Forum Activity for @Mark J Sciscenti

Mark J Sciscenti
@Mark J Sciscenti
03/22/14 08:11:19
33 posts

Cleaning Crankenstein Mill


Posted in: Tech Help, Tips, Tricks, & Techniques

Try asking the owner of http://www.chocolatealchemy.com as he both uses and sells these mills. You might also check the data sheet or ask the manufacturer.

As to your health inspector - he most likely does not have a clue about small scale cocoa/chocolate manufactures, most only know how to apply restaurant health codes dealing with possible health hazards such as meat/dairy/vegetable, etc and they don't know what to do with something other as it is outside their knowledge base.

You might ask the several bean to bar chocolate makers what they do and how they explain to their various health departments their process.

Mark J Sciscenti
@Mark J Sciscenti
02/16/14 12:44:49
33 posts

Why my ganache was fail ???


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi. Try melting all the chocolate in a double boiler (bain-marie) on low, then take off the heat, let cool for a few minutes. Warm the cream up to just lukewarm, about 98f then add it all at once to the melted chocolate and stir in until uniform and thick. Let it set up in the refrigerator.

Good luck!

-Mark

Mark J Sciscenti
@Mark J Sciscenti
06/03/13 21:36:17
33 posts

Marking the Passing of an Inspiration: Mott Green


Posted in: News & New Product Press

I just found out about Mott's passing tonight and am very very saddened by this news. Mott is a very dear man doing the Great Work, making astounding chocolate and truly supporting real sustainability. I only me Mott the one time at the NW Chocolate festival but communicated with him many times. His work with the Tres Hombres was/is a great adventure. I send my condolences to all his friends, family and community and all the people on Grenada who worked with him. I will continue to support his work. Thanks Clay for posting updates on the further adventures on Grenada Chocolate - I hope that it continues.

Mark J Sciscenti
@Mark J Sciscenti
03/22/13 15:57:36
33 posts

Cocoa Butter


Posted in: Classifieds F/S or Wanted

Hi everyone, Thanks for this pointers. I had not thought of Jerry over at Chocosphere (duh, I've got an account with him). Clay, Thanks, I will look into that - I will try my local bakery supply house to see if they can get it. 35Lb isn't out of the realm of what I can start with. I've not heard of cocoasupply but will look into that too.

If I could get some Waialua Estates cocoa butter And 100% I would, but I don't think they make either.

Thanks again!

Mark J Sciscenti
@Mark J Sciscenti
03/20/13 21:30:18
33 posts

Cocoa Butter


Posted in: Classifieds F/S or Wanted

Hi All, I am looking for a good source of Cocoa Butter, small amounts <5kg, to start. Using it for my r&d for making my own bars.

I would prefer organic (whether certified or not). Single origin or blend, and not chemically deodorized.

I know this stuff is expensive, but I don't want to lose my shirt on buying cocoa butter...

Thanks, - Mark


updated by @Mark J Sciscenti: 06/29/23 16:49:02
Mark J Sciscenti
@Mark J Sciscenti
11/28/12 21:35:46
33 posts

The FAIRTRADE Chocolate Rip-off


Posted in: Opinion

Okay, here is a good one for the "fair-trade" discussion (or what I like to call the: "friar-triad missionaries").

From the linked-to page (visit the page to read the rest of the summary and to download the full report):

[Transnational Investigation] The FAIRTRADE Chocolate Rip-off

In a six-month transnational project led by the Forum for African Investigative Reporters (FAIR), journalists hailing from Ivory Coast, Ghana, Cameroon, Nigeria and the Netherlands investigated the alleged benefits received by cocoa farmers in West Africa via the FAIRTRADE label.

Their conclusions are shocking: whilst the chocolate consumer in the West pays a significant mark-up for honest chocolate, these benefits amount to little or no improvement in the lives of cocoa farmers. In some case, because of FAIRTRADE cooperatives increasing dominance, farmers were even worse off than before.

The full dossier is titled The FAIRTRADE chocolate rip-off, and was partly funded by the Programme for African Investigative Reporters (PAIR). The story, parts of which have already been published in Dutch, has caused a stir in the Netherlands.

Pretty much nothing new that we don't know or have discussed on TheChocolateLife. Just adding more...

Best to all.

