Hello Everyone, allow me to introduce myself
@mark-j-sciscenti
08/07/09 12:56:44AM
33 posts
updated by @mark-j-sciscenti: 04/14/15 05:41:33PM
@sarah-hart
09/11/09 12:36:21AM
63 posts
@terri-dipaola
09/16/09 02:02:10PM
1 posts
@mark-j-sciscenti
09/16/09 09:52:00PM
33 posts
@clay
09/18/09 10:05:34AM
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@mark-j-sciscenti
09/18/09 01:52:57PM
33 posts
@clay
09/21/09 05:52:03PM
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@chocofiles
01/28/10 08:41:37PM
251 posts
@sacred-steve
01/29/10 12:58:14PM
116 posts
@becky-alchemy
02/16/14 11:30:26AM
2 posts
Hi Mark, I would love to talk to you in more detail about what you are doing. I so admire it and have been called to do exactly the same and in the Southwest. The historical details I have a personal interest in but don't feel called to give info to public. But, the rest of it is on par. I know the Kakawa Chocolate House and have experienced the elixirs. Wow. My vision I am creating is unveiling a Chocolate Alchemy lounge connected to a Yoga Studio and reintroducing Chocolate Yoga. The lounge is very relaxed with comfie furniture and a small kitchen for creating elixirs and some chocolate truffles and gluten free desserts. Maybe on the desserts. I want to use the yoga studio space for the chocolate ceremonial meditations and healing sessions. This is the vision stuck in my head! LOL I am interested in acquiring ceremonial grown cacao, such as what the Chocolate Shaman in Guatemala has offered. Please contact me. Thank you!
@adriennne-henson
02/16/14 01:30:40PM
32 posts
Hi Mark,
I would like to know more about the chocolate you will make
Do you make plain dark bars
@mark-j-sciscenti
02/16/14 02:19:51PM
33 posts
Hello Becky, your vision sound great. If I understand you correctly, you will be in the Southwest with the yoga/chocolate lounge/studio? I see that you are based in WI.
As to Kakawa, I left in June 2009, and I know that my elixirs recipes have been changed. There is a new owner as of Fall 2011 and I have spoken with him several times (although not on the recipes) and he seems to be a nice guy. I cannot vouch for the recipes now at Kakawa as I make my own. I've been giving lectures and presentations on the history of chocolate, continue to do research and development of historic drinking chocolate (I am up to around 30 different kinds).
I encourage you to do the desserts, just use very good ingredients and quality chocolate. You will spend more but you will have unparalleled flavors.
I am in the process of writing my own wheat-free/gluten-free baking book. I have been a pastry chef/baker for over 20 years and went in that direction in 1995. I am available for consulting.
The ceremonial aspects of chocolate are ancient and the uses of chocolate in ceremony are profound. I have been giving chocolate ceremonies in private settings for quite a while now. The responses and feedback are that people have received heart gifts and deep insights, as well as a new appreciation and gratitude for chocolate.
I am interested in speaking with you about your vision and experiences.
You can reach me at my email address.
-Mark
@mark-j-sciscenti
02/16/14 02:35:49PM
33 posts
Hello Adrienne, Thanks for contacting me. I need to update my bio page here as I have not been on this site in a while.
I would like to make my drinking chocolates into bar form, including one that is plain 85% dark. Most of my drinking chocolates are historic and run the gamete of flavors from spicy to floral to nutty, most are complex and are between 75% to 95% with a few 100%.
Unfortunately, my finances at this time preclude me from making any of these, even though I have done the full R&D. I would like to find a chocolate co-packer to run the production as I don't want to be in a factory all day. But again, finances hinder me at this point. Part of the reason I've not put anymore work into this is the cost of the high quality ingredients I use. I am am purist and use organic ingredients.
As I still lecture and give presentations I continue to make the actual drinks to serve at these events, but on a small scale. Plus the drinks cannot be preserved or shipped, so I only make them for the events that I give.
I hope you find what you are looking for.
Thanks again and happy chocolate trails.
-Mark
@becky-alchemy
02/16/14 02:49:16PM
2 posts
Thank you so much for your response, Mark. I will email you today! I look forward to learning more from you!
Becky
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Tempering Machine can I keep adding chocolate chips?
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