The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (468)

Discussions Replied To (461) Replies Latest Activity

"I'm not sure it is an advantage at the scale you're looking to produce at.  You'd in…"

Sebastian replied Sep 13 to Melanger

4 Sep 13
Reply by Ismael Neggaz

"let's ask this question - what advantage is there in continuously exposing the liquo…"

Sebastian replied Sep 13 to Melanger

4 Sep 13
Reply by Ismael Neggaz

"Remember not all coconut oil's created the same.  A natural coconut oil will harden…"

Sebastian replied Sep 8 to Using coconut oil in truffles help

4 Sep 8
Reply by Dirke Botsford

"quite welcome - let us know if it doesn't work!"

Sebastian replied Sep 8 to Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

15 Sep 28
Reply by david ghobril

"Soaked in what?   What's the temperature of your almonds when you put them in the c…"

Sebastian replied Sep 8 to Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

15 Sep 28
Reply by david ghobril

"Are you certain it's bloom?  I've seen moulds - when clean - have soap or mineral re…"

Sebastian replied Sep 8 to Every time I use my molds for chocolate bars, they bloom.

16 Sep 8
Reply by Sebastian

"I could certainly walk through my degrees and where they came from, but i suspect th…"

Sebastian replied Sep 7 to Sugar Free

12 Sep 7
Reply by Sebastian

"Herein lies the importance of effective winnowing - ensuring as much shell as possib…"

Sebastian replied Sep 4 to Heavy Metals

13 Nov 1
Reply by Sebastian

"Ah, the power of marketing. Adding salt is not a great way to make something heart…"

Sebastian replied Sep 2 to Sugar Free

12 Sep 7
Reply by Sebastian

"No need to start with it at 80 degrees.  also no need to be so precise warming up to…"

Sebastian replied Aug 31 to Effect of Cocoa Butter on tempering

6 Sep 2
Reply by Francis Murchison

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