The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (470)

Discussions Replied To (463) Replies Latest Activity

"Depending on  your size (volume), you're looking as low as $2.00/lb, and as  high as…"

Sebastian replied Nov 21, 2012 to What Do YOU pay for chocolate?

23 Jan 15, 2013
Reply by Jo-Ellen Fairbanks

"It was tongue in cheek.  however i suppose i could do bars based off of extra-ordina…"

Sebastian replied Nov 5, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

99 on Thursday
Reply by Annmarie Kostyk

"who says the world of chocolate's not a cut-throat, competitive business? 8-)"

Sebastian replied Nov 5, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

99 on Thursday
Reply by Annmarie Kostyk

"Fritz used to have a $250 truffle - it's been some time since we chatted, so i'm not…"

Sebastian replied Nov 4, 2012 to What the Chocolate Industry Needs is A $100 Bar of Chocolate

99 on Thursday
Reply by Annmarie Kostyk

"Given the legislation and severity of getting it wrong (from the standpoint of impac…"

Sebastian replied Oct 28, 2012 to Nut allergies and cross contamination of machines

1 Oct 28, 2012
Reply by Sebastian

"malt is made from wheat, maltose is a sugar."

Sebastian replied Oct 26, 2012 to Lactose added separately to Milk Chocolate?

19 Dec 24, 2012
Reply by Linus Daniel

"That's a little bit more than a patent for simply washing, it's an alkali treatment,…"

Sebastian replied Oct 17, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"There is little technical advantage to washing post fermentation, and as jim notes,…"

Sebastian replied Oct 16, 2012 to Washing Beans after Ferment

13 Oct 17, 2012
Reply by Tom

"Lecithin is an emulsifier - that is, it provides 'slipperiness' between the fat in y…"

Sebastian replied Oct 12, 2012 to effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?

2 Oct 12, 2012
Reply by Sebastian

"Many people don't clean their molds - they'll use the same one over and over for a g…"

Sebastian replied Oct 6, 2012 to BRIGHTNESS ON CHOCOLATE

21 Oct 6, 2012
Reply by Sebastian

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