-Mark


updated by @Mark J Sciscenti: 04/10/15 18:11:49
Mark J Sciscenti
@Mark J Sciscenti
01/01/13 20:31:01
33 posts

What Do YOU pay for chocolate?


Posted in: Opinion

Swiss Chalet here in the US sells Felchlin wholesale.

Mark J Sciscenti
@Mark J Sciscenti
01/01/13 20:30:09
33 posts

What Do YOU pay for chocolate?


Posted in: Opinion

Hi Brad,

For premium chocolate I've paid from US $7 to $14 per Lb, wholesale. I have bought from the chocolate makers direct and from distributers. The average has been around $8/$11 but for 100% I've paid up to $14. The prices have gone down somewhat but not much. I buy Felchlin, Grenada, Valrhona, El-Rey, Askinosie, Amano and Waialua Estates. Hope this helps. -Mark

Mark J Sciscenti
@Mark J Sciscenti
04/06/12 11:55:43
33 posts

Fermented cacao beans-bar


Posted in: Tech Help, Tips, Tricks, & Techniques

I am in complete agreement with Brad here. Unless the process of making chocolate starting from the tree (what is known in the industry as tree-to-bar chocolate) is very tightly controlled from the beginning through the end you will seriously risk contamination. And even then you still might have problems. I've spoken with several chocolate makers on Hawaii and they pulled the use of or selling the fermented but unroasted cacao beans - even with their own stringent controls due to the possible contamination. Remember, the first stages of processing cacao beans happens in the tropics where there is always something in the air and the possibility of contamination. To reduce this possibility, during the ferment having high temperatures - a constant 120f and higher for several days will kill most pathogens. But, you've still got the drying process and the shipping process - contamination can happen (hot tropics).

If you choose to try and make chocolate from these fermented beans you still need to winnow and grind them to a fine particulate matter - the grinding produces heat, which you want in any case as this facilitates the cocoa butter melt which will expedite this.

And Brad is also right that cocoa powder is produced by hydraulic press - this also produces heat.

There are a couple of companies who do not chemically deodorize their cocoa butter, or they use a steam process but they are small companies and as far as I know, don't sell the cocoa butter.

I will say that the fermentation begins the process of producing the compounds that produce the chocolate flavor, this continues with the drying. Roasting is a big part of producing flavors which continues through the grinding and conching. All these steps contribute to a full rounded chocolate flavor. Steps can be omitted but only to the detriment of the final flavor.

How are you planning on grinding the cocoa nibs?

Mark J Sciscenti
@Mark J Sciscenti
10/11/11 20:56:10
33 posts

Control your Factory using an Iphone


Posted in: Geek Gear - Cool Tools

Hummm.... I don't know about all this.

While this may have helped you Brad, what happens if/when the machines start acting on their own? I.E. breakdowns, wrong, incorrect or fluctuation problems. Not to mention, uh, cough, who's doing and checking the roasting/winnowing/baging/grinding (pouring the beans into the machines, taking them out, pouring the nibs into the melangeur, adding all the other ingredients, conching, tempering, etc...) Really? The roast is dependent upon constant checking...

Shawn had many problems with his tempering machine and it took a while to get it. But you know, these problems happen all the time.

We are talking about machines here...

Tcho seems to be run by nice guys but, really? Apps? Come on, give me a break. Chocolate making is an art as well as science, dependent upon many factors that take A REAL LIVE PERSON during all aspects.

I'd be interested in hearing how this actually works out.

Mark J Sciscenti
@Mark J Sciscenti
10/05/11 22:17:52
33 posts

help!!! what do I need to open an artisan chocolate shop??


Posted in: Allow Me to Introduce Myself

Maria,

Your welcome. I wish you luck with finding what you are looking for. I am glad that you've put a lot of thought into your ideas, please continue to do so. Sometimes people don't think things through (speaking from experience here).

I would still encourage you to try to find culinary schools that teach basic chocolate making skills - hands on is really the only way to learn this. I think. I do know that Pam with Ecolechocolat does have a great program online: http://www.ecolechocolat.com/ where you can learn though and it is worth looking into.

I am surprised that there are no places in Venezuela that teach chocolate skills. You might look into traveling, if that is something that is viable. I know with the worlds economy as it is this may not be available to you (nor to me at the moment).

Glad to hear that you already have thought through the whole chef thing.

