Forum Activity for @Sacred Steve

vegan milk and white chocolate

Posted in: Opinion

Hi, I make a VEGAN MILK and VEGAN WHITE chocolate that you may be interested in.  I sell it in bars, bite sized pieces, and 5 lb blocks.

http://www.sacredchocolate.com/mylk-raw-chocolate-heart-bar/

http://www.sacredchocolate.com/white-passion-raw-chocolate-heart-bar/

updated by @Sacred Steve: 12/07/16 18:11:07

The Agave Controversey is heating up...

Posted in: News & New Product Press

The reason I posted this information on Agave is because traditionally, Agave has been used as the sweetener of choice in the raw chocolate industry under the idea that agave was healthy for you. New information has recently come to light that this might not really be the case.

The Agave Controversey is heating up...

Posted in: News & New Product Press

We are manufacturing our truffles at the Sacred Chocolate Factory in San Rafael, CA

The Agave Controversey is heating up...

Posted in: News & New Product Press

In answer to the recent agave controversy stirred up by Dr. Mercola and Mike Adams, both of whom are well known health promoters with large followings, my good friend David Wolfe, well known author and nutritionist,wrote an article explaining his current position on the Agave debate. You can read the article as originally published here: http://www.sacredchocolate.com/agave-blues-david-wolfe

Currently, I estimate that 95% of the commercially available Raw Chocolate Bars and Desserts on the market use agave syrupas a sweetener.

Historically, agave has been used as a sweetener with cacao for many years according to chocolate historian, Mark J Sciscenti. ( https://www.kakawachocolates.com/index.php?main_page=page&id=5&chapter=1 )

updated by @Sacred Steve: 04/25/15 20:23:38

Raw Chocolate

Posted in: Make Mine Raw ...

I forget to mention also Clay, that in the raw chocolate world, there has been recently some stir about what is being called "CacaoGate". Basically, a trusted supplier of raw ingredients came out with the truth that the raw cacao powder and raw cacao butter they had been selling for years under the term "RAW" was actually processed at high temperatures in the range of several hundred degrees F. It really caused a lot of confusion and distrust in the community! So, to bring up the "RAWNESS" of a product, especially chocolate and cacao is appropriate at this time in my opinion.

Raw Chocolate

Posted in: Make Mine Raw ...

Hi Clay,I am confused. I have made no claim that Sacred Chocolate is more raw than other raw chocolates in the marketplace.I have already defined what I meant by "Truly Raw" as it applies to this discussion thread above. Some chocolate is "Rawer" than other chocolate in the market place. That is for sure. Mostly that depends on weather or not somebody is using cooked cacao powder and/or cooked cacao butter to make chocoalate and how much cooked sweetener, cooked vanilla, etc. is in the final product on a per weight basis. I will eventually post all raw percentages on our website. Have not had the time to do that yet.Our website http://www.SacredChocolate.com lists the detailed specifications of Sacred Chocolate if you drill down to the product detail area.Steve

Raw Chocolate

Posted in: Make Mine Raw ...

ok, no problem. sorry for any confusion. i think we have FULLY clarified this point now.

Raw Chocolate

Posted in: Make Mine Raw ...

Hi Clay,I already defined what I meant by "True Raw" above. Is there any further confusion here? I am happy to clarify further if necessary.Steve

Raw Chocolate

Posted in: Make Mine Raw ...

Clay, my point exactly. You must always define what you are talking about in order to have it apply in the context in which you are speaking. I actually define it mid-sentence to avoid confusion contextually. It is funny that you are pointing this out. Are you trying to belittle me?Steve

Raw Chocolate

Posted in: Make Mine Raw ...

Clay, this is all a matter of opinion and loose definition. "Raw" means something totally different in the cane sugar industry for example. In many cases raw can mean a lightly processed material such as "raw evaporated cane juice" or it can mean the lightly processed substance we are calling "raw fermented cacao"Steve

Raw Chocolate

Posted in: Make Mine Raw ...

you might consider installing a google search into this site if you don't already have it? It is super useful and free!

