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Ask the Alchemist #328
Ask the Alchemist, Whats New and Updates, Cocoa Beans
Ask the Alchemist #328
Ask the Alchemist, Whats New and Updates, Cocoa Beans

I wonder when beans go out of stock, would it be possible to preserve an archive section with the spider charts, your tasting notes, and roasting notes for these beans?

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Ask the Alchemist, Whats New and Updates, Cocoa Beans
Ask the Alchemist #327
Alchemist's Musings, Ask the Alchemist, Cocoa Beans, Products, Whats New and Updates
Ask the Alchemist #327
Alchemist's Musings, Ask the Alchemist, Cocoa Beans, Products, Whats New and Updates

All markets are built upon the backs of slave labor....until they aren’t

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Alchemist's Musings, Ask the Alchemist, Cocoa Beans, Products, Whats New and Updates
New beans and new pricing and new shipping
Ordering Information, Press and News, Products, Whats New and Updates
New beans and new pricing and new shipping
Ordering Information, Press and News, Products, Whats New and Updates

Over the last month I’ve been getting questions about the stock market and how it is going kind of crazy.

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Ordering Information, Press and News, Products, Whats New and Updates
Ask the Alchemist #326
Ask the Alchemist, Cocoa Beans, Cracking and Winnowing, Refining and Conching, Roasting
Ask the Alchemist #326
Ask the Alchemist, Cocoa Beans, Cracking and Winnowing, Refining and Conching, Roasting

First time maker. We had some issues for sure but the one thing you for sure take for granted is how to work somewhat cleanly, and how to handle liquid chocolate well. We made a serious mess and it was quite a process to get the melanger clean again. So turn that big brain on and dump all your knowledge about working with chocolate and cleaning.  Please be gentle with me.

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Ask the Alchemist, Cocoa Beans, Cracking and Winnowing, Refining and Conching, Roasting
Inventory updates
Alchemist's Musings, Products, Whats New and Updates
Inventory updates
Alchemist's Musings, Products, Whats New and Updates

We have a couple new beans, the first, brand new.

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Alchemist's Musings, Products, Whats New and Updates
Ask the Alchemist #325
Ask the Alchemist, Alchemist's Musings, Recipes from the Laboratory
Ask the Alchemist #325
Ask the Alchemist, Alchemist's Musings, Recipes from the Laboratory

At this point, just make the chocolate as you would any other" isn't recipe directions. Would you call it a recipe for oatmeal cookies if I just listed the ingredients and then wrote, "Just make them like you would any other cookie"? Your "recipe" has only left me with dried nibs. Then what???

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Ask the Alchemist, Alchemist's Musings, Recipes from the Laboratory
New crop Palo Santo and a new chocolate kit
Cocoa Beans, Products, Whats New and Updates
New crop Palo Santo and a new chocolate kit
Cocoa Beans, Products, Whats New and Updates

The new crop of Ecuador Palo Santo has arrived and it is delightfully lively.

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Cocoa Beans, Products, Whats New and Updates
Ask the Alchemist #324
Ask the Alchemist #324

First question: Am I safe to roast all (or the majority) of my cocoa at this Behmor setting/time?
Second question: When I winnow with the Champion (so far I have only hand-winnowed) and then use the Sylph,

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Closed due to weather
Products, Whats New and Updates
Closed due to weather
Products, Whats New and Updates

Closed due to weather

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Products, Whats New and Updates
Ask the Alchemist #323
Ask the Alchemist, Alchemist's Musings, Cocoa Beans
Ask the Alchemist #323
Ask the Alchemist, Alchemist's Musings, Cocoa Beans

I’m not joking around today, we’re talking about a sensitive topic in the Chocolate Industry. Cocoa Moths.

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Ask the Alchemist, Alchemist's Musings, Cocoa Beans

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View fullsize Alright listen up, all you Code Delta Brewing Cocoa fiends! We need your help. We want to know what you really think about our code delta. So quit lollygagging and give us a testimonial already! We’re likely to use them for our website so you s
View fullsize 💸💸💸 Life’s expensive enough, so we’re offering free shipping on orders $100+ in the Lower 48. Wholesale orders $100-$450 also qualify. Full details are in the link in our bio.
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View fullsize It is that time of year again when it gets too warm to reliably ship Cocoa Butter Silk. Time to get those last orders in. We’ll stop making it at the end of April until it cools off again in the Fall. Link as always in bio.
View fullsize The Chocolate Kit of The Month For April is: 50% Ivory Coast 10% Bicolor deep roasted to 300 F 15% cocoa butter 25% sugar 15 grams vanilla Mother’s day is coming up next month. If you need one, here’s your excuse to get this amazing kit
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View fullsize WOW....Just F#$&ing Wow. Get your shades out folks, this one is BRIGHT! The aroma is fun interesting mix of persimmon and apricot. The immediate impression I get is one that is so very juicy and lively. The chocolate level is not very high but t