The Use of Fair Trade Ingredients for Chocolates

Edward Anderton is a graduate of the University of Pennsylvania, where he received a Lachs-Adler Scholarship based on his academic and athletic prowess. After graduating, he served for several years as a program and project manager for Microsoft. Edward Anderton now operates as the managing director and co-founder of Scarlata Chocolate in Seattle.

Founded in 2012, Scarlata Chocolate makes fine chocolates that can be found at boutiques, wineries, and events in the Seattle area. The company prides itself on the quality of its chocolate, which is made with organic, gluten-free ingredients, fair trade cacao, and small amounts of sugar.

Fair trade refers to a trading partnership that emphasizes respect and helps to promote sustainable farming in developing countries. Cacao, which grows best in the tropical climates of Africa, Asia, and Latin America, is primarily produced through the hard work of small operations and family farms. Through added premiums and other efforts, fair trade processes ensure farmers receive a fair price for their work, thereby improving the quality of local businesses and encouraging reinvestment in developing countries. Typically, a chocolate maker or manufacturer works with a fair trade-certified importer to ensure they source fair trade cacao.

2015 Study Indicates Possible Health Benefits of Milk Chocolate

Chocolatepic
                             Chocolate Powder

A graduate of the University of Pennsylvania with a bachelor’s degree in economics, Edward Anderton formerly served as a project manager with Microsoft. Edward Anderton is currently the managing director of Scarlata Chocolate in Seattle, where he oversees business operations and guides the company’s marketing efforts. While dark chocolate is known to have undisputed benefits when eaten in moderation, a 2015 report indicates that milk chocolate may also offer certain health benefits.

A study based on the meta-analysis of eight previously published studies presented evidence that eating up to 3.5 ounces of chocolate a day may reduce the risk of stroke and heart disease. Researchers found that participants who regularly ate chocolate had a 23 percent decreased risk of stroke and an 11 percent lower risk of developing cardiovascular disease. The eight previously published studies looked at in the meta-analysis involved nearly 158,000 people, the majority of whom consumed milk chocolate.

Although researchers could not identify a cause-and-effect relationship between chocolate and its benefits, their theories focus on the milk components and flavonols present in milk chocolate. Many scientists believe flavonols have the potential to prevent blood clotting, improve blood flow to the brain, and lower blood pressure and cholesterol. However, milk chocolate contains lower levels of flavonols than dark chocolate, leading the researchers to speculate that milk components may play a factor.

Researchers recognized that the limitations of the meta-analysis opened up the potential for other plausible explanations for the positive results experienced by participants. For instance, participants who ate the most chocolate included younger adults, a group that is generally not associated with cardiovascular problems.

Tempering Chocolate – Why It’s Important and How to Do It

An innovative business leader, Edward Anderton serves as managing director and co-founder of Scarlata Chocolate in Seattle, Washington. Since starting the company in 2012, he has pioneered a monthly subscription chocolate service and grown revenue by more than 100 percent for four consecutive years. Edward Anderton also has developed chocolate-making classes, hosted by Scarlata Chocolate, that cover the process of tempering chocolate.

The tempering process stabilizes the cocoa butter found in chocolate. Cocoa butter consists of three to four types of fatty acids, all of which solidify at a different temperature. When a piece of chocolate is melted, these fatty acid crystals separate and create streaks or spots in the surface of the chocolate when it cools.

By tempering chocolate, the fatty acids are crystallized together. This creates a smooth finish on cooled chocolate confections and ensures the chocolate does not melt easily when held, and that it snaps when broken or bitten.

To be tempered, chocolate must be melted to a temperature that melts all the types of fat crystals, usually somewhere between 110 and 115 degrees Fahrenheit. The chocolate should be constantly stirred while being allowed to cool to between 95 and 100 degrees if it’s being kept in a double boiler pan, or between 80 to 82 degrees if it’s poured on a cool surface.

Chocolate left in the double boiler is usually ready to use when it is between 95 and 100 degrees. When the chocolate is poured out to cool, it must be reheated to between 87 and 91 degrees in a double boiler before being usable.

Once the chocolate is properly tempered, it can be used to cover fruit or cookies as a dip, be placed in a mold to make a solid chocolate, or used as a shell for a candy or truffle, and left to return to room temperature.

Why You Should Consider Choosing Cacao Over Cocoa

Edward Anderton holds a BA in economics and is a certified project management professional. As the managing director and co-founder of Scarlata Chocolate, Edward Anderton has led the company in significantly increasing its sales of high-quality chocolate products made from sustainably sourced cacao beans.

Cacao differs from cocoa in several significant ways. Although both products are derived from the same plant, cacao is chocolate in its most natural form. Cacao seeds are processed without using high temperatures, unlike cocoa which is produced under high heat that causes it to lose some of its nutritional value. Another drawback of many commercially-produced cocoa products is that they are often supplemented with high-calorie ingredients such as oil, milk fat, and sugar.

Cacao offers a more intense chocolate flavor compared to cocoa and is typically sold as a raw powder and in small chopped pieces similar in size to chocolate chips. The cacao plant is also used to make raw cacao butter which contains only the fatty component of the fruit. Cacao butter is considered a very healthy type of saturated fat to consume and also offers a variety of beauty benefits.

Four Potential Health Benefits of Dark Chocolate

Edward Anderton manages customer-facing operations, develops e-commerce solutions, and creates production forecasting tools as the managing director of Scarlata Chocolate in Seattle. Under Edward Anderton’s direction, Scarlata Chocolate creates a wide selection of premium, handcrafted chocolate products. When made with quality, unprocessed ingredients, dark chocolate can offer a number of potential health benefits as explored below.

1. Improves heart health. Dark chocolate contains flavonols that positively affect the body by improving blood flow to the brain and lowering blood pressure. They also reduce the risk of stroke by diminishing the stickiness of blood platelets and making them less likely to clot. Dark chocolates with at least 70 percent cacao with added fat or sugars offer the best heart benefits.

2. Source of antioxidants. Flavonols also possess antioxidants that can improve the function of certain organs and benefit circulatory systems. For instance, studies indicate that flavanol antioxidants may increase blood flow to the brain and reduce the risk of some forms of cancer.

3. Reduces blood pressure. The coco phenols in dark chocolate can help lower blood pressure when consumed in small quantities. One 2015 study found that dark chocolate with high percentages of cacao decreased fasting blood sugar and reduced blood pressure in patients with hypersensitive diabetes.

4. Boosts mood. Chocolate possesses a chemical called phenylethylamine (PEA), which encourages the brain to release endorphins that cause feelings of happiness and contentment.

Chocolatier Provides Subscription Service

Scarlata Chocolate pic
Scarlata Chocolate
Image: scarlatachocolate.com

The cofounder of Scarlata Chocolate, Edward Anderton directs the company’s wide range of customer-facing events. A certified Project Management Professional, Edward Anderton implemented a chocolate subscription service that has achieved a 92 percent lifetime renewal rate.

Subscription services are not a new concept, but the variety of products that companies now provide through those programs has widened considerably in recent years. The Pandora’s Box subscription package from Scarlata Chocolate offers chocolate connoisseurs the chance to receive a carefully selected set of 12 chocolate truffles each month.

Scarlata emphasizes its commitments to the small-batch chocolates it crafts, from mostly local, organic, gluten-free ingredients. Individuals can sign up for the Pandora’s Box program in several different forms, from mixed chocolates or salted caramels to vegan truffles. Membership in the subscription service also confers privileged access to the company’s freshest chocolate creations. Subscribers can choose to pick up their boxes from select locations or enjoy home delivery.