Copy
View this email in your browser

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.

If you have questions about an order you placed already I’ll ask you keep sending them to my trusty assistant Jasmine at Support@Chocolatealchemy.com.

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.

Read More....


 


 



If you have any questions, please feel free to contact me directly.

John Nanci

alchemist@chocolatealchemy.com.
Founding Alchemist
Chocolate Alchemy
Twitter
Facebook
Our Website
Our Youtube
Instagram
Shop Retail
Shop Wholesale
Mailing Lists
Copyright © 2019 Chocolate Alchemy, All rights reserved.


Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list.