The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (466)

Discussions Replied To (459) Replies Latest Activity

"Well, all toffee contains milk products, so by definition it contains dairy.  The re…"

Sebastian replied Jun 22 to What is the shelf life of toffee and how should it be stored

7 Jul 2
Reply by david smith

"your cocoa powder will never dissolve in ice cream - what you need to do is get a su…"

Sebastian replied Jun 22 to Grinding Cocoa Solids Into Powder

15 Jun 27
Reply by Mark Allan

"ADM has a big ol' factory right there....  Callebaut 811 is about as generic and ubi…"

Sebastian replied Jun 16 to Chocolate Source Questions

1 Jun 16
Reply by Sebastian

"if it is moisture, add 0.05-0.1% fluid lecithin to help address it"

Sebastian replied Jun 12 to Thick chocolate while tempering

7 Jun 18
Reply by John Duxbury

"those logistics aren't really all that different than most other regions, to be hone…"

Sebastian replied Jun 11 to More bugs in wild beans?

5 Jun 11
Reply by Sebastian

"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

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