The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (435)

Discussions Replied To (428) Replies Latest Activity

"There's nothing wrong with it.  When you go to temper it, the fat will melt out and,…"

Sebastian replied May 14 to Whats going on with my chocolates?? Quality Control-Appearance concerns

9 May 14
Reply by Jennifer Davis

"Interesting.  I'll be up in NYC a bit next week, and more so the week after.. I'll h…"

Sebastian replied May 14 to Starter cultures for fermentation

7 May 14
Reply by Sebastian

"That is fat bloom, caused by untempered, or incompletely tempered, chocolate.  Not t…"

Sebastian replied May 14 to Whats going on with my chocolates?? Quality Control-Appearance concerns

9 May 14
Reply by Jennifer Davis

"Yes.  Lecithin is called an amphiphillic emulsifier, which means one end likes to st…"

Sebastian replied May 14 to Why does chocolate overcrystalize

7 May 14
Reply by Sebastian

"One of the tricky things to manage - especially at larger fermentaries where the cac…"

Sebastian replied May 14 to Starter cultures for fermentation

7 May 14
Reply by Sebastian

"Look forward to you sharing your experience!"

Sebastian replied May 14 to Superheated steam roasters

15 May 28
Reply by Ash Maki

"Once your chocolate has adsorbed ambient moisture, it's very difficult to get it to…"

Sebastian replied May 13 to Why does chocolate overcrystalize

7 May 14
Reply by Sebastian

"The Rizeks are going to be the most advanced of the non-privatized folks to work wit…"

Sebastian replied May 13 to Starter cultures for fermentation

7 May 14
Reply by Sebastian

"The flavanol preservation topic is a hugely complex one.  There are many, many types…"

Sebastian replied May 13 to Superheated steam roasters

15 May 28
Reply by Ash Maki

"Well, i suppose that depends on what your definition of "better" is 8-)  If you want…"

Sebastian replied May 13 to Superheated steam roasters

15 May 28
Reply by Ash Maki

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