I would also think of a few other things - (if you have not already, seems you are putting deep thinking into your ideas), that is, consider your market or markets. Where will you set up? Will the population support you and your chocolate? Think about starting small and maybe later growing.

Several years ago I started a small chocolate shop where I live and because of unforeseen circumstances (after only 1 1/2 years) I had to move shop suddenly. I decided to grow into a larger space and it turned out that was a really bad move - for several reasons, one of which was that my overhead almost quadrupled . Because of other things I ended up leaving that shop.

And if you are looking for investment, be really careful of who you allow to invest. Partnerships can turn ugly if you do not have firm agreements down on paper.

All the best in your endeavors!

Mark J Sciscenti
@Mark J Sciscenti
10/04/11 10:30:36
33 posts

help!!! what do I need to open an artisan chocolate shop??


Posted in: Allow Me to Introduce Myself

Maria, I would suggest that you consider learning how to make the chocolate yourself - either as a chocolatier or learning the steps from pod to bar (cocoa plantation/fruit and the steps necessary to develop and make chocolate from the seeds or beans as they are called in the chocolate industry).

Starting with your passion is great. However, if you are going to rely on someone else's skill then you are in the position of being the owner of a chocolate shop but not the chocolatier and are relying on someone else's abilities and taste buds.

I do not know what options are available in Venezuela for learning how to make chocolate - what culinary schools and/or chocolate shops that will take you on to train you (less likely as they may not be interested in sharing there "secrets"). I don't know what is up with El-Rey these days but you might approach them.

I can imaging that there are lots of options in Latin America for you to explore this.

Here in the US there are a lot of culinary schools that teach the basics - I myself teach basic chocolate skills in the culinary department at my local small community collage.

The other option is to just read a lot and try things out on your own, though that is harder when you don't know what you are looking for. Many years ago I took a one week class in basic chocolate making which gave me the foundation of the art and chemistry, then I took off from there.

Good luck!

-Mark

Mark J Sciscenti
@Mark J Sciscenti
10/05/11 21:44:48
33 posts

The High Cost of Certification


Posted in: Opinion

I've been following this discussion with great interest. As a chocolate educator I try to involve people in the complex issues surrounding cacao and chocolate, including the "fair-trade" and ecological issues.

Rodney, You've brought up a really good point of issue concerning the ecological sustainability of growing cacao. Most, if not all tropical ecologists/agronomists, and especially those working with commodities "cash" crops, have always spoken about the viability of growing these crops in the long term. How does one maintain the fertility of the soils given rainforest ecology while also sustaining whole ecosystems along with balancing the needs of both human living systems and providing a living? What do you do to increase these while being sustainable in the short and long term?

By cutting the rainforest down just to grow cash crops will, maybe, in the short term provide an income for those on the ground, but as you stated, the system will become exhausted and more rainforest gets cut down. Once those soils have lost their fertility it does not come back. It takes a long time for the rainforest to grow back - if it does. Given the variables of the climate and the expansion of desertification this may not happen at all.

I would suggest that investment needs to include the overall perspective of where in the world these 'cash' crops are being grown, i.e. the rainforest. The simple answer is to apply (N)-P-K. But that stuff is expensive - surely the growers can't afford it, nor can the governments of the respective countries. And I don't think NGO's or the other advocates of 'fair-trade' will pay for it either. And if you add the cost of shipping these into the equation... well.. you get my drift.

Also, just adding n-p-k is really not enough to support the viability of soil microorganisms. There are a lot of macro and micro nutrients that are made available through the actions of microorganisms that are needed for a healthy ecosystem - especially in agriculture crops. There is already enough evidence here in the Western world that the practice (of just adding n-p-k) has a couple detrimental costs and effects upon the environment - those petrochemical fertilizers consume a lot of energy in producing them, they have been shown to decrease the soil microorganisms and they leach out of the system in large quantities and pollute water sources and the larger environment, in essence poisoning the ecosystem and human drinking water.

I believe that in order to increase the sustainability and address all these needs, one needs to look at not cutting down the rainforest wholesale but leaving about 30%, with most being over-story. Intermixing other cash crops (food sources, lumber, etc...) into the growth pattern will provide for several things - more varied income for the growers, stabilizing the ecosystem in general which introduces a better habitat for wildlife, increasing the ground soil viability by introducing organic material through natural processes along with adding small amounts of both organic matter and fertilizers.

