This week on Cooking Issues Dave and Nastassia take a caller’s query on making chocolate at home, and delve into the world of “chocolate alchemy” with a crash course on the melanger–the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse.
Photo: Chocolate melanger