Raw Chocolate

Posted in: Make Mine Raw ...

Hi Clay, I don't have the time unfortunately. I forgot where I posted it unfortunately, but if the search function on this site is good, it should turn up the article using keywords like "antioxidant" and "polyphenol"Steve

Raw Chocolate

Posted in: Make Mine Raw ...

Hi Clay,You should look up the article I already posted on this site which I already referred to in this discussion. It goes into great scientific detail on the fact that raw unfermented beans are higher in antioxidants than fermented ones.BTW, I think we are splitting hairs here on symantics. But, just to clarify further, "Fresh" would mean fresh beans out of the pod. In regards to cacao (not chocolate), "Raw" would mean "Fresh" beans out of the pod that are then NOT fermented and then dried at a temperature below your currently defined "Raw" temperature threshold/limit.Although what you say about broccoli or other herbal teas may be true, in general, one of the challenges of cooked foodism is that it causes a noticable increase in white blood cell count upon ingestion.Steve

Raw Chocolate

Posted in: Make Mine Raw ...

Hi Clay,Thanks for this detail and clarification. I have been researching raw foods since 1993 and have been a raw foodist since then too. Keep in mind there is no real definition of "raw", and that is why I stated what I stated the way I stated it. If you were to survey people in the raw food movement, they would respond with a raw temperature definition of anywhere from 105 to 125 degrees F, which is plus or minus nearly 25%. Raw cacao is the actual "true raw" I was referring to. In other words, the FRESH raw beans right out of the pod or those same beans slowly dried at some temperature below a defined raw temperature. Raw chocolate is possible to make like you said, but it takes a lot of time. I make raw chocolate using unfermented beans in many cases in order to maximize nutrient content. I posted an article on this site showing how antioxidants drop off with fermentation times, and it is not determined whether or not those curves are fermentation temperature dependent. I believe it was under the "raw chocolate, what is it" discussion.Steve

Raw Chocolate

Posted in: Make Mine Raw ...

True Raw is fresh unfermented beans that are fresh out of the pod or dried at low temperatures.It all depends on your definition of raw of course. If your definition of raw is below 118, then you are correct, your chocolate is cooked. The more you ferment, the more you degrade antioxidants. Understand, this area is grey in nature. The more heat that is applied to any food, the more the food degrades in its natural life giving properties.

Raw Chocolate

Posted in: Make Mine Raw ...

Hi Sirius,Thanks for your passion!FYI, I am pretty sure that RANCID fats and TRANS fats are two totally different things. I would research that more if interested.Welcome to our forum!Hearts!Sacred Steve http://www.SacredChocolate.com

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?

Posted in: Opinion

Hi Matt,We are looking for more retailers. We are launching a brand new website in about 30 days which should support our retailers better. Our sales manager is Mike Zwiebach. He can be reached at 415-456-3311 x 118 during normal business hours in California. He would be happy to discuss with you the possibilities of supporting your customers with something unique, exciting, and unusual. He is happy to send out some free samples.Steve

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?

Posted in: Opinion

We can do a raw couverture too at a slightly higher price. All depends on volume.

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?

Posted in: Opinion

Possibly. Depends on volume commitment.

Does anyone know of a bulk choc. as good as Valrhona in the same general $ range?

Posted in: Opinion

Would you consider a raw liquor?

I'm new, not computer literate, want to connect, have many questions and passions regarding cacao

Posted in: Allow Me to Introduce Myself

Hi Kristin,Welcome to the world of raw cacao and raw chocolate. Sacred Chocolate is a supplier of bulk semi-tempered raw chocolate. We provide both liquor (paste) and couverture. We also make paste/couverture to your spec.We are certified organic as well. If you are interested in discussing further, feel free to give me a call at 415-342-0527.Hearts!Sacred Steve www.SacredChocolate.com

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

Hi Mark,I have done a detailed analysis of ORAC on the New Sacred Chocolate website that will launch soon. You may want to check it out in about a month or so. As you may recall Sacred Chocolate is a "cold processed" chocolate.Hope all is well.Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds F/S or Wanted

Hi Eric,

Glad to hear you are back. I am still dealing with the aftermath of a divorce myself.

