The Chocolate Life

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Sebastian's Discussions (374)

Discussions Replied To (368) Replies Latest Activity

"Absolutely.  Two particle size methods can be correlated - i've done it - keep in mi…"

Sebastian replied Dec 10, 2011 to Research and Development

5 Dec 10, 2011
Reply by Sebastian

"it effectively means that you can't add alcohol if you plan to sell your product."

Sebastian replied Sep 29, 2011 to Legal Jargon: Alcohol in Confectionery

1 Sep 29, 2011
Reply by Sebastian

"Here's a good place to start 8-)   http://forums.egullet.org/index.php?/topic/86115-…"

Sebastian replied Sep 19, 2011 to Torte Glaze

1 Sep 19, 2011
Reply by Sebastian

"That's a beautiful area - I'm there fairly regularly.  Perhaps we'll cross paths som…"

Sebastian replied Sep 16, 2011 to better pricing for better cacao

31 Sep 16, 2011
Reply by Sebastian

"Ernesto - can you elaborate a bit on how you ferment (mass size, box configuration,…"

Sebastian replied Sep 11, 2011 to Re: Cacao Beans for Testing!

12 Sep 16, 2011
Reply by antonino allegra

"I would use a refrigerated container, and you'll need to keep an eye on relative hum…"

Sebastian replied Sep 9, 2011 to Chocolate Liquor

3 Sep 9, 2011
Reply by Sebastian

"it' unlikely that it will go rancid at those temperatures.  it will, however, begin…"

Sebastian replied Sep 8, 2011 to Chocolate Liquor

3 Sep 9, 2011
Reply by Sebastian

"Repeat business.  If you don't deliver what you agreed to, there won't be a 2nd orde…"

Sebastian replied Aug 28, 2011 to better pricing for better cacao

31 Sep 16, 2011
Reply by Sebastian

"Winnowing is not 100% effective.  In fact, in some cases, it's pretty darn ineffecti…"

Sebastian replied Aug 24, 2011 to Looking for peanut/nut free courverture

6 Aug 24, 2011
Reply by Sebastian

"Ah, someone bites 8-)  Really the only thing they can guarantee is that they're not…"

Sebastian replied Aug 23, 2011 to Looking for peanut/nut free courverture

6 Aug 24, 2011
Reply by Sebastian

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