Sebastian

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mitch Gabriel Metz Gap caramelapplelady Sherill antonella-tromba TalamancaOrganica ChocoFiles Tony.n Jayne Hoadley Logan Byrd Kerry Cotton José Crespo mariano garcia Gaylene Steinbach Wouter Freddo Sonia Christidis Daniel Haran Landen Zernickow deborah2 Robert O'Byrnes Ash Maki Ruth Atkinson Kendrick

Spent a couple of decades making chocolate at the highest level, now i consult a little here and there as time and interest permits.

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Sebastian
 
@sebastian • 5 days ago • comments: 0
Posted a response to "Has anyone ever built a DIY ball mill?"
" Potomac Chocolate: I know of a few makers using a ball mill to to make 2-ingredient 70% bars, which almost certainly don't have that high a fat..."
Sebastian
 
@sebastian • 2 weeks ago • comments: 0
Posted a response to "How to make chocolate "softer""
"Downside is that if you're shipping bars, thin ones are more likely to break in transit.  A little bit of a low melt point fat actually increases..."
Sebastian
 
@sebastian • 2 weeks ago • comments: 0
Posted a response to "Post-harvest processing for reduction of bean bitterness"
"Large processors are very often very well integrated throughout the supply chain. Hence part of the reason they're spending 10's of millions of..."
Sebastian
 
@sebastian • 2 weeks ago • comments: 0
Posted a response to "Post-harvest processing for reduction of bean bitterness"
"I would say that most cocoa processors/farmers really don't understand the drivers of post harvest quality well at all - but often think they do...."
Sebastian
 
@sebastian • 3 weeks ago • comments: 0
Posted a response to "Post-harvest processing for reduction of bean bitterness"
"I'm not aware of any publicly published comprehensive information sets on this.  This is a specialized area, where knowledge is developed over..."
Sebastian
 
@sebastian • 3 weeks ago • comments: 0
Posted a response to "Post-harvest processing for reduction of bean bitterness"
"That, my friend, is probably a 2 week long discussion involving a great many details.  The old adage of 'believe none of what you hear and half of..."
Sebastian
 
@sebastian • 3 weeks ago • comments: 0
Posted a response to "Post-harvest processing for reduction of bean bitterness"
"Bitterness can be coming in from many, many reasons - i'm afraid there's no quick and easy answer to your question that one can answer briefly on a..."
Sebastian
 
@sebastian • 3 weeks ago • comments: 0
Posted a response to "Looking for a quality Caribbean chocolate bar"
"You might consider contacting the governments of Trinidad/Tobago, or Jamaica as they both fund activities in this area.  There's a few in grenada..."
Sebastian
 
@sebastian • 3 weeks ago • comments: 0
Posted a response to "How to make chocolate "softer""
"You will not be able to affect the softness change with your processing only.  IF (and this is a really, really BIG IF) you can control your bean..."
Sebastian
 
@sebastian • 3 weeks ago • comments: 0
Posted a response to "How to make chocolate "softer""
"You're spot on Gap! No reason to be intimidated at all  -  I'm not *that* terrifying...."

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Steven Shipler
10/30/16 06:08:49PM @steven-shipler:

Sebastion,

Curious if you could share info on finding sources to purchase sacks of cacao. I am in particular looking for a really nice arriba bean from Ecuador and the Hacienda Tranquilidad bean that grows wild in Bolivia and is processed at that farm. I am a relatively new craft chocolate maker and I can't figure out how to find these beans..


Sebastian
10/30/16 09:47:21PM @sebastian:

Hi Steve - there's a number of small groups that ferment and are willing to ship. The cocoa of excellence awards generate a nice list that's broken out by geography. Identifying one of the farmers who can arrange export, to be sure, is one of the challenges. If you're just starting out, i'd suggest going with John Nanci at chocolate alchemy as he's already done a fair bit of the legwork in making those connections.


Sebastian
11/23/13 10:31:19AM @sebastian:

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-)


ChocoFiles
08/23/13 02:15:55PM @chocofiles:

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


Sebastian
08/28/12 11:58:01AM @sebastian:

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...


brian horsley
03/20/12 11:14:50PM @brian-horsley:

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


Ernesto Bugarin Pantua Jr.
09/12/11 06:36:12AM @ernesto-bugarin-pantua-jr:

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


John Hepler
09/27/10 11:20:23AM @john-hepler:
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.
heather andall
05/25/10 08:11:08PM @heather-andall:
Being shot at?please tell us more.....
ChocoFiles
05/23/10 08:59:11PM @chocofiles:
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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