Forum Activity for @Old Molds

Get ready for the holidays.

Posted in: Classifieds ARCHIVE

Now is the time to start planning for the fall holiday season. There are many molds on my web site that will help you in fulfilling this goal.Please visit: www.oldmolds.com .
updated by @Carolyn Byrnes - C'est Très Chic: 04/07/25 13:00:14

Green and Black's Willy Wonka Talks (and tastes) - video

Posted in: News & New Product Press (Read-Only)

The head of taste, Micah Carr-Hill, at Green & Blacks recently did a talk at Leap Anywhere HQ...there were fun and games...prepare to be hungry! http://www.leapanywhere.com/media/show/1268
updated by @Jack Wilson: 12/13/24 12:16:07

A new comer

Posted in: Allow Me to Introduce Myself

Welcome to the community!

A new comer

Posted in: Allow Me to Introduce Myself

Welcome!

A new comer

Posted in: Allow Me to Introduce Myself

Hi, We are new comers from Israel. We have a Cafe specializing in CHocolate, making our own products, cakes, pralines, drinks, chocolate soups etc. I am very happy for this site and forums and hope to get as well as share ideas. please check our site though u might find it difficult to understand the strange script www.chocolatte.co.il
updated by @chocolatte Roshpina: 04/17/15 17:46:26

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

Posted in: Allow Me to Introduce Myself

Calleabaut comes in different 'viscosities' in temper. They prefix their product numbers with the temp code. For example D815 vs C815 or L815. All of these are 55% semi sweets but have different thciknesses in temper. To my knowledge , only Callebaut gives you the option of varied in temper characteristics for th same formulation. Check with your supplier which ones they stock or can order for you.

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

Posted in: Allow Me to Introduce Myself

I have tried a lot of different melting and tempering methods and the one that works the best for me is really simple. I put the amount of chocolate I will use the next day in silicone cake pans in the oven, turn the light on overnight and in the morning I have perfectly melted chocolate that I simply stir a bit to cool (as my oven light gets the chocolate to 91 degrees) and I am good to go. I am careful not to take more out of the oven at a time than I can use before I would have to remelt it and when it does get too cool, I pop that pan back in the oven and work with another one for a bit.

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

Posted in: Allow Me to Introduce Myself

Valrhona tempers the same as other brands that I've used. Like lior said, I wouldn't melt it for 12 hours.Luis

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

Posted in: Allow Me to Introduce Myself

Thankyou for responding Ilana, I actually figured it out, I think.....I was over-warming my molds a bit, and it was causing some surface bloom. I love the sheen and the flavor elements of this Valrhona, but I find it takes a bit higher skill level to get it tempered and keep it there, when you are doing it by hand! ....nice chocolates though

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

Posted in: Allow Me to Introduce Myself

I use Valrhona most of the time. The reason they suggest 12 hours is to ensure that all types of crystals get totally melted out. This is not really necessary though. I use the temperatures on the bag and it is beautiful and easy to work with. I find Callebaut too thick compared to Valrhona. Perhaps the specific kind you are using? Perhaps it got moisture in it? How was it stored, and where did you get it from...

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

Posted in: Allow Me to Introduce Myself

Thankyou so much, Brian....I have been attempting to do just that actually! I had considered that perhaps this Valrhona just needs to be warmed to the recommended 136f, rather than the usual 122f........is this because of the high cocoa butter, do you think? ....VERY fussy stuff, this Valrhona.....tastes great, but seems to be a completely different animal, compared to the Callebaut I am used to.Also....do you happen to know if this Valrhona Feves requires considerably more "residence time" in temper, and more agitation to be in proper temper.....if so, how much more time & agitation does it require than normal couverture? .....I've been giving it extra seed, PLUS about an extra 15 minutes of agitation....does that sound right to you?~Eric

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

Posted in: Allow Me to Introduce Myself

Eric.Try taking up your melt temp no matter how you are going to temper it. You don't need to wait "12 hours" if you do this.brian

