Organic Chocolate Sugar Candy Bar in Guatemala,Where ?

May 14, 2012

Organic Chocolate Sugar Candy Bar in Guatemala,Where ?

 
 In a google search for organic sugar in Guatemala I certainly didn’t find any which is sort of what I expected.
Where companies that claim to get organic sugar such as Vitasoy SOY MILK and I presume SOME chocolate bar makers in the U.S. get it from is not very obvious.I do believe I heard about some in Bolivia but even then the environmental damage of clearing a diverse tropical ecosystems to cultivate even ‘organic’ sugar cane seems tragic.I guess that just as the last phase of Maya civilization before its ultimate collapse is called by archeologists,Late Classic Maya,so are we ‘Late Classic Industrial ‘civilization’.
We do have at least one store here that claims to sell ‘organic’ chocolate bars and truffles,etc., but it seems rather fraudulant to me in light of the fact that organic sugar is no where to be found and if sugar is AT LEAST 30% of the ingredients it seems a little silly to emphasize that the cacao is ‘organic’,doesn’t it ? Yet another reason for our cacao-honey bars……..
A minimally refined brown sugar in the form of a brick has and is sold in markets around Guatemala and if it is from some minor sugar ane harvest outside the major sugarcane monculture of the Pacific coastal plain then PERHAPS
it might be cultivated with minimal pessticide use.However none is certified and all the chocolate bars or confections by so-called ‘chocolatiers’ uses highly processed white glazed sugar and would come from the mono-culture that has even been suspect in causing kidney failure recently from pesticide use.And even when or where in the world sugarcane is cultivated it is always at the expense of trees and perenial plants that are so much better at conserving soil from wind and water erosion.It appears to me that although imported sugarcane sugar used to feed bees in the north temperate zones paradoxically allows them to survive until they can search for real flower nectar and contribute to essential pollination of field crops in the nect warm season,the rpical sugarcane monoculture itself contributes to a bee desert where bees have no source of nectar or pollen.
 
 
http://www.beesource.com/forums/archive/index.php/t-264398.html?s=d75aaaacbea470690de994a0253c4674
 

View Full Version : Cane Sugar Honey?


 

canoemaker
02-16-2012, 07:07 AM
When we feed bees sugar syrup in the fall and they store it in combs, is what they store simply sugar syrup, or has what is behind the cappings been processed enough by the bees to be called “cane sugar honey”?

fat/beeman
02-16-2012, 08:08 AM
feeding sugar along with a honey flow they might store it. but feeding sugar on new packages is used for building new comb. on hives getting low on store they will store but if there storing it you wouldn’t be extracting it.
if feeding on a honey flow the bees just wont take up sugar if the nectar is coming in. when there is a flow I don’t feed.
Don

canoemaker
02-16-2012, 08:18 AM
Don,
I wasn’t suggesting that what the bees store would be something to extract or harvest. I just wanted to know it the syrup goes through the same kind of process that nectar does as the bees ingest it, then regurgitate it and evaporate it, all the while adding those digestive juices that ultimately become part of honey. The thought just struck me yesterday while I was inspecting some hives that had taken up a lot of syrup last fall. I noticed a frame that they were uncapping and its contents were water white–clear as glass. So I got to wondering, even though the source of the sugar wasn’t from nectar, is the end product still considered honey?

psfred
02-16-2012, 08:23 AM
No, its sugar syrup, even if the bees did concentrate it and probably enzymatically change it some.

At least in the states which have adopted a definition of honey, the substance in your comb cannot be called or labeled honey unless it came exclusively from flower nectar.

Most bees will store syrup when fed continuously, which is a good thing if you have a poor fall flow after harvesting honey….

Peter


jrbbees
02-16-2012, 08:25 AM
It would not be honey by any common or legal concept. Honey is from that which is collected by bees from the flower of a plant.
It could only be Sugar Cane Honey if it was from what the bees collected from the blossom of the cane plant.

Regardless of what the bees have done to it the source does not originate from the flower of the plant.
This is the issue with the chinese non-honey honey. People are going to jail for calling it honey.


TxFirefighter
02-16-2012, 08:36 AM
jrbbees, hit it exactly. True Honey by any name is from the flower of plants and therefore MUST contain pollen. Syrup you have feed to the bees is neither from the flower, nor has pollen in it, therefore it cannot be called honey.
There is a big “to do” about honey being tested for pollen spores on here somewhere. I read it a few months back.

canoemaker
02-16-2012, 08:44 AM
Two earlier posts imply that the syrup would be taken from the hive and put in a jar with a label calling it honey. I’m thinking of this strictly as bee food. I’m only asking in an objective way if the physical changes that occur when processed by the bees would make the syrup into a “honey-like substance”? When the bees dig into their stored syrup do they get similar benefits that they would get from stored nectar? What about if they found a sugar maple that was leaking sap and brought that back to the hive? It has sugar, but it’s not from nectar. So would the end product not be considered honey? Come on Ace, weigh in on this one!

canoemaker
02-16-2012, 08:49 AM
jrbbees, hit it exactly. True Honey by any name is from the flower of plants and therefore MUST contain pollen. Syrup you have feed to the bees is neither from the flower, nor has pollen in it, therefore it cannot be called honey.
So what about big packing houses that process honey by heating it and filtering out all the pollen? Is it no longer considered honey if it has the pollen removed?

snl
02-16-2012, 09:18 AM
Is it no longer considered honey if it has the pollen removed?

Actually that’s true Tim. Honey must contain pollen to be considered honey. A recent test of box store honey revealed that up to 60% of it does NOT contain pollen and therefore is not considered honey……….


canoemaker
02-16-2012, 11:29 AM
Actually that’s true Tim. Honey must contain pollen to be considered honey. A recent test of box store honey revealed that up to 60% of it does NOT contain pollen and therefore is not considered honey……….
I never knew that! It’s good to know that there is some verifiable way to determine what honey is. It’s also disturbing to know that more than half of the “honey” sold in big box stores is not honey at all….more ammunition for the “Support Your Local Beekeeper” campaign.
I’m sure that in addition to the pollen, the extratives in the plant nectar help to make honey unique. Those would be lacking in stored syrup. Still, I wondered if the contribution of the bees digestive juices was enough to chemically alter the syrup into what might be considered honey. I am in no way advocating that anyone should pass off syrup as honey. I’m simply asking a chemistry question. It’s apparent that under a microscope the defining difference, from a legal and semantics standpoint, is the presence, or lack thereof, of pollen. I suspect there is more to it than that.

Acebird
02-16-2012, 11:51 AM
Come on Ace, weigh in on this one!

I have been busy with the parsed thread that Barry started for me…

To be honest I am not really sure how the letter of the law would fall. The big commercial operations filter out the pollen so does that now make it not honey? GM still has the word honey on their Honey Nut Cheerios. Doesn’t seem as though they would be allowed to use the word honey if they were breaking the law.

People say bees use sugar syrup as honey so if that is true I would have to say yes. At least in their view. That pretty much says the same for tree sap and honeydew.

On the China thing, it doesn’t make sense to me that a barrel of honey would be void of all pollen unless they filter it. How could there not be any pollen at all in it unless they were filtering it. Are they filtering it because that is what General Mills specs?


psfred
02-16-2012, 12:16 PM
The bees do process the syrup to reduce the water content to below 18% before they cap it, so yes, it has been enzymatically altered somewhat. Very likely an analysis will show considerable unaltered sucrose, though. If you were feeding 2:1 syrup there will have been somewhat less processing as there is less water to remove, and in fact you can fill comb on one side with 2:1 syrup for emergency feeding with great success (if very careful). Messy, but the bees then have syrup in the comb where they need it.

What is lacking will be all the floral essences and other constitutents of nectar that give honey it’s color and flavor.

It will serve the bees well, since the vast majority of the content of honey is invert sugar (glucose and fructose), but it won’t have any flavor to speak of. Any vital plant compounds will be missing as well, so it’s probably not as nutritious for the bees, but it’s still better than no food!

As far as the Chinese fake honey goes, the reason it has no pollen is that it’s not a bee product at all, it’s flavored inverted cane sugar or HFCS, never been in a bee hive, and NOT honey by any stretch of anyone’s imagination. Honey adulterated with HFCS is also common in the Third World, since it’s vastly cheaper to “make” than real honey. That too will have very little pollen since what was there in the original honey that was “thinned” with HFCS will be diluted out.

Peter


Acebird
02-16-2012, 12:31 PM
As far as the Chinese fake honey goes, the reason it has no pollen is that it’s not a bee product at all, it’s flavored inverted cane sugar or HFCS, never been in a bee hive, and NOT honey by any stretch of anyone’s imagination.

I have no respect for corporate America but I can’t see General Mills falling for that one. I could see them using American barrels of HFCS and a jar of honey in their Honey Nut Cheerio’s.


fish_stix
02-16-2012, 03:23 PM
psfred; where are you getting this info? I’ve seen many, many reports of Chinese honey that is contaminated with antibiotics, chemical mite treatments etc, but have never seen any report that it’s all HFCS or sugar syrup. China has a wealth of agriculture to make honey from, doubt they’re spending money to buy syrup. Sugar is a luxury food item in China; humans eat what little they can afford and I don’t believe they waste it on bees…….
 
 

Feeding bees

The ability of honey bees to direct their nest mates to new food sources has, without doubt, been an essential element in their evolution. Floral resources are spread through the landscape in a patchy and fragmented way and for each honey bee to find each nectar source individually would be so inefficient that it would compromise the survival of the colony.

The sophisticated social organisation that enables the efficient collection and storage of both nectar and pollen in times of plenty which allows then to survive during times of dearth is a key feature of the honey bees‘ biology. Tropical bees have slightly more flexible patterns of survival during dearth periods. They will probably store an excess of honey and pollen. However, they also have the potential to migrate or abscond to a place where nectar and pollen may be more easily available.  Beekeepers should be sure not to rob the bees of ALL their honey stores. The bees will need some of the honey they have stored to maintain their own life or they will either die or abscond.

Nectar and honey form the energy (or carbohydrate) element of the bees‘ diet while pollen forms the proteinaceous part of their diet. Both pollen and nectar are essential to normal colony growth.  Without nectar the colony has no energy with which to perform its normal tasks and without pollen young bees cannot be reared.

Where bees abscond frequently it is an indication that food, probably nectar is limited within the environment.  Feeding bees is common in temperate bees; perhaps where the bees have collected  insufficient honey or perhaps where too much honey has been harvested from a colony. In these cases  the feeding of refined white sugar (sucrose) will enable to bees to survive a long period of dearth.  Raw, unrefined brown sugar or molasses is NOT suitable for feeding bees as they lack the enzymes to deal with the complex sugars that remain in the unrefined sugar and will die of dysentery.  The writer has however, tried pulping the sugar from sugar cane and feeding the resulting  jelly like substance. This appeared to be acceptable to the bees. However, it went mouldy very quickly so needed replenishing frequently. There was no long term experimentation or feedback from this method to indicate how it affected honey bee survival.

Feeding pollen is also practised in areas where pollen is limited. This is most likely to be in the monoculture agricultural landscapes that are associated with large-scale industrialised farming. There are many places in the world where there is plenty of forage, both nectar and pollen. The level of bee absconding and ease of colonisation is probably an indicator of the richness and health of the environment (for the people who live there as well as the bees).

If beekeepers believe either pollen or nectar shortage is affecting the bees, the first line of investigation should be the availability of enough suitable tree species and the implementation of a planting programme if possible.

It is possible, but usually not feasible to feed bees sugar to reduce their propensity to abscond. However, in most places where beekeeping is being used as a poverty alleviation tool it is not an affordable technique. It is probably better that the beekeepers use the sugar for their household needs rather than for the bees. It is not practical in fixed comb hives. Feeding must be done within the confines of the hive if it is not to cause a frenzy of bees robbing and possibly killing the smaller colonies and taking their food. Sugar feeding, where it is practised, is usually done in the evening when there is less chance of disrupting other colonies in the area.  Special feeding equipment is also needed.

In most cases syrup made of about 1 kilo of sugar mixed into 1 litre of water is sufficient. There are variations on this recipe depending on the area of the world, the ambient temperature outside the colony and the possibility of the bees being able to ripen the sugar sufficiently for it to store correctly will affect the exact means of feeding the bees. Feeding sugar is usually practised at the start of the dearth period and the amount of sugar and honey the colony needs to survive through the dearth period is carefully calculated. There are some specialist procedures, such as queen rearing where additional, artificial feeding may be necessary.

Feeding pollen is normally practised at the start of the colony build up period. This is the time when protein demands will be highest as the bees are rearing large numbers of young brood. If the colony build up seems unusual and there are no signs of pollen in the colony then it is possible that supplementary pollen feeding may be helpful.  

Our top reading selection

Adjare, O.S. 1990. Beekeeping in Africa; FAO Agricultural Services Bulletin 68/6. FAO Rome. click here for external link to text (then click ‘all 3 versions’ of first link on list).

Winston, M.L. 1987. The Biology of the Honey Bee.  Harvard University Press, London. click here to view in our bookstore

Punchihewa, R. W. K. 1994. Beekeeping for honey production in Sri Lanka. CIDA Quebec, Canada. click here to view in our bookstore

Jensen, M. 2007. Beekeeping with Apis cerana indica; some important aspects of colony management. Danish Beekeepers Association, Borup, Denmark. click here to view in our bookstore

Carroll, T. 2006. A Beginners Guide to Beekeeping in Kenya. Legacy Books. Nairobi. click here to view in our bookstore

 
On the other hand it appears to me that the collapse of Late Classic Industrial ‘Civilization’ will be much more profound than past collapses probably due to over population combined with soil depletion and collapse…It is obvious that while the Maya of the tropical forset of Meso America collpsed and evidence exists that corresponds increased Maya population with increased sedimentation of soil minerals,particulary phosphates,
the collapse was localized to the extent that the genetically diverse ecosystems they were inhabiting and exploiting still housed enough or most of the life forms their civilzation and population was exploiting.In other words jaguars survived.Howler and spider money survived.Precious trees unique and indigenous to what is now called the Guatemala Peten where Maya civilization flourished survived to reinhabit the pyramidfs and other human made structures that the corn and bean and perhaps manioc civilization of the Maya had built
on land that was formerly pristine.
I’m not so sure this is occuring today and in many cases unlike after the Maya collapse of over a thousand years ago,the present population of humans in the Peten is indeed leading to mammalian and plant extinctions that the Maya civilization before its collapse didn’t occur.And this same situation can be seen at present around the world where in Asia the Orangutan is being driven to extinction as one example and in Africa our closet non-human ape relative in Africa, the Bonobo or pygmy  chimpanzee, and probably all chimpanzees are  expected to be extinct soon do to their  closet ape relative – us !