This will obviously impact cacao growing patterns,usually by lessening the amounts of cocoa beans coming out of the regions (not the point I understand for us chocolate loving westerners).

However, though cacao originated in the understory of the rainforest, which is a better habitat for it, growing in full sun or 1% shade is detrimental to the plant in the long term. In the full rainforest there were historically less incidents of disease attacking cacao - simply because the tress were too widely spaced for disease to wipe out whole stands. I am not suggesting this as an alternative to the current agricultural growing systems in place now as it does not address the issues and needs of all concerned.

By increasing to 30% and adding these other things growers could actually expand their holdings and increase the cacao groves, in essence creating managed growing environments while sustaining the viability of the whole ecosystem.

There is evidence that in pre-Columbian times humans in the Americas created managed agricultural environments over large tracts of land, which sustained peoples for long periods of time. I'm not really suggesting anything new here. This is just like modern "permaculture'.

I think I remember the that there are a few models of this happening on a smaller scale, in South America and in the DRC.

I also appreciate your brining into the discussion the political issues, i.e. the instituted SAPs, IMF/Word Bank, instability of governments... etc...

Kristy, thank you for your speaking about your experiences on the ground and your frank honesty. It is very nice for me to hear from professionals who study these issues in depth. Thanks for your link - will read it.

These really are large and complicated issues. I think that most of the large agricultural/commodity/chocolate companies just have their heads in the sand and do not want to address these larger issues (although to be fair, some are trying) - even though combined they could make a big difference, imo. Governments are not going to, neither is the answer in the large political organizations (again some are trying, but with little funding).

We do live on One world, we just can't seem to get outside our little minds/heads/egos/greed to be able to see the bigger picture and work together. On a small scale quite a lot of us 'see' and are doing this, but...

kwim?

Looking forward to learning more on this discussion - I like the intelligent and thoughtfulness put forward by everyone and thanks for the links.

Mark J Sciscenti
@Mark J Sciscenti
03/04/11 22:23:03
33 posts

Agave


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Jessica, I've been making agave sweetened ganache for truffles and fillings since 2004 and it works great! As I do not like my truffles too sweet I start with 100% chocolate and use the agave for the sweetener. That way I get an intense Dark chocolate truffle. The shelf life is not as long as when using corn syrup (which I never use) so don't expect to have truffles sitting on a shelf for months (like most candy). In any case truffles are at their best when freshly made and should be consumed within a short time span. Some chocolatiers never hold truffles past one day! Hope this helps. -Mark

Mark J Sciscenti
@Mark J Sciscenti
10/10/11 08:19:23
33 posts

Chocolate Drinking Machine Recommendations


Posted in: Geek Gear - Cool Tools

Hi Melanie, I should send you some of my Mayan hot drinking chocolate mix to see how you like it and how it works out in the machine. What is the capacity/volume that it holds?

Mark J Sciscenti
@Mark J Sciscenti
10/22/10 11:49:24
33 posts

Any bulk organic, fair trade or Rainforest Alliance certified quality couverture chocolate available?


Posted in: Classifieds F/S or Wanted

Check out Grenada Chocolate, from the island of Grenada. They are certified orgainc and go beyond the fair-trade standards. Contact Mott, he is the owner.
Mark J Sciscenti
@Mark J Sciscenti
04/18/10 16:17:48
33 posts

Where to by chocolate in bulk


Posted in: Classifieds F/S or Wanted

Susanna, you can buy wholesale from most chocolate makers direct or through distributors. Example: Scharffen Berger and El-Rey buy direct, Valrhona and Felchlin through distributors. In the case of Felchlin you can set up an account with their main distributor in Florida and have the chocolate shipped anywhere. Most of the chocolate makers have distribution in the US. Sometimes it is less expensive to buy from distributors and sometimes not. Always comparison shop. I found that buying Felchlin directly from their main distributor (Swiss Chalet) was cheeper then buying from other distributors, who get the Felchlin from Swiss Chalet. In the case of El-Rey and Scharffen Berger I bought directly because I could get what I wanted. There are minimums but sometimes the amounts really are not that much.The question for you is what do you want to buy- quality wise, and how much to you want. If you just want bulk no flavor chocolate or higher end chocolates. Plus, where are you located.Good luck!-Mark
Mark J Sciscenti
@Mark J Sciscenti
03/27/10 00:23:44
33 posts

What happened to De Vries?


