The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (466)

Discussions Replied To (459) Replies Latest Activity

"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

"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

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