Bean to Bar cover logo

Craft Chocolate Machines You Need

4m · Bean to Bar · 08 Dec 02:00

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 equipment. In this episode we look at his 30kg melanger, 60kg melanger, winnower, and vibratory sieve: machines we wish existed when we were starting our chocolate factory.

Watch the video version of this podcast on Craft Chocolate TV.
• Follow us for more chocolate content
@manoachocolate
• Learn more about us and try our chocolate
here.

The episode Craft Chocolate Machines You Need from the podcast Bean to Bar has a duration of 4:29. It was first published 08 Dec 02:00. The cover art and the content belong to their respective owners.

More episodes from 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 cacao? What's with all the Criollo hype? All this is and more!

Watch the video version of this podcast on Craft Chocolate TV.
• Follow us for more chocolate content
@manoachocolate
• Learn more about us and try our chocolate
here.

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 is (and continues to be) the most exciting style of chocolate making for Manoa Chocolate. With that said, it is not single origin chocolate that has helped to scale our business. In this episode Dylan divulges his perspective, from his personal experience with chocolate flavors as well as what he's observed in other bean-to-bar businesses.

• Follow us for more chocolate content @manoachocolate
• Learn more about us and try our chocolate
here.

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 different, this question can be difficult to answer with too much specificity. Hence, we've kept our response to this question as simple as possible.

• Follow us for more chocolate content @manoachocolate
• Learn more about us and try our chocolate
here.

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 Chocolate partnered with Cacao Services on a cacao farm on the Hawaiian Island of O'ahu. This orchard fulfills a dream to vertically integrate the process from the tree to the bar. The expertise from Cacao Services has also ensured that this farm (Kamananui Estate) has a vast genetic diversity, including hybrids with remarkable productivity and flavor.

• Follow us for more chocolate content @manoachocolate
• Learn more about us and try our chocolate
here.

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 investment for you business.

Watch the video version of this podcast on Craft Chocolate TV.
• Follow us for more chocolate content
@manoachocolate
• Learn more about us and try our chocolate
here.

Every Podcast » Bean to Bar » Craft Chocolate Machines You Need