Sebastian's Discussions (265)

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Discussions Replied To (261)	Replies	Latest Activity
"I'd love to understand what the draw is behind the 'raw chocolate' movement. Every…" Sebastian replied Apr 6, 2012 to Fermented cacao beans-bar	30	May 6, 2012 Reply by rene
"Generally speaking, the more you do to it, the less you have. The higher and longer…" Sebastian replied Mar 26, 2012 to Deconstructing Cocoa Content	23	Mar 28, 2012 Reply by Thomas Forbes
"You're certainly headed in the right direction with that approach, which is why i di…" Sebastian replied Mar 25, 2012 to How Chocolate Gets Its Taste - A Presentation and a Request	14	Mar 27, 2012 Reply by Felipe Jaramillo F.
"A few points to consider Felipe: 1) Some of the chemicals ID'd in chocolate are not…" Sebastian replied Mar 25, 2012 to How Chocolate Gets Its Taste - A Presentation and a Request	14	Mar 27, 2012 Reply by Felipe Jaramillo F.
"In practice, because there's no legal definition of how to calculate % cocoa, differ…" Sebastian replied Mar 22, 2012 to Deconstructing Cocoa Content	23	Mar 28, 2012 Reply by Thomas Forbes
"One of the great privileges I have is to taste lots of things - some of it very good…" Sebastian replied Mar 20, 2012 to World's Rarest Chocolate? Anyone care to weigh in?	19	Mar 20, 2012 Reply by Brad Churchill
"No disrespect meant Brian, just my honest opinion. I'm quite familiar with the part…" Sebastian replied Mar 19, 2012 to World's Rarest Chocolate? Anyone care to weigh in?	19	Mar 20, 2012 Reply by Brad Churchill
"Due to the fashion in which genetics express themselves, there will be variation eve…" Sebastian replied Mar 16, 2012 to World's Rarest Chocolate? Anyone care to weigh in?	19	Mar 20, 2012 Reply by Brad Churchill
"That's not going to do anything to mitigate sugar bloom, and will likely only induce…" Sebastian replied Mar 14, 2012 to Can sugar bloom be reversed?	8	Mar 15, 2012 Reply by Andy Ciordia
"No one's suggesting it's not possible to physically make a product with raw agricult…" Sebastian replied Mar 14, 2012 to Raw Chocolate	13	Mar 15, 2012 Reply by Brad Churchill

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Sebastian's Discussions (265)

"I'd love to understand what the draw is behind the 'raw chocolate' movement. Every…"

"Generally speaking, the more you do to it, the less you have. The higher and longer…"

"You're certainly headed in the right direction with that approach, which is why i di…"

"A few points to consider Felipe: 1) Some of the chemicals ID'd in chocolate are not…"

"In practice, because there's no legal definition of how to calculate % cocoa, differ…"

"One of the great privileges I have is to taste lots of things - some of it very good…"

"No disrespect meant Brian, just my honest opinion. I'm quite familiar with the part…"

"Due to the fashion in which genetics express themselves, there will be variation eve…"

"That's not going to do anything to mitigate sugar bloom, and will likely only induce…"

"No one's suggesting it's not possible to physically make a product with raw agricult…"

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Promote TheChocolateLife

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Top Discussions

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Emerging Chocolatier with questions.

financing a chocolate shop