The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (451)

Discussions Replied To (444) Replies Latest Activity

"Could be.  Is there any chance moisture is getting into it?  if not, warm it up 1-2…"

Sebastian replied Jun 11 to Thick chocolate while tempering

7 Jun 18
Reply by John Duxbury

"well, there's really no such thing as a domesticated bean.. so...all beans will have…"

Sebastian replied Jun 10 to More bugs in wild beans?

5 Jun 11
Reply by Sebastian

"Many ways to do lot coding.  Often times it's done julian style.  an example (stolen…"

Sebastian replied Jun 10 to Chocolate Batch #

1 Jun 10
Reply by Sebastian

"you can try an urschel mill.  note almost all mills generate heat when grinding.  gr…"

Sebastian replied Jun 10 to Machine help needed - grinding blocks of chocolate

2 Jun 11
Reply by Jonathan Edelson

"no, you want to cut your unroasted ones.  what your description tells me is that it'…"

Sebastian replied Jun 7 to Wang-less Chocolate

17 Jul 15
Reply by Gap

"Necessary?  No. Beneficial?  Yes.  The purpose of the cap is to prevent the filling…"

Sebastian replied Jun 4 to Is it necessary to cap truffle shells before enrobing?

1 Jun 4
Reply by Sebastian

"yup, take a photo of them to post if you're able to, pictures are always helpful"

Sebastian replied Jun 4 to Wang-less Chocolate

17 Jul 15
Reply by Gap

"Honduran beans can be very good - but there's more to just a 4 or 6 day fermentation…"

Sebastian replied Jun 3 to Wang-less Chocolate

17 Jul 15
Reply by Gap

"If only it were that simple, everyone who has a PhD in an general field would know t…"

Sebastian replied Jun 3 to Wang-less Chocolate

17 Jul 15
Reply by Gap

"While Indonesia is the 3rd largest cocoa producing country in the world, it may not…"

Sebastian replied Jun 2 to Travel Programs in 2015 - Where Would You Like To Go?

3 Jun 4
Reply by Clay Gordon

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