This site is the result of placing a chemistry nerd in a kitchen and leaving him unattended too long. My goal is to incorporate the static qualities of traditional food websites with the dynamic qualities of food blogs to offer a unique culinary experience. The best way to describe the “Dark Chocolate Alchemist” is as a food manual that does more than give instructions. It tells the how, what, and why of the processes involved in dessert making, so that restaurant quality desserts are a kitchen away. The cooking science is written in a way that it is very easy to understand and the writing includes nerdy anecdotes and some pop culture references, so it is always entertaining.
I designed the “Technique” section of this site to showcase particular facets of food physics or chemistry in simple language. It uses a recipe as a spring board to further dive into proper kitchen technique and food knowledge. I usually keep these short and sweet, so that you learn a little without being overloaded with information. The “Food Manuals” section is a new feature on the site. In it I write about everything that I know or researched on particular topics, ranging from doughnut making to gluten-free baking. These are very in-depth, but they will teach you everything you need to know about the topic. The “Ingredient Profile” section includes detailed analyses of common ingredients and their uses in food. And the “Recipe” section sorts the technique entries by product to allow ease of finding certain types of food. I hope you enjoy the DarkChocolateAlchemist.com.