The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Sebastian
  • Male
  • Lancaster, PA
  • United States
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Sebastian's Discussions

And the world gets a little smaller

Started Apr 25 0 Replies

ADM's chocolate business for sale, again.  This time they mean it 8-)…Continue

"Raw" chocolate FDA recall

Started this discussion. Last reply by antonino allegra May 21, 2012. 4 Replies

http://www.fda.gov/Safety/Recalls/ucm303012.htmIt should be obvious to everyone what my position is on this matter by now.  It's good to…Continue

Is anyone attending ZDS in Cologne this year?

Started Nov 18, 2010 0 Replies

Koln's great this time of year - if so, first round of Dom Kolsch's on me...Continue

 

Sebastian's Page

Latest Activity

Sebastian replied to Franzi's discussion Questions about cocoa beans
"Hi Franzi - you're going to find that most cocoa beans are sold in bulk by large exporters, as they've got the advantage of economics of scale on their side, and understand the various trans-country regulations.  You're going to…"
Thursday
Sebastian and Daniel Herskovic are now friends
Wednesday
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"hmm.. it's always either time, temperature, or contamination.  Are you confident your thermometers are accurate?  If so, i suppose if your almonds are oil roasted, you may be seeing some residual surface oil from roasting result in…"
Sep 15
Sebastian replied to Ismael Neggaz's discussion Melanger
"I'm not sure it is an advantage at the scale you're looking to produce at.  You'd indicated it was a feature that you liked, i was trying to get you to consider why that was important.  Or rather if that was important..."
Sep 13
Sebastian replied to Ismael Neggaz's discussion Melanger
"let's ask this question - what advantage is there in continuously exposing the liquor to air without grinding it further?  WHY is that important to you?"
Sep 13
Sebastian replied to Dirke Botsford's discussion Using coconut oil in truffles help
"Remember not all coconut oil's created the same.  A natural coconut oil will harden at room temperature; while a fractionated will remain liquid.  You may be getting 'lumps' as a result of using a natural, unfractionated…"
Sep 8
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"quite welcome - let us know if it doesn't work!"
Sep 8
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Soaked in what?   What's the temperature of your almonds when you put them in the chocolate - remember if they're too cold or too warm, they will result in localized over temper / under temper.  ideally they'd be *slightly*…"
Sep 8
Sebastian replied to Jessica Osterday's discussion Every time I use my molds for chocolate bars, they bloom.
"Are you certain it's bloom?  I've seen moulds - when clean - have soap or mineral residue left behind on them that's invisible to the naked eye - but the chocolate pulls it off the mould and leaves surface discoloration.…"
Sep 8
Sebastian replied to Allie R.'s discussion Sugar Free
"I could certainly walk through my degrees and where they came from, but i suspect that's not really where your question lies.  I understand you *want* to believe that something's that effectively almost pure NaCl with a few minor…"
Sep 7
Sebastian replied to Tom's discussion Heavy Metals
"Herein lies the importance of effective winnowing - ensuring as much shell as possible is out of the testing stream is helpful in ensuring as much beans as possible pass."
Sep 4
Sebastian replied to Allie R.'s discussion Sugar Free
"Ah, the power of marketing. Adding salt is not a great way to make something heart healthy. Chocolate liquor has about 1% natural sugars in it. The FDA doesn't have time to visit most large food mfrs, much less the small mom & pop…"
Sep 2
Sebastian replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"No need to start with it at 80 degrees.  also no need to be so precise warming up to 123/105. just heat them both up to 120 or so regardless of if they're milk or dark.  your milk may need to be cooled lower depending on how much milk…"
Aug 31
Sebastian replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"The technical answer to your question is yes, however in practice with hand tempering, it always boils down to time, temperature, or contamination.  A heat gun is a combination of both time and temperature - i'd not be so quick to rule out…"
Aug 31
Sebastian replied to Erika Reich's discussion What to use if there is no rich cream available
"I'd second this.  Erika what types of fat are regularly available to you?"
Aug 28
Sebastian replied to Sandy Phillips's discussion Alternative sugars used?
"Remember, as far as the human body metabolism goes, sugar is sugar.  if you're marketing directly for a diabetic market, please be sure you understand the impact of glycemic index and sugars (pretty much any of the pentoses and hexoses -…"
Aug 22

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Being shot at while in origin.
My favorite chocolate is:
My own.

Comment Wall (9 comments)

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At 10:31am on November 23, 2013, Sebastian said…

Sorry chocofiles - i never really check this page, and there doesn't seem to be a notification feature to tell me that someone's posted something here.  For the past few decades, i've run the r/d for companies who you'd recognize.   no, i don't sell any of the chocolate i make for myself i'm afraid. at least, not yet - perhaps some day 8-)

At 2:15pm on August 23, 2013, ChocoFiles said…

Sebastian, do you sell the chocolate that you make?  If so, what it is the name of your chocolate?

At 11:58am on August 28, 2012, Sebastian said…

T - sorry, have been traveling, didn't see this until now.  I'm afraid i don't have a friend request from you, and your profile's set to private so i can neither comment back on your question below, nor post an answer to your board i'm afraid...

At 6:22pm on July 24, 2012, t said…

Sebastian I have sent a friend request because I want to talk to you about sugar alternatives like stevia for chocolate. Is there one cultivar that is best to use? I eat Paleo and have food intolerances, no fructose for one, and autoimmune conditions and insulin resistance and looking for some way to have a sweet treat occasionally. I feel you might understand a possible work around.

At 11:14pm on March 20, 2012, brian horsley said…

hi sebastian-- re your comment, you were not at all out of line.  you are obviously supremely knowledgeable about cacao and genetics.  what do you do?

brian

At 6:36am on September 12, 2011, Ernesto Bugarin Pantua Jr. said…

Hi Sebastian,

 

I,ll check with DHL if there will be no restrictions in sending them from the Philippines.  I'll not charge you anything but we will be most interested in 

your assessment on the quality of our beans.

 

Thanks for the offer.

 

Ernesto

 

At 11:20am on September 27, 2010, John Hepler said…
I will not likely be back in the States til mid-December, at which point I'll share out some beans. PLEASE remind me with an email at that time, and I'll be glad to send you some.
At 8:11pm on May 25, 2010, heather andall said…
Being shot at?
please tell us more.....
At 8:59pm on May 23, 2010, ChocoFiles said…
Hi and welcome to TCL. I learned a lot from your post in reply to Sunita about the relationships with growers, fair trade, etc. I look forward to learning more from you, as you seem quite knowledgeable.

I'm curious, too. You said your favorite chocolate is your own. Do you make your own chocolate from the bean? What is it called?
 
 
 

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