The Chocolate Life

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Sebastian's Discussions (374)

Discussions Replied To (368) Replies Latest Activity

"Well, i reckon there's many ways to do it, and there's lots of variables.  if your c…"

Sebastian replied 23 hours ago to How to calculate how much chocolate enrobing for each bonbon?

1 23 hours ago
Reply by Sebastian

"it tells you a great deal, actually, but the most relevant bit for this discussion i…"

Sebastian replied on Wednesday to Bean to bar viscosity after adding sugar

18 on Wednesday
Reply by Sebastian

"Generally speaking, it's almost impossible for a single bar of chocolate to be 'defe…"

Sebastian replied Apr 14 to Milk chocolate changing color

7 Apr 14
Reply by Sebastian

"absolutely.  I'll tell you right now however that adding lecithin will fix that prob…"

Sebastian replied Apr 13 to Bean to bar viscosity after adding sugar

18 on Wednesday
Reply by Sebastian

"On it's own - no.  It has the potential to, but only if your formulation is appropri…"

Sebastian replied Apr 13 to Robot Coupe with Vacuum attachment to increase shelf life

1 Apr 13
Reply by Sebastian

"Can you cut 50 of your beans in half and count how many are purplish tinted in color…"

Sebastian replied Apr 12 to Bean to bar viscosity after adding sugar

18 on Wednesday
Reply by Sebastian

"Nope, wouldn't be the salt.  Pictures always help, but if the starting color of the…"

Sebastian replied Apr 4 to Milk chocolate changing color

7 Apr 14
Reply by Sebastian

"Could be a few things.  I'm assuming the tempered bar you started with was the same…"

Sebastian replied Apr 3 to Milk chocolate changing color

7 Apr 14
Reply by Sebastian

"Natra tried to do this with a  whole bean cocoa powder years ago.   Aweful, terribl…"

Sebastian replied Mar 24 to "Whole Bean Chocolate"

23 Apr 10
Reply by Scott

"Not even a little 8-)"

Sebastian replied Mar 24 to "Whole Bean Chocolate"

23 Apr 10
Reply by Scott

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