Discover the Art and Science of D.I.Y Chocolate
A Comprehensive resource for bean to bar chocolate making
Where to Start:
We have a simple but lofty goal
Teach the world to make Chocolate.
We provide Education, Training, Ingredients, Equipment, Mythbusting, and a science based approach to small batch, bean to bar chocolate making. We want to spread the messy joy of making your own chocolate, solving your own problems and learning how to be a maker.
Find out who we are and why we’ve become a trusted resource in the Chocolate world
“[John Nanci].. whom many consider the godfather of kitchen-counter chocolatiering.”
How to:
Many of you are here to learn how to make chocolate. We have a number of guides and are working on a new nib to bar guide right now. You may also want to learn How to use Cocoa Butter Silk, or how to brew beer with cocoa. Maybe you come from the coffee world and want to dip your toe into chocolate? Dive into our resources section for all the guides.
Beans, Equipment and Supplies
It all starts with a tiny bean but quickly you realize you need a melanger, molds, cocoa butter and more. We have it all and we’re constantly sourcing new and interesting beans with our traditionally deep flavor profiles and roasting notes. We offer Retail and Wholesale options for the best selection of cocoa beans specially vetted for chocolate anywhere.
Science, Mythbusting and the joy of FAFO
We’re called Chocolate Alchemy because our founder is a chemist who decided to bring his considerable skills (and 20 years of experiments, hacks, mods, and insights) to bear on the problem of home made chocolate. Most weeks he tackles a new reader question, getting into the science, and the philosophy (and sometimes ranting uncontrollably). If you want to get to the next level start reading at Ask The Alchemist #1 and let us know when you get into the 300s.
Our Most Recent Updates
The best kept secret
in our lineup
Staff Pick
Bright cherries, Japanese plum, a clean sweetness with a tart edge that lingers. John called it "devilishly approachable." We just call it our most underrated bean.
Some stories start in the dark. This one just ends there.
Chocolat Noir is a limited edition brewing cocoa,
our richest, smoothest, most full-bodied yet.
Featured & New
India. Rare origin, remarkable cup.
Deep chocolate, mellow and well-rounded, with notes of almond and peach. This is what single-origin brewing cacao from Kerala's Idukki Hills tastes like — and there's nothing else like it in the category.
"One of my all-time favorite machines."
— Nick, From Nick's Kitchen
Nick holds the Guinness World Record for the world's largest chocolate bar. When he made one from scratch, he asked us and used one of our Spectra 11 and loved it so much he kept it!
Granite rollers, up to 9 lb batches, built to run for 72 hours straight. The Craft Chocolate Standard.
Chocolate Making Kit of the Month Club
Bring joy home every month with our ready-made chocolate kit. New beans and recipes each month, with all ingredients portioned for quick, easy chocolate making. Subscribe and save to elevate your craft!
Check out the official Chocolate Alchemy Bean Archive
Our new bean archive serves both as a practical reference and historical documentation. While these specific beans are no longer available for purchase, we will maintain this archive to help you find information about beans you may have in storage, particularly for roasting instructions and processing guidelines. You'll find detailed flavor profiles, photos and all the normal Chocolate Alchemy notes that remain valuable whether you're looking up specifics about a bean you purchased or researching historical cacao varieties and their characteristics.
We will be adding older beans (perhaps even back to our original crops 20 years ago) as time permits. If the bean you’re looking for isn’t already there, let us know.
About Chocolate Alchemy
Alchemist John aka John Nanci
Founding Alchemist
Chocolate Alchemy is world renowned resource for craft chocolate makers.
Founded in 2004, we focus on the technical aspects of small-batch bean to bar chocolate making.
We’re geared toward hobbyists, professionals, and those looking to start a chocolate-making business, emphasizing the science behind chocolate production, sourcing quality ingredients, and mastering essential techniques.
We don’t just sell beans, supplies and equipment; we aim to teach the world the joy of making their own chocolate while contributing to the advancement of craft chocolate by sharing knowledge and fostering experimentation.
It gets messy, but that’s half the fun.
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Occasionally we may only offer something through the mailing lists
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Making Chocolate at Home? This list is for you!
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Wholesale Mailing List
A mailing list for wholesale buyers to stay up to date
Wholesale product updates and announcements (find out when things are in or out of stock)
We aim for 1 per month
Ask The Alchemist
Stay up to date with all the Ask the Alchemist Questions and Answers.
Hallelujah — cocoa butter is back at $10/lb. Plus an Ivory Coast supply update, a reformulated Code Delta, and what's coming.