Viscosity’s resistance is generally measured in Pascals. This is just a version of pressure. You don’t need to deeply understand this but I want to get the concept across. You inflate your tires to a given pressure, usually in psi or Pounds per Square Inch or lb/in2.. Another version...
A comprehensive look at brewing with Cocoa written by our own Alchemist John. This copyrighted article originally appeared in the January-February 2022 print issue of Brew Your Own Magazine and is shared here with permission.
Fire up your melangeur and build a batch of 70% dark chocolate using your favorite cacao. Don’t have one? Head over to Chocolate Alchemy and start equipping your own CacaoLab! I’m recognizing the holiday by working on obtaining a vacuum oven so that I can start making milk crumb, the...
body temperature, it's full of blood vassals, nerve endings, sweat glands and is rich in natural, beneficial bacteria. Whether anyone admits it or not, we are often judged by the way we fit into and look in our skin. Why not indulge your skin in some almost magical Chocolate alchemy?
"Considered by many to be the greatest wizard of modern times, Dumbledore is particularly famous for his defeat of the Dark wizard Grindelwald in 1945, for the discovery of the twelve uses of Dragon's blood, and his work on alchemy with his partner, Nicolas Flamel. Professor Dumbledore ...
More chocolate-y goodness: Here are a few links you might find helpful: Where Does Chocolate Come From? How is Chocolate Made? Fair Trade Chocolate Chocolate Alchemy– tons of tips about homemade chocolate for the SERIOUS home connoisseur
The new crop ofEcuador Palo Santohas arrived and it is delightfully lively. What I have found out though is that it does not shine at 80% where we do all our evaluations. I found it a little sharp and unintegrated at that level. In a burst of inspiration, I’ve decided to offer it...
Cocoa beans. These can be troublesome to find locally. Fortunately, we have the internet! I bought my beans fromChocolate Alchemy, which also has a treasure trove of chocolate making information. Something to sweeten the chocolate. You can use any solid sweetener - table sugar, brown sugar, ...
I spent a fun two hours withCacao Santa Fe’sco-owner Melanie Boudar, in her Food of the Gods Workshop, sipping a delicious elixir and learning fascinating facts about the complex journey of cacao and the careful alchemy this creative process entails. I now see chocolate from a whole new ...
Time:1 3/4 to 2 hours This was adapted from Nigella Lawson — I use a little more chocolate , added salt and use less sugar but it’s otherwise as delightful as we’d expect from her. It makes a big, pillowy and very chocolaty pavlova. I’ve shown it here with 1-cup-of-heavy...