Images for orangutan

 - Report images

 

  1. Orangutans May Be Closest Human Relatives, Not Chimps

    news.nationalgeographic.com/…/090623-humans-chimps-related.htm…

    23 Jun 2009 – Gene studies linking humans to modern African apes are flawed, says a new study that argues we have more physical traits in common with the

  2. How humans are 97% the same as orangutans: New research

    http://www.dailymail.co.uk/…/How-humans-97-orangutans-New-research-s…

    27 Jan 2011 – Although it makes orangutans less closely related to us than chimps – who have 99 per cent of DNA in common – a small portion of orangutan

  3. Hominidae : chimpanzees, gorillas, orangutans and humans

    Hominidae. chimpanzees, gorillas, orangutans, humans. Until recently, most classifications included only humans in this family; other apes were put in the family .

    100 orangutans estimated lost in Indonesian fires

    Atlanta Journal Constitution – 28 Mar 2012
    AP JAKARTA, Indonesia — Fires raging in an Indonesian swamp forest may have killed a third of the rare Sumatran orangutans living there and all of them may

    Orangutans may be wiped out – warning‎ Herald Sun
    Orangutans in Indonesia’s Aceh forest may die out in weeks‎ Economic Times
    all 214 news articles »

     

    Orangutans in danger

    The Japan Times – 5 days ago
    The word “orangutan” comes from the Malay and Indonesian words meaning “person of the forest.” Unfortunately, soon there may be no forest and no “person,”
     
     

    Indonesia court refuses to stop forest development

    Washington Post – 3 Apr 2012
    The Sumatran Orangutan Conservation Program has said that orangutans could disappear from Tripa by the year’s end if palm oil companies keep setting

    Hundreds of orangutans killed in north Indonesian forest fires

    Daily Mail – 29 Mar 2012
    By Richard Shears Hundreds of orangutans are believed to have died in fires deliberately lit by palm oil companies. Conservationists say the rare Sumatran

    Orangutans in Indonesia’s Aceh forest may die out in weeks‎ Reuters
    100 orangutans estimated lost in Indonesian fires‎ The Associated Press
    Fires threaten Sumatran orangutans‎ Aljazeera.com

Bonobo Chimps: Girls Rule! – YouTube

http://www.youtube.com/watch?v=RlqsaxL-wCw7 Nov 2007 – 1 min – Uploaded by NationalGeographic
In bonobo society, it’s the females that rule the world. See New Bonobo Baby

  http://www.wrm.org.uy/bulletin/143/Guatemala.html

Guatemala: sugarcane’s bitter consequences

In our country, one of the crops that has caused the most negative impacts from its start to the present day is sugarcane. The sugarcane plantations are located in the Pacific Plains, a rich area with fertile soils of volcanic origin and abundant water from rainfall and the rivers born in the volcanic chain. These conditions were perfect for the development of this crop and the expansion of sugar mills. Today Guatemala is the fifth largest exporter of sugar in the world and second in production in Latin America and the Caribbean.
Presently, 14 sugar mills are in operation and in 2007 sugarcane plantations covered 216,000 hectares, approximately the same size as the Department of Guatemala (225,300 hectares) an appreciable area considering the size of our country (108,889 km2).
One of the most serious problems of monoculture sugarcane plantations is the total destruction of the ecosystems where they are located. In Guatemala this has led to the disappearance of vast areas of forest.
Added to the above is the exaggerated use of water which affects the human communities and causes direct and indirect negative impacts on terrestrial and coastal marine ecosystems. Burning sugarcane contaminates the environment, affects the health of neighbouring communities and releases CO2, one of the greenhouse gases. The burning of these plantations, year after year contributes to increasing global warming. During the harvest, the sugar mills change the course of rivers towards their plantations, leaving the communities without water; while at the same time also dumping their contaminated waste in them.
The canals and ditches, opened up for irrigation in the plantations, carry the water inland and cause flooding during the rainy season, placing many villages at risk. To this is added the contamination caused by the excessive use of agrochemicals, pesticides and chemical ripeners that are transported by the rivers towards coastal marine ecosystems such as mangroves.
One of the problems encountered by the sugar industry is the amount of land available to expand its plantations. According to statements made in 2007 by Armando Boesche, manager of the Guatemalan Sugar Growers Association (Asazgua – Asociación de Azucareros de Guatemala) “Now there is no land available because we have reached the limit.” This situation has become a threat to ecosystems and local inhabitants and is sensitive in a country where land disputes have led to wars, disappearances and death.
A clear example of the lack of land was the transfer in 2006 of the Guadalupe sugar mill to the Polochic River valley in Izabal near the wildlife refuge and Ramsar Site of Bocas del Polochic. This situation directly and indirectly threatens the wetlands and wildlife due to the changing of river courses and the use of agrochemicals that are transported to this body of water by rain and runoff, risking stepping up the growth of Hydrilla verticillata, an invasive plant that has been established in this location for several years now.
However, in the South the sugarcane plantations do not seem to have reached “the limit,” as they continue to expand, with the felling of the last trees and riparian forests that protected the river courses. They have had negative impacts on endangered species such as the Yellow-necked Parrot, in serious danger of extinction. The sugarcane frontier has reached the mangrove shores and localities such as Iztapa and Hawai, two areas that still conserve this endangered ecosystem. The plantations reach their borders, causing isolation and pressure.
No assessment has yet been made in Guatemala of the accumulative negative impacts of these monoculture plantations that affect both the neighbouring communities and local ecosystems. In the meanwhile, the people continue to sweeten drinks and food, oblivious of the bitter impacts of this monoculture on nature and on people.
By Carlos Salvatierra. SAVIA –Escuela de Pensamiento Ecologista-Guatemala savia.guate@gmail.com salvatierraleal@gmail.com www.saviaguate.org
 
Source: WRM’s bulletin Nº 143, June 2009


 
World Rainforest Movement

Maldonado 1858 – 11200 Montevideo – Uruguay
tel:  598 2 413 2989 / fax: 598 2 410 098

 wrm@wrm.org.uy

………………………………….

  http://www.cep.unep.org/publications-and-resources/marine-and-coastal-issues-links/persistent-organic-pollutants-pops-and-pesticides

Persistent Organic Pollutants (POPs) and Pesticides

 
 

pop.png

POPs are a set of toxic chemicals that are persistent in the environment and able to last for several years before breaking down (UNEP/GPA 2006a). POPs circulate globally and chemicals released in one part of the world can be deposited at far distances from their original source through a repeated process of evaporation and deposition. This makes it very hard to trace the original source of the chemical (http://web.worldbank.org/). POPs are lipophilic, which means that they accumulate in the fatty tissue of living animals and human beings (http://www.unece.org/spot/s01.htm). In fatty tissue, the concentrations can become magnified by up to 70 000 times higher than the background levels (http://web.worldbank.org/). As you move up the food chain, concentrations of POPs tend to increase so that animals at the top of the food chain such as fish, predatory birds, mammals, and humans tend to have the greatest concentrations of these chemicals, and therefore are also at the highest risk from acute and chronic toxic effects.

 One of the newer persistent substances in the Wider Caribbean region is tributyl tin.  Antifouling paints used on vessel hulls is the primary source of tributyl tin (UNEP 2002). In boatyards in Trinidad and Tobago and in the US Virgin Islands, tributyl tin levels recorded are considered to be unsafe for invertebrate organisms (UNEP 2002). Panama, Cuba and Guatemala have also reported the use of organic tin compounds in agriculture (UNEP 2002).

For Central America and Mexico it was reported that: Central America is the largest user of pesticides per capita in Latin America and, as a result of the current economic model, its use will increase further (CATHALAC 1999); in Honduras, pesticides and organic waste, mainly from coffee productions, are the most common sources of water pollution; in Nicaragua pesticide pollution mainly from cotton crops have been found in aquifers; DDT has been found to be used in sugar cane production within the region;  In Chetumal Bay mass fish mortalities have been recorded due to contamination by agrochemicals and pesticides transported there by Río Hondo.

………….

The Use of biological specimens for the assessment of human … – Google Books Result

books.google.com/books?isbn=9024721687A. Berlin, Arthur Harold Wolff, Y. Hasegawa – 1979 – Medical – 368 pages
SPECIFIC WORKING PAPER ON PESTICIDES BR Ordonez Secretariat of Public Summary Pesticides, both chlorinated and phosphated organic compounds have are those of human maternal milk done in Guatemala, a survey of approximately rice, wheat, sorghum, sugar cane, fruits, and, to a lesser extent, on corn.

ChocoMuseo Antigua Guatemala’s Ghirardelli ‘Broma’ Process:A Joke ,a Fraudulent Claim or the Truth?

May 14, 2012

ChocoMuseo Antigua Guatemala’s Ghirardelli ‘Broma’ Process:A Joke ,a Fraudulent Claim or the Truth?

 
 
 

  
……………………………….. 

In spanish  ‘broma’ means joke……..

 From Ghirardelli’s own website with claim that Mr.Domingo Ghirardelli  discovers or invents a ‘broma’ process to separate cocoa butter from cocoa powder in 1865.:

http://ghirardelli.com/about/history.aspx

1865: Around this time, someone in the Ghirardelli Company makes an important observation—by hanging a bag of chocolate in a warm room, the cocoa butter drips out, leaving a residue that can be processed into ground chocolate. This technique, called the Broma process, is now generally used in the manufacture of chocolate……..

Ghirardelli Chocolate Company The Ghirardelli Story

ghirardelli.com/about/history.aspxCached
You +1′d this publicly. Undo
1998: Lindt and Sprungli Chocolate out of Switzerland acquires Ghirardelli Chocolate Company as a wholly owned subsidiary of its holding company.
 
(So does Ghirardelli ‘s owner,Lindt and Sprungli,have any responsibility for what so far appears to be a fraudulant claim that Ghirardelli Chocolate Company makes its cocoa butter from the Ghirardelli ‘broma process’ ? How many people may have bought their chocolate based upon this apparently incorrect assumption ? How much longer will Ghirardelli and Lindt and Sprungli maintain this lie on their website that misleads consumers to say the least ?)

below quotes from,(hee hee),’thechocolatelife’ website:
methodology of the broma process

HELLO PALS!!
am a college student in my final year and as part of the curricula for the program, i have to under take a research project, my topic is extraction of cocoa butter using the broma process. i am stuck at the methodology (chapter 3) . so i would like y’all who know how to carry out the extraction of cocoa butter using the broma process to tell me step by step how to use the broma process to extract cocoa butter. counting on your co operation . my email is captainken1@ymail.com thanks in advance.
Permalink Reply by Clay Gordon on November 28, 2009 at 1:43pm

Kenneth:
With respect to your question about how warm the answer is the warmer the better. The higher the temperature the more fluid the fat in the chocolate liquor will be. If you have a cabinet or room where you can control the temperature I’d start about 115F to see how that works and then increase by 5F increments to see how that affects things.

With respect to the fineness of the mesh. I would line a burlap sack with 2 or more layers of cheesecloth. The burlap will provide strength, the cheesecloth will strain the butter through while keeping the larger particles from seeping  out.-Clay Gordon

(P.S.:This self claimed chocolate ‘expert’, Clay Gordon,sounds like a shifty character in the first place to me as one who has been ripped off in ‘penny stock’ scams.He says on one site that he was a part in a number of unnamed ‘start up companies’ that he apparently isn’t too proud of are he would have named them.’Start up companies’ generally  is a nice way of saying penny stock pump and dump scams that generally require dubious underworld or Washington D.C. and or UK or Israeli connections to be part of the stock share money laundering activities they entail with shares that the corrupt U.S.SEC purposefully doesn’t audit.I’m not saying this is true of the ‘start up’ companies he mentions or doesn’t mention as the case may be but…. and he likes to hang out in Bangcock of all places.I want even ask why.)

Chocolate’s Next Sweet Spot – WSJ.com
‎Subscription –

Wall Street Journal Online – Dec 1, 2006
Order a reprint of this article now The Wall Street Journal DETAILS “The homegrown competition is getting a whole lot stiffer,” says Clay Gordon, editor and ……..

 One is tempted to believe that perhaps in addition to his chocolate business Mr. Domingo Ghirardelli  may have also been the proprietor of the first gay bath house in gay old San Francisco in 1865 and somehow got distracted and left his ground cocoa beans in the sauna.If you have ever lived in SF and realise that the temperatures that are being thrown about for this so-called ‘Ghirardelli broma process’ rarely or never occur in San Francisco and that with the normally incoming coastal fog in the Bay Area during the summer that leave one,in addition to the cold fog, a wind chill that is quite cold if you are not covered up, then you begin to see the ‘cacao broma process’ to be a particularly funny San Francisco type of joke.Although it has been disputed as to whether the great American writer Mark Twain ever said this line attributed to him,however erroneously, he or someone most certainly did more than once during their summer vacation in SF, -“The coldest winter I ever saw was the summer I spent in San Francisco.” – This quote has been attributed to Mark Twain, but until the attribution can be verified,
www.twainquotes.com/SanFrancisco.html

The following is info gathered re the so-called ‘broma process’ or myth or lie that  I began investigating shortly after a Mr.or Monsieur Alain Schneider of Alsace,France and Choco Museo or Chocolate Museum fame  wandered into the Tostaduria Antigua and snickered when I explained that we weren’t like any other chocolate bar maker particularly chocolate candy maker in Antigua or Belgium for that matter, because all we did were ‘natural cacao’ with honey,not sugared candy bars per se.In fact I have often said that Belgian chocolate makers would do well to come here to take lessons in our simple cacao-honey bar process.If his business that misuses and abuses the true definition of museum were really a museum and he had a true interst in cacao history rather being like his heroes  the cacao industrialists Mr.Hershey and Mr.Nestle who used the Dutch Houton cocoa butter fat-cocoa powder separation  process and industrial machinery to pervert the pre 19th century cacao beans for their financial gain and the cacao beans rape and degradation,he could easily verify that in 2005 when we began making simple light roasted and ground cacao beans mixed with honey, that neither removed nor added cacao butter to the bean nor separated the bean into its constituent butter and powder only to bring them back together again generally in worse condition than before they were separated at over 6,000 pounds per square inch using an industrial press,(and certainly NOT the Ghirardelli
 ‘broma process’ he lies about),then he would have to acknowledge that we in at the Tostaduria Antigua in Antigua Guatemala and certainly not the industrial over kill states of Europe or the U.S. whose out of control industrialism is killing us all WERE THE FIRST TO MAKE A NATURAL CACAO-HONEY BAR FOR SOME STRANGE REASON. CERTAINLY BELGIAN ‘CHOCOLATIERS FOR INSTANCE NEVER DID SO, OR AM I WRONG ?Have any Belgian or other chocolate bar  makers been doing simple bars with unprocessed cacao beans lightly roasted and ground  then combining honey only to sweeten the bars ? In searching the internet since 2005 I certainly haven’t found any and we appear to be the first based on our 2005 staring date.
Although this spanish and english translation of Alain Schneider’s writing online is not precisely the same as on his wall at the Choco Museo where he specifically names Mr. Ghirardelli as the inventor of the non existent ‘broma process’ and claims that he is using the ‘broma proccess and thus normal atmospheric pressure,( rather than using the standard 6,000 pounds per square inch plus  pressure of the average industrial oil or butter extractor), a few blocks away from his store or ‘museum’ to make cocoa butter from ground beans which simply isn’t true in my opinion.And the powder he describes is simply unalkalized powder after the extraction which is what natural cacao powder is and the term I used to describe our ground cacao paste or liquor that we thwen combine with honey to make thew only ‘natural cacao’ bars I know of in the world.And considering that people around the world and particularly Europeans who took cacao from Mexico and Guatemala for their own and nuns combined not only sugar but honey to it to make drinks it’s very strange no chocolate honey bars were made before and that the only chocolate candy bars came AFTER the Houton separated the cocoa butter from the cocoa powder because then after all that rtrouble,the only way to make a bar was to bring them back together again !:


Polvo de cacao   Cacao powder
El polvo de cacao se seppara de la Manteca de cacao con una prensa hidraulica, o su equivalente manual, el procesco broma. El polvo resultante tiene un sabor amargo o acido, y un tonto rojo que aclarara despues de la alcalinizacion.
Cacao powder can be separated from cacao butter thanks to a hydraulic press, or its manual equivalent, the broma process. The resulting powder has a sour or acidic taste, and ared tone that will lighten after alcalinization.- Alain Schneider,ChocoMuseo

(At the point in which the aproximate 6000 pounds of pressure per square inch comes down upon the ground cacao beans and cacoa butter separates from the ‘powder’, or non fat water soluble fraction of the bean, in the press alluded to above by ChocoMuseo’s Alain Schneider, that is when,although completely ‘denatured’ from my point of view,the cacao industry ‘professionals call the powder,’natural’.If, after this process occurs, the powder is further treated in an alkalai process,even further and more extremely damaging the formerly almost medicinal properties the beans had before undergoing these unnatural,(to say the least),industrial processes,the pwder is then said to be Dutch Chocolate in honor,(or disgrace),of the Dutch Houton son who out did his and his father’s first industrial perversion of the natural cacao bean in 1825 by separating the whole cacao beans in their formerly  high quality state in the first place,into’denatured’  plant butter fat and protein and carbohydrate,etc., factions under such extreme conditions to begin with that damage is done just by turning them into separate butter and powder to begin with !As far as the French ‘engineeer’ and self made ‘chocolatier’ and mime’ Alain Schneider’s claim of making cacao butter from the ‘Ghiardelli broma process’ in La Antigua,Guatemala,ha,forget it.He’s pulling your, (middle), leg just like his ‘thechocolatelife’ low life cohort, Clay Gardner.) 

Other methods and presses such as scew press or this homemade press  below may get away with lower than the modern industrial large scale presses but I still say why bother and if you do bother just to add more cacao  fat to a chocolate bar than nature’s approximate 52% FOUND NATURALLY IN CACAO BEANS then what ? All you have done is diluted the natural antioxydant and protein and carbohydrate content of the natural bean in fat,however high a quality of fat that cocoa butter might be,and cacao beans naturally have such a high fat or butter content that the whole effert verges on the absurd,except to ‘chocolatiers’ on the poor consumsers they proselytize to and brainwash to believe that this is ‘progess’ or in some way better that pre 19th century ral natural cacao.Had someone made and succeeeded in marketing a chocolate bar before the 19th century it would have been a lot healthier than the chocolate candy bars made by both huge corpoartions and want-a-bes like the folks at ChocoMuseo.
Below is a homemade model based on earlier industrial cocoa butter extractors such as the one the Dutch Houton’s had when they first pressed cocoa butter and powder  from natural cocoa beans in the early 19th century.Aside from some obcure uses in cosmetics,(that would still benefit from the whole bwean except for the inconvenient dark pigmentation of the non fat fraction),or some industrial application,using such a machine to make a chocolate candy bar with an unnaturally high fat content when the natural beans already contain around 52% verges on the technologically insane to me.:

http://www.grenadachocolate.com/tour/press.html

COCOA BUTTER PRESSING
                                        Our Cocoa Butter Press


Cocoa butter is an essential ingredient in chocolate.  It is extracted from a portion of cocoa beans and mixed together with another portion of cocoa beans along with sugar to make chocolate. It makes the chocolate creamy and mouth melting. The cocoa butter press and was invented by Coenraad Van Houton in Holland in 1828 but simple, small cocoa butter presses are no longer manufactured. Large-scale, very expensive and energy intensive presses are the only ones available these days. Therefore, GrenadaChocolate had to design and build our own small-scale simple cocoa butter press.

 The challenge in cocoa butter pressing is achieving huge pressures. Industrial presses use as much as 6000 psi, requiring over a hundred tons of hydraulic pressure pushing on a press cylinder.  Our press uses much lower pressures like the old-style presses and provides about 1500 psi using a standard 20 ton hydraulic car jack.
Our press cylinder is machined out of standard seamless pipe stock (6 inch diameter) and sits on a 2 inch thick steel press plate which contains small holes and a fine stainless screen. As a steel piston pushes down on the liquefied cocoa inside the cylinder, clear liquid cocoa butter squirts and drips out of the bottom of the press plate and into the collection bowl.  The piston needs to be re-pressurized every few minutes by cracking the jack a couple of times. It takes about 45 minutes to complete each batch in the press.
The press is continually heated using attached gas burners………..

Here’s another site for the Rube Goldberg-esque dream to build the perfect cocao butter extraction machine.When will they learn that ALL cocao butter extraction methods are absurd for the purpose of making chocolate candy bars and that process alone used only to add more butter fat to a cacao sugar  bar only dilutes the non fat portion that contains most of the nutrients and antioxydants,etc. that has made cacao more popular than ever recently ? And there is the danger these extaction methods may very well damage these benficicial molecules.And cocoa ‘powder’ can be made without need to remove the butter either and in my opinion makes a chocolate drink creamier and of a much higher quality than cream from milk. :

 Chocolate Alchemy ForumThe Art and Science of Homemade Chocolate

chocolatetalk.proboards.com/index.cgi?action=display…62…

8 Jan 2008 – Author, Topic: help building my own cocoa butter press (Read 2801 times) The question is how do you contain the cocoa liquor and put 2000 psi of pressure on it at The piteba looks like a toy version of the industrial screw type presses. And what about the heating of the press for additional extraction.
……………………..

I only noticed that Alain Schneider’s misinfo was inspired not only by my explaining to him the simple fact that cacao or cocoa ‘naturals’ meant that they weren’t teated by alkalizing the powder and of course when you don’t separate the powder from the butter and just grind the whole bean you automatically qualify to call your product natural cacao even though the term strangely was invented by the chocolate industrialists to mean cocoa powder that HAD been extracted under great pressure and NOT the myth or lie about the (ha ha) ‘broma process’ and only now I notice his site ‘explaining’ or confusing the Dutch Houton cocoa butter extraction process that has basically remained the same since the early 19th century when the Houton father and son separated cacao butter from the newlly created ‘cocoa powder’ with his non existent Ghiardelli (ha ha) ‘broma process was also done after I gave him a gift of my cocoa powder made from whole cocoa beans that kept all the butter in in of course because we don’t make nor by from industry the cocoa powder he needs to make Hershey’s like chocolate candy bars.So he ignores that one can make their own much better cocoa powder,that in fact can’t be bought anywhere in stores or the internet,by simply buying cocoa beans ansd grinding them in one of those small whirly blade coffee grinders many people have as a household item !To my knowledge we at the Tostaduria Antigua are also the only or about the only ones to do such a simple thing and ALWAYS explain that to our customers.
It is said on one website that the SCHARFFEN BERGER makes some of the best big corporate,(they are now owned by Hershey’s), cocoa powder and one main reason given was because they leave more cocoa butter in their powder.So why bother with them OR Mr.Choco Museo’s (ha ha),” Ghirardelli broma process’ cocoa that doesn’t exist anyway and wouldn’t be as good as you could grind in a little whirly blade coffee grinder you can get for $20 or less that will last you a looong time and make much better cocoa that you can’t even buy at present in stores or the internet ? Mr. or Monsieur Schneider and his Choco Museo circus appears to be a font of self serving misinformation.In fact one couple who took his ‘class’ for $40 bucks or Euros or whatever even told me when they were buying our lightly roasted cacao beans to make real honey chocolate at home that he or his wife or whoever after having them spend time smashing cocoa beans by hand – then took that hand groud pile of beans away and brought out the finished product so really no one learns anything and the ‘secret’ is there IS nothing to ‘learn’.

Actually I found this link that indeed explains just what we hit upon independently  for making ‘whole bean’ cocoa powder.Note the author of this very relevant article is,like us,not concerned AT ALL about leaving 100% of that excellent cacao butter in his drink which as I have come to conclude is many times better than ‘dutched’ or alkilinzed ‘cocoa powder’  or ‘natural’ cocoa powder that had to use all the absurd technology mentioned above to make.I guess making your own powder using a whirly blade coffee grinder or food processor  should be called ‘super natural’ by comparison. IT’S A VERY GOOD PICTORIAL DESCRIPTION,HOWEVER I STILL RECOMMEND HONEY AND NOT SUGAR WHEN POSSIBLE.However because we have access to wholw cacao beans we don’t use broken up beans that the author refers to as ‘nibs’. And when we grind them we don’t remove the thin skin from the bean any more than if I were grinding peanuts I would bother to remove the skin of the peanut or peel off the skin of a potato for that matter.Everything we’ve been taught is wrong or so it seems sometimes:

 How to Make Your Own Hot Chocolate Mix
 http://www.thehungrymouse.com/2008/12/14/how-to-make-your-own-hot-chocolate-mix/

How to Make Your Own Hot Chocolate Mix: This article has 3 parts

Part 1: Explains a little about cacao beans and how chocolate is made
Part 2: Shows you how to grind your own hot chocolate powder from cacao nibs
Part 3: Gives you a recipe for turning that hot chocolate powder into a luxurious hot drink

Homemade hot chocolate mix makes a fabulously thoughtful and unique holiday gift for folks you really, really like. Pack some up with a bag of gourmet marshmallows and a pair of nice mugs for a tidy little gift basket.

The final hot chocolate is fragrant with fresh, rich chocolate and flecked with small specks of ground cacao nib.

Here’s my homemade cocoa powder:

The Hungry Mouse's Homemade Hot Chocolate Powder





Also don’t believe everything you read on sites like tripadvisor.com.Anyone and particularly if you have a lot of employees or connected people as this Choco Museo obviously does can anonymously spam the site with,’Oh,how wonderful’ and ‘just out of this world chocolate’ and ‘the chocolate class taught me so much’,(ha),phrases that can go on and on and on and…….No offense to tripadvisor,they should be aware of how their site can be used for free advertizing and self promotion as well.

What was funny in the end was his starting the tall tale on his Choco Museo wall after his visit to the Tostaduria Antigua about making ‘broma’ cocoa butter a few blocks from his ‘factory’ using Mr.Domingo Ghirardelli’s,(of 19th century California gold rush era fame),when in fact there is every reason to believe that Ghiardelli’s claim is itself a hoax.Every cacao butter extraction porcess from the more water soluble powder fraction uses extreme pressure.To quote from an article cited and used extensively by me below by.Stephanie Zonis, regarding so-called ‘raw chocolate’,to compare our cacao bar-honey process with conventional processed cacao candy bars with sugar,that her article highlights,’ These presses’,(for separating cocoa butter from powder), ‘are serious business; according to Maricel E. Presilla’s The New Taste of Chocolate, they can exert a force of over six thousand pounds per square inch.’(Even when a brilliant French ‘engineer’ like Alain Schneider translates that figure to kilos per square centimeter we’re dealing with a lot of pressure and weight.)
Further had Alain Schneider been paying attention to what I was saying when he came to visit he would not have confused ‘natural  chocolate’ or cacao with a very questionable and made up term like the ‘broma process’ in the first place.When I to  mentioned to Alain Schneider that we were doing only ‘cacao naturals’ I was only using a term used by chocolate professionals or chocolate industrialists  to emphasize that we don’t do the Dutch alkalia process that was invented by the Houton father and son of Holland after they did the first industrial high pressure pressing of ground cacao beans to separate the  cocoa butter from what would become for the  first time  in 1825 when the Houton’s used their industrial press on ground cacao beans – cocoa powder, (something that had never before existed  in the history of chocolate, and in my opinion, to make a chocolate bar,NEVER  SHOULD have been done!Just imagine all that use of industrial machinery to separate cacao butter from cacao ‘powder’ or the water soluble fraction only to in the end have to recombine them after this perverted process in order to make a chocolate bar in the first place ! Why bother ? I’m sure that had this never been done and the powder had never further been ‘denatured’ by poisoning it in the Dutch alkine rocess to ‘get rid of bitterness’,(the very tastes that first attracted both indigenous Moso American cultures and later European aritocrats to it in the first place,that people’s tates would now be revolted by a
Hershey’s or Nestle’s or ChocoMuseo bar if they were offered it for the first time ! And a bar of simply cacao lightly roasted would be the only thing they really wanbted and preferably with honey ! And medical doctors studying the beneficial effects of consuming large quantities of natural cacao beans,rather than sugary Hershey or Nestles  even so-called ‘dark chocolate bars’ also generally make by the industrially denatured processing of artificial cacao  beans or seeds that besides sugar require cacao butter often up to 65% rather than nature’s and pre-industrial chocolate’s 52%.And undoubtedly even without the Dutch alkalai process that we now know began greatly diminishing the nutrient value of cacao products after  Holland’s Houton father and son
‘split the cacao bean’ on a molecular level ,as the atom would eventually be ‘split’ on the sub-atomic a bit over 100 years after that,probably has a negative effect upon the nutrient value of the former cacao bean as well.
I feel that had the Mayan gods or nature wanted a cacao product made with more than the approximate 52% cocoa butter found naturally in the bean or seed – the gods or nature would have evolved such a bean.
As an aside  it is interesting to note that the coffeee proffessionals refer to ‘coffee naturals’ but are refering to a completely different phenomenon and not to any chmical treatment or lack their of as in the case of ‘cacao naturals’ .Coffee naturals that I used to call ‘zero water coffee’ and refered to in spanish in Guatemala and Latin America as ‘cereza en seco’ or ‘dried coffee cherry’ simply means coffee beans that are dried out after harvest in and with their fruit, the ‘coffee berry’ or ‘coffee cherry’as translated more literally in spanish.This is generally done here by the smallest growers who do not have access to large sources of centralized water. Although for various reasons they don’t roast as even in color as those ‘fermented’ in water,they do have their own following among some coffee connoisseurs .
If Monsieur Alain Schneider is the French  university engineering wiz that he or the French university that graduated him claims he is,(and’ mime’ on the side or vice versa),I would sure be interested to know how his and the deceased Mr. DomingoGhirardelli’s ‘broma process’ to extract cacao butter from ground cacao beans only requires atmospheric pressure and just what per cent of cacao butter is he getting a pound or kilo from his ground cacao beans  and at what temperature does he need to ‘sweat’ the butter our of the beans for lack of a better term ? Is he doing it in his sauna here in Antigua whose climate in many ways is comparable much of the year to San Francisco’s frigid climate ?