Posted in: News & New Product Press

I saw Steve in July last year up in Denver. Yes, his mother is ill. Steve also contracted a bug while down in Bolivia which he has been fighting since that trip in early '09, I think... maybe earlier then that. I do not know whether that has changed or if he is still fighting that. I am sorry to hear that his mother is so ill. Sorry Steve. Hope you are better though. -Mark
Mark J Sciscenti
@Mark J Sciscenti
03/07/10 09:47:30
33 posts

Selling at farmer's markets... in the heat of summer?


Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Tracy, you might consider contacting Sarah Hart, on this site. She owns Alma chocolates in Portland OR and has been selling at her local farmers market for years. She actually started just selling at the farmers market, now she has a wonderful shop but she still sells at the market. She would be a good person to contact.I am thinking of selling my chocolate at a farmers market near where I live too so this discussion is timely, thanks!-Mark Sciscenti
Mark J Sciscenti
@Mark J Sciscenti
03/07/10 10:34:51
33 posts

Unfair Trade in Belize - How Kraft Shafts Cocoa Farmers


Posted in: Opinion

This is good Clay. I've been speaking about this very subject at lectures for several years now and people are generally shocked to learn the details. This issue is quite complicated. You've gone into some detail here with figures that I appreciate.I often had customers in my shop who asked whether I carried fair-trade chocolate (and/or organic) and I spoke to them about this subject. Most people would accept my explanation and buy chocolate but some people would not buy unless it had the fair-trade label.I've never gotten a straight answer from reps from the fair-trade or other companies involved with this issue (rainforest alliance is difficult at best...).I agree with David that you might consider contacting Huffington on this.There are plenty of great and wonderful chocolate makers (bean to bar) that deal directly with growers and pay way above not only market but fair-trade too. Some are contactable on this site.Thanks and I look forward to the follow through...-Mark
Mark J Sciscenti
@Mark J Sciscenti
03/07/10 10:38:05
33 posts

Chocolate tours in several cities


Posted in: Travels & Adventures

In Portland OR, go to Alma Chocolates. Sarah Hart is the owner. She can be contacted via this website or hers.
Mark J Sciscenti
@Mark J Sciscenti
02/08/10 12:00:31
33 posts

Water Ganaches


Posted in: Recipes

Hi Gary, I've been making dairy-free truffles for a long time and I substitute alternatives (like oat milk or almond milk), concentrated fruit juices and spirits for the cream. I've always found that if the temperatures are right and I mix everything well that I get a wonderful texture and the true flavors of chocolate come forward.I've made tea truffles and Sarah is correct, don't use too hot of water and use at least double the amount of tea leaves with a very long steep, overnight is good. You will need to experiment with this. Chocolate is strong so you need to use a lot of tea for the flavor to come through the chocolate. I've used matcha in the ganache as well. Quite a kick too!Good luck! -Mark Sciscenti
Mark J Sciscenti
@Mark J Sciscenti
08/19/09 17:16:18
33 posts

Why...Oh Why....Am I Having Such Difficulty Tempering My Valrhona Feves?


Posted in: Allow Me to Introduce Myself

Hi Eric, Have you tried to use the seed method? What temperature are you melting to? How are you cooling the chocolate after you've poured into the moulds? I've used several of Valrhona's chocolate feves and hand tempered over the last 2 years without a problem. -Mark
Mark J Sciscenti
@Mark J Sciscenti
02/16/14 12:35:49
33 posts

Hello Everyone, allow me to introduce myself


Posted in: Allow Me to Introduce Myself

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

Mark J Sciscenti
@Mark J Sciscenti
02/16/14 12:19:51
33 posts

Hello Everyone, allow me to introduce myself


Posted in: Allow Me to Introduce Myself

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
@Mark J Sciscenti
09/18/09 11:52:57
33 posts

