The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (374)

Discussions Replied To (368) Replies Latest Activity

"I've got  a laser particle size distribution of chocolates made with the melanges so…"

Sebastian replied Jan 27, 2012 to Looking to learn how to make chocolate - bean to bar process

16 Aug 31, 2012
Reply by ramya

"chocolate is a suspension of mostly solids in a bit of fat,  the more fat you add, t…"

Sebastian replied Jan 27, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"Definately suggest you run some tests batches before you buy it.  Make sure you run…"

Sebastian replied Jan 26, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"A grind gage will do ok for rough and dirty process control.  will do a terrible job…"

Sebastian replied Jan 26, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"The most appropriate ones are those with built in pressure guages to avoid overtight…"

Sebastian replied Jan 26, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"I would disagree with your statement that the stone mills aren't able to produce a c…"

Sebastian replied Jan 26, 2012 to Looking to learn how to make chocolate - bean to bar process

16 Aug 31, 2012
Reply by ramya

"Assuming you're not too creative with your ingredients (ie you're n ot using nuts or…"

Sebastian replied Jan 12, 2012 to Stages of Chocolate Melting Points

3 Jan 12, 2012
Reply by Sebastian

"You're getting into some very fine technical points here that, while interesting, i'…"

Sebastian replied Jan 8, 2012 to Stages of Chocolate Melting Points

3 Jan 12, 2012
Reply by Sebastian

"wow - that's a terribly inefficient way to make cocoa butter!  It'll be < than a…"

Sebastian replied Jan 6, 2012 to Adding Cacao Butter

7 Jan 6, 2012
Reply by Thomas Forbes

"What do you mean in the first paragraph of 'cocoa butter being cooked out rather tha…"

Sebastian replied Jan 5, 2012 to Adding Cacao Butter

7 Jan 6, 2012
Reply by Thomas Forbes

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