Sebastian

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Sebastian
 
@sebastian • 2 years ago • comments: 0
Posted a response to "Where can i find chocolates in Dubai?"
"Mirzam – Chocolate Makers"
Sebastian
 
@sebastian • 2 years ago • comments: 0
Posted a response to "Box sizes for fermenting cocoa beans"
"To get into the details of what's going on with your setup will take some time i'm afraid.  If you're able to post a series of pictures showing the..."
Sebastian
 
@sebastian • 2 years ago • comments: 0
Posted a response to "A New Tempering Machine is Closer Than Ever!"
"But does it come with a flux capacitor?"
Sebastian
 
@sebastian • 2 years ago • comments: 0
Posted a response to "Sweet regards from the land of chocolate"
"Looks good.  I've been everywhere in Belgium 8-)"
Sebastian
 
@sebastian • 2 years ago • comments: 0
Posted a response to "Sweet regards from the land of chocolate"
"I was just in belgium this week.  Had i seen this earlier i'd have stopped by your shoppe."
Sebastian
 
@sebastian • 2 years 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 years 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 years ago • comments: 0
Created a new forum topic:
Chocolate Geode
Sebastian
 
@sebastian • 2 years 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 years 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 years 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 years 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..."
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