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What's new, what's happening, what's going right or wrong. Keep up to date here.
Every Wednesday, the Alchemist will answer a question he has chosen. This is where you can talk about it with him and others, expand on it, etc.
Do you have a suggestion that would make the forum or Chocolate Alchemy better, or see a problem that I might not know about - Let me know.
You can talk about anything here. It doesn't even have to be chocolate related. Just a general place to unwind if you need.
Larger than 10 lbs but less than 10000 lbs. Pass on and discuss some of the ins and outs of starting and running a small chocolate business.
This is a good place to discuss general Chocolate making questions that don't quite fit anywhere else.
Let's talk about cocoa beans. Which are best, how do you choose what you want, or anything else.
How to roast cocoa beans - whole, nibs. long, short, oven, custom made roaster - all here.
Any and everything about cracking and winnowing. Technique, inventions, etc.
Refining and Conching really are different things. Let's hash it out here.
Tempering, molding, filling. All really great things to pass on and talk about.
You tried something that didn't work - pass on the knowledge and keep a fellow chocolate maker from making the same mistake.
The place for selling equipment you are no longer using or seeing if others have what you are looking for.
The Champion Juicer is used to grind cocoa beans into cocoa liqueur. Do you have questions, concerns or techniques to pass on?
Do you have questions about refining your chocolate in the Santha Wet Grinder. Talk about it here.
Need advice about equipment or want to share your latest discovery? This is the place.
Share and talk about your good and bad chocolate formulations, get ideas, and work out that special blend
Share or talk about your favorite chocolate containing recipes. Cakes, tortes, moles - you name it.
Goat milk chocolate, Soy "milk" chocolate, sugar free chocolate, super healthy alternative blends. Work them out here.