The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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  • Lancaster, PA
  • United States
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Sebastian's Friends

  • Andy Koller
  • Miguel Pujols
  • Tibor Baan
  • Tamara Ak
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  • Hannah Crowley
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  • Chocotoymaker
  • Karen Blueberry
  • Ernesto Bugarin Pantua Jr.
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  • Patti Humbert

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 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 and Andy Koller are now friends
Jul 24
Sebastian replied to Mike's discussion roll refining
Jul 10
Sebastian replied to Mike's discussion roll refining
"best case scenario is to mill your liquor fine enough separately that it doesn't need to go through the refiner, other than to act as a lubricant for your sugars. you can certainly send coarse liquor + sugar through at 75% (making it 35%+ fat)…"
Jul 8
Sebastian replied to Mike's discussion roll refining
"you want to feed 100% liquor through a roller mill to reduce the particle size?  if that's your question, it'd work, but it'll be terribly messy.  what you'll find is that, because your liquor is high in fat - the rolls…"
Jul 7
Sebastian replied to Mike's discussion roll refining
"to mix the liquor and sugar?  the hobart will do a great job.  be careful to manage your fat levels (you'll want to refine at about 20-23% fat (ish) or else it'll be too 'sloppy' and not refine well).  consider…"
Jul 6
Sebastian replied to Mike's discussion roll refining
"Is it required?  No.  However,  most set ups that have a refiner configuration do it opposite of what you suggest - i.e., there is a benefit to running it first through your pre refiner ( the one with 3 rollers), and then running it…"
Jul 6
Sebastian replied to kamlesh s's discussion % of emulsifier in dark ,milk,white chocolate
"that's a very complicated question mate - different emulsifiers do different things, and how they work is hugely dependent upon many variables.  Very generally speaking, E442 at 0.4-0.6% and E476 at 0.l%-0.3%.   E442 will impact…"
Jul 2
Sebastian replied to Drew E's discussion low % butter commercial callets?
"Call the fine folks at Cargill or Blommer and they can walk you through what their current offerings are.."
Jul 1
Sebastian replied to Drew E's discussion low % butter commercial callets?
"most of your standard milk chocolate is going to have about 12% liquor by default.  you want a milk chocolate that has 1/2 the fat of standard milk chocolate?  if so, while it's technically feasible, you're simply not going to…"
Jun 30
Sebastian replied to Drew E's discussion low % butter commercial callets?
"How low in fat? "
Jun 30
Sebastian replied to Jim Cameron's discussion newby maybe stupid question
"have fun, and post your results!"
Jun 28
Sebastian replied to Jim Cameron's discussion newby maybe stupid question
"You'll want cocoa butter that has been taken from someone else's liquor to add to your own."
Jun 28
Sebastian replied to Daniel Mollsen's discussion Bitterness
"I'm a huge advocate of letting your chocolate age 3-4 weeks before finalizing a recipe; however in my experience bitterness is not one of the elements that changes significantly over age.  The components that result in bitter attributes…"
Jun 27
Sebastian replied to Mark Allan's discussion Grinding Cocoa Solids Into Powder
"Possibly.  Mind the tolerances so that your hammers don't end up turning your screen into screen dust."
Jun 27
Sebastian replied to Mark Allan's discussion Grinding Cocoa Solids Into Powder
"The answer is above, i'm very, very, very familiar with it 8-) I wonder if it's as simple as having someone else make a mesh to fit their equipment?"
Jun 27
Sebastian replied to Mark Allan's discussion Grinding Cocoa Solids Into Powder
"Typical high quality cocoa powders average 8um.  there's a distribution, of course - some will be larger, some will be smaller, but it gives you a feel for it.   how big is 'too big' for ice cream?  that's a very…"
Jun 26

Profile Information

Dark, Milk, White?
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?


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.




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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