The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (373)

Discussions Replied To (367) Replies Latest Activity

"Hi Lee - i've only seen cinnamon come from tree bark - not roots - so that's interes…"

Sebastian replied Feb 22 to Botulism

7 Feb 25
Reply by Lee

"you'll need all the same equipment you need for chocolate mfr (as you'll still need…"

Sebastian replied Feb 15 to Cocoa Powder + Cocoa Butter

7 Feb 16
Reply by Paul John Kearins

""water marks" are #2 in my initial post - dissolved minerals left behind as the wate…"

Sebastian replied Feb 14 to Blemishes on chocolate bars

7 Feb 18
Reply by Caroline White

"Chocolate is made by grinding beans up to form liquor.  You make cocoa powder by squ…"

Sebastian replied Feb 14 to Cocoa Powder + Cocoa Butter

7 Feb 16
Reply by Paul John Kearins

"It's a compound coating, it's not chocolate."

Sebastian replied Feb 13 to No need to temper chocolate? from Santa Barbara

8 Feb 15
Reply by cheebs

"It's one of two things: 1) Most likely it's what's called a 'pull mark', and is caus…"

Sebastian replied Feb 13 to Blemishes on chocolate bars

7 Feb 18
Reply by Caroline White

"Any food testing lab will do it. Silliker, covance, etc.  Many universities will hav…"

Sebastian replied Feb 13 to Where can I find a lab that does AW testing?

1 Feb 13
Reply by Sebastian

"That makes two of us brother 8-)"

Sebastian replied Feb 8 to Melangeur Victor Kudryavtsev

19 Feb 8
Reply by Sebastian

"Отлично! Я не добирался, чтобы использовать мой русский очень часто - это не точная…"

Sebastian replied Feb 5 to Melangeur Victor Kudryavtsev

19 Feb 8
Reply by Sebastian

"Lets think of chocolate making as being similar to college degrees. One can get an…"

Sebastian replied Feb 5 to Melangeur Victor Kudryavtsev

19 Feb 8
Reply by Sebastian

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