The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (467)

Discussions Replied To (460) Replies Latest Activity

"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

"Depends a great deal on the specifics - what type of pre grinder?  how's it configur…"

Sebastian replied Apr 19, 2013 to Pre Grinders and particle size

13 Aug 13
Reply by Andy Koller

"how do you know they're 'milk crystals' (and what are milk crystals?) 110F for 3 mo…"

Sebastian replied Apr 17, 2013 to Stubborn milk crystals

4 Apr 22, 2013
Reply by Pat Renner

"No.  However, the warmer you keep them, or the higher humidity they are stored in, t…"

Sebastian replied Apr 12, 2013 to cocoa beans hazardous food

4 Apr 12, 2013
Reply by Ruth

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