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 • 4 days ago • comments: 0
Posted a response to "The US FDA Small Business Exemption from Nutrition Labeling: Who Qualifies?"
"Lower barrier to entry, less complexity."
Sebastian
 
@sebastian • 5 days ago • comments: 0
Posted a response to "Ganache, Water Activity, and Alcohol"
"I don't think i'm going to go into the science behind it, but suffice it to say that an Aw meter will give a reading of the overall Aw of the food..."
Sebastian
 
@sebastian • 6 days ago • comments: 0
Posted a response to "Ganache, Water Activity, and Alcohol"
"The impact of the alcohol you add will be factored into any Aw reading you take. Perhaps consider grating the cheese, putting it in a sous vide..."
Sebastian
 
@sebastian • one week ago • comments: 0
Sebastian
 
@sebastian • one week ago • comments: 0
Posted a response to "Valentine's Day 2017 Beer and Chocolate Pairing"
"You should really identify a tasting partner when doing these things, for, uh, safety reasons.  Sort of the buddy system.  Let me know when the..."
Sebastian
 
@sebastian • 2 weeks ago • comments: 0
Posted a response to "Sterilization Cocoa Nibs"
"Sounds like you're doing a lot of the right things.  If you've not already done so, i'd encourage you to undertake a validation program to assess..."
Sebastian
 
@sebastian • 3 weeks ago • comments: 0
Posted a response to "Sterilization Cocoa Nibs"
"Lot of good questions in there that can't be answered briefly.  Short version is you need to be most concerned with achieving an effective 4-5log..."
Sebastian
 
@sebastian • 3 weeks ago • comments: 0
Posted a response to "Sterilization Cocoa Nibs"
"I'd strongly disagree with that.  TPC, yeast, and mold are more indicators of storage/transport conditions (ie did the materials get wet at some..."
Sebastian
 
@sebastian • 4 weeks ago • comments: 0
Posted a response to "Fruity Panama Beans"
"I recognize that sensory scoring sheet 8-)"
Sebastian
 
@sebastian • one month ago • comments: 0
Posted a response to "Help needed for a pest issue - 'warehouse moth'"
"It's the difference between what occurs in a perfect, highly controlled scenario, vs what one knows they're going to get (less than perfect) so..."

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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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