The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (462)

Discussions Replied To (455) Replies Latest Activity

"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

"Brown sugar will indeed add moisture to your chocolate, which can be a problem.  I'd…"

Sebastian replied Feb 2, 2012 to Types of Sweetening and Conching Time

9 Feb 7, 2012
Reply by jorge camacho

"I think you'll find much better texture with that option - it'll put you somewhere i…"

Sebastian replied Jan 29, 2012 to Dark milk chocolate

9 Feb 1, 2012
Reply by Thomas Forbes

"W/o having a formula, it's impossible to determine how much fat you have.  However,…"

Sebastian replied Jan 28, 2012 to Dark milk chocolate

9 Feb 1, 2012
Reply by Thomas Forbes

"Your particle size is just fine.  I admit i've not had a bar in a while, so i'm goin…"

Sebastian replied Jan 27, 2012 to Looking to learn how to make chocolate - bean to bar process

16 Aug 31, 2012
Reply by ramya

"I've got  a laser particle size distribution of chocolates made with the melanges so…"

Sebastian replied Jan 27, 2012 to Looking to learn how to make chocolate - bean to bar process

16 Aug 31, 2012
Reply by ramya

"chocolate is a suspension of mostly solids in a bit of fat,  the more fat you add, t…"

Sebastian replied Jan 27, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

"Definately suggest you run some tests batches before you buy it.  Make sure you run…"

Sebastian replied Jan 26, 2012 to Quest for micrometer

16 Feb 16, 2012
Reply by Sebastian

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