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 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…"
21 hours ago
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…"
yesterday
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?"
Thursday
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
Sebastian replied to Tom's discussion Heavy Metals
"no sir - rules are rules.  the question was do any plantation owners do heavy metals testing, and while there may be one out there, i've yet to meet him.  They normally don't have the technical capacity or competency to do so,…"
Aug 21
Sebastian replied to Tom's discussion Heavy Metals
"Many exporters and brand owners will do heavy metals testing, but i've never met a grower who does.  S. and C. American soils are heavily volcanic, which in turn translates into the flesh of the bean.  Lead - which often is on the…"
Aug 18
Sebastian replied to Tom's discussion Heavy Metals
"I do not know of a single grower that routinely does heavy metal testing."
Aug 15
Sebastian replied to Jim Cameron's discussion Box sizes for fermenting cocoa beans
"Note that when i mention consistency, i'm referring to wildly different each and every time; not so much exactly the same each time (which is almost impossible).  It has less to do with size (remember that even the largest chocolate…"
Aug 9
Sebastian replied to Jim Cameron's discussion Box sizes for fermenting cocoa beans
"Hi Jim - i've actually written many of the manuals on cocoa fermentation, and while i may or may not be familiar with the specific one you're referencing, i will say that - generally speaking - the ministry of agriculture and rural…"
Aug 9
Sebastian replied to Jim Cameron's discussion Box sizes for fermenting cocoa beans
"12" cubed?  that'll only give you 2-3kg (ish) of beans.  You're going the wrong direction i'm afraid."
Aug 9
Sebastian replied to Jim Cameron's discussion Box sizes for fermenting cocoa beans
"I do not believe that at that box size and fill level, you will achieve steady state.   your surface area to internal mass ratio is just too high, and it won't be able to retain the heat it's generating.  it can be very difficult…"
Aug 9
Sebastian replied to Jim Cameron's discussion Box sizes for fermenting cocoa beans
"There is no 'right' answer.  it all depends on what it is you're trying to accomplish, what profile you're after.  personally, i do no advocate field fermentations < 150kg if you're looking for consistency.…"
Aug 8
Sebastian replied to Francis Murchison's discussion Warped white chocolate bars
"Not a whole lot of info to go on, but assuming you're using real chocolate and not adding any funky fats/oil, i'd suspect whatever cooling setup you used was too cold, resulting in the ends cooling quickly and before the middle did.…"
Aug 6
Sebastian replied to Jennifer Smith's discussion Cocoa Shell Infusion
"Not so much polyphenols in the shell, there's a ton of fiber, and a good bit of theobromine.  I know BC's process quite well.  While it's better in principle than chewing up broken mercury thermometers, it was never…"
Aug 6
Sebastian replied to Jennifer Smith's discussion Cocoa Shell Infusion
"Yeah, we have a funny aversion to kidney failure and heavy metal poisoning.  Odd collection of birds we have here."
Aug 6
Sebastian replied to Jennifer Smith's discussion Cocoa Shell Infusion
"It's probably the last thing you want to do.  Shells are where most of the mycotoxins, aflatoxins, lead, salmonella, and bad things (tm) collect on the bean.  highly discouraged."
Aug 5

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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