 Alain Schneider’s Page – The Chocolate Life
 http://www.thechocolatelife.com/profile/AlainSchneider
3 Jan 2012 – Alain Schneider’s Page on The Chocolate Life. Vercruysse Geert liked Alain Schneider’s event ‘Cacao and Chocolate tours to Machu Picchu’

To quote one of Alain Schneidr’s thechocolatelife.com colleagues re the,(snicker snicker,hee hee),Clay
Gordon about the hee hee ‘broma process’,’With respect to your question about how warm the answer is the warmer the better. The higher the temperature the more fluid the fat in the chocolate liquor will be. If you have a cabinet or room where you can control the temperature I’d start about 115F to see how that works and then increase by 5F increments to see how that affects things.
‘With respect to the fineness of the mesh. I would line a burlap sack with 2 or more layers of cheesecloth. The burlap will provide strength, the cheesecloth will strain the butter through while keeping the larger particles from seeping  out.’

Note that Mr.Gordon never said ‘I LINED A BURLAP SACK WITH 2 LAYERS OF CHEESECLOTH’..,
etc..He said ‘I WOULD LINE’..! So, does this bit of semantic horse play lead us to conclude that Mr.Clay Gordon NEVER ‘DID IT’ ?Ha.

One is tempted to believe that perhaps in addition to his chocolate business Mr.Domingo  Ghirardelli may have also been the proprieter of the first gay bath house in gay old San Francisco in 1865 and somehow got distracted and left his ground cocoa beans in the sauna.If you have ever lived in SF and realise that the temperatures that are being thrown about for this so-called ‘Ghiardelli broma process’ rarely or never occur in San Francisco and that with the normally incoming coastal fog in the Bay Ara during the summer that leave one in addition to wind chill quite cold if you are not covered up then you begin to see the ‘cacao broma process’ to be a particulaerly San Francisco type of joke.Although it has been disputed as to whether the great American writer Mark Twain ever said this line attributed to him however erroneously,he or someone most certainly did more than once during their summer vacation in SF, -“The coldest winter I ever saw was the summer I spent in San Francisco.” – This quote has been attributed to Mark Twain, but until the attribution can be verified,
www.twainquotes.com/SanFrancisco.html

 From Ghiradelli’s own website with claim that Mr.Domingo Ghiardelli’ discovers or invents a ‘broma’ process to separate cocoa butter from cocoa powder in 1865.:

  http://ghirardelli.com/about/history.aspx

Ghirardelli’s Rich History
In 1849, when Domingo Ghirardelli immigrates to the United States from his homeland of Italy, he has dreams of striking it rich in the California Gold Rush…..Domingo decides to open a store and hotel in San Francisco. After a major fire in 1851 destroys his businesses, he begins to rebuild. In 1852, he forms a new confectionary company that is to become the Ghirardelli Chocolate Company………
Domenico Ghirardelli 1817: Domenico Ghirardelli is born in Rapallo, Italy (near Genoa) to an exotic foods importer…..
1837: At the age of 20, Ghirardelli marries first wife, and sets sail to Uruguay to partake in the South American chocolate trade……
1838: A year later, attracted by opportunities in Lima, Ghirardelli sails around Cape Horn to Peru. Fatefully, Ghirardelli opens a confectionery store next to a cabinet shop owned by an American, James Lick.
1847: Enticed by the stories prosperity in North America, Lick leaves for San Francisco, taking 600 pounds of neighbor Ghirardelli’s Chocolate with him. Meanwhile, Ghirardelli continues to operate his store in Peru, soon replacing his Italian name with its Spanish equivalent, Domingo…..
1849: Following the death of his first wife and his remarriage to Carmen Alvarado, Ghirardelli learns of the gold strike at Sutter’s Mill and sails unaccompanied to California
.   
1852: After the Cairo Coffee House proves unsuccessful, Ghirardelli stays in San Francisco and forms a new confectionery company called Ghirardely & Girard on the corner of Kearny and Washington streets. This is the establishment of what is to become the modern day Ghirardelli Chocolate Company …..

1865: Around this time, someone in the Ghirardelli Company makes an important observation—by hanging a bag of chocolate in a warm room, the cocoa butter drips out, leaving a residue that can be processed into ground chocolate. This technique, called the Broma process, is now generally used in the manufacture of chocolate……..

my letter to Ghirardelli Chocolate,San Francisco,California re broma process:

Antigua,Guatemala
Cental America 03001

Ghirardelli Chocolate website

http://www.ghirardelli.com/about/contact/default.aspx

Dear Ghirardelli Chocolate,
I only heard of the Ghirardelli ‘broma process’ by chance here in
Antigua Guatemala from a
chocolate maker  who claims that he uses chocolate powder
and butter separated by the  .Ghirardelli ‘broma process’ .Strangely
upon searching the internet looking
to purchase some ‘broma process’cocoa butter and cocoa powder I find
it is impossible to do and there is none available to be purchased
anywhere !
Are you the only makers of this product or is this process really
manufactured and sold at present ? You must realize as residents of
San Francisco what I thought when I read on the
Wikipedia that Mr.Ghirardelli discovered the ‘broma process’ in San Francisco of
all places.I imagined that it was perhaps discovered in a hotter place
than SF where
the temperature rarely – very rarely – reaches the melting temperature
of cocoa butter.
In 1994 I opened the Tostaduria Antigua here in Antigua,Guatemala in
order to roast coffee.
It was only in about 2005 that we began to roast cacao beans and grind
them as well
with or without honey.
I also researched and and made products out of the Mayan plant Pataxte
or Theobroma bicolor
and demonstrated for myself its cocoa butter like properties and
potential to be
a real ‘white chocolate’ only it is unfortunately very hard to come by nowadays.

To sum up my ‘broma process’ query – do you really manufacture cocoa
butter using this so-called ‘broma process’ or not.If so why can I not find it for
sale on the internet ? And is the person who claims to make his own ‘broma process’
cocoa butter and powder being honest or possibly not telling the truth.If you
look at the Chocolate Museum website from Madrid,Spain they also allude to
the Ghirardelli ‘broma process’ .I have seen the more conventional seed
oil extractors and one used in Guatemasla to make cocoa butter and of
course one does not need the ‘broma process’ whether it exists or not,in
order to produce cocoa powder ‘naturals’ that have not been treated by
alkaline or ‘Dutch’ process.But please help clear up this
‘broma process’ rumor or fact as the case may be.
I like to think of Mr.Ghirardelli, a legend in the modern history of cocoa,
as a kind and honest human being who would,if he were with us
today,enlighten me regarding this controversy or mystery so that I
myself can educate others based upon your educated reply.For our honey
cacao paste I decided years ago that the 50+% of cacao butter found in the
cacao bean was plenty for making natural cacao honey bars.I need
neither more  nor less in my ground paste and I doubt that ‘broma
process’ cocoa butter would
be in any way better than the,probably,more efficient conventional
modern methods and extactors or presses,particulary if dubious
chemical extraction techniques are not added to the conventional press or ‘
broma process’ do you ?
And while I have seen an industrial press used to extract cocoa butter
from beans here in Guatemala, that can also be seen on youtube,I have
never seen any equivalent demonstration of the so-called Ghirardelli
‘broma process’ anywhere.To sum up my query to you – Are those
claiming to make cocoa butter from the so-called  Ghirardelli ‘broma
process’ telling the truth or perpetuating a hoax or a bad ‘broma’
upon the public ? (Broma,as you may know, means a ‘joke’ in Spanish.

http://tryals.wordpress.com/
PATAXTE,(THEOBROMA BICOLOR):Real ‘White Chocolate’,’Macademia Nut’ Of The Maya ?
by Tony Ryals

…………………………..

Ghiardelli’s reply or lack thereof from January 23,2012:

 Your inquiry 5070549

 consumerservice-gh@ghirardelli.lindt.com

Dear Tony Ryals
Thank you very much for contacting us. We have registered your inquiry and will get back to you as quickly as possible.
If you wish to contact us in regard to the current matter please send your message to consumerservice-gh@ghirardelli.lindt.com. We kindly ask you to include the Ticket number 5070549.
Yours sincerely,

Consumer Affairs DepartmentGhirardelli Chocolate Company, Inc.
1111-139th Avenue
San Leandro, CA 94578-2631www.ghirardelli.com

……………………………………………..

I first heard of the so-called Ghiardelli  ‘broma’ process to separate cocoa butter from cocoa powdwer from someone who visited the Choco Museo in Antigua Guatemala a short while ago when it landed in Guatemala and after a Mr.Alain Schneider visited the Tostaduria Antigua to announce that he had brought the next  shop of that name,or chain it appears, to town .I presume this chain of processed chocolate shops,one in Nicaraqua,one in Peru and now one in Antigua Guatemala is not related to the only one I heard about before,in Grenada,Spain,which like this one is not a museum at all.
Sure it’s got some supposedly ‘educatational’ writing in Spanish and English on the wall and seems a little like what Starbuck’s or McDonald’s  would be if they were touting chocolate instead of coffee or burgers but I was told by one person who toured both before buying our honey chocolate and lightly  roasted ground beans to make more honey chocolate back home,that as processed chocolate goes,’dark’ or milk chocolate that even Fernando’s,(who got that small roaster thanks to me when a European came by in the 1990′s enquiring as to where he could get one made and gave or sold it to Fernando instead), does a better job in that department.He also started chocolate immediately after I did but thankfully left our honey-chocolate invention alone.Thanks for that one Fernando,your conventional cacao bars are said to be better than Alain’s but that is not the kind of cacao or cocoa bars we make – only natural caco with its 52% cocoa butter that we NEVER remove nor add to.I don’t think I want to make a 65% cocoa butter bar nor use sugar although that’s the taste consumers are used to.

Another hidden price of Choco Museo Sugar Bars:

Mystery disease kills thousands in Central America | World news  

http://www.guardian.co.uk/world/feedarticle/10089185

12 Feb 2012 – Three years ago his kidneys started to fail and flooded his body with toxins. Many of the victims were manual laborers or worked in sugar cane fields …. and Romina Ruiz-Goiriena in Guatemala City contributed to this report.

When I met Alain he sort of rushed in and instead of looking at our cacoa beans which we pioneered in Antigua although we were just out of cacao honey and  bars that day as well as our standard lightly roasted bitter chocolate for our customers to make their own favorite cacao honey fod or drink he focused on the coffee and said he should make a ‘museo’ or ‘museum’ for coffe too which I thought was a little presumptuous considering that a small finca surrounded by  the town of Jocotentengo that is almost part of Antigua has in fact a real museum of coffee called Azotea as well as a Mayan Music Museum.There as well as other places around here,like right out of town,one can see the coffee grow – but it DOESN’T grow in a ‘museum’ !
Funny that as a chocolate museum ‘curator’ ,(although he bills himself sometimes as a ‘mime’ and other times as a French ‘engineer’),that he didn’t appeciate that we were among the only or very few coffee roasters in the world that combined coffee roasting with cacao roasting.But even stranger because when we bagan roasting cacao and immediately combined honey in as the only sweetner,I searched the internet far and wide and did not find A SINGLE small chocolate bar maker nor large corporation making chocolate-honey bars.The only thing I ever came across was a chocolate confection  thing called ‘Toblerone Swiss Milk Chocolate with Honey and Almond Nougat’,which in fact is no natural cacao bar at all.Now only very recently did my search find a bar from a place call Zorba’s in Ashland,Oregan that brags of local honey sweetened chocolate bar but they also add,’Organic coconut palm suger,as well as the non-carbohydrate sweetener stevia that ‘tricks tate buds into sensing sugar and thus just a little would allow one to use VERY LITTLE honey and cut costs but not be a real honey cacao bar as we know it here at Tostaduria Antuigua.In fact with diabetics in mind,I have considered doing a strictly stevia bar although I still haven’t tried it.I did find a source of processed stevia here though it may not be that economic in a specialty import store and I have wanted the leaves themselves  after reading that theevia plant actually absorbs Vitamin B-12 from decomposing soil microorganisms and organic matter although this assumes that B-12  is actually in the soil’s organic matter to begin with.However we are still into our 100% honey formula and so far even pre-Colombian or Mayan stingless bee honey is available to diversify our honey repertoire.
So anyway as I stated above we are not into removing cocoa butter nor adding it or a cocoa butter substitute,just keeping the 52% or so that the Mayan gods or nature provided to the natural bean.So for that reason how to extract cocoa butter was and normally is the last thing on my mind but when I heard from the grapevine and then read on the internet about Ghiardelli’s and the Choco Museo’s supposed ‘broma’ cocoa butter extraction  method it did arouse my intellectuall curiousity and although not being an ‘engineer’ as Alain Schneider is,everything I read about it seemed like various dubious and in fact unsubstantiated claims and even stranger,while many ‘talked’ about it on the internet – no one claimed to sell ‘broma cocoa’ butter at any cost nor even to make a chocolate candy bar with it.
The biggest talker appears to be some strange fellows on a website called thechocolatelife who seem not to have a clue or any quantifiable experience but don’t let that stop them from wild unsubtantiated
claims about the supposed Ghiardelli ‘broma’ process nonetheless.:

http://www.thechocolatelife.com/forum/topics/methodology-of-the-broma

methodology of the broma process

HELLO PALS!!
am a college student in my final year and as part of the curricula for the program, i have to under take a research project, my topic is extraction of cocoa butter using the broma process. i am stuck at the methodology (chapter 3) . so i would like y’all who know how to carry out the extraction of cocoa butter using the broma process to tell me step by step how to use the broma process to extract cocoa butter. counting on your co operation . my email is captainken1@ymail.com thanks in advance.
 
 
Permalink Reply by Clay Gordon on November 28, 2009 at 1:43pm

Kenneth:
With respect to your question about how warm the answer is the warmer the better. The higher the temperature the more fluid the fat in the chocolate liquor will be. If you have a cabinet or room where you can control the temperature I’d start about 115F to see how that works and then increase by 5F increments to see how that affects things.
With respect to the fineness of the mesh. I would line a burlap sack with 2 or more layers of cheesecloth. The burlap will provide strength, the cheesecloth will strain the butter through while keeping the larger particles from seeping  out.

