The Chocolate Life

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Sebastian's Discussions (451)

Discussions Replied To (444) Replies Latest Activity

"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

"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

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