Sebastian's Discussions (265)

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Discussions Replied To (261)	Replies	Latest Activity
"Very exciting. Look forward to stopping in and tasting your creations!" Sebastian replied Jul 29, 2011 to Benoît Nihant Chocolatier goes "Bean to Bar"	8	Aug 5, 2011 Reply by Bhuvan
"possibly, haven't decided yet. it's smack in the midst of mid / main crop flow (dep…" Sebastian replied Jul 28, 2011 to Salon du Chocolat Paris, oktober 20th - 24th	1	Jul 28, 2011 Reply by Sebastian
"i can pretty confidently say that the scenario you suggest isn't what happened, at l…" Sebastian replied Jul 14, 2011 to Where does Sephra Chocolate come from?	13	Jul 31, 2011 Reply by Richard Foley
"I'd developed fountain chocolates before 2003 - i'd say sephra was the first to real…" Sebastian replied Jul 13, 2011 to Where does Sephra Chocolate come from?	13	Jul 31, 2011 Reply by Richard Foley
"Yes, but I'm not going to tell you 8-) That's for the company to decide if they wa…" Sebastian replied Jul 8, 2011 to Where does Sephra Chocolate come from?	13	Jul 31, 2011 Reply by Richard Foley
"well, that can be true, but it isn't a de-facto difference between ccb and non-ccb f…" Sebastian replied Jun 27, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis
"good luck! " Sebastian replied Jun 27, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis
"W/o knowing the oil used (you didn't answer if it said fractionated or not - only th…" Sebastian replied Jun 27, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis
"What fat is in the coating? if it's a fractionated palm kernel, does it have a sepa…" Sebastian replied Jun 27, 2011 to Barry Callebaut hard coatings	9	Jun 29, 2011 Reply by Magrietha Hendrika du Plessis
"You'll find that your raw materials will affect your finished rheology a great deal…" Sebastian replied Jun 16, 2011 to Ball Mill refiners vs Roller Refiners	11	Jul 15, 2011 Reply by david castellan

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Sebastian's Discussions (265)

"Very exciting. Look forward to stopping in and tasting your creations!"

"possibly, haven't decided yet. it's smack in the midst of mid / main crop flow (dep…"

"i can pretty confidently say that the scenario you suggest isn't what happened, at l…"

"I'd developed fountain chocolates before 2003 - i'd say sephra was the first to real…"

"Yes, but I'm not going to tell you 8-) That's for the company to decide if they wa…"

"well, that can be true, but it isn't a de-facto difference between ccb and non-ccb f…"

"good luck! "

"W/o knowing the oil used (you didn't answer if it said fractionated or not - only th…"

"What fat is in the coating? if it's a fractionated palm kernel, does it have a sepa…"

"You'll find that your raw materials will affect your finished rheology a great deal…"

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate