The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (377)

Discussions Replied To (371) Replies Latest Activity

"Generally speaking, the more water you add to your chocolate, the lower it's shelf l…"

Sebastian replied Sep 9, 2012 to Adding heavy cream to chocolate

1 Sep 9, 2012
Reply by Sebastian

"Have had good results with wagner power paint sprayers.  make sure you use a very lo…"

Sebastian replied Sep 9, 2012 to Does anyone know good chocolate sprayers?

6 Sep 12, 2012
Reply by Krebs Switzerland

"Remember, invertase is an enzyme.  Enzymes can go bad (if old, or if hot).  Enzymes…"

Sebastian replied Sep 4, 2012 to Invertase

4 Sep 4, 2012
Reply by Mark Heim

"well, sure.... your vintner should be able to tell you the alcohol content of the wi…"

Sebastian replied Aug 24, 2012 to ABV in chocolate confections

2 Aug 24, 2012
Reply by Jonathan Walpole

"Shalom!  Your problem, if i understand correctly, is that when you cycle your small…"

Sebastian replied Jul 1, 2012 to technical help

9 Aug 11, 2012
Reply by mohiddin ghouse

"One of the most difficult things to do when discussing flavors is develop a shared l…"

Sebastian replied Jun 18, 2012 to Astringency

1 Jun 18, 2012
Reply by Sebastian

"No hard and fast rules of thumb.  often inclusions will be in the 7-15% range (ie if…"

Sebastian replied May 30, 2012 to Inclusion ratio in chocolate bar manufacturing

1 May 30, 2012
Reply by Sebastian

"I have no direct knowledge of it's use for bp reduction - however, since caffeine is…"

Sebastian replied May 16, 2012 to Theobromine: source for?

13 May 21, 2012
Reply by antonino allegra

"It's the kissing cousin to caffeine.  Stimulant.  Also some evidence that it's prett…"

Sebastian replied May 16, 2012 to Theobromine: source for?

13 May 21, 2012
Reply by antonino allegra

"No."

Sebastian replied May 15, 2012 to Theobromine: source for?

13 May 21, 2012
Reply by antonino allegra

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