The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (471)

Discussions Replied To (464) Replies Latest Activity

"Interesting stuff guys - thanks.  The notion of H202 as a preservative in a highly o…"

Sebastian replied Sep 13, 2012 to Cooking milk powder

12 Sep 13, 2012
Reply by Sebastian

"Interesting document - i've never seen this actually practiced in western milk plant…"

Sebastian replied Sep 12, 2012 to Cooking milk powder

12 Sep 13, 2012
Reply by Sebastian

"How you roast can significantly impact flavor of the nuts.  My guess is that since h…"

Sebastian replied Sep 9, 2012 to Best hazelnut flavor

10 Sep 10, 2012
Reply by Katie Perry

"Generally speaking, the more water you add to your chocolate, the lower it's shelf l…"

Sebastian replied Sep 9, 2012 to Adding heavy cream to chocolate

1 Sep 9, 2012
Reply by Sebastian

"Have had good results with wagner power paint sprayers.  make sure you use a very lo…"

Sebastian replied Sep 9, 2012 to Does anyone know good chocolate sprayers?

7 Jul 22
Reply by KREBS Chocolate sprayer

"Remember, invertase is an enzyme.  Enzymes can go bad (if old, or if hot).  Enzymes…"

Sebastian replied Sep 4, 2012 to Invertase

4 Sep 4, 2012
Reply by Mark Heim

"well, sure.... your vintner should be able to tell you the alcohol content of the wi…"

Sebastian replied Aug 24, 2012 to ABV in chocolate confections

2 Aug 24, 2012
Reply by Jonathan Walpole

"Shalom!  Your problem, if i understand correctly, is that when you cycle your small…"

Sebastian replied Jul 1, 2012 to technical help

9 Aug 11, 2012
Reply by mohiddin ghouse

"One of the most difficult things to do when discussing flavors is develop a shared l…"

Sebastian replied Jun 18, 2012 to Astringency

1 Jun 18, 2012
Reply by Sebastian

"No hard and fast rules of thumb.  often inclusions will be in the 7-15% range (ie if…"

Sebastian replied May 30, 2012 to Inclusion ratio in chocolate bar manufacturing

1 May 30, 2012
Reply by Sebastian


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