Hello Everyone, allow me to introduce myself


Posted in: Allow Me to Introduce Myself

Hi Clay,I'm not so concerned with what the FDA standards are at the moment, just what constitutes what actual chocolate is as pertains to the processing and nomenclature. If aficionados and connoisseurs do not define what is and what is not chocolate then the field is open to all sorts of claims and ingredients.Cacao beans, unprocessed, is not chocolate, neither in process or language - they are raw cacao beans and as I've stated, uneatable with zero chocolate flavor. No matter what companies do to these particular beans they will never be chocolate.Cacao beans, fermented, dried is still not chocolate, and in nomenclature is considered cacao not cocoa. But it does have a flavor profile of chocolate! The nomenclature changes at the point at which cacao beans are roasted, thus cocoa. After grinding you can call it cocoa mass or unrefined chocolate. Further chocolate flavor compounds are developed.So I stand by my claim that Xocai is not chocolate. It is a dark brown melty substance that claims to mimic chocolate but in order to have any flavor profile requires added ingredients in order to have any flavor that overpowers the bitterness of the phenolic compounds.-Mark
Mark J Sciscenti
@Mark J Sciscenti
09/16/09 19:52:00
33 posts

Hello Everyone, allow me to introduce myself


Posted in: Allow Me to Introduce Myself

Hello Terri, thanks for checking in. I look forward to meeting you in Nov.There is a extensive blog on this site concerning the product Xocai. For me this is a mixed subject. I am not a fan of multilevel marketing corporations, and no matter what that particular company states, they are doing it for the money. As to the claim that they are the only company who makes cold processed 'chocolate', there really is no definition of what 'cold processing' means. As far as I can tell, they won't define that. When I had my shop, I spoke with someone over at Mars who stated that Mars developed cold processing first in order to increase the antioxidant properties of there candy products, and in fact they are injecting polyphenols and flavanoids to increase the ORAC values.As to the claim that Xocai is chocolate - it's not. It is a brown melty substance with added ingredients to give it flavor. In order for cacao beans to be called chocolate it absolutely has to have gone through the proper fermentation, drying, roasting and grinding process. The critical component here is the fermentation - without that particular process the chocolate flavor compounds are not created. Raw cacao beans straight out of the pod are practically uneatable, bitter, astringent... ZERO chocolate flavor.As to the ORAC values of chocolate, the short story is that the new chemical analyses and medical research is finding that the phenolic compounds and ORAC values of plain dark chocolate is off the charts, higher then most fruits, even the "new" fruits (acia, goji, mangstein, etc...). Some of the new research showing that one only needs to eat about 5g of plain dark chocolate - say 70%, a day to receive a good dose of health giving compounds. AS PART OF A BALANCED DIET!Claims that processed chocolate (i.e. fermented, dried, roasted and ground...) has no health giving antioxidants is simply not true. The "cold processed" folks and the "Raw" folks are stating that 'their chocolate' contains far more phenolic compounds and antioxidants then processed chocolate when in fact research is showing that the difference between the two types is between 1% up to 20% difference (depending upon the bean source, climate, treatment, etc...). This difference in values in my opinion does not justify sacrificing flavor.I encourage everyone to become more educated then the marketing hypesters!Nuf said. -Mark
Mark J Sciscenti
@Mark J Sciscenti
08/06/09 22:56:44
33 posts

