New for 2018: 3 new Chocolate Making Kits

Is your Bloomed Chocolate Ruined? Find out!
• Is My Bloomed Chocolat... -~-
For 2018 Alchemist John sat down and thought long and hard about how to improve them. How to make them simpler and more enjoyable. The result is three new kits. In the vein of enjoyment I went ahead and made a stop motion video of the unboxing of the kit he sent me. Fun stuff.
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[@cr1680]

Hi John, I have a question - is it possible to temper chocolate within the melanger itself? after the grinding process is finished could you temper the chocolate by using chilled seed chocolate/butter? maybe going through a couple of cycles to get the temper right before pouring a finished, already tempered chocolate out of the melanger?

[@HowToMakeChocolateAtHome]

I've tried it a few times and it never seems to work quite as well as I want it to. I think I've traced the issue to incomplete mixing so you get pockets of untempered chocolate. By the time your work and stir it enough to make sure everything is even it is just easier to pour it into a bowl I've found.

[@benilev6511]

Thanks for your great videos. Im new to this whole chocolate world, so i have some questions... 1 - would you suggest this product: www.amazon.com/Premier-Tilting-Chocolate-Refiner-Melanger/dp/B01EK6ILFU 2 - have you ever tried to use erythritol as sweetener? 3 - Will you ever make videos about making chocolate without investing so much money on equipement(mixing cocoa butter and powder etc... or any other method). Im certain that the results are incomparable, but meybe you can share your closest recipe? Thanks

[@HowToMakeChocolateAtHome]

1) I'll publicly say I won't suggest any product from Amazon. They are brutal to small business like Chocolate Alchemy. After that, I recommend the Spectra 11 I offer. 2) Yes. Didn't like it at all. I much prefer Allulose. 3) Think of this. Why would I not sing it to the world if I could offer a way to make chocolate that was not as expensive as it currently is? Cocoa butter/cocoa powder chocolates that are just stirred together are not worth the time and money you put into them IMO. You are seriously better off just buying commercial chocolate. They are worse than incomparable. In my not so humble opinion, they are down right bad and with refining bland and unoffensive at best. The answer is no. But....I might make one showing why to data there is no other equipment or way to make chocolate at home than I currently list.

[@benilev6511]

Thanks a lot for you reply and your effort you put in to this whole stuff Regarding the melanger - i was asking more about the product itself, i can buy it also from here - indichocolate.com/collections/chocolate-making-machines/products/prem The thing is, that i want to make my own chocolate, also as a hobby, and also since where i live i cannot get much variety of chocolate with sweeteners, no dairy etc But, i would really buy from you, but the price + shipping + taxes makes a huge different between the premier and the spectra. I dont have any intent to open a business, just chocolate for myself and friends/family. Another question about this melanger, is there any important difference between the tilting model vs the non-tilting? Thanks - Beni

[@benilev6511]

Regarding 3 - Just read your post - chocolatealchemy.com/blog/2013/06/13/ask-the-alchemist-38 I think it would be great if you can put out a video that shows everyone why it fails(BTW, i had the exact failures in ideas as described in your post)

[@HowToMakeChocolateAtHome]

I'll say you get what you pay for.

[@HowToMakeChocolateAtHome]

It is on our list.