Ask the Alchemist #14
At what point in the chocolate making process should I add things like nuts, herbs or spices, and how would this affect refining and tempering?" I’ll try and keep this short and sweet. The base answer...
View ArticleChuao is back…..
Deep, heady, rich, alluring. Do I have you yet? Sometimes a chocolate's gestalt's impression is what lingers, and that's the case here. If you know Chuao, then you are probably not too surprised by...
View ArticleAsk the Alchemist #15
Something is really bothering me about the Melangers. A Router Speed Control 115V 15A for 3 HP routers costs no more than $50. Why does Santha charge an exorbitant price of $306.00 more than the...
View ArticleAsk the Alchemist #16
Hi, I have just been put on a salycilate and amine free diet, and was already gluten intolerant. I miss my chocolate!!! I can have carob. The only difficulty there is that I can only have sunflower,...
View ArticleAsk the Alchemist #17
“I have been wanting to make truffles for the holidays with my homemade chocolate. Do you have a good recipe you can share?" Sure. For as fancy and awe inspiring as truffles can be, they are actually...
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