The Chocolate Life

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Sebastian's Discussions (467)

Discussions Replied To (460) Replies Latest Activity

"Hard to say exactly not knowing your storage conditions, but chances are the white p…"

Sebastian replied Feb 21, 2012 to A lot of Acid

11 Feb 21, 2012
Reply by Sebastian

"I've never been very impressed with the consumer grade food printers out there - if…"

Sebastian replied Feb 20, 2012 to Food Grade Printer

2 Feb 25, 2012
Reply by Kerry

"Of course.  I'd say, generally speaking, post harvest practices vary wildly almost e…"

Sebastian replied Feb 17, 2012 to Working with Cacao Growers - What does it involve?

9 Feb 21, 2012
Reply by Sebastian

"I've actually had some made from camel's milk - completely unhelpful, i know, but it…"

Sebastian replied Feb 17, 2012 to Cream Filling

19 Mar 1, 2012
Reply by Gita Schurder

"Actually, a great deal of the commercially available beans have remarkably great tra…"

Sebastian replied Feb 16, 2012 to Working with Cacao Growers - What does it involve?

9 Feb 21, 2012
Reply by Sebastian

"It's important to have the right tool for the right job.  Each tool has it's limitat…"

Sebastian replied Feb 16, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"Glad it worked!  Since you pulled all the levers at once, it's hard to say which one…"

Sebastian replied Feb 16, 2012 to A lot of Acid

11 Feb 21, 2012
Reply by Sebastian

"Remember there are caveats with any tool.  Caliper type micrometers with spinner adj…"

Sebastian replied Feb 16, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"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

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