The Chocolate Life

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Sebastian's Discussions (449)

Discussions Replied To (442) Replies Latest Activity

"Altering post harvest practices can have a tremendous impact on the flavor of the be…"

Sebastian replied Feb 14, 2012 to A lot of Acid

11 Feb 21, 2012
Reply by Sebastian

"lots and lots of places do confections training - i was approaching the question fro…"

Sebastian replied Feb 13, 2012 to NYC area chocolate class (bean to bar)

10 Jan 4, 2013
Reply by Steven J

"Just noticed your location.  Do you have any insight as to how the beans were dried…"

Sebastian replied Feb 13, 2012 to A lot of Acid

11 Feb 21, 2012
Reply by Sebastian

"You're quite likely not doing anything wrong; what you're seeing is the result of fe…"

Sebastian replied Feb 13, 2012 to A lot of Acid

11 Feb 21, 2012
Reply by Sebastian

"Depends on what the choices of microbrews are at the local pub afterwards 8)"

Sebastian replied Feb 12, 2012 to NYC area chocolate class (bean to bar)

10 Jan 4, 2013
Reply by Steven J

"Under no circumstance do i advocate adding fluid milk to your santha.  Unless you've…"

Sebastian replied Feb 12, 2012 to Using Milk

8 Feb 12, 2012
Reply by Sebastian

"It's been my experience that there are very few schools out there - ZDS in Germany d…"

Sebastian replied Feb 12, 2012 to NYC area chocolate class (bean to bar)

10 Jan 4, 2013
Reply by Steven J

"is a red car better than a blue car? 8-)  appeal and personal preference are multidi…"

Sebastian replied Feb 7, 2012 to Using Milk

8 Feb 12, 2012
Reply by Sebastian

"Many - it's how milk chocolate was made for a long time, before drying technologies…"

Sebastian replied Feb 6, 2012 to Using Milk

8 Feb 12, 2012
Reply by Sebastian

"I think there's two salient points: 1) Hsy has a large enough momentum to affect cha…"

Sebastian replied Feb 2, 2012 to Hershey - How Responsible is Responsible?

6 Feb 4, 2012
Reply by Predrag Miladinovic

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