The Chocolate Life

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Sebastian's Discussions (462)

Discussions Replied To (455) Replies Latest Activity

"Depends on what you want to test: Guillotine - at the level you're at, you'd only re…"

Sebastian replied Mar 23, 2011 to Cacao Field Testing Equipment Needed!

4 Jul 8, 2012
Reply by Orson V. Galvão

"There are lots of pieces of equipment that you can push a button and get an answer. …"

Sebastian replied Mar 21, 2011 to Machine to Measure Cocoa Power Fat Content

8 Mar 27, 2011
Reply by mark pennington

"There are no inexpensive pieces of equipment that i'm aware of that would give you f…"

Sebastian replied Mar 18, 2011 to Machine to Measure Cocoa Power Fat Content

8 Mar 27, 2011
Reply by mark pennington

"It's a very large topic, that, in short - the answer is a qualified yes (it could be…"

Sebastian replied Mar 18, 2011 to stone ground vs steel

3 Oct 10, 2013
Reply by Josh Nise

"1. Chocolate covered squid in asia 2. Bacon fat, solidified and enrobed in chocolate…"

Sebastian replied Mar 4, 2011 to Weird Flavors and Inclusions in Chocolate

147 Aug 5
Reply by Gabriel

"It can be used as a very ineffective conche - it's no where near 'modern' conching c…"

Sebastian replied Mar 1, 2011 to Conching with Kenwood Mixers

5 Mar 5, 2011
Reply by Andal Balu

"it's 100% about control of water activity.  if you start with fresh cream and boil o…"

Sebastian replied Feb 24, 2011 to Need "ganache" help quick!

18 Feb 24, 2011
Reply by Sebastian

"technical point of clarity - while canola and rapeseed are closely related, they are…"

Sebastian replied Feb 21, 2011 to Need "ganache" help quick!

18 Feb 24, 2011
Reply by Sebastian

"Those solid coconut oils you're seeing have a melting point of approximately 96F - t…"

Sebastian replied Feb 21, 2011 to Need "ganache" help quick!

18 Feb 24, 2011
Reply by Sebastian

"Canola oil isn't going to be great for long shelf life as it's so highly unsaturated…"

Sebastian replied Feb 20, 2011 to Need "ganache" help quick!

18 Feb 24, 2011
Reply by Sebastian

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