Sebastian

Latest Followers:

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.

Group Discussions

  All

Latest Activity

  All
Sebastian
 
@sebastian • one month ago • comments: 0
Posted a response to "Chocolate Geode"
"Yes, generally speaking, the slower you can induce the process, the larger they will grow.  Looking forward to seeing  your results!"
Sebastian
 
@sebastian • 2 months ago • comments: 0
Posted a response to "Chocolate Geode"
"Let me know when you make them, i'll be a customer 8-)"
Sebastian
 
@sebastian • 2 months ago • comments: 0
Created a new forum topic:
Chocolate Geode
Sebastian
 
@sebastian • 2 months ago • comments: 0
Posted a response to "adding spices/herbs to melanger"
"I'd make your chocolate base, then transfer it to a mixer (even a kitchenaid), and do your oil based flavor additions there. Stainless steel is..."
Sebastian
 
@sebastian • 2 months ago • comments: 0
Posted a response to "adding spices/herbs to melanger"
"Flavor contamination of your equipment is definitely going to be a challenge.  I'd consider dedicating equipment for that to avoid flavor transfer..."
Sebastian
 
@sebastian • 2 months 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 months 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 months 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 months 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 • 2 months 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..."

Comments

Tags

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?

Share This