Thought of the Day

“To thine own self be true” Chocolate Morsel of the DayAnd that quote goes right to the heart of making your own chocolate. I can’t tell you how to make the “perfect” chocolate. There is no universal perfect chocolate. I can only give you the tools to make chocolate that is perfect to YOU. Read more...
“In all affairs it’s a healthy thing now and then to hang a question mark on the things you have long taken for granted. —Bertrand Russell” Chocolate Morsel of the DayTake your time when grinding your cocoa nibs with the Champion. You should not have to press the nibs in with much more force than the weight of your hand. More than that and the only thing you accomplish is excess heating of the liquour and wear on you equipment. Read more...
“Patience is also a form of action. —Auguste Rodin” Chocolate Morsel of the DayWhen using the Champion Juicer to initially grind your cocoa nibs, expect to lose 6 oz. That is how much is retained in the empty spaces of the juicer. To minimize the impact of that waste, try and grind at least 2 lbs of nibs (more is even better) and don’t spend extra time super winnowing your nibs. With a little husk present, that 6 oz can be husk instead of liquour. Read more...
“Innocence lost is a sad but unavoidable fact of life – enjoy it while you have it because you will not appreciated until it is gone. – Unknown” Chocolate Morsel of the DayIf you want to save a little time refining, pregrind your sugar into a powder with a standard blender. 2 minutes in the blender will take 2-3 hours off your refining time. Read more...
“Moderation in all things – including moderation – Alchemist John” Chocolate Morsel of the DayWhen making liqueur or tempering chocolate, make sure the house is warm and comfortable. Read more...
Thought of the Day
“We’ve got heaps and heaps of what we sow” Chocolate Morsel of the DayI like using the Champion Juicer for 2 reasons, and they can be summarized as “the right tool for the right job”. 1) It filters out any remaining husk that you did not remove from winnowing, and there is always some. 2) It keeps you from overworking the Santha Melanger. It will grind nibs, but just barely and only in small, slow additions. Read more...
Thought of the Day
If you obey all the rules you miss all the fun. —Katharine HepburnChocolate Morsel of the DayTry pre-heating or melting all your ingredients in a warm (150 F) before mixing them together in the Melanger for refining. It all goes together much nicer and the chocolate doesn’t try and solidify instantly. Read more...
Thought of the Day
It ain’t what they call you, it’s what you answer to. —W.C. FieldsChocolate Morsel of the DayLet cocoa beans rest for a few hours after roasting before cracking and winnowing them. When fresh and hot, they are soft and the husk does not separate well from the nib. Read more...
Thought of the Day
The toughest thing about being a success is that you’ve got to keep on being a success. —Irving BerlinChocolate Morsel of the Day Not all cocoa beans smell like “brownies” when they are at the end of the roast. Some (like Madagascar) simply stop smelling as sharp and acidic. The chocolate aroma develops later. Read more...
Thoughts of the Day
There is nothing like returning to a place that remains unchanged to find the ways in which you yourself have altered. —Nelson Mandela Chocolate Morsel of the Day There are three reasons we roast cocoa beans. To drive off moisture, to create the flavor and aroma of “chocolate” and to destroy any bacteria that might be present. Keep these things in mind whenever you roast. Read more...
"Simplicity is Complexity Resolved"
Ok, you have seen that one before, but I am going to use it as my springboard for a new idea. In addition to the general Thought of the day, I am going to take the time and space to also pass on a bit of information about chocolate making that I have learned over the past few years. In many cases, the information is already on the site. In some cases, it is just clarifing an issue. In all cases it is something that I know that I don’t... Read more...
Thought of the Day
I have rather wanted to do this for some time. In a very direct sense, it will not have anything to do with chocolate, but in an indirect sense it will have everything to do with chocolate. Mostly, I enjoy reading these, thinking about them, chewing on them and seeing what new ideas are born. So, I present you with what I hope will be the first is a new tradition.“People are only as good as their last thought” – His Holiness, The Dali Ruzz Read more...