Reply by Langdon Stevenson on March 12, 2009 at 7:16pm

 
Hi Lemm > someone mentioned that it was not possible to produce cocoa butter unless it was pressed at least 140 F (???) Yes it is possible. It is just less efficient (slower and lower recovery rate) the cooler the liquor is. I have pressed cocoa butter at body temperature. > If there’s such a thing as “cold-pressed” cocoa butter, what temperature is considered “cold”. Is it 115 F, 122 F,…etc. > Does the definition of “cold-pressed” oils when applied to olive oil apply to cocoa butter? No idea. In the cocoa industry, this is usually driven by people into “raw food”, which I am not involved with. In the olive industry it’s about not denaturing or harming the oil which is less stable that cocoa butter. Since olive oil is liquid at room temperature, the definition of “cold pressed” for olive oil is more logical. > And about the Broma process, which I understand is a dripping process in a warm room; at what temperature is this room? The hotter the better. Same rules apply as with a hydraulic press. The hotter the fat is, the more easily it flows and separates. Our experiments have shown that low temperatures (between 40 and 50 degrees C perhaps) will work with the broma technique, but the recovery rate is nothing like a hydraulic press or screw expeller can achieve (which is logical). > Are there really any additional health benefits to get cold-pressed cocoa butter versus the regular one. Not that I know of, but people into raw foods will have an opinion. What I would be worried about is the secondary processes (like deodorisation, or chemical extraction) and the chemicals that they involve rather than the temperature of the operation. I have samples of some pretty nasty cocoa butter that has been through deodorisation. Langdon …………………………..

facts about the broma process – The Chocolate Life

 
www.thechocolatelife.com/xn/detail/1978963:Topic:35494?xg…
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28 Nov 2009 – hello y’all on chocolate life. Am still working on the broma process and still have some problems i would like to share with you. I would like to

The broma process ebook for downloading – The Chocolate Life

 
 
www.thechocolatelife.com/forum/…/the-broma-process-ebook-for-1Cached
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29 Mar 2010 – hello members of chocolatelife, Am back again, sorry to take some of your time. Am really having a hard time with my broma process project.

 
 
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4 Nov 2008 – As for “Raw” cacao powder, the Broma process uses less heat and You need to be a member of The Chocolate Life to add comments!

 
 
www.thechocolatelife.com/profile/kennethmensah
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8 Nov 2009 – kenneth mensah’s Page on The Chocolate Life. Am really having a hard time with my broma process project. AS part of my search online,

 
 
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12 Mar 2009 – The Chocolate Life And about the Broma process, which I understand is a dripping process in a warm room; at what temperature is this room

 
 

www.thechocolatelife.com/CachedSimilar
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“I make them by your 2nd process. Not sure what type of design you are Support TheChocolateLife by Taking Advantage of Special Member Offers: Support

And note that one of the biggest spammers of this ‘broma’ or’ joke’ in spanish,has been Chicago Mercantile pornography king,Jimbo Wales’, Wikipedia.No surprise and although Wikipedia in english has removed the the original long winded lie and placed the disclaimer you can read below.However you can find the original tall tale about the Ghiardelli ‘broma’ cocoa-powder separtion ‘process’ by clicking the history

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This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2011)
 
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The Broma process is a method used to remove cocoa butter from cocoa mass, leaving cocoa solids (cocoa powder). In about 1865 someone at the Domingo
 
 
And this was one of the first Wikipedia posts re the unsubstantiated cocoa butter-powder separation process called the (hee hee) the ‘broma process’.:
 
 
Broma process
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About 1865 Ghiradelli discovered that by hanging a bag of chocolate in a warm room, the cocoa butter will drip off, leaving behind a residue that can then be converted into ground chocolate. This technique, known as the Broma process is now the most common method for the production of chocolate
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The ”’Broma process”’ is a method used to remove [[cocoa butter]] from [[cocoa mass]], leaving [[cocoa solids]] (cocoa powder). In about 1865 someone at the [[Domingo Ghirardelli]] factory discovered that by hanging a bag of cocoa mass (ground cacao beans) in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be processed into cocoa powder.
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More cocoa butter (fat) is extracted by using the Broma process than using a [[hydraulic press]], and less fat remaining in the cocoa (powder) makes it easier to dissolve the cocoa into liquids. Broma process cocoa also has a more intense flavor than [[Dutch process chocolate|Dutch process]] cocoa, as no [[alkali]]s are added to the cocoa.{{what?|date=December 2011}}
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== See also ==
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* [[Dutch process chocolate]]
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{{Chocolate}}
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[[Category:Chocolate industry]]
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[[de:Broma-Prozess]]
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[[es:Proceso Broma]]

Latest revision as of 13:06, 4 January 2012

Question book-new.svg
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2011)

The Broma process is a method used to remove cocoa butter from cocoa mass, leaving cocoa solids (cocoa powder). In about 1865 someone at the Domingo Ghirardelli factory discovered that by hanging a bag of cocoa mass (ground cacao beans) in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be processed into cocoa powder.
More cocoa butter (fat) is extracted by using the Broma process than using a hydraulic press, and less fat remaining in the cocoa (powder) makes it easier to dissolve the cocoa into liquids. Broma process cocoa also has a more intense flavor than Dutch process cocoa, as no alkalis are added to the cocoa.[clarification needed]

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Chocolate industry

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Clay Gordon, of www.thechocolatelife.com, notes this, “… …. However, the Broma process is notoriously slow and inefficient, and some chocolatiers to whom I’ve
(I’m afraid it’s worse than that and it’s less than slow and inneficient and NO cocoa butter is produced by any joke process called ‘broma’ – Tony Ryals)

A google of the terms cacao butter cold process pounds square inch turns up this article among others that I have used as a template to discuss and compare our simple honey cacao bar process in relation to ‘conventional’ or commercial chocolate bar-sugar method.While Stephanie Zonis cites Clay Gordon, of www.thechocolatelife.com,

there is every reason to believe she must be sceptical of his and ChocoMuseo’s Alain Schneider’s and Ghiardelli’s supposed ‘broma process’ to derive cocoa butter from cacao beans as well.- Tony Ryals)  )

http://www.sallybernstein.com/food/columns/zonis/raw_chocolate.html

The Truth about “Raw” Chocolate

There isn’t any. Let the angry e-mails commence!

I don’t mean that there isn’t any chocolate that’s truly raw (although that may be the case, too); I mean that hard and fast truths about such a product are very difficult to come by. There’s almost as much misinformation about this subject as there has been about JFK’s assassination, and considering the brief length of time that “raw” chocolate has been around by comparison, that’s really saying something. First things first: at this writing, there are no legal standards for “raw” products, period. There is no independent, third party certification for “raw” products, period. There is no agreement, even within the raw food community, about the maximum permissible temperature for a food. 118 degrees F is a popular number, but I’ve also seen 116 degrees F, 104 degrees F, and at least three other candidates between 104 and 118 degrees F. With the lack of a legal definition or even consensus among raw fooders themselves on exactly what constitutes a “raw” food, anyone can tell you that their chocolate is “raw”, but that may or may not be true. In 2009, for instance, Essential Living Foods (www.essentiallivingfoods.com) issued a statement announcing that they (and, by extension, their customers) had been duped. The supposedly “raw” cocoa and cocoa butter they’d been obtaining from Ecuador was nothing of the kind; it had been processed at temperatures exceeding 200 degrees F. ……..(Here I interject to point out that exactly what the author,Stephanie Zonis says above about exactly what Zonis says above about a lack of a real clear definition for what ids raw food and more so regarding so-called ‘raw chocolate applies directly to ‘dark chocolate definitions as well. I have even seen a Hershey bar with milk products called ‘dark chocolate’ although most agree that dark chocolate is chocolate without any milk products whatsoever.I have also seen corpoate ‘dark chocolate’ that even contained hydrogenated fat rather than all cocoa butter and it would be quite common to have ‘dark chocolate’ that while not having either milk or processed cocoa butter substitutes,often contain 65% or so cocoa butter rather than the truly ‘natural’ cacao we make at the Tostaduria Antigua that in keeping with te Mayan gods and nature has only a bit over 50% but also no less just as nature intended a whole cocoa bean ‘powder’ to cocoa butter ratio to be.And that way no one gets confused and ‘accidentally’ eplaces real cocoa butter with a synthetic hydrogenated fat substitute.- Tony Ryals)
 
 

The temperatures are important, because cacao seeds/beans on the way to becoming chocolate are typically put through several processes that involve heat. There’s fermentation, which rids the beans of some of their bitter and astringent flavors, and subsequent drying of the beans to remove excess moisture prior to storing, sorting, and shipping. Fermentation is carried out when the beans are still surrounded by the fruit pulp of the cocoa pod, and the process lasts for at least 48 hours (sometimes much longer, depending upon many factors). While the temperature of the fermenting mass can rise above 118 degrees F, this is not a given. Much depends on how the fermentation is done; the temperature of the drying beans, too, will vary considerably. Clay Gordon, of www.thechocolatelife.com, notes this, “…It is actually easy to fully and completely ferment cacao (italics and bold type are Mr. Gordon’s) and keep the pile under 118F… The “trick” is to control the size of the pile. There are a number of fermentation boxes I have personally seen that make it possible to do this…It is somewhat harder to dry the beans and keep the temp under 118F —if the beans are dried in direct sun, and especially if they are dried on a concrete pad. Temperatures can easily reach 140F —at least at the surface of the pad. It is possible to dry beans at low temp, it just takes a lot more care, takes longer – and therefore costs more.”(Note that Mr.Clay Gordon who Stephanie Zonis quotes above is a ‘self styled exprert’ who exact experience or professional experise is never made clear on thechoclatelife website or anywhere else as for as I can tell and he is one of those chiefly responsible for spreading the unsubstantiated ‘Ghiardelli broma process’ legend.-Tony Ryals) Anyone familiar with the chocolate-making process knows that a critical part of the manufacture of conventional chocolate is roasting. The maker of Amano Chocolate, Art Pollard, states that roasting “is one of the most important steps in the process of developing chocolate flavor”. He adds that roasting temperatures begin at 210 degrees F. Tom Pedersen, of www.cocoapuro.com, tells me that roasting temperatures should be above 212 degrees F, in order to steam off moisture content; higher temperatures also enable caramelization and a process called the Maillard reaction that add flavor to the beans. So a “cold roast” process, that is to say, one under 118 degrees F, can’t exist. Not only that, but the lack of roasting doesn’t allow crucial flavor changes within the cocoa bean, so any “raw” chocolate won’t have the flavor profile associated with conventional chocolate. Since any genuinely raw chocolate must be made from beans that are not roasted (though they might be dried further at low temperatures), some people are concerned about pathogens in the unroasted beans, including Salmonella. Www.gardenislandchocolate.com quotes Dr. Keith Warriner, a food microbiologist at Canada’s University of Guelph: “Because chocolate is high in fat it protects Salmonella from environmental stress and stomach acid…if chocolate does become contaminated, Salmonella survives longer and only needs to be present in low numbers to survive passage through the stomach.” Colin Gasko (www.roguechocolatier.com) tells me that people wouldn’t want to eat raw chocolate if they saw the way cacao beans were treated in countries where they’re grown. He has seen beans stored outdoors, by the side of the road, or under other decidedly non-hygienic conditions, such as sharing an area with chickens, who walk over and/or defecate on them. Kristen Hard (www.cacaoatlanta.com) agrees. She’s visited Venezuela to source beans, and there are no sanitary regulations on farms where beans are initially processed and dried. Animals, she explains, are “out and about among the beans”. Ms. Hard points out that there are some lower-heat, or non-heat-dependent, methods that might help this situation, such as ultraviolet lights. Farmers that grow cacao are generally poor, though, so any technology of this type would likely have to be supplied by an outside source. I have not heard of any cacao farmers being supplied with non-heat-dependent means to reduce pathogens. That doesn’t mean it’s not happening, but if I were a supplier or client doing this, I’d use it as a selling point. Surely germ-phobe Americans (and we are germ-phobes) would want to know that their raw cacao beans had less risk of possible pathogen contamination than untreated beans? If cacao beans do become contaminated, even a thorough cleaning and winnowing of beans might not be sufficient to remove pathogens from them, something else that higher-heat roasting can accomplish. Not everyone shares these apprehensions; Samantha Madell (www.tava.com.au) is a chocolate maker in Australia who has done considerable research into this issue, and she has found no occurrences of raw chocolate causing salmonella poisoning. Her belief is that “chocolate products typically become dangerous when non-cocoa ingredients, such as egg and dairy products, are added to them”. And in fairness, it should be noted that cases of Salmonella poisoning have occurred in conventional chocolate. Post-processing testing for pathogens is important for all chocolate products, raw or conventional. There’s another process after roasting that can heat cacao beans to higher temperatures. Once the beans are freed of their outer shells, the bean pieces, or nibs, are crushed in mills that operate at high speed. The resulting paste-like mixture is cacao liquor or chocolate liquor (unsweetened chocolate, in layman’s terms, and, despite the name, it contains no alcohol). The friction in any high speed process will usually generate a good amount of heat; Tom Pedersen informs me that the grinding process generally raises cacao liquor temperatures upwards of 130 degrees F, and even higher temperatures have been mentioned by others who work with conventional chocolate. Samantha Madell believes that grinding nibs under 118 degrees F is entirely possible, but she says, “It’s easy to coarsely grind nibs at a low temperature…it’s also easy to grind small quantities of nibs, or to grind nibs for a short time, or to stone grind nibs slowly, or with expensive water-cooled equipment, at low temps.”….. (I would pretty much confer with the above opinion based upon our small grinder that is the only process we use after a light roast of about 15-25 minutes if our slow,(low temperature),coffee roaster is warmeed up when the beans are let in. The highest temperature is in the roasting that goes to around or a little over 212 degrees Farenheit or 100 degrees Centigrade.Our grinding is the only process to make so-called ‘cacao liquor’,we cetainly don’t use use heavy ‘stem roller milers described above which sound like something that was manufactured by some industrial armaments or munitions industrialists such as Krupps of Germany or Schneider Arms of France which in many ways inspiered the industrialization of cacao from the Dutch in 1825 to Hersheys and Nestles et.al. thereafter.-Tony Ryals) Jordan Schuster, of The Fearless Chocolate Company (www.fearlesschocolate.com), writes that Fearless uses “water jacketed ball mills” for nib grinding. Daniel Sklaar (www.fineandraw.com) employs a small (65 pound) stone grinder for his admittedly small-scale business, but adds that there are several different machines capable of grinding at low temperature. John Nanci (www.chocolatealchemy.com) agrees, saying that standard (read: industrially-produced) chocolate is ground in a high speed mill. Nanci has been making his own non-raw chocolate on a small scale for years. For grinding, he employs a peanut grinder, and the end product emerges “at around 110 F”. (The peanut grinder above basically describes the grinder we had made here in Guatemala.And the teperature I guess of about 110 F is approximateley the same.This low temperature is perfect for not causing cacao solids or ‘powder’ from separating from the butter and so it is just about perfectly ‘tempererd’ as it comes out of the grinder and the relulting ‘liquor’ can simply be layed out for cooling and solidifying a few hours or overnight and then be ready for cutting and packing.-Tony Ryals) After the chocolate liquor is produced, most manufacturers will conche it. While there’s some debate about whether conching improves the flavor of the chocolate, the process unquestionably provides a smoother chocolate. Originally, chocolate was conched in long stone receptacles; the process was accomplished with stone balls and often took days. Modern manufacturing uses heavy rollers or rotary mixing blades, and chocolate may be conched for only a few hours or for up to several days. Bear in mind that the chocolate undergoing conching needs to be in liquid form. The question now becomes, is it possible to conch at temperatures under 118 degrees F? John Nanci sells devices called “melangers”, for conching small quantities of chocolate. His take on the situation? “I’ve heard of people using the melangers I sell to make raw chocolate by somehow keeping the temperature under 118 F, but personally I’ve never been able to do it.” (Now this is the process of the so-called ‘chocolateers’ that I cynically laugh about.We only stir the honey into our roasted and ground beans immediately after the grind ground to mix in the honeyas evenly as possible,which is to say almost no time at all.And if we don’t add honey but only allow the so-called ill named ‘liquor’ to cool and set or harden then we don’t do any stirring at all.Now below in the final part of Zoni’s’ article we get to the heart of the matter that caused me to write about cocao butter and powder separation process invented by the Dutch Houton father and son in 1825 and which I consider to be the real perversion of ‘modern’ chocolate makers.Had this not occured and chocolate bars had been invented at thatv time without the industrial press that applied all thousands of pounds of pressure to squeeze cacaobutter from cacao powder and vice versa then we would not be having this supposed or rumored Ghiardelli ‘broma separation perocess debate right now !Also the Houtons would have had no powder to ‘Dutch’ or alkalanise – the very process that, unbeknownst to them at that time,that would convert the truly almost medicinal properties or flavenoids,etc., witin truly natural cocao beans to an almost bitter brw in terms of their nutrient rich former selves. -Tony Ryals) Again, after the chocolate liquor is produced, it’s sometimes separated into its components (cacao butter and cacao powder) via hydraulic press. These presses are serious business; according to Maricel E. Presilla’s The New Taste of Chocolate, they can exert a force of over six thousand pounds per square inch. As a rule, that amount of pressure results in a build-up of heat. How much heat? Samantha Madell comments that she and her partner have pressed cocoa liquor in hydraulic presses at temperatures under 118 degrees F, but that “the same limitations apply as with grinding: if it’s inefficient, or slow, or small scale, or on water-cooled equipment, it’s not too difficult.” Others I’ve talked to, all of whom work with conventional chocolate, don’t think that even slightly larger-scale hydraulic liquor pressing is possible under raw temperature restrictions. There are other ways to separate the components, including a screw expeller (Ms. Madell has had “quite a bit of experience” with screw expellers; she’s never checked the temperature on any she was working with, “but the output was definitely hot—I would guess considerably hotter than 118 F”). There’s also something called the Broma process. In this, ground cacao beans are bagged and hung in a warm room. In theory, the heat in the room causes the cocoa butter to melt and separate from the mass of ground beans. Cocoa butter melts at around normal human body temperature, so the Broma process wouldn’t violate any raw food restrictions. However, the Broma process is notoriously slow and inefficient, and some chocolatiers to whom I’ve spoken don’t think it works at all. While I haven’t checked in with everyone making bean-to-bar raw chocolate, I know of no one using this method. Even supposing that you can find cacao beans fermented and dried at a low temperature, kept constantly below the 118 degree F threshold, can you manufacture a truly raw chocolate product? That depends. You’ll want to sweeten whatever you’re creating, as unsweetened cocoa powder isn’t especially palatable. Now, as you might expect, chocolates labeled “raw” should not use refined sugar as a sweetener. Agave nectar is a popular choice these days, but is it raw? Well, maybe. Again, because there is no independent raw certification, because there are no legal standards, it’s difficult to be sure. I’ve seen claims that all agave nectar is processed at temperatures under 118 degrees F, and I’ve seen statements insisting that 140 degrees F is a much more common temperature for making nectar. Another chocolatier, who did not want to be mentioned here, raised another potential problem with agave nectar; it’s water-based. Chocolate, even raw chocolate, is fat-based. This means that chocolate sweetened with agave nectar would be extremely difficult to temper, although at least two bean-to-bar companies offer such a chocolate. If you don’t know about tempering, it’s a complex process, but one vital to most chocolate. Skillful tempering is what gives chocolate its shine, a good smooth texture, and that satisfying “snap” you get when you break a piece from a chocolate bar. Raw chocolate can also be sweetened with dried dates or coconut palm sugar. Are these raw? Coconut palm sugar is not, according to an article at NaturalNews.com (http://www.naturalnews.com/028996_palm_sugar_natural_sweetener.html; incidentally, the author of this article asserts that agave nectar is not raw). Surely dried dates must be raw, then? Not necessarily. Some are, but some are sulphured or even soaked in sugar syrup. I’ve found a “raw” chocolate sweetened with maple syrup, a substance very far from being raw. This particular chocolate maker uses maple syrup for a number of reasons; among them are the syrup’s “superior flavor”, environmental sustainability, vegan-friendly nature, low glycemic index score, and their belief that it’s “nutrient-rich”. At least one “raw” chocolate is sweetened with rapadura, an unbleached and unrefined form of cane sugar. However, rapadura is not a raw product by any stretch of the imagination. Jordan Schuster, the manufacturer of this chocolate, has this to say about his choice of sweetener: “…we don’t consider rapadura to be a raw sugar. Our stated objective is to present raw cacao in the best, most delicious, most conscientious way possible. I use rapadura because it’s the least refined dry sugar on the market with the lowest sucrose content per gram…” I respect the beliefs of these manufacturers. And what they’re doing is perfectly within the letter of the law, given the lack of legal definitions and certification for raw foods in general. You must decide if it’s acceptable that “raw” chocolate may not contain all-raw ingredients. Let’s say you’ve done everything necessary. Say you’ve found low-temperature-fermented beans, unroasted, kept under 118 degrees F during all processing. You’ve found a raw sweetener that works for you. You’ve even found raw additional ingredients (Goji berries, coconut, etc.—always popular in chocolate products). You’ve got real raw chocolate, in whatever form you please (bar, truffle, etc.). My next question is this: why are you eating it? I don’t mean that in an accusatory way; I’m asking a question. If you tell me that you’re eating it because you love the way it tastes and it makes you happy, I will tell you to go in peace and enjoy your raw chocolate, and may it bring a smile to your lips and a song to your heart. However, if you inform me that you’re eating raw chocolate because it’s healthy for you, I’m going to have to take you out back to the (virtual) woodshed. I’ll start my explanation by saying that raw cacao powder, like cocoa powder made from roasted beans, does indeed contain a significant amount of some nutrients, if you consume enough of it. Both have a bit of protein and are a source of iron. You’ll also find other minerals present, such as zinc, copper, manganese, and phosphorus, along with more dietary fiber than you might expect. Www.Sunfood.com has a letter from David Wolfe, a big raw chocolate proponent, announcing that raw cocoa powder is “the richest food source of magnesium of any common food”. And then, of course, there are the antioxidants. A food’s antioxidants, you may know, are measured by its ORAC (oxygen radical absorbance capacity) score. Conventionally-produced cocoa powder (made from roasted beans) has an ORAC score in the 80,000 to 82,000 range per 100 grams (about 3.5 ounces), according to the USDA (http://www.ars.usda.gov/sp2userfiles/place/12354500/data/orac/orac07.pdf). Raw cocoa powder is not listed in the USDA table I found (which dates from late 2007). According to Mr. Wolfe, though, raw cocoa powder has an even more impressive ORAC score of 955 units per gram, or 95,500 units per 100 grams. Recognize that there are many different types of antioxidants, and not all are found in any one food. Then ask yourself this: how many antioxidant units do you require for optimum health in one day? Of what variety should they be? If you don’t know the answer to either question, that’s good, because you shouldn’t. Nobody does. Nobody knows anywhere near enough about antioxidants yet to be able to determine daily needs, or whether different antioxidants work on different parts of the body. And, as is the case with vitamins and minerals, more is not always better. Is consuming antioxidants in excess of the amount you need harmful? Once again, no one really knows. Now, according to a tin of cocoa I have, one tablespoon of conventional, unsweetened cocoa powder weighs about 5 grams. (One tablespoon is the amount I use to make a cup of hot cocoa.) You can’t eat twenty tablespoons of unsweetened cocoa powder (to make up 100 grams) within any reasonable length of time. By contrast, it’s entirely possible to eat 100 grams/3.5 ounces of, say, raw blackberries or raw blueberries at one sitting. Doing so provides more overall nutrition, far fewer calories, much less fat, one serving of your daily produce, and between 5200 and 6500 ORAC units of antioxidants, respectively, or slightly more than you’d get from that one tablespoon of raw cocoa powder. And there’s never a question as to whether those berries are really raw.
What’s more, there is NOTHING magical about 118 degrees Fahrenheit, nor about 104 degrees F, nor about any temperature within that range. If you don’t understand the temperature guidelines in the raw food movement, they exist because of enzymes. Supposedly, raw food is healthier for you because it’s “living” food, containing active enzymes. Enzymes, which are composed of proteins, are essential to the regulation of metabolic activity. Raw fooders believe that heating foods above their chosen temperature denatures the enzymes and that the food is then “dead”. I don’t propose to start a conversation on the logic of such a diet here, but some interesting facts about enzymes are brought up in this article: www.ecologos.org/denature.htm. Incidentally, Ms. Madell has also heard that raw food is “living”, but pronounces this claim “nonsense in relation to chocolate”, adding, “By the time they end up in a chocolate bar, cocoa beans (whether raw or not) are categorically dead.” It is true that heating enzymes beyond a certain temperature will denature them, stopping their activity. There is an article about temperature and enzymes here: http://www.rawfoods.com/marketplace/excaliburstatement.html. The letter is from the manufacturer of a dehydrator and includes this passage: “…we spoke with Dr. John Whitaker who is a world recognized enzymologist, and former dean of the Department of Nutrition and Food Science at U.C. Davis. He said that every enzyme is different and some are more stable at higher temperatures than others but that most enzymes will not become completely inactive until food temperatures exceed 140 to 158 F in a wet state.” Bear in mind that Rawfoods.com is a pro-raw food diet website. The site’s FAQ page proclaims that “In general, the act of heating food over 116 degrees F destroys enzymes in food.” Yet the letter from Excalibur refutes that statement. If you’re confused right about now, that makes two of us. Further, that same website declares, “…cooking a food changes the molecular structure of the food and renders it toxic”. I challenge anyone reading this to present me with even one large-scale, long-term study, scientifically carried out by a reputable research group or organization, conclusively demonstrating the toxicity of food heated above 116 degrees F. I quoted Clay Gordon earlier in this article talking about lower-temperature bean fermentation. He asserted that, while possible, it would take more time and more care, and therefore would cost more. That will hold true for all aspects of raw chocolate manufacture. It will cost more to ferment the beans, just as lower-temperature drying, conching, etc. will take longer (and hence cost more) than their conventional counterparts. Refined sugar is relatively cheap, but it isn’t used in raw chocolate, and the other sweeteners will likely be more expensive, as will additional ingredients. In a nutshell, raw chocolate is going to be pricey. I believe that some of this is because of the perception surrounding it. Think about organic food for a minute here. Yes, organic food does cost more to produce, but given the belief that it’s better for you, some sellers will charge more for it than costs would justify, and many consumers will continue to buy it because of a belief that it’s more nutritious and/or healthier for you. In my opinion, the same thing is happening with raw chocolate. Who doesn’t want to believe that the chocolate they love to eat is “healthy”, or at least better for you than a supermarket chocolate bar? One more thing to think about, and that’s the source of “raw” chocolate and cocoa powder. I’ve mentioned Tom Pedersen, head honcho of Cocoa Puro, in this article. His business is heavily dependent upon cacao beans. He’s done his research, and he’s quite knowledgeable. The regions where most cacao bean processing is done are not wealthy, and in-depth technical knowledge of bean processing can be hard to find. Tom points out that “…much of the cacao industry, particularly (in these countries) isn’t set up to handle the finicky nature of raw food requirements. You’re lucky to get well-fermented beans at all, much less fermented and dried within a specific low temperature range.” I wrote this article because I’m tired of the hyperbole and the exaggerated claims surrounding “raw” chocolate and “raw” cocoa powder. I’m weary of the insistence that a raw food diet is capable of miracles, like preventing the aging process. Nobody doubts that eating lots of raw or lightly cooked fruits and vegetables is a good idea, but chocolate and cocoa (raw or otherwise) are still dietary luxury items. And the concept that your food will be valueless or even toxic if it’s heated beyond 104 degrees or 116 degrees or 118 degrees is, frankly, fertilizer. I know that people are angry at the way large corporations produce and distribute our food. People are frightened and they feel powerless. With so many food recalls in recent years, and negative reports emerging frequently regarding what’s in the food we’ve eaten for years, it’s hard to blame anyone for that. But if the stereotypical American diet of overprocessed, high-sodium, high-fat, high-protein, high-sugar foods is one extreme, a raw food diet is simply the pendulum swinging to another extreme. Is that an improvement? I don’t think it is. I’ve come down pretty hard on raw chocolate producers here. I’ve communicated with a number of people involved in the production of raw chocolate for this article, all of whom were unstinting with their time and had no way of knowing whether I was going to praise or condemn what they make. The great majority of raw chocolate makers and raw chocolatiers are like the rest of us—they’re just trying to find a niche and scratch out a living for themselves. Those I’ve spoken to seem convinced that they’re doing something good for people, and they’re all hard-working folks. But if you take away nothing else from this article, understand that your “raw” chocolate is dependent entirely upon trusting someone else’s word that it’s genuinely raw. In turn, that someone else must depend upon their suppliers’ word that the products the supplier furnishes are really raw. Raw cacao beans, raw cocoa powder, and raw cocoa butter require exacting conditions and techniques. But these products are not grown/processed in the US, where such conditions and techniques can be met or acquired without excessive difficulty; they’re grown/processed in Third World countries. In a time when suppliers will be anxious to bring more and more “raw” cocoa products to market due to increasing demand, will those exacting conditions and techniques still be met and applied constantly and continuously? I don’t know. Does this mean there’s no real “raw” chocolate? The most interesting opinion I heard about this was from Daren Hayes (www.stirsthesoul.com), a small-scale raw bean-to-bar chocolate manufacturer. Hayes has made some of his own equipment and modified machines he’s bought. Stirs the Soul offers people a choice of three sweeteners. They grind their own beans and are in the process of acquiring equipment to do their own cocoa butter processing. When the 2009 Essential Living Foods story about “raw” cocoa products not really being raw broke, Stirs the Soul refused to sell bars made with that cocoa butter as raw, sustaining a heavy financial loss. So Mr. Hayes speaks about this subject with some authority, as far as I’m concerned. His way of looking at raw chocolate is that all bets are off—when it comes to industrial-scale production. He believes that raw chocolate production lends itself primarily to small business. My own belief is that there may indeed be some small businesses doing raw chocolate right. However, given the lack of legal definition and certification, there are no guarantees; those who eat these products must purchase and consume them on faith. Because of that, because of the health hype, and, last but not least, because I’ve never found any raw chocolate product I really enjoy, I have no recommendations for you. If you like the idea of supporting raw chocolate producers, ask a lot of questions before you buy, and keep trying products new to you. As usual, if you find something you love, e-mail me, and I’ll check it out. If you can intelligently refute anything I’ve written here, please don’t hesitate to contact me. Finally, I call upon the raw chocolate industry to set some standards for themselves. At the very least, this means getting a third-party certification system in place, though a legal definition might be required first. If nothing else, standards might reduce some of the confusion out there. And in this Age of Too Much Information, anything that can be done to lessen bewilderment can only help consumers in the long run. Special thanks: Tom Pedersen, Cocoa Puro, www.cocoapuro.com Samantha Madell, Tava, www.tava.com.au Colin Gasko, Rogue Chocolatier, www.roguechocolatier.com Jael and Dan Rattigan, French Broad Chocolates, www.frenchbroadchocolates.com Jordan Schuster and Trevor Martin, The Fearless Chocolate Company, www.fearlesschocolate.com Kristen Hard and Caline Jarudi, Cacao Atlanta Chocolate Company, www.cacaoatlanta.com Daniel Sklaar, Fine & Raw Chocolate, www.fineandraw.com John Nanci, Chocolate

Stephanie (sdziadwm@nac.net) has had a strong affinity for chocolate from a very early age. Family members claim that, as a child, she was able to hear chocolate being opened in the kitchen no matter where she was in the house. Stephanie was baking by the time she was 6 and ran a short-lived baking business out of her parents’ kitchen when she was in high school. She has a Master’s Degree in Foods from Virginia Tech but no formal training in cooking or baking. Consequently, she is a home cook, not a chef. Prior to beginning this column, she had written about chocolate for some 8 years.  
 
