that the Champion Juicer is the only readily available product on the market that will give you the very smooth cocoa liquer needed for making chocolate. All of those other pieces of equipment did not give me the product I wanted. If you find another piece of equipment that works, please tell me.


Q: I don't see my question here. How can I get answers?

A: Fill out the form below and it may become an Ask The Alchemist. That way other people can see and learn also. The only dumb question is an unasked one!

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