The Chocolate Life

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Sebastian's Discussions (471)

Discussions Replied To (464) Replies Latest Activity

"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

"That knowledge gap can work both ways - in most places, working with bacon in a conf…"

Sebastian replied Apr 7, 2013 to Food safety when keeping chocolate or compound melted

15 Apr 8, 2013
Reply by Brad Churchill

"Loads of documentation out there on the role of water activity and food safety - do…"

Sebastian replied Apr 7, 2013 to Food safety when keeping chocolate or compound melted

15 Apr 8, 2013
Reply by Brad Churchill

"I'm afraid there is no such thing as a cold pressed cocoa powder - at least i've nev…"

Sebastian replied Mar 30, 2013 to Cacao Powder Grinding

20 Apr 2, 2013
Reply by Clay Gordon

"I think you'd need to determine what it is you need, why you need it - and then dete…"

Sebastian replied Mar 29, 2013 to Cacao Powder Grinding

20 Apr 2, 2013
Reply by Clay Gordon

"Most cocoa powder is 8-10 um in particle size - if you require finer, try something…"

Sebastian replied Mar 29, 2013 to Cacao Powder Grinding

20 Apr 2, 2013
Reply by Clay Gordon

"Budget?"

Sebastian replied Mar 28, 2013 to Looking for machines for the whole BEAN TO BAR process

2 Mar 29, 2013
Reply by Clay Gordon

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