 

Real Natural Chocolate:Guatemala Cacao and Honey Bars,the 50% Solution

May 14, 2012

Real Natural Chocolate:Guatemala Cacao and Honey Bars,the 50% Solution

 
 About the name of our small coffee roasting operation,Tostaduria Antigua in Antigua Guatemala.Tostaduria simply means ‘roaster’ and so we are in English approximately,Antigua Roaster although until we began to add cacao roasting to our repertoire in 2005 we thought of ourselves in English as Antigua Coffee Roaster.

First, I would like to mention that shortly after self publishing or self posting my article on Pataxte or Theobroma bicolor on the internet it was found and reposted on a professional cacao and copra,(dried coconut), producers website called,’A Weekly Newsletter of Cocoa Producers’ Alliance’.For that I am deeply humbled and appreciative of the honor.Thank you so much for your egalitarian philosophy that judges an amateur on the basis of subject matter and not professional degrees or titles.The following link is to the issue where my article,”Pataxte,(Theobroma Bicolor): Real White Chocolate, Macademia Nut Of The Guatemala Maya ?’, appeared.:

http://www.copal-cpa.org/newsletters/No.%20333.pdf

At the Tostaduria Antigua where we began the first pioneer coffee roasting in Antigua Guatemala in 1994,not to mention slow or low temperature coffee roasting that takes about 2 hours or a bit more to roast ten  or so pounds of excellent  Antigua and occasionally other high quality highland  Guatemalan coffee, we finally,by chance.,began to roast Guatemala cacao beans in 2005 and,of course,to immediately grind them with a grinder conceived  by my Guatemala partner and ‘handmade’ in Guatemala just as our roaster was made here by a former German company  taken over by a Guatemalan family after World War II  when many German Guatemalans had their lands and businesses confiscated and divided by yet a new elite that,of course as usual, did not benefit the indigenous Maya in any way.

I decided to put  our  basic  cacao honey formula on record to the public after having a discussion with a Californian who has been buying ground chocolate or cacao beans in California and appeared to possibly be tempted   take our idea and basic formula as his,(and California’s), own, giving Guatemala no credit,as usual,as a country of innovators in their,(our),own right..While I lived about 16 years in California where I developed my like of using honey in lieu of sugar for various purposes such as making a honey fruit pancake or french toast syrup, to substitute for more expensive maple syrup for instance,(or at least it was cheaper at that time before possible pesticides or whatever began killing bees of in the U.S.and California),so when we roasted cacao beans for the first time and ground them and appreciated for the first time just how much cocao butter,(52%), was in the beans to re-harden and set it out to harden  in the form of  large flat slabs to be cut into bars – the only thing I could think of to sweeten it with was the excellent local  apis bee,(the common domesicated Eur-Asian and African stinging bee known around the world for pollinating crops and providing honey to the domestic market) -and NOT sugar that has itself just about destroyed the formerlly beautiful cacao growing region of the Pacific coast here and replaced it with an ugly monoculture where a diverse cacao agro-ecosystem  much more in tune with the biosphere used to flourish!If indeed it is really possible to purchase ‘organic’ sugar in the world,I doubt it is in Guatemala and it would still be an ugly monoculture crop by any other name.As an aside when I first arrived in California up until the time I departed, the bias against cacao was still in full sway and even when I wanted a chocolate tasting bar I generally bought a carob bar rather than chocolate and of course it was always sweetened with sugar as well.Below I quote an article by Stepanie Zonis discussing the myth of ‘raw chocolate’ in order to juxtapose the same analogy for the confused definition in existence today for so called ‘dark chocolate and emphasize that no real FDA or legal definition exists and just about anyone making a synthetic or ‘natural’ chocolate bar can make said bar or bars with just about any ingredients they want even synthetic cocoa butter,which is the danger of bars made by recombining cocoa powder and cocoa butter after they have been separated by industrial presses and then recombined again in the first place ! As I have said,if the Mayan gods or nature had wanted more or lee cocoa utter than is in the cacao bean or seed in the first place,the Mayan gods or nature would have done so in the first place.We have found that the ground cacao bean indeed has enough cocoa butter to allow the addition of up to 50% honey without becoming either too soft or too sticky to form a bar.In fact honey in place of sugar  creates a softer texture than when sweetening with sugar even without need to ‘split microns’ as some industrial makers brag of doing such as Ghiardelli claiming their bars are better because of their super fine industrial grinding and pulverizing of the bean they are able to do with modern  industrial  cocoa bean grinders and pulverizers or whatever.

”I don’t mean that there isn’t any chocolate that’s truly raw (although that may be the case, too); I mean that hard and fast truths about such a product are very difficult to come by. There’s almost as much misinformation about this subject as there has been about JFK’s assassination, and considering the brief length of time that “raw” chocolate has been around by comparison, that’s really saying something. First things first: at this writing, there are no legal standards for “raw” products, period. There is no independent, third party certification for “raw” products, period. There is no agreement, even within the raw food community, about the maximum permissible temperature for a food. 118 degrees F is a popular number, but I’ve also seen 116 degrees F, 104 degrees F, and at least three other candidates between 104 and 118 degrees F. With the lack of a legal definition or even consensus among raw fooders themselves on exactly what constitutes a “raw” food, anyone can tell you that their chocolate is “raw”, but that may or may not be true. In 2009, for instance, Essential Living Foods (www.essentiallivingfoods.com) issued a statement announcing that they (and, by extension, their customers) had been duped. The supposedly “raw” cocoa and cocoa butter they’d been obtaining from Ecuador was nothing of the kind; it had been processed at temperatures exceeding 200 degrees F.. -Stephie Zonis

(Here I interject to point out that exactly what the author,Stephanie Zonis says above about exactly what Zonis says above about a lack of a real clear definition for what ids raw food and more so regarding so-called ‘raw chocolate applies directly to ‘dark chocolate definitions as well. I have even seen a Hershey bar with milk products called ‘dark chocolate’ although most agree that dark chocolate is chocolate without any milk products whatsoever.I have also seen corpoate ‘dark chocolate’ that even contained hydrogenated fat rather than all cocoa butter and it would be quite common to have ‘dark chocolate’ that while not having either milk or processed cocoa butter substitutes,often contain 65% or so cocoa butter rather than the truly ‘natural’ cacao we make at the Tostaduria Antigua that in keeping with te Mayan gods and nature has only a bit over 50% but also no less just as nature intended a whole cocoa bean ‘powder’ to cocoa butter ratio to be.And that way no one gets confused and ‘accidentally’ eplaces real cocoa butter with a synthetic hydrogenated fat substitute.- Tony Ryals)

However back to our 50% rule or dogma,meaning 1/2 pound or say a half  kilo of ground cacao or the best baker’s chocolate which if authentic,is indeed the same thing,should be melted at low temperature with a 1/2 pound or1/2  kilo of honey.You don’t have to find one of those silly ‘chocolateirs’ thing a majigsor whatcha ma callits  that stirs it 40 days and forty nights.Remember that cacao is Mayan,Not biblical or even mentioned in the Torah or the Koran or book of the Mormon,now that I think about it.
That basic formula is our standard but hey if you want REAL ‘dark’ or the real taste of the bitter flavors of excellent nutrional cacao go for it.Reduce to 40% honey or 30% or 20% or none at all – I don’t care! The  texture however will change as less honey is added just as it slowly becomes softer and stickier as you go past 50%.This stickier softer version has a number of potential uses as well such as center filling for the 50%
‘bar’ formula as well as a french toast or crepe or pancake syrup when warmed that’s as fluid as maple syrup.We add a bit more than 50% to our cobanero chile delicacy and then roll it in cinanmon powder to take care of the messy stickiness aspect.Still it is so soft for a few days than it can form a bar and one woman from Texaas whose review of our chocolate honey is posted on this blog compared it to ‘doo doo’.I’d even have prefered the Clinton cigar analogy to that but note in her review that it certainly didn’t effect her apetite for our  natural cacao honey  chile cinamon concoction….
After the honey has been stirred in you can lay it out to cool and set or you may stir it slowly and regularly as it is cooling,(remember you didn’t have to heat it up much more than your body temperature to get it to mix together),and if you do a methodic job of it not much cocoa butter will
accumulate on the serface meaning you are ‘tempering it in part as it cools rather than needing to do it later on a cool surface such as marble counter top as the (hee hee) ‘chocolatiers’ use.On the other hand if you don’t mind any white of cacao butter forming a white clear sheen on the surface of your cacao honey mix(,and I kind of like the look myself),you can just set of lay it out to harden without bothering to make sure the caco butter found naturally in your ground beans or baker’s chocolate,now mixed with honey,mis evenly to perfect.It certainly want affect the texture of your 50%-50% cacao honey mass.It will of course harden in a few hours or better to leave on the counter overnigt,into any form you lay it out.We generally cut a bag in place of something like saran wrap that you also be used,and pour the semi-solid warm ‘liquor or caco honey mix on top of it and then fold the other half on top and smooth it into flat ‘giant’ bars to cool and harden.
But if you are an artist you can actually sculpt it before it hardens just as people do with a mixture of cacao and corn syrup,(that controversial Jesus sculpture in New York some years back comes to mind),or put it in a mold although we have not done so.Or sculpt Mayan or Aztec gods and do hieroglyphs in honor of those who taught us all about the existence the caco plant we have up tyo now so visciously perverted.

It should further be pinted out that the chocolate cany bar ‘chocolatiers’ like to de-emphasize or not mention the sugar content of their products and instead emphasize their chocolate content,however processed,as being the key ingredient,in fact,sugar and too much industrially derived fat whether it be real cocoa butter from industrial presses or even hydrogenated artificial subsitute,are the key ingrdients and thses dillute the antioxydants and amino acids and carbohydrates of REAL CACAO their synthetic processes have virtually destroyed !And note that even what can be termed  ‘semi-sweet’ chocolate can have up to 50% sugar content ! I’d recommend honey cacao 50% solution anyday,wouldn’t you ?

What is semisweet chocolate? « Baking Bites

14 hours ago by Nicole
There is no exact amount of sugar required to be called “semisweet,” but the name generally indicates that no more than 50% of the mass of the chocolate is sugar. This is opposed to “sweet” chocolates, where more than 50%

http://www.msnbc.msn.com/id/46352358/ns/world_news-americas/t/mystery-epidemic-devastates-central-american-region/

Mystery epidemic devastates Central American region

In town in Nicaragua’s sugar-growing heartland, studies have found more than one in four men show symptoms of chronic kidney disease…….

Mystery Disease In Central America Kills Thousands

 
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12 Feb 2012 – Three years ago his kidneys started to fail and flooded his body with toxins. Zapata, who worked as a sugar cane cutter for 20 years at the San of the phenomenon as far north as southern Mexico and as far south as Panama. …. in Bajo Lempa, El Salvador, and Romina Ruiz-Goiriena in Guatemala City

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Shortly after beginning our honey chocolate bar experimiment I discovered by chance a white bean bean in our lightly roasted cacao beans that,as I’ve said in all seriousness previously,I actually thought was some sort of ‘albino’ chocolate bean or genetic mutation with even the bitterness bleached out and although over several years I only had ten or less beans at most at any one time I did manage to get my Guatemalan partner to take one back to the person we bought it from in Guatemala City and ask what it was.The word came back that it was ‘pataxte’ and that the cacao wholeseller in the city claimed  that finding it in our cacao was in fact an indication that our cacao came from one of the best  cacao growing orchards around.In a google search I soon enough discovered that ‘pataxte’ was in fact Theobroma bicolor and was mentioned in the Mayan Popul Vuh,right next to cacao,as a revered plant of the Maya,meaning that the Maya who wrote or recited it  had a good idea that pataxte and cacao are related which in modern times scientific classification bears out and both are listed in the Theobroma genus.Other than the fact that they both are found inside a fruit that, in the case of pataxte, tastes like a mix of papaya and mango,etc.,the plants themslves areuite different with cacao being more like a large bush while pataxte is a tall thin tree that shoots up to around twenty five feet or so and has no fruit on its trunk but only only the branches that bare the leaves so far up in the air they are sometimes hard to see with the naked eye.Also the fruit and seeds are protected by one one the most beautiful large shells I’ve ever seen and while the locals toake them for granted and brek each one,they make amazing cups or mugs that are so insulated you can hold the hottest coffee or chocolate drink with no need to make a handle !They can also make beautiful bracelets and other ornaments or practicle items in my opinion.

