巧克力衍生的8大职业

    巧克力历史学家

    有些大学教授的工作就是整天追溯巧克力4,000多年的历史。历史学家马克•西森提会按古代中美洲玛雅人的方式来喝热巧克力，也会和讲座听众一起分享古代的可可味道。这种饮料包含100%的纯可可、水、草药、若干种鲜花和香料、坚果，还有一点点蜂蜜。

    西森提研究了巧克力饮料的历史，还希望能开一家古典的巧克力吧，按这种饮料的原始形态来制作销售。他目前的工作是独立巧克力历史学家，为团体或博物馆做讲座，也在巧克力论坛上参加私人品尝会，开展巧克力历史讲座。西森提还在圣达菲社区学院（Santa Fe Community College）讲授巧克力历史和基础制作方法，同时兼职担任苹果电脑技师。西森提常常喜欢将历史与现在的事件关联起来，特别是将奴隶贸易和巧克力相结合。他说：“这里面有惊人丰富的资料，我可以讲上几小时。”

    Chocolate historian

    A handful of professionals spend their days tracing the 4,000 years of chocolate history. Chocolate historian Mark Sciscenti shares old-school cocoa's taste with his lecture audiences, who sip hot chocolate the way it was made by Mayans during the Mesoamerican era. The drink contains 100% cacao chocolate, water, herbs, several flowers, spices, nuts, and a little honey.

    Sciscenti has researched the drinks and hopes to begin producing a chocolate bar for sale that would be similar to the early cocoa. He works as a freelance chocolate historian, speaking to groups and museums, and doing private tastings and history lessons at conferences. Sciscenti also teaches chocolate history and basic cooking methods at Santa Fe Community College and works part-time as an Apple computer technician. Sciscenti often ties the history to current events, particularly around the connections between the slave trade and chocolate. "There's an unbelievable amount of information. I could talk for hours," he says.