Well Tempered

Lawren Askinosie CMO and co-author of ‘Meaningful Work’ knows growing up bean-to-bar. Askinosie Chocolate based in Springfield, Missouri is dedicated to making fine chocolate and enhancing communities - both locally and abroad.

Julia Zotter speaks frankly about the evolution and contribution of Zotter Chocolate to the international and Austrian chocolate market. Their 12 million Euro facility houses a factory, zoo, farm-to-table restaurant, and more.

#WomenInChocