Bean to Bar

Criollo & White Cacao Seeds | ft. Greg D'Alesandre

Dylan and Greg dive into the topic of white cacao seeds from the comfort of the Zorzal Reserve in the Dominican Republic. Why do they exist? What genetics produce white c

Simple Ways to Improve Your Chocolate

One of the most common questions we get asked is: "What can you recommend I do to improve my chocolate?". Because each chocolate maker's scale and process is so diff

Growing the Future of Cacao | ft. Dan O'Doherty

This episode touches on some of the unique aspects of our cacao farm here in Hawaii and the big question: Why are we going through the effort? Five years ago Manoa Chocol

How to Create Your Best Selling Chocolate Bar

What chocolate should you focus on? Understandably, many people entering into the world of bean-to-bar chocolate making are most excited by single origin chocolate. This

Should You Take Investment? | ft. Greg D'Alesandre

Should you take investment for your chocolate company? In this episode Greg D'Alesandre of Dandelion Chocolate provides the ins, outs, pros, and cons of accepting in

Is Cadmium in Chocolate Dangerous? | ft. Greg D'Alesandre

There has been a surge in reporting on cadmium in chocolate. What is cadmium? Is it safe to eat if it's in your chocolate? Greg D'Alesandre of Dandelion Chocola

Cacao Farm Comparison

For this episode we're in the Dominican Republic analyzing a cacao farm. This style of cacao farming is not only typical to the Dominican, but in many cacao growing

Tasting Chocolate With Colour | ft. Hazel Lee

In this episode we hear from Hazel Lee, the creator of Taste With Colour. Her chocolate tasting guide aims to simplify the way we taste chocolate, making it more fun and

Craft Chocolate Machines You Need

In this episode we're highlighting our experience with Michal from Herufek Chocolate in the Czech Republic. Michal is a chocolate maker who is also making his own eq

Mini Chocolate Grinder Review: Premier vs Cocoatown

In today’s episode we’re reviewing two of the most popular mini chocolate grinders (aka refiners aka melangers) amongst bean-to-bar makers and hobbyists. We’ve been using

The Bean-to-Bar Chocolate Factory That Makes 600+ Flavors: Zotter Schokoladen | ft. Julia Zotter

We’ve long referenced Zotter as an example for the craft chocolate industry on many levels - whether that be scale, company ethics, or experience. Our recent visit there

Our Process for Analyzing Raw Cacao

Today we’re doing a cacao analysis of one of our Hawaiian origins: Mililani. This chocolate has developed a reputation over the last three years for being consistently br

Chocolate Texture: An Essential Component to Flavor

Dylan explains why texture is so important to a chocolate's flavor and how various refining techniques can effect texture. Watch the video version of this podcast o

Witches' Broom: The Disease That Decimated Brazil's Cacao Industry | ft. Tuta Aquino

This interview with Tuta Aquino took place one year ago on his farm in Bahia, Brazil. Tuta and his wife Juliana's families have been farming cacao in Bahia for gener

The Importance of Chocolate Festivals | ft. Patrick Walter

We sat down with Patrick Walter from Choco Del Sol to learn about the Eurobean Chocolate Festival that he hosts each year in Saxony, Germany. Watch the video version of

Cacao Economics in the Dominican Republic | ft. Greg D'Alesandre

Dylan and Greg discuss how the Dominican Republic has succeeded in becoming a successful producer of cacao, highlighting their Hispaniola vs Sanchez model of grading bean

How to Keep a Clean Chocolate Factory | ft. Greg D'Alesandre

Dylan and Greg discuss the most time consuming step in the chocolate making process: cleaning. Watch the video version of this podcast on Craft Chocolate TV. • Follow us

Chocolate Machines, When to Scale, What We Can Learn from Industrial Chocolate + More | ft. Lorenzo Datei of Packint

Today we're joined by Lorenzo Datei of Packint Chocolate Machines. Lorenzo has a unique perspective of the chocolate world, as he does business with chocolate makers

Cacao Fruit Tasting | ft. Chuck Kerchner & Greg D'Alesandre

For this episode we're tasting the fruit from four different cacao pods. Here at the Zorzal Cacao Farm in the lush mountains of the Dominican Republic, they grow twe

How We Prepare for a New Chocolate Machine

In this episode we touch on a few essential approaches when prepping a room for a new machine. Watch the video version of this podcast on Craft Chocolate TV. • Follow us