Hello Everyone, allow me to introduce myself


Posted in: Allow Me to Introduce Myself

My name is Mark Sciscenti. I am a chocolate historian, chocolate artisan, pastry chef and herbalist. What I've written below is from my bio.Mark's passion is chocolate. Having grown up in an archaeological family, he is fascinated by food and spice history. The creator, originator and former owner of Kakawa Chocolate House in Santa Fe, NM, he has been studying the history of chocolate since 2000, from its beginnings in Mesoamerica and Central America through the European transgression and up to the present day.Being an excellent creative alchemist, Mark has developed historically accurate and authentic drinking chocolates based upon traditional ancient Mesoamerican information, historic European and American recipes. Most of these chocolate elixirs are complex, aromatic, rich and spicy creations. Mark is devoted to the creation and presentation of this traditional form of chocolate.Mark has been giving lectures and educational presentations on the history of chocolate along with professional chocolate tastings since 2002 to museums, conferences, institutions, schools and business. He has lectured on the history of chocolate at among many events, the: Pangea Pediatric Conference, NYC, NY, November 2008; Northwest Chocolate Festival, Portland, OR, September 2008; Book Exp America, University of Arizona Press, Los Angels, CA, May 2008; 3rd Annual Natural Health Symposium, William Beaumont Army Medical Center, El Paso, TX, November 2005; A Maya Weekend Conference, Sedona, AZ, October 2005; at Columbia University for the 10th annual Botanical Medicine Conference at the New York Botanical Garden, NY, NY June 2005; University of Pennsylvania Museum of Archaeology and Anthropology for their 23rd Annual Mayan Weekend, PA, April 2005; the University of Arizonas Integrative Medicine Nutrition & Health Conference, Tucson AZ, March 2005; Painting a New World, Mexican Art and Life, 1521 - 1821 art exhibit. Denver Art Museum, Denver, CO, May 2004; The History of Chocolate - Mesoamerican & Historic Spanish Chocolate: Ceramica y Cultura: The Story of Spanish and Mexican Mayolica, Museum exhibit opening. Museum of International Folk Art, Santa Fe, NM, November 2002.Mark is a pastry chef and has been a professional and self-taught experimental baker since 1984. One of his strengths is he has an innate ability to grasp the underlying alchemy or chemistry of baking. This has translated into an ability to make sublime baked goods using alternative, organic and healthy ingredients, suitable for those with various food allergies. He has been baking wheat-free since 1995 and has created many recipes since 1989. Mark has a personal interest in recreating historic desserts, making ethnic desserts and walking the line between fine pastries and homemade desserts. In 1999 he became certified as an Herbalist. He has a BA in Liberal Arts with a focus in Human Ecology, Environmental Studies, Ecology, Biodiversity issues, Environmental Economic/Political issues, Multicultural Spirituality; Wholistic Healing Modalities; and Professional Massage Therapy. This varied knowledge base formed and informs Marks creativity and scientific understanding. Mark endeavors to keep abreast of the latest developments in the research of chocolate history and is actively searching for more historic chocolate recipes that he can recreate.Please do not hesitate to contact Mark for further information and details.I left the shop I created, Kakawa Chocolate House at the end of May, 2009 under extreme duress and am no longer the owner nor am I affiliated in any way with Kakawa. I have chosen to focus my attention on my passion, chocolate, and am moving forward with events, lectures and teaching. I will be creating a new website as soon as I find a space where I may make chocolate. Please contact me if you wish to do so! I look forward to this exploring this venue and meeting everyone. Thanks!
updated by @Mark J Sciscenti: 04/14/15 15:41:33
Mark J Sciscenti
@Mark J Sciscenti
08/03/09 12:23:54
33 posts

Is Chocolate Healthy? II


Posted in: Opinion

Samantha, Looking into this reference. I learned about it a while ago, but with so much going on I've forgotten where I learned this. I have a contact with Forest so will try that route. -Mark
Mark J Sciscenti
@Mark J Sciscenti
08/01/09 17:42:29
33 posts