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

Posted in: Allow Me to Introduce Myself

Hi Mark,thanks for answering.....I THINK I may have finally figured it out, (just after I posted!) ....I THINK maybe I was over-warming my molds a bit. I've been a pastry chef for over 20 years, and now a professional chocolatier, and I have always used the seeding method, with great success, with every other chocolate I've ever used........so I figured why would the Valrhona be any different??? ......BUT, when I bought a bunch of it a couple days ago, and I read the directions on the back of the Feves bag, it states that you must melt the chocolate for 12 hours to properly melt out the cocoa butter crystal.....WHAT??? WHY 12 HOURS??? .....never heard of that before, so was taken aback a bit on that.So, I did actually put the Feves in a melter we have, and melted it for the 12 hour period, but I was having a heck of a time getting into proper temper, and it bloomed out on me 3 times now. BUT THEN, when I stopped warming my mold as much, this last time it finally came out. Also, I am noticing that these Feves take ALOT MORE agitation, seed chocolate, and time to get into proper temper.....is this just because of the high cocoa butter content......TRICKY TRICKY stuff!Sorry such a book, thanks again! ~ERIC

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

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

Posted in: Allow Me to Introduce Myself

Hello All.....LONG time chocolatier here, just now, at age 40, getting around to FINALLY opening my long dreamt artisan chocolates company, DERRY CHURCH, in Hershey PA, of all places (I'm from there) ....anyways, wondering if anyone has any technical knowledge/experience with tempering Valrhona feves by hand? We have not bought our tempering machines yet, and I need to figure out HOW this Valrhona chocolate tempers....VERY tricky stuff, for sure......this is the first time I have ever worked with a professional couverture of this caliber, and I have ALOT of problems getting it to temper up for my molds, or my palets, without blooming out on me! ....If anyone can help me, please contact me, and/or give me a way to contact you.......any help from some of you old pros would be highly and humbly appreciated! ~Eric
updated by @Eric Cayton: 04/17/15 16:04:45

Business start-ups with no experience?

Posted in: Opinion

The thing to consider is really about "artisan" as a pr catchword. I seriously doubt consumers look at "Belgium" as descriptive proof of a chocolate's quality any more because its overused and artisan is getting pretty close to that point. No one says, "That Belgium quality chocolate was terrible! No more Belgium chocolate!" Chocolate consumers seem to fall into two categories uneducated or obsessive. Uneducated consumers won't limit their intake 'cause they won't care enough to obsess over the artisan label and obsessives like to try new things and understand its a crapshoot. The people I know who like chocolate in very general terms don't seem to pay any attention to the label names, much less whether its bean-to-bar, artisan, handmade, whatever. They try it, like it or not and move on. I'm always surprised that they make no attempt to memorize the labels, bad or good, but I think that's how it is for a lot of consumers.

Business start-ups with no experience?

Posted in: Opinion

I'm talking about the people that have never made any chocolate and are already starting the steps to open shops, who don't seem to plan on making any until their shop is open. I've only been making bean to bar chocolate for about 2 years now, I have worked with chocolate since I was 15, but making it is a whole different ball game. It takes practice to really get it and experience takes time.The only thing you said that is part of the reason I worry about this is "I am making good progress and decent chocolate." This way of thinking confuses me. You (or I, if I decide to start a business) have some really great makers to compete with, is decent going to be enough? *I apologize if this comment seems confrontational, I really don't mean it to be, I'd just like to see this topic from all sides.My husband completely agrees with your view point on the market. That's why I posed this question here, this site has everyone from the new guys to the well established guys, I'm very curious to see what some of the well known makers might say about this. I think I may be looking at it from the view point of a start up maker with no reputation, and worry the reputation of so many inexperienced start ups will infringe on the way people see all start ups. (did that make any sense?)Andrea

Business start-ups with no experience?

Posted in: Opinion

Well, that is kind of almost me you are talking about. In that I am starting a bean-to-bar business - but I have been making chocolate for some time. As I can't sell anything until I have correctly licensed premises (the next headache) I send out samples and ask people for honest comment. I appreciate that free chocolate compromises the responses but comparative tests suggest that I am making good progress and decent chocolate.I hope that the chocolate market will develop like the tea/coffee/wine market - lots of choice to suit everyone. Surely we WANT more people making chocolate - doing their own thing, bringing us chocolate from their own viewpoint, that they think is worth producing. Capitalism will surely out in the end - the poor producers will lose reputation and/or go out of business and the better ones will thrive.Won't people remember the make of chocolate they didn't like and avoid that? Do people just buy the word "artisan"? Isn't it more likely to be "Joe Blow Artisan" and the first bit will be discarded?