Unfortunately in 2005 and for several years later I could not for various reasons take any time to go look for the seeds or ‘pepitas’ of pataxte myself,( and unfortunately it is now so rare and unused outside the few places where ‘old growth’ cacao is still cultivated and virtually unknown by the majority of Guatemalans  that no real ‘formal’ market exists for it) and so I began telling everyone who came to the Tostaduria Antigua about them and showing the two or three I had at any one time and my idea that they could be make a REAL ‘white chocolate’  with seed protein and other unknown beneficial bio-molecules  if only someone could procure some and bring them back to me in hopes that some adventurous traveler would be curious enough to make a methodic search.(In fact occasionally when I showed my prize pataxte seed or nut or ‘bean’ to someone they would think it a gift,rather than my treasure,and non chalantly  pop it in their mouth causing me much grief.) Unfortunately and unbeknownst to me,that put me in the clutches of the greedy and selfish self promoting ‘chocolateers’ who unbeknownst to me planned to use my idea for pataxte as ‘white chocolate’,(my term fot it), to promote themselves.In particular there appeared a woman by the name of Emily Stone who proudly told me she was the proud owner of a website called ‘chocolateincontext’ and somehow I was supposed to be bowled over and impressed apparently.She came in with a woman whose name I never got but who had bought coffee from us previously and was friends of a guy named Carlos Eichenberger who only recently I came to realize may have been the owner-editor of an English language newpaper in Guatemala City in the 1990′s that we advertised in and in which I wrote two articles in at the time,one being,’A Brief History of Coffee’ and the othe being,’The Two Saint Simons’,both of which will be posted on this blog sometime soon.Anyway Eichenberrger  opened a conventional chocolate store name Danta  in Guatemala City a while back after Emily Stone’s little game of pretending some anonymous ‘chocolateirs’ all a a revelation of sorts and all discovered or conceived simultaneouly that ‘pataxte’ might be ‘white chocolate’ and he even wrote a comment on her blog,(documenting her collosal failure to even grind the bean to observe its amazing cacao like butter, ha), about consulting with some other cacao ‘expert’ about ‘fermenting’ it when in fact to keep it milk like taste I wouldn’t even roast it myself .

I do now know that the Zapotec indigenous of  Oaxaca do in fact do an elaborate fermentation of the ‘pepitas’ or seeds or ‘beans’ in layers of ‘cal’ or limestone powder that indicates their use of pataxte dates back a long way and in fact pataxte is the common name there,if ‘the term common’ can be applied to a plant that is,even in Oaxaca,almost a kept secret among a small indigenous population.How the probably Zapotec word ‘pataxte’ word came to be  used in the Popul Vuh,considered to be ‘the bible’ of the  K’iche Mayan speakers of the Guatemalan highlands, that was orally tranlated to Spanish in the 16th century remains just another mystery althougth the Aztec population that also speaks another Nauatl language did march with the conquistadors to subdue their fellow or brother Maya after they were defeated by the Spaniards in Tenochtitlan and other Nahuatl language groups are also scattered further south in Central America.The Maya of Alta Verapaz refer to ‘pataxte’ or Theobroma bicolor as ‘balam’ which means jaguar as wel in Mayan languages and I presume that they thus have only one word for both a jaguar and the pataxte fruit or seeds or
the beautiful tree that is pataxte.But in my ignorance none of what Iam saying is ‘written in stone’ and if anyone can give any better explanation I’m all ears.However their are a number of completely different words for pataxte in different Mayan languages and none of them or pataxte to my knowledge while in predominantly Zapotec speaking Oaxaca pataxe would be the comon word for the plant to those who know of it.And so to the extent that it is Mayanit is a borrow word and ne that isn’t neccessary because it is common to the Mayan
region and virtiually all Mayan languages have a different word for it particularly low land Maya where the teee once thrived.The fact that the K’icheuse the probably Zapotec word may be beause of their highland origens and perhaps to it being a pre Spaniard – Aztec conquest influence that they lowland neighbors used or borrowed.However it is highly doubtful that it is of Aztec origen because they themselves were a highland
people living and briefly dominating the area where Mexico City sits today.They probably borrowed it from the Zapotec of Oaxaca.

I documented in my article,’Pataxte,(Theobroma Bicolor): Real White Chocolate, Macademia Nut Of The Guatemala Maya ?’,by Tony Ryals 2009  by’Pataxte’, to make ‘white chocolate’.I had discovered a white bean as neutral in taste as cacao is bitter in the cacao beans we had bought and the seller told us it was ‘pataxte’ and then all these ‘choclateers’,(I’ve  come to have a bad association with that ttile,sort of like ‘mouskateers’ from my childhood Walt Disney watching television days),came out of the woodwork .
I have been saying for some time,since we came up with the  Guatemala ’50%  honey solution’,as a
play on the 70% solution’ of ‘chocolateers’,( a nice way of saying  30% sugar ‘solution’ really),that Belgian or  U.S.,dark chocolate  makers could or should come to Guatemala to take lessons from us although in point of fact what we do is so simple that its not neccessary and so unique and simple that it has our ‘psycho-neural’ prints all over it.However we welcome you to the land of cacao origens anytime and the place,Meso-America that here in its Southern boundary of Northern Central America is where the use of cacao,at least in the form of drinks that so far are considered to have been bitter or unsweetened until the presumed Catholic nuns prsesumably ordered their indigenous Azrec or other Mexican indigenous slaves to grind the cacao beans as ussual but to add mostly sugar that was now growing from Conquistador Hernan Cortez vast  sugar cane plantations after that plant of old world India origens had been brought by ship in order to make some extra cash or gold for Hernan Cortez and his Catholic masters the king and queen of Spain and his their masters,his ‘holiness’ the pope in Rome.

PATAXTE,(THEOBROMA BICOLOR):Real ‘White Chocolate’,’Macademia Nut’ Of The Maya ?

April 28, 2009

PATAXTE,(THEOBROMA BICOLOR): Real White Chocolate,Macademia Nut’Of The Maya ?

Like a living archeological artifact as well as a little used plant of great social and economic value…..

… They rejoiced over the discovery of that excellent mountain that was filled with delicious things, crowded with yellow ears of maize and white ears of maize,… with pataxte and chocolate, with countless zapotes and anonas, with jocotes and nances, with matasanos and honey… – quote from Maya Popol Vuh

 

We accidentally discovered or rediscovered ‘pataxte’ several years ago at the Tostaduria Antigua ,(in Antigua, Guatemala corner 7th Avenida and 6th Calle),when we found it mixed in the chocolate beans we were roasting and grinding.In order to  grind after lightly roasting cacao or chocolate beans to make unsweetened ground chocolate and chocolate honey bars,(we are the only ones in the world to use honey instead of sugar as a chocolate ‘candy’ sweetener to my knowledge),we used to remove the thin ‘shell’ that wraps each of the many seeds or ‘beans’ or ‘nibs’ before grinding.Well you might imagine my surprise to find one white ‘pataxte’ seed in every 3 or 4 pounds of chocolate and imaging it to be a ‘mutant’  chocolate bean or seed that had somehow turned white as if it were a chocolate  ‘albino’ and simultaneously it had lost all hints of the bitterness of a cacao bean and it’s taste was-is almost neutral – a lot like cow’s milk in a seed ! In fact the only known modern use for pataxte that I have found is a drink called ’tiste’ that also contains ground tortillas and a plant called ‘achote’ when in fact I find it makes a very good nut milk by itself with a taste very much like cow’s milk that other nut milks – almond,macademia – can’t duplicate.Also the pataxte butter or fat content is  amazing in terms of both its similarity to and difference from cocao butter.I only found maybe less than a dozen pataxte seeds mixed in our cacao beans after perhaps 3 or 4 years of roasting but maybe that is because we ceased pealing and  husking the cacao beans thin shell or skin and simply ground the beans,thin shell and all.In fact I’m not sure if shell is the correct word,it’s not a nut after all, but like a nut, it is a seed…….

It was the very whiteness of pataxte or Theobroma bicolor that gave me the immediate idea of making a real ‘white chocolate’ out of it in the first place.I searched the internet at the time and found that no one else had suggested such an idea although some Spanish language websites did call Theobroma bicolor ‘chocolate blanco’ or ‘white chocolate’, only they didn’t take their own spanish slang to its conclusion and suggest making a wholesome white chocolate candy or confection with it,much less using honey to do so.At least one chocolate website whose owner and blogger visited our store a while back took the concept for her own without mentioning pataxte white chocolate was my idea but she concluded that her Guatemla pataxte experiment tasted like ‘matza balls’  which might be alright for certain occasions but luckily not the way our pataxte experiments and honey bars have turned out.

What’s most surprising to me about the list of plants  quoted from  the Mayan Popol Vuh above,(aside from the strange omission of beans and chiles,etc.,from the Popol Vuh list),is the fact that two Theobroma species – both Theobroma Cacao and Theobroma bicolor or chocolate and ‘pataxte’ – are mentioned ! So it would appear that 1200 year old Mayan ceramic or clay pottery that has been shown to still contain traces of the theobromine molecule common to cacao and other Theobroma plants after all those years may not be from chocolate alone and could as well have come from preparing and storing pataxte or Theobroma bicolor as from cacao itself .

What we have discovered at the Tostaduria Antigua is that pataxte or Theobroma bicolor has a butter or fat content very similar to cacao itself in terms of texture and hardening and melting properties ! And because cacao butter is comparable to olive oil in terms of nutrients inclusing omega fatty 3 acids,etc., it stands to reason that its relative pataxte or Theobroma bicolor also has a nutritious high quality fat or butter content as well.In fact because the Amazon region of South American also has a variety of Theobroma bicolor other researchers in Brazil have done some research on its powerful antioxydants as well as other beneficial molecules of Theobroma bicolor,whose common name is macambofor the Afro-Brazilian religion of that same name.And I have run across mention that Theobroma bicolor is indeed used in the Amazon to extract its butter fat in order to supplement or compete in the market for cacao butter or cacao butter alternatives.

We at the Tostaduria combine honey with ground pataxte to make a real ‘white chocolate’ with all or many of the same nutrient values as whole chocolate beans;(that we also roast grind and combine with honey).’Traditional’ white chocolate (dating to 19th century Europe),is nothing but cocoa butter,sugar and milk and even then chocolate confectioners often sustitute even hydrogenated oil for cocoa butter in their race to make their product as cheaply as possible ! Pataxte ‘white chocolate’ sweetened  with honey just like our regular chocolate ‘nibs’ bars is like the best of darck chocolate cacao bars containing not only antioxydants amino acids vitamins as well as a high quality butter fat that is comparable to olive oil.

Our research shows that pataxte or Theobroma bicolor makes a very interesting nut milk with a creamy nut butter of its own as well and can be used as the base for a white sauce very much like U.S. southern style gravy or as the base for a cheese sauce,(just as gravy or white sauce can be),replacing the need for flour,butter or milk !And while we have a dearth of information on how the Maya may have prepared pataxte,it was probably prepared as a drink just like cacao and was held or stored in the same ceramic vases used to prepare or hold cacao drinks.The still existing tradition of preparing a drink,’tiste’,from pataxte in old cacao growing Pacific coastal plains land is about the only remaining historic or even modern use of this marvelous tree that can provide shade for its plant relative, cacao.

It  certainly would have made – and an enterprising chef could certainly make at present  – a mole sauce which is made by grinding and cooking seeds and nuts including cacao or chocolate into a spicy sauce.I also found a reference to a ‘mole blanca’ or white mole sauce on a Mexican food recipe sauce but pataxte should make the ultimate rich and creamy real white mole sauce !While pataxte is as neutral in flavor,particularly unroasted, as unsweetened  cacao is bitter it has has all the qualties of the finest of nuts in the world. Like its cacao plant or bush relative that it can provide shade  and soil stablity for,pataxte seeds or ‘pepitas de pataxte’ ,come inside a large fruit that falls from the tree when ripe.To my knowledge no fermenting or leaving seeds in the rooting fruit to ferment is required or desired of pataxte, only removing the seeds from rthe fruit to dry…….
Pataxte habitat appears to have been marginalized on the Pacific coastal plain of Guatemala in the last decades of the 20th century by large scale agricultural mono-culture, especially cotton and sugar cane and cattle.Paradocically many cacao growers do not even have pataxte growing on their land and providing shade and soil protection and biological diversity as was once the tradition.

Perhaps pataxte like cacao could be used to reforest depleted lands devoted to open field agriculture for too many years and to even provide a crop of equal or greater economic demand than sugar cane cotton or cattle do at present.

Nonetheless pataxte cultivation and reforestation should be encouraged whereever possible in low land humid tropics and particularly to to compliment and diversify cacao crops.
Maybe at some point in the future consumers of chocolate may enquire about pataxte and other ecological and soil protecting shade trees when enquiring about a particular cacao growing region or chocolate product from a particular chocolate  manufacturer or confectionaire just as coffee drinkers often enquire about shade trees in fincas(large coffee plantations) or cafetales(small
coffee farms),today.

Pataxte like cacao produces a fruit with the seeds inside that from a commercial viewpoint are,like cacao,  more important than the fruit itself.
And pataxte like cacao also appears to produce fruit and thus seeds all year round but fruit and thus seed production increases substantially in the rainy season which in Guatemala is about from May to September or October.And while at present demand for pataxte seeds or ‘pepita de pataxte’ appears to be mainly local
and women and some men prepare a drink called tiste using ground tortillas,achote,pataste,etc.,it is hard to find outside of the immediate cacao producing area of the Pacific coastal plain and most Guatemalans don’t know what pataxte is even though it is mentioned in the Mayan Popol Vuh !

Pataxte is not marketed or bought or sold in Guatemala City for instance and few Guatemalans know the tiste
of the coastal plain.In fact it appears that some tiste recipes ignore it as an ingredient altogether so that even all tiste drinks don’t necessarily contain pataxte.So strange as it may be pataxte appears to have no market and all history of its use by indigenous culture in general and Maya culinary history in particular appears to be lost.

One distributer of cacao who was actually the person who sold us the sack of cacao beans or seeds or nibs with the few pataxte seeds inside that led to our discovery of pataxte in the first place stated that in his opinion finding a few pataxte seeds mixed in with your cacao beans is  a sign of cacao quality.He is probably correct.Pataxte or Therobroma bicolor and other trees in a cacao agroecosystem should provide a number of benefits to the cacao growing environment.

When in Antigua,Guatemala come by the Tostaduria Antigua and check out pataxte seeds or ‘beans’ or to try a pataxte-honey bar for yourself as well as the natural historic dark Meso American chocolate,Theobroma Cacao criollo that made cholcolate and the culture of chocolate consumption famous that we lightly roast and grind and mix with honey,a process that we pioneered over the last few years here in Antigua and find perfect for pataxte as well.Also while pataxte-honey alone may be the best,pataxte’s neutral flavor makes it ideal for spicing up in a way cacao alone isn’t.When you add cinnamon,cardamom,nutmeg,allspice,lemon,etc., to pataxte that or those are the flavors you get  whereas cacao has a tendency to hide other flavors in its bitter sweetness.

Less perhaps than 10% of of cacao production is now  from the historic criollo variety consumed by Maya,Aztec and probably Olmec and lesser known indigenous groups of Meso Americans,perhaps for millenia.The Amazon cacao  variety, Theobroma Cacao Forastero, planted around the tropical world in recent times,particularly in  Africa, all because of the fame of Meso America’s historic criollo variety that made all chocolate famous,comprises probably over 90% of the world cacao production at present but most real connossieurs of chocolate admit that Theobroma Cacao Criollo is a better quality and no one doubts its history as the chocalate of chocolates and the cacao of civilizations.

Tony Ryals

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December 13, 2008

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