Sebastian's Discussions (265)

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Discussions Replied To (261)	Replies	Latest Activity
"So, as you're aware in Indonesia - there's not a huge ingrained culture of heavily f…" Sebastian replied Dec 20, 2010 to Post-harvest methods and guidelines.	7	Dec 24, 2010 Reply by Sebastian
"I hope your food science didn't tell you go to to an Aw of less than 8 - i think the…" Sebastian replied Dec 1, 2010 to Bacon in chocolate	10	Apr 7, 2011 Reply by Jackie Jones
"A few things are going to be important to you. It's awfully hard to troubleshoot w/o…" Sebastian replied Nov 13, 2010 to toffee (i know this is not chocolate, i figure somone has some experience)	5	Nov 13, 2010 Reply by Sebastian
"How in the world can you tell if it's separating while cooking? Halfway through cook…" Sebastian replied Nov 12, 2010 to toffee (i know this is not chocolate, i figure somone has some experience)	5	Nov 13, 2010 Reply by Sebastian
"I ran a quick test today on some milk chocolate i had handy. I won't give any specif…" Sebastian replied Nov 12, 2010 to Specific heat capacity of chocolate	10	Nov 13, 2010 Reply by Anthony Lange
"it gets complicated rather quickly - it's formulation dependent (ie how much cocoa b…" Sebastian replied Nov 12, 2010 to Specific heat capacity of chocolate	10	Nov 13, 2010 Reply by Anthony Lange
"It will absolutely oxidize. General principles for storage are the same as for choco…" Sebastian replied Nov 9, 2010 to Shelf Life	1	Nov 9, 2010 Reply by Sebastian
"I'd just add more chocolate 8-)" Sebastian replied Nov 1, 2010 to Which Ingredient Used in additional amount to increase chocolate taste and Health	10	Dec 1, 2010 Reply by La Chocolat
"Strange career path, isn't it? My background is actually genetic engineering and org…" Sebastian replied Oct 11, 2010 to Unsweetened (or stevia sweetened) milk chocolate?	19	Feb 1 Reply by Steve Wilson
"Sorry, I meant the actual physical source for the material that is currently commerc…" Sebastian replied Oct 9, 2010 to Unsweetened (or stevia sweetened) milk chocolate?	19	Feb 1 Reply by Steve Wilson

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Sebastian's Discussions (265)

"So, as you're aware in Indonesia - there's not a huge ingrained culture of heavily f…"

"I hope your food science didn't tell you go to to an Aw of less than 8 - i think the…"

"A few things are going to be important to you. It's awfully hard to troubleshoot w/o…"

"How in the world can you tell if it's separating while cooking? Halfway through cook…"

"I ran a quick test today on some milk chocolate i had handy. I won't give any specif…"

"it gets complicated rather quickly - it's formulation dependent (ie how much cocoa b…"

"It will absolutely oxidize. General principles for storage are the same as for choco…"

"I'd just add more chocolate 8-)"

"Strange career path, isn't it? My background is actually genetic engineering and org…"

"Sorry, I meant the actual physical source for the material that is currently commerc…"

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Promote TheChocolateLife

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Top Discussions

losing temper w/tempering

melanger necessary?

packaging for wholesale

Weird Flavors and Inclusions in Chocolate

Choosing the right chocolate?