The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (374)

Discussions Replied To (368) Replies Latest Activity

"ok, so we can probably rule out 1&2 (assuming you've got accurate calibrations a…"

Sebastian replied Mar 23 to Why can't I keep my temper?

6 Mar 27
Reply by Tobias

"1) are you sure you have an accurate thermometer? 2) the temperature of your inclusi…"

Sebastian replied Mar 23 to Why can't I keep my temper?

6 Mar 27
Reply by Tobias

"while there's a great deal of info here, i might suggest you identify a consultant t…"

Sebastian replied Mar 21 to Small Scale Chocolate factory

6 Mar 21
Reply by Clay Gordon

"Sorry for the late response mike - have been tied up.  There are pros/cons to everyt…"

Sebastian replied Mar 20 to Pre Grinders and particle size

12 Mar 20
Reply by Sebastian

"Where in SEA are you going to be?  Note that in much of that part of the world, it's…"

Sebastian replied Mar 19 to Need hygrometer to go cacao hunting.

4 Mar 19
Reply by Sebastian

"Dave - a micrometer can be a very precise tool, but you have to know how to use it,…"

Sebastian replied Mar 17 to Texture Issues

6 Mar 18
Reply by David Senk

"Delcour, what is it you're looking to accomplish? If you're looking to understand if…"

Sebastian replied Mar 17 to Need hygrometer to go cacao hunting.

4 Mar 19
Reply by Sebastian

"Assuming your block chocolate is already in temper, the easiest thing to do is melt…"

Sebastian replied Mar 4 to Adding melted chocolate to tempered chocolate

10 Mar 6
Reply by John Duxbury

"Yes i know they are saying it's raw - i'd urge you to read the forums as it's been t…"

Sebastian replied Feb 28 to Seeking answers….

11 Mar 3
Reply by Ravi Goojha

"I'd urge you to search the forums for raw chocolate discussions, and read up on them…"

Sebastian replied Feb 27 to Seeking answers….

11 Mar 3
Reply by Ravi Goojha

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