The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian's Discussions (435)

Discussions Replied To (428) Replies Latest Activity

"I've never used them, but they appear to have been purchased by Duyvis, which is a v…"

Sebastian replied Apr 29 to Bean to Bar Medium Scale Jafinox

7 May 15
Reply by Semira

"You need to begin with cocoa liquor, and partially defat it somehow (most use high p…"

Sebastian replied Apr 29 to Making chocolate from cacao powder

1 Apr 29
Reply by Sebastian

"I think that'd result in something very different than conventional alkalized cocoa…"

Sebastian replied Apr 27 to Dutch-process chocolate

3 Apr 27
Reply by Sebastian

"The details of how to perform alkalization, my friend, i'm afraid are going to be cl…"

Sebastian replied Apr 26 to Dutch-process chocolate

3 Apr 27
Reply by Sebastian

"Believe me, i know 8-)  i'm quite familiar with Vietnamese cocoa, and if properly pr…"

Sebastian replied Apr 24 to What Price, Cocoa?

12 Apr 24
Reply by Sebastian

"very common.  ecuador's a terribly difficult place to dry beans properly, so a great…"

Sebastian replied Apr 24 to Moldy Beans?

2 Apr 25
Reply by Isaac Ekblad

"One of the challenges with Vietnam and cocoa is that the extension agency networks t…"

Sebastian replied Apr 24 to What Price, Cocoa?

12 Apr 24
Reply by Sebastian

"Well, i reckon there's many ways to do it, and there's lots of variables.  if your c…"

Sebastian replied Apr 20 to How to calculate how much chocolate enrobing for each bonbon?

4 Apr 27
Reply by him

"it tells you a great deal, actually, but the most relevant bit for this discussion i…"

Sebastian replied Apr 16 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Generally speaking, it's almost impossible for a single bar of chocolate to be 'defe…"

Sebastian replied Apr 14 to Milk chocolate changing color

7 Apr 14
Reply by Sebastian

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