Is Chocolate Healthy? II


Posted in: Opinion

Oooh boy, a big can of complex biochemicals on this one. I am replying to all. I've been doing research into chocolate and it's health benefits for quite a while (read years) and have been giving lectures at medical conferences for many years on this subject (with a lot of help from medical folks and scientists).Chocolate contains a whole host of phenolic compounds and antioxidants. It is quite true to say that cacao beans right out of the pod contain the most compounds, however there is no chocolate flavor at all (as I am sure that most of you who have been down into the cacao growing lands have tasted). Bitter, astringent, unedible. Due to the fermenting, drying and roasting and the process to make chocolate (which creates all the flavor) the phenolic compounds are reduced. However, it is patently not true to claim that this process destroys all the health giving antioxidants. In fact, plain dark chocolate, say a 70%, has ORAC units off the charts, quite higher then most fruits (even the "new" fruits such as acia, mangostein, noni, goji, etc...). Some of the recent research states that one only needs to consume 5g a day to get plenty of antioxidants from this source. Anyone remember how much 5g actually is? I don't know anyone who just eats that little in one sitting, not me.The claim that "raw chocolate" (a contradictory statement) contains more phenolic compounds then chocolate is true, technically, but if you look at the actual numbers you will see that "raw chocolate" only contain between 1% to 20% greater compounds then say a 70% chocolate. I wonder why I would sacrifice flavor just to get a little more antioxidants?It is also true that the dutching process (alkalizing) removes up to 80% of all the 'health giving benefits'.There is plenty of research articles out there, just do a search on the nets. The Kuna indian research is now old stuff, been around for over 5 years. A lot of recent work continues to look at the effects on cardiovascular health and on the circulatory system in general. One study found that after one hour of consuming a cup of non-alkalized cocoa the micocirculation in the skin was increased significantly and the effects lasted for 4 hours. This is good news for elderly folks!Clay, your statement about the cocoa butter being 'technically saturated' is only partially true. It is the stearic and palmitic acids are saturated but the oleic and linoleic are not. In addition, the body transforms the stearic acid into oleic acid. Most of the cocoa butter is so poorly digested that approximately 80% just passes through the system. In addition, the cholesterol load is pretty much neutral. Many of the phenolic compounds are responsible for the metabolism and regulation of this process.I am not a big fan either of everyone jumping on the big band wagon that chocolate is the panacea to heal all or even to get your daily dose of health giving compounds. Even though there is a lot of positive research (amidst all the controversy) a lot does depend upon the source, methods and types/styles of consumption. And too, so far most of the research is ongoing, nothing totally solid. Plus, how much added junk and sugar is in the chocolate? As Andrew Weil likes to put it: "dark chocolate should be put onto the food pyramid up near the top in regulated doses, but not to the exclusion of a healthy balanced diet" -Nutrition & Health conference, Tuscan, AZ, 2005.As to the Xocia stuff - it is not chocolate. It IS unprocessed cacao beans, and from what I can tell, not from a very good bean source. I've tasted raw criollo and trinitario and they are not as unedible as forastero. Nor is the claim by that multilevel marketing company that they are the "first" to develop and patent "cold extraction" true (sorry folks, but Mars corp is). Even Mars is now making chocolate with added phenolic compounds. I've not tried it because the bean source is not to my liking, plus due to the added ingredients that make it reprehensible to me, and too sweet. I also do not like the uneducated hype that is behind Xocia, don't like the flavor, and the cost is at the same level of extremely high quality dark chocolate (that IS worth the price).Anything else?
Mark J Sciscenti
@Mark J Sciscenti
08/16/09 09:57:08
33 posts

Growing trees from Cocoa Seeds.


Posted in: Tech Help, Tips, Tricks, & Techniques

Just my two cents worth on this. Remember that cacao grows in the humid high temperature tropics. 80% to 90% humidity, between 70F and 100f in temperatures at all times. If the temperature goes below 60F (roughly) the trees will die. They love water but don't like their roots standing in water - good drainage is optimal. A greenhouse is best. Most North American conservatories (Bronx, Brooklyn, Chicago and many others) have cacao trees that flower and produce pods! It is true that in some areas where cacao grows there is a dry season, but there is always water available. 30% shade is good but don't go below 10% otherwise the cacao leaves will get burned.I tried to grow cacao from seedlings that I bought from a place in FL, but without a greenhouse and in the climate I live in they did very poorly and almost died due to the lack humidity (no matter what I did) and to the cold in winter. I gave them to someone with a greenhouse who grows orchids. I live in Santa Fe, New Mexico.Good luck!
Mark J Sciscenti
@Mark J Sciscenti
08/03/09 13:39:11
33 posts

Sole Proprietor vs LLC? What do you do?


Posted in: Allow Me to Introduce Myself

I will add that federal tax laws are that a SP and a single member LLC are treated the same (you and your LLC's taxes are the same). If you have more then one member Then do NOT file as an LLC but as a C corp (your filing is quite a bit more complicated as are the fees). Your taxes will then be tied in with the other people and according to my CPA it is a bit of a nightmare to work out (especially if there is a fall out - as has happened with me). If you are a single member business, LLC is fine, taxes are the same but check with your CPA on this. Filing with the State Corporation Commission (or your state equivalent) is pretty easy - in my state, NM, I filled out a two page form and paid $50 for the filing fee. But then, I'm in the wild west where things are slow and these things can be easy to do.
Mark J Sciscenti
@Mark J Sciscenti
08/19/09 16:30:00
33 posts

American, Bean-to-Bar Chocolate Makers: A Complete List


Posted in: Tasting Notes

Regarding Kakawa Chocolate House, as the creator and former owner of Kakawa I can truthfully say that I was not a bean to bar chocolate maker. I used a blend of several different chocolates to make my moulded dark chocolate. I can safely say the the current owner is not, nor will he ever be, a chocolate historian, nor a chocolatier and will never be able to make chocolate bean to bar.I may at some point in the future make my own chocolate bean to bar but have no idea when. I may make chocolate nib to bar sooner, but will be buying already roasted nibs. What would that make me? Chocolatier is fine with me.