The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (467)

Discussions Replied To (460) Replies Latest Activity

"if unroasted, yes.  they are likely to contain harmful bacteria.  also, if you throw…"

Sebastian replied Apr 11, 2013 to cocoa beans hazardous food

4 Apr 12, 2013
Reply by Ruth

"Get as much oxygen out of your packaging as possible, keep it as cold as possible, a…"

Sebastian replied Apr 11, 2013 to praline paste storage

5 Sep 20
Reply by Gap

"Thanks Jim - looking forward to it!"

Sebastian replied Apr 10, 2013 to Single Origin Chocolate - Standards?

15 Apr 15, 2013
Reply by Clay Gordon

"You can absolutely have genetic variation w/in a pod.  All of the seeds will not be…"

Sebastian replied Apr 10, 2013 to Single Origin Chocolate - Standards?

15 Apr 15, 2013
Reply by Clay Gordon

"No."

Sebastian replied Apr 10, 2013 to Cacao genetics

3 Apr 10, 2013
Reply by Fin

"Again it's possible to determine definitively.  There's not a great deal of value in…"

Sebastian replied Apr 10, 2013 to Single Origin Chocolate - Standards?

15 Apr 15, 2013
Reply by Clay Gordon

"Correct, no legal requirements. There are a few who can tell if it's true or not; i…"

Sebastian replied Apr 9, 2013 to Single Origin Chocolate - Standards?

15 Apr 15, 2013
Reply by Clay Gordon

"Jim, would you be willing to post some photographs of your trees and fermentation an…"

Sebastian replied Apr 9, 2013 to Single Origin Chocolate - Standards?

15 Apr 15, 2013
Reply by Clay Gordon

"My suspicion is that they're trying to control the formation of nitrosodimethylamine…"

Sebastian replied Apr 8, 2013 to Food safety when keeping chocolate or compound melted

15 Apr 8, 2013
Reply by Brad Churchill

"2% is the threshold."

Sebastian replied Apr 8, 2013 to Food safety when keeping chocolate or compound melted

15 Apr 8, 2013
Reply by Brad Churchill

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