The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (435)

Discussions Replied To (428) Replies Latest Activity

"your cocoa powder will never dissolve in ice cream - what you need to do is get a su…"

Sebastian replied Jun 22 to Grinding Cocoa Solids Into Powder

15 Jun 27
Reply by Mark Allan

"ADM has a big ol' factory right there....  Callebaut 811 is about as generic and ubi…"

Sebastian replied Jun 16 to Chocolate Source Questions

1 Jun 16
Reply by Sebastian

"if it is moisture, add 0.05-0.1% fluid lecithin to help address it"

Sebastian replied Jun 12 to Thick chocolate while tempering

7 Jun 18
Reply by John Duxbury

"those logistics aren't really all that different than most other regions, to be hone…"

Sebastian replied Jun 11 to More bugs in wild beans?

5 Jun 11
Reply by Sebastian

"Could be.  Is there any chance moisture is getting into it?  if not, warm it up 1-2…"

Sebastian replied Jun 11 to Thick chocolate while tempering

7 Jun 18
Reply by John Duxbury

"well, there's really no such thing as a domesticated bean.. so...all beans will have…"

Sebastian replied Jun 10 to More bugs in wild beans?

5 Jun 11
Reply by Sebastian

"Many ways to do lot coding.  Often times it's done julian style.  an example (stolen…"

Sebastian replied Jun 10 to Chocolate Batch #

1 Jun 10
Reply by Sebastian

"you can try an urschel mill.  note almost all mills generate heat when grinding.  gr…"

Sebastian replied Jun 10 to Machine help needed - grinding blocks of chocolate

2 Jun 11
Reply by Jonathan Edelson

"no, you want to cut your unroasted ones.  what your description tells me is that it'…"

Sebastian replied Jun 7 to Wang-less Chocolate

17 Jul 15
Reply by Gap

"Necessary?  No. Beneficial?  Yes.  The purpose of the cap is to prevent the filling…"

Sebastian replied Jun 4 to Is it necessary to cap truffle shells before enrobing?

1 Jun 4
Reply by Sebastian

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