Business start-ups with no experience?

Posted in: Opinion

I would like to start my own bean-to-bar choc operation and I can confidently say that my chocolate is much better than the competition here (not much of a benchmark mind you) but it took a while to get there. I have been making chocolate as a hobby just about every weekend for 2 years and am just now feeling confident with my formulations and roasting profiles and all other parts of the process. I am a research chemist by day, which helps in my chocolate making 'experiments' - I use the same duplicate books as I use in the lab. The upshot is that I would only now expose my chocolate to the market, I would have been embarrased to do so before. Not that it is going to happen yet - money is the main issue there. I agree though, it would be a shame to have people that are happy with mediocre to start selling in that area. I would hope though that consumers would not just stop at one example of 'artisan' chocolate, taste a bit more broadly and conclude that the artisan chocolate maker was just a bad one.

Business start-ups with no experience?

Posted in: Opinion

I have been noticing on many of the different how to make chocolate websites that a lot of people are planning to start bean to bar chocolate companies. That is fine except most of them have never made a batch of chocolate in their lives. My expectation with the wave of inexperienced makers is that the market will be flooded with some really awful chocolate. The reputation of what is considered artisinal chocolate makers is going to be tarnished. The way I see it with so many people that have no idea what they are doing calling themselves artisinal makers it's going to hurt the reputation of even the well established makers when it comes to public opinion. Something like "I've tried artisinal chocolate and it was awful, I'll stick with the 'cheap' stuff." I've read a review recently of exactly this (wish I had bookmarked the page), it was something like "If this is high quality chocolate, I'll keep buying Hershey's." I think this will effect everyone, from well established to the new guys who have put the time and experience into it.Now, so no one feels I am misleading anyone, I've kicked around the idea of starting a business that would include bean to bar chocolate, because I love doing it, and I would not sell anything until I feel it is the best it can be. Oddly enough it all started with a chocolate covered croissant from the Netherlands, it's funny how things work.Opinions?Andrea
updated by @Andrea3: 05/03/15 04:25:13

Chocolate on Urtak

Posted in: Opinion

Hi, just wanted to give a short update. The urtak is buzzing now with more than 200 responses. Start adding your own questions that you have and learn about what other people think of chocolate

Chocolate on Urtak

Posted in: Opinion

Hi Everyone,I created a chocolate urtak where chocolate interested individuals like us can share opinions and learn more about the opinions of others on chocolate.This is the link: http://urtak.com/u/chocolate You are free to create your own questions. Urtak is something like a public polling website. The chocolate "urtak" needs about 40 more answers until it will be published in the general directory, and then we can learn from many more people what they think about chocolate.I hope you will enjoy it!Cheers,Carmen(from Chocri at www.createmychocolate.com )
updated by @Carmen Magar: 05/11/15 18:48:22

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

Thank you so much for your response, Mark. I will email you today! I look forward to learning more from you!

Becky

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

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

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

Hi Mark,

I would like to know more about the chocolate you will make

Do you make plain dark bars

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

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!

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

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Posted in: Allow Me to Introduce Myself

Mark,Thank you so much for this well written response to Xocai (on September 16, 2009 at 9:52pm). I'm so tired of their far fetched claims that are all aimed at making money for their representatives. You've set the record straight and I've copied this for my files. Thanks for taking the time to write this out! It's very helpful.

