The Chocolate Life

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Sebastian's Discussions (468)

Discussions Replied To (461) Replies Latest Activity

"Callebaut was trying to commercialize something akin to this a few years ago, but it…"

Sebastian replied May 15, 2012 to Theobromine: source for?

13 May 21, 2012
Reply by antonino allegra

"Store brand milk powders in India are often fortified with additional calories by ad…"

Sebastian replied May 5, 2012 to Cooking milk powder

12 Sep 13, 2012
Reply by Sebastian

"Slight modifications: the bitterness is largely due to the flavanol content, not min…"

Sebastian replied May 4, 2012 to Fermented cacao beans-bar

30 May 6, 2012
Reply by rene

"Your all natural, food concentrates, will fade faster i'm afraid."

Sebastian replied Apr 30, 2012 to Color fade

5 Apr 30, 2012
Reply by Andy Ciordia

"Package them in something that doesn't let the light pass through.  What you're seei…"

Sebastian replied Apr 28, 2012 to Color fade

5 Apr 30, 2012
Reply by Andy Ciordia

"Try to frame it in terms of glycemic index - there should be plenty of charts on the…"

Sebastian replied Apr 21, 2012 to Sugar Free Chocolate

43 Oct 4, 2012
Reply by Sebastian

"For these, you just melt them and dip things in them, let them cool and they'll soli…"

Sebastian replied Apr 14, 2012 to How to use Couverture Chocolate

2 Apr 14, 2012
Reply by Naiyyar

"Remember that oxygen is the fuel for your aerobic fermentations, so the more you tur…"

Sebastian replied Apr 13, 2012 to Fermenting Cacao Seeds: To Drain or Not to Drain?

4 Apr 13, 2012
Reply by Sebastian

"What's better, fermenting a zinfandel on the skins, or fermenting it off of them?  N…"

Sebastian replied Apr 12, 2012 to Fermenting Cacao Seeds: To Drain or Not to Drain?

4 Apr 13, 2012
Reply by Sebastian

"Thanks Kit - I know i say things tongue in cheek sometimes, the intent isn't to be j…"

Sebastian replied Apr 8, 2012 to Fermented cacao beans-bar

30 May 6, 2012
Reply by rene

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