Would love to sample your cert. organic nibs if you have any? I love the stuff from madagascar.

Best,
Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds F/S or Wanted

Hi Edwin,

I would love to try a sample of your beans/nibs. Are they certified organic?

Best,

Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds F/S or Wanted

Hi Brian,

We are looking for about 200KG, 90% fermented.

We are most interested in nibs. The 50C is not necessarily a deal killer. We would need to inspect a sample.

If you could connect me to a good contact, I would greatly appreciate it!

Best,
Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds F/S or Wanted

Thanks Duffy!

Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds F/S or Wanted

Hi Bertil,

Thanks for this prospect. I would like to purchase a small sample from you if possible.

Best,

Steve

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds F/S or Wanted

Currently looking for Cacao from Madagascar, Venezuela, and Peru. If anybody has any leads on good sources, please let me know.

Looking for Good Sources of Certified Organic Cacao Beans

Posted in: Classifieds F/S or Wanted

I am looking for new, good and reputable sources of certified organic cacao beans. Is there anybody on this forum in the business of selling beans/nibs/butter to chocolatiers? Perhaps a directory of farmers or importers exists? Any help would be much appreciated!
updated by @Sacred Steve: 06/29/23 16:49:02

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Forgot to mention something else...the .57 is our total CACAO content, not CACAO SOLIDS content. And since we add some cacao BUTTER to the Ginger Chocolate, that .57 number is actually REDUCED in the equation 34,300 / (.57 x .4). However, the exact amount of reduction I am not at liberty to tell! The effect of this, though, is that the ORAC value that Clay computes would be a little higher. Also, I am sure that the USDA probably used something like HERSHEY'S COCOA POWDER to run its test. Hershey reports .5 gram fat in a 5 gram serving or 10%, so my .4 figure should be .5 which would reduce the number. It is probably a close wash!Hearts!

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Clay,Sorry, but we do have scientific proof.I already explained this in a prior post. Take note that everything is measured on a per WEIGHT basis! Cocoa Powder is DEVOID (or has perhaps 5% only on a per weight basis) of fat, which has virtually no antioxidants. Most 100% cacao content dark chocolate is about 60% fat. So, REMEMBER to SUBTRACT THAT OUT on a per WEIGHT basis. Therefore, if you want to do a rough APPLES TO APPLES comarison of our 57% Cacao Content Ginger Chocolate to USDA COCOA POWDER, Take our number of 34,300 and DIVIDE it by (.57 x .4) and you will have a rough number to compare head to head with the USDA value reported for COCOA POWDER.Hope that helps!:-)Hearts!SS

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Hi Samantha,I am responding to your post ABOVE since you must have replies turned off or something?Anyway, I am glad to hear that you believe we are making progress on this point!Unfortunately, due to the fact that we are holding on to proprietary processes and information, I can't disclose everything you want me to, so I won't be as strong a candidate for an "INDEPENDENT AUTHORITY ON RAW CHOCOLATE" as you wish me to be. That being said, I can disclose this document. They key to keeping our loose definition of RAW chocolate as high in antioxidants as possible is not so much worrying about whether or not fermentation is taking place at 122 or 125 or 130 degrees F, but in the LENGTH of the fermentation process.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

again, and again, and again, huh? hmmm...to my count it is only twice in two separate but related threads.... Hearts!SS

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

it sure seems like you are threatened by this, since you are now calling a scientific report spam. You should review the definition of spam

