The Chocolate Life

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Sebastian's Discussions (435)

Discussions Replied To (428) Replies Latest Activity

"Variable.  More then a couple of mm but less than the width of a finger (i know some…"

Sebastian replied May 13 to Conche question

2 May 13
Reply by Mike

"I wouldn't say it's new - i'd used them for many years, but not on a small scale.  E…"

Sebastian replied May 13 to Superheated steam roasters

15 May 28
Reply by Ash Maki

"Terry Richardson used to do a series of courses that sounds like it'd fit just fine…"

Sebastian replied May 13 to Chocolate Courses - any updates?

7 May 13
Reply by Clay Gordon

"The three things you'll need are yeast, lactic acid bacteria, and acetobacter, very…"

Sebastian replied May 12 to Starter cultures for fermentation

7 May 14
Reply by Sebastian

"Not having looked at the post in detail, from the pictures you've got a combination…"

Sebastian replied May 9 to Whats going on with my chocolates?? Quality Control-Appearance concerns

9 May 14
Reply by Jennifer Davis

"Al Nassma also makes chocolates with higher (up to 30 % if i recall) camels milk pow…"

Sebastian replied May 5 to Weird Flavors and Inclusions in Chocolate

146 on Friday
Reply by Howard & Hanna Frederick

"Camel's milk chocolate can be very delicious.  As with all milk chocolates, the fina…"

Sebastian replied May 5 to Weird Flavors and Inclusions in Chocolate

146 on Friday
Reply by Howard & Hanna Frederick

"As with almost anything, i'm afraid it's not quite as straightforward as a 0.4% max.…"

Sebastian replied May 5 to Adding Soy Lecithin

6 May 5
Reply by Balpreet Singh

"It'll be most effective if you use fluid lecithin, and added at the beginning of you…"

Sebastian replied May 4 to Adding Soy Lecithin

6 May 5
Reply by Balpreet Singh

"The answer is 'it depends' 8-)  there's a great deal here posted already on temperin…"

Sebastian replied Apr 29 to What is the true melting temperature for tempering?

3 Apr 29
Reply by Or M

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