Hello everyone. I am back and getting into the swing of things, albeit a little bit slowly and delicately. The surgery was a fine success. 80% of my symptoms are gone and should in theory fully fade in the next year or so.
I am back to answering questions, both in general, about troubleshooting and ATA (Ask the Alchemist) so feel free to write in if you want.
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If you have sent me/us an email and have not received a response at this point please write again as I or Jasmine have answered everything. And a huge thanks to everyone for being so great and understanding during my absence. You are all awesome.
Ask the Alchemy 274
Level: Novice
Read Time: 6 minutes
For almost 6 months or so, I've been using coconut sugar (we are trying to be organic, low sugar, etc.), and the last batch of sugar I bought from my usual supplier was moist. I did not notice that until my melanger started making cracking sounds and all of a sudden stopped working. I went in with my hand (in a glove, of course!) and found almost solid clumps of sugar congregated around the center of the rotating plate and slowed down and practically stopped the rollers from rotating. I tried to break them by smushing between my fingers and restart the melanger but with the same outcome: the clumps soon reappeared. That ruined my one-day's worth of chocolate.
So far, I tried two things:
1: Put the sugar from the remaining large bags in a plastic container and left over several nights open. That did not work; actually, the sugar became ever more moist. We live in Boston where the humidity is pretty high.
2. I tried to use a heat gun but, I think, it made the matters even worse.
So, I am thinking of two more options: heating up an oven for the lowest possible temperature and keeping the sugar there, shuffling with a spoon every now and then. Or I can use white cane sugar to mix with the coconut sugar to de-humidify the latter.
Let’s clear up a misconception straight away. Coconut sugar isn't really any lower in sugar than regular table sugar, at least to any meaningful way.
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If you have any questions, please feel free to contact me directly.
John Nanci
alchemist@chocolatealchemy.com.
Founding Alchemist
Chocolate Alchemy
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