Chocolatealchemy - chocolatealchemy.com - Chocolate Alchemy
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Semi-Closed 8/21/13 - 8/25/13 21 Aug 2013 | 05:39 pm
As I mentioned earlier in the summer, we are going to be closed today through the weekend. At the time of leaving all orders will be fulfilled and as before, I will leave the shopping carts in the st...
Ask the Alchemist #45 15 Aug 2013 | 04:02 pm
“I have been reading about bacteria and pathogen content on the shells of raw cocoa beans, and commercial techniques used to prevent them from transferring into chocolate. Would there be any benefit f...
Ask the Alchemist #44 8 Aug 2013 | 06:56 pm
I’ve always wondered if it would be possible to thin out a liquid ganache with some regular milk and run it through an ice cream machine. (Mine is a counter-top model that has a canister which is froz...
Refurbished Behmor 6 Aug 2013 | 05:27 am
I have two refurbished Behmors. And these are a real steal as they were both cosmetic damage only. Never used. Dinged panels and doors. …and a mere two hours later they are gone….
Ask the Alchemist #43 1 Aug 2013 | 08:10 pm
I am trying to figure out the best way to make my homemade chocolate behave in ice cream. Do you have any suggestions or recipes for how to make this work? Well, this is not so much a chocolate quest...
Semi-Closed 7/21/13 - 7/26/13 21 Jul 2013 | 07:00 pm
We are away for the upcoming week. The stores and cart will remain open, but no orders will be processed at all. Please feel free to put in an order. Likewise, no e-mails will be answered until the...
Ask the Alchemist #42 12 Jul 2013 | 09:52 pm
I Have tried to alkalize my cocoa nibs by briefly dipping them in a solution of water and sodium carbonate. I was amazed by the change of color to a real dark brown. Only that I lost a lot of the coco...
Ask the Alchemist #41 4 Jul 2013 | 07:34 pm
I have a question for Ask the Alchemist. How do I get it to you and get you to answer it? You can send it to questions@chocolatealchemy.com. And no, you have not missed this address somewhere. I’ve ...
Ask the Alchemist #40 and close dates 27 Jun 2013 | 10:58 pm
Before I get to my weekly Ask the Alchemist, I want to let everyone know a few dates that Chocolate Alchemy will be partly closed. I will still be taking order, but I will not be responding to any e-m...
Ask the Alchemist #39 20 Jun 2013 | 06:28 pm
Do I have to use lecithin, vanilla and preservatives in my chocolate? How and when do I add them? First and foremost, you don’t have to add anything more than sugar to make chocolate (assuming we are ...
