Bite Sized: Arcelia Gallardo of Mission Chocolate
6m
·
Bean to Barstool
·
Welcome to Bean to Barstool Bite Sized, where we spend about 5 minutes with some of our favorite people from craft beer and craft chocolate. In today's Bite Sized we hear from Arcelia Gallardo from Mission Chocolate in Sao Paulo, Brazil. When Arcelia first moved to Brazil and began making bean to bar chocolate, the quality of the Brazilian cacao that was available at the time was not great, but she was committed to working with it. After her friend at Chocolate Maya in Santa Barbara tasted one of Arcelia’s two ingredient bars and suggested the cacao wasn’t quite ready for that challenge, Arcelia decided to set her chocolate apart by using the natural bounty of Brazil, employing fruits and nuts that were unique to the new culture she found herself in. Here’s Arcelia to talk about the steps that led to working with ingredients like cupuacu and baru nut.
You can find out more about Mission Chocolate here order their bars through Bar & Cocoa here.
You can listen to my full episode with Arcelia here.
Follow Bean to Barstool on social media!
Instagram
Facebook
Pinterest
TikTok
Sign up for host David Nilsen's newsletter to get regular updates!
The episode Bite Sized: Arcelia Gallardo of Mission Chocolate from the podcast Bean to Barstool has a duration of
6:20. It was first published
More episodes from Bean to Barstool
The Wonder of One Cacao Tree with Raven Hanna
Raven Hanna lives on the big island of Hawai'i, and her backyard is a picture of what most of us see when we hear the phrase tropical paradise. She has a PhD in molecular biophysics and biochemistry, and she loves science, but she also loves her senses, and the opportunity to immerse herself in the natural world. Her book One Cacao Tree: Backyard Cocoa, Tiny Fermentations, and Chocolate Making in the Tropics is an accessible, tangible guide to every step of cacao's journey, from growing to fermenting, grinding to tempering.
In this episode, Raven and David discuss the book, what it's like to be surrounded by natural wonder, how cacao grows and tastes with other botanicals, using story to make flavors memorable, and so much more.
You can learn more about Raven here, and purchase her book here.
You can purchase David's new book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Togetherhere.
Check out David's new book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
Follow Bean to Barstool on social media!
Instagram
Facebook
Pinterest
Sign up for host David Nilsen's newsletter to get regular updates!
Bonus: All About Beer Fermentation
Beer is fermented (usually) by one of two closely related species of yeast. In this quick bonus episode, we look at what how beer fermentation works, the differences between ale and lager, and how yeast and fermentation impact beer flavor. Enjoy this quick primer on beer fermentation!
Follow Bean to Barstool on social media!
Instagram
Facebook
Pinterest
TikTok
Sign up for host David Nilsen's newsletter to get regular updates!
Somerville Chocolate & Aeronaut Brewing
Today we're looking at a fascinating collaboration between a craft chocolate maker and a craft brewery. Eric Parkes at Somerville Chocolate is a tenant in Aeronaut's building, so he makes chocolate just a short distance from where brewmaster Mark Bowers and Director of Brewing Operations Filipe Garcia are brewing beer. This has allowed for an ongoing creative exchange between these worlds, yielding unique beers made with cacao and unique chocolate bars made with beer, brewing ingredients, and cacao and other ingredients that have been first used to make beer. The relationship has allowed for creative experimentation and mutual education. In this interview, Eric, Mark, Filipe, and I discuss the benefits of this arrangement and look in detail at the beers and chocolate bars that have come from it.
You can learn more about Aeronaut Brewing here.
You can learn more about Somerville Chocolate and order bars here.
Aeronaut beers discussed in this episode include Coco Sutra and a barrel-aged Baltic Porter with cacao.
Somerville bars discussed include Hops Dark Milk, Beer Fermented Dark, and two variations of a Beer Soaked bar made with the cacao from the above-mentioned Baltic Porter.
Follow Bean to Barstool on social media!
Instagram
Facebook
Pinterest
TikTok
Sign up for host David Nilsen's newsletter to get regular updates!
Bonus: All About Hops
Hops are the primary seasoning in beer, but what actually Are hops, and how are these used? In this quick bonus episode, we look at what hops are, how they're used, when they're added during the brewing process, and how they impact beer flavor. Enjoy this quick primer on hops!
Follow Bean to Barstool on social media!
Instagram
Facebook
Pinterest
TikTok
Sign up for host David Nilsen's newsletter to get regular updates!
Nick Davis of One One Cacao
Nick Davis makes bean to bar chocolate at One One Cacao on the northeast coast of Jamaica. The cacao trade on the island has been tainted by a colonial past of slavery and oppression, but is now being reclaimed as farmers and makers take back agency. Nick shares his thoughts on the good and bad of inclusions, the challenges and opportunities in Jamaican cacao and chocolate, the historical and modern impacts of colonialism on both, and how making chocolate has allowed him to reclaim some of his family’s story and power that had been taken by that colonial harm. I’m so grateful to Nick for his time and his insights, and I think you’re going to enjoy this conversation as well.
Mentioned in the episode are Grenada Chocolate, Dandelion Chocolate, Baiani Chocolate, and Bean to Bar Brasil, among others.
Nick also mentions Sarah Bharath of Meridien Cacao, who has appeared on the show several times. You can listen to those conversations here, here, and here.
Guest bio: Nick Davis started One One Cacao as a bean to bar then tree to bar chocolate company in 2016. Based in Jamaica, he moved from the U.K. (where his parents settled in the ‘60s) to the island as a journalist. He did a story on Mott Green and the legendary Grenada Chocolate Company and the rest is his-story.
Follow Bean to Barstool on social media!
Instagram
Facebook
Pinterest
TikTok
Sign up for host David Nilsen's newsletter to get regular updates!