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Samantha, your put downs like "what planet are you on" in the prior post really don't behoove you. Like I explaind in a prior post, ORAC is a measurement of Antioxident levels present in a food...please do your own research to determine this for yourself. The lab report provided proves that our raw ginger chocolate has a higher antioxidant level than cooked/roasted chocolate at the same cacao solids content. Our Ginger chocolate was tested at below a 57% cacao solids content.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Most of the Raw Community that may be following along appreciate the other certifications, so that is why I list them. As far as I know, other than the typical, there are no strict relevance rules on this forum, and the moderator is free to delete whatever he wants to based on his own discretion.Like I explained before, which you did not read obviously from your current question, the raw world has a variance of anywhere from 105 to 125 degrees F -- max typical surface temperatures to be found on the planet at any location. I feel comfortable with the mean of 115.I don't really care if people believe my claim of 115. I have been a reputable leader in the raw food community since 1993 and so has my partner David Wolfe. If people don't want to believe what we are saying, they are free to make that choice of course. I did this for MY PERSONAL BELIEF, not others! That is the crux of the issue you have with me Samantha...you believe I am in this and claiming what i am claiming JUST to sell, sell, sell and placate the beliefs of others. That would be a WRONG assumption on your part if you think that, and would be the basis of the energy you have "against" me. I personally built the machines. I have to sleep well at night knowing I am telling the truth on temperature. Otherwise, i would not be in this. If it is just about money, I would be doing something else guaranteed!Hearts!Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Oops...forgot to repost this, since obviously, Samantha, you did not see it...Here is our ORAC lab report on our Ginger Recipe. This recipe is only 57% cacao content and the ORAC score is reported on a per gram basis. Please provide a similar report on some cooked or roasted chocolate so we can compare. Please provide the roasting temperature and time, so that can be factored in.

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

My claim is substantiated by scientific data provided by a reputable independent lab the results of which I have posted in this forum. Sorry to hear that you think my response is "asinine".I rest my case. Hearts!Sacred Steve

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Samantha,What do you think? The answer is: nope. It is just a suggestion, since it appears people concerned are grasping for a definition. I am happy to supply one if necessary as a starting point. Hearts!SS

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Hi Samantha,Like I said before and posted before I have scientific proof that I posted on this forum that raw chocolate is higher in antioxidants than cooked or roasted chocolate. Perhaps you didn't see the labe report from Brunswick Labs on our Ginger chocolate?? I have scientifically proven it. You have yet to scientifically refute the fact. BTW, aren't you in the business of selling cooked chocolate? Are you going to use this platform to promote your idea that cooked chocolate is as healthy as raw chocolate since you are in the cooked chocolate business? As Jesus said, when you point the finger, there are always a few pointing back at you.Hearts!SS
updated by @Sacred Steve: 09/08/15 12:08:17

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

FYI...Sacred Chocolate does make a 100% Organic, 100% RAW (Defined as using only UNROASTED CACAO and keeping grinding temperatures below 115 degrees Fahrenheit from start to finish), 100% VEGAN, 100% Kosher, 100% Halal, 100% CACAO CONTENT chocolate bar for anybody who may be interested? It is called "Heart of Cacao". Maybe this should be the START of a "RAW CHOCOLATE DEFINITION" ??Hearts!SS

Raw chocolate, how raw is it really?

Posted in: Make Mine Raw ...

Hi Clay,In general as a career, I am no longer in engineering mode. And, I am definitely not in engineering mode for this forum. I am only in engineering mode on occassion in regards to our own proprietary processes.I claim that we don't cook or roast our cacao. Because of our process, we realize a much higher antioxidant rating than normal, per our independent lab analysis. Many other ingredients we use are in the raw state. Some ingredients we use are not. Similarly to coffee, it is impossible to get a vanilla flavor from a bean that has been cured at what is considered below raw temperatures. I can't disclose much beyond what I already do, since I would be disclosing our exact recipes. Our recipes are proprietary. Our process is propriety. In the spirit of educating, I have disclosed as much as I can.THE CLAIM I HAVE MADE ON THIS FORUM I HAVE ACTUALLY ALREADY BACKED UP SCIENTIFICALLY WITH INDEPENDENT LAB ANALYSIS as you already know.I am not interested in creating a perfect research paper with full bibliography worthy of an A+ for this forum. I will leave that to the other academics on this forum. As the forum owner, your motivation is just that for many reasons, which I understand, and which I don't feel is necessary to go into I support everybody doing as much of their own independent research as they want.Hearts!Sacred Steve