The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (470)

Discussions Replied To (463) Replies Latest Activity

"My question was actually to Mel 8-)  but glad you asked anyway! The way the moistur…"

Sebastian replied Dec 3 to Moisture meter

6 Dec 3
Reply by Sebastian

"Can you define what low cost means to you?"

Sebastian replied Dec 2 to Moisture meter

6 Dec 3
Reply by Sebastian

"For a hobby?  not at all. For commercial purposes - depends on where you live, as t…"

Sebastian replied Nov 1 to Heavy Metals

13 Nov 1
Reply by Sebastian

"It's incredibly difficult to make a tea out of something that's encapsulated with a…"

Sebastian replied Oct 20 to Francois Pralus

4 Oct 25
Reply by Tom

"When does it begin?  immediately.  it's a process who's rate depends on many things…"

Sebastian replied Oct 4 to Chocolate bloom questions

5 Oct 6
Reply by Chocotoymaker

"Chocolate flavor does indeed change over time in tempered chocolate - the main drive…"

Sebastian replied Oct 4 to Chocolate bloom questions

5 Oct 6
Reply by Chocotoymaker

"the site's not allowing me to respond to your  last post, so i'll just do it here. …"

Sebastian replied Sep 24 to Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

15 Sep 28
Reply by david ghobril

"Remember, it's always time, temperature, or contamination. Were you able to validat…"

Sebastian replied Sep 24 to Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

15 Sep 28
Reply by david ghobril

"Without knowing all the details, i'd agree lack of proper temper is the likely culpr…"

Sebastian replied Sep 23 to Need some advice on milk chocolate...

10 Sep 25
Reply by Larry

"You'll never achieve 25% fat in a spectra - so plan on a recipe of 35% total fat.  A…"

Sebastian replied Sep 23 to Need some advice on milk chocolate...

10 Sep 25
Reply by Larry

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