The Chocolate Life

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Sebastian's Discussions (470)

Discussions Replied To (463) Replies Latest Activity

"A refract can tell you the dissolved solids level - which you may be able to correla…"

Sebastian replied Jul 5, 2013 to How to preserve chocolate sauce and caramel sauce safely?

5 Jul 5, 2013
Reply by Sebastian

"That, my friend, is the subject of many textbooks.  I'd suggest doing some research…"

Sebastian replied Jul 4, 2013 to How to preserve chocolate sauce and caramel sauce safely?

5 Jul 5, 2013
Reply by Sebastian

"You'll need to control your water activity, which you won't know what it is until yo…"

Sebastian replied Jul 3, 2013 to How to preserve chocolate sauce and caramel sauce safely?

5 Jul 5, 2013
Reply by Sebastian

"Sorry to rain on the parade.  Unfortunately highly unsaturated fats at high levels +…"

Sebastian replied Jun 26, 2013 to Nuts & Rancidity

5 Jun 27, 2013
Reply by Andy Ciordia

"There's nothing you can do to stop oxidative rancidity in nutmeats, other than defat…"

Sebastian replied Jun 26, 2013 to Nuts & Rancidity

5 Jun 27, 2013
Reply by Andy Ciordia

"You may want to start by indicating where your beans are from, what type they are (h…"

Sebastian replied Jun 3, 2013 to How to get venues for my organic cocoa farm

6 Aug 21, 2013
Reply by Sebastian

"HACCP isn't going to be a cut/paste.  You'll need to develop it for your own facilit…"

Sebastian replied May 27, 2013 to HACCP plan for chocolate

1 May 27, 2013
Reply by Sebastian

"Great area.  Lots of red and black 8)"

Sebastian replied May 10, 2013 to Working on a cocoa farm

9 May 31, 2013
Reply by Sarah Ariella Shapiro

"Veliche is produced in Belgium.  However, simply using african beans on german equip…"

Sebastian replied Apr 24, 2013 to Wilbur Veliche - Van Leer - Guittard

1 Apr 24, 2013
Reply by Sebastian

"Prob not what you want to hear - but i'd most likely discard it."

Sebastian replied Apr 19, 2013 to Stubborn milk crystals

4 Apr 22, 2013
Reply by Pat Renner

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