The Chocolate Life

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Sebastian's Discussions (448)

Discussions Replied To (441) Replies Latest Activity

"As noted earlier you can certainly let it 'rest' in a conche if you'd like, but ther…"

Sebastian replied May 22 to Letting chocolate rest after conching?

10 May 23
Reply by Daniela Vasquez

"Well, that's a different topic altogether.  Aging tempered chocolate does have it's…"

Sebastian replied May 19 to Letting chocolate rest after conching?

10 May 23
Reply by Daniela Vasquez

"You can let it rest in the conch if you'd like; however there's no technical benefit…"

Sebastian replied May 19 to Letting chocolate rest after conching?

10 May 23
Reply by Daniela Vasquez

"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

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