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

Mark:Although I understand your position here, in the end I personally am going to defer to the FDA when it comes to defining what can be called chocolate because all manufacturers are required to adhere to these definitions if they want to call their products chocolate.I take this position even though I happen to be disappointed with the standards, but they are the only reference point for what can legally be called chocolate in the US.It is true - unprocessed cacao beans cannot be called chocolate (that's covered in the standards of identity).Cacao beans that are fermented and dried are also not chocolate - and that's also covered in the standard of identity. "Chocolate liquor", "chocolate", "unsweetened chocolate", "bitter chocolate", "baking chocolate", "cooking chocolate", "chocolate coating", or "unsweetened chocolate coating" is the solid or semiplastic food prepared by finely grinding cacao nibs. Cacao nibs (they are NOT referred to as cocoa in the standards), is "the food prepared by removing the shell from cured, cleaned, dried, and cracked cacao beans." I suppose that you could construe "cured" as fermented, but cured is used to refer to a wide variety of processing techniques.From personal experience, I can tell you that unfermented, dried, and roasted beans ground and made into chocolate do have a distinct chocolate flavor but the flavor is straightforward mild chocolate with no nuances. Fermentation is responsible (at least this is my understanding from several experts from CIRAD) for the development of flavor precursors that are available to the Maillard reaction during roasting.Your issues with Xocai (and I suspect other products in this category) appear to be related to quality which the standards (rightfully) don't address. While Xocai may legally be entitled to be called chocolate, I don't think that it is very good chocolate. If you don't think that Xocai is "really" chocolate then you should file a complaint with the FDA - however, as long as the product conforms to the standard of identity and MXI doesn't make illegal health claims benefits then there's nothing you can do about that.That said, I do agree with you in general about Xocai. It is what I refer to as a "chocolate-like substance." I don't find that either the taste or the texture falls within the norms of what I consider to be edible and I cannot (and do not) recommend that people purchase it.There are far less expensive ways to get the health and wellness benefits of cacao and eat something truly enjoyable.

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

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

Mark:To your point about Xocai being chocolate or not.The FDA Standard of Identity for cacao nibs doesn't say anything about fermentation (the precise language is "cured, cleaned, dried, and cracked cacao beans") as a requirement for something to be called chocolate.So, technically, I think that Xocai can be called chocolate because it falls within the strict definition for " Sweet Chocolate ."Interestingly, while there is a Standard for white chocolate , there is no standard for Dark Chocolate, and the Standard for sweet chocolate allows the use of many kinds of dairy ingredients: 163.123 (b)(4)(i ... v inclusive).I agree with you that many (though not all) of the manufacturers of "healthy chocolate" or "raw" chocolate products totally overstate the effects of processing on antioxidant levels as well as grossly misrepresent the kinds of ingredients that "unhealthy" chocolate manufacturers use in their products as scare tactics.:: Clay

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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

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

Mark...Are you familiar with a dark chocolate called Xocai? It's reputed to be the only cold-processed chocolate on the market, with the highest anti-oxidant (ORAC) values.Terri DiPaola

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

If you have the chance to hear Mark lecture, go! I had the opportunity to meet Mark when he was in Portland last year about this time, and he was awesome.

Hello Everyone, allow me to introduce myself

Posted in: Allow Me to Introduce Myself

Hi Mark,How can I find out more about your lectures and chocolate tastings?Thanks!BP

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

Effect of Oxidation on Chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

I am doing an experiment to find the amount of calories in different types of chocolate, and one of my variables is oxidation.I was wondering, how exactly would oxidation affect the amount of sugar and fat in the chocolate, or the amount of calories total in the chocolate? And how does it do this?Thanks
updated by @Amanda Wang: 04/11/25 09:27:36

Chocolate Rush Festival

Posted in: News & New Product Press (Read-Only)

Location Melbourne Australia, 8th and 9th of August 2009. Looks interesting, fairly progressive for Australia, still a long long way to go but its a start. www.chocolaterush.com.au
updated by @Tom: 12/13/24 12:16:07

Philly Candy Show in Atlantic City

Posted in: News & New Product Press (Read-Only)

Hi Ken.That message was from last year. I did not go this year.I hope you enjoyed it.
updated by @Andre Costa: 06/22/15 18:48:25

Philly Candy Show in Atlantic City

Posted in: News & New Product Press (Read-Only)

AndreBetty and I are in Atlantic City now and attending show this morning when it opens. I would like to meet you. How about at the Guittard booth at 12 noon or leave me a message there with an alternate time and place. Look forward.KenBetty's Chocolates

Philly Candy Show in Atlantic City

Posted in: News & New Product Press (Read-Only)

Should we try to arrange one big meeting with everyone who is going?You can use me as your point of reference. Drop me a note and I will send you my cell phone.We should all be there on Sunday, right?! Why don't we meet on Sunday afternoon at the trade show? Closer to the end of the day would be nice, so we could exchange some information about what we've seen so far.