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been a long time coming, but it is coming along. i've made a few discoveries (both good and less than good) along the way. ) the new deluxe cracker (not yet available) that i designed to give a more even crack for the winnower works great. ) with the new cracker, due to the extreme evenness of the nibs

this amazed me. ) the new cracker is quite a bit more expensive than i had planned (high $ 's). i am working on scaling it down to the bare necessities to do the job, and am re-working the assembly technique in order to bring it back to the 'approachable' price level. ) material introduction (cracked nibs...

https://chocolatealchemy.com/blog/2010/10/07/winnower-update

er, yes, i guess you can, but you have to crack the nibs still, and then feed them by hand, and your efficiency will drop - why not just use the champion? money?

from this point on that disk is now a 'deflector' - 'deflectors up captain' (sorry, couldn't resist, but i guess we are talking rocket science here). its job is to deflect the husk and nib that are barreling down the feed tube, at a fraction of the speed of light (ok, a very very small fraction), dissipating...

https://chocolatealchemy.com/blog/2011/07/13/chocolate-alchemys-diy-winnower-part-2

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chocolate at home (video) starting points ask the alchemist video series recent videos contact help/search updates daily musings and writings from the alchemist comment ask the alchemist # february , we are starting a new bean to bar factory in the industry so i would like to know what is the best cocoa nibs

hospital for surgery april , this is an awkward email to write as it has basically nothing to do with chocolate but instead chocolate alchemy and myself and something that might affect you (yeah, you probably want to read all of this). comments comment ask the alchemist # march , instead of whole cacao nibs...

https://chocolatealchemy.com/blog

alchemist video series recent videos contact help/search updates daily musings and writings from the alchemist viewing entries in recipes from the laboratory comment ask the alchemist # february , we are starting a new bean to bar factory in the industry so i would like to know what is the best cocoa nibs

specific bean recommendation to make milk chocolate. comment comments ask the alchemist # april , i have made a hazelnut paste in my melanger. comments comments ask the alchemist # february , i have been going over your excel spreadsheet formulator, and the formulator depends on using cocoa liqueur, not nibs...

https://chocolatealchemy.com/blog/category/Recipes+from+the+Laboratory

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my milk chocolate batch is thick; if am making a kg batch and i keep adding more cocoa butter, then my final batch no longer becomes kg or is it that when am making a batch of kg, i should always make sure my cocoa butter is higher than all the other ingredients on paper before starting eg % milk g nibs

g cocoa butter g whole milk powder g sugar or g nibs g cocoa butter g whole milk powder sugar also, i find that when my total fat content is higher than , the batch am making keeps splashing on the working surface during grinding even after pouring the coca butter slowly in between the grind. is it...

https://chocolatealchemy.com/blog/2020/1/30/ask-the-alchemist-280

ok, i can do that. it's pretty straight forward, and around the site, but the whole point of these questions is to get much of the information in one place, so here goes. roasting. unlike coffee which can lose % of its weight to moisture, cocoa starts out with much less moisture, and you end up with

the time i find this number is closer to %, or a % loss. on a particularly poorly prepped or heavy husked cocoa bean (think papua new guinea for a heavy husk), or one with lots of flats, a % loss is closer to the mark. when doing my estimating, i tend to round down, and be surprised when i have more nibs...

https://chocolatealchemy.com/blog/2013/04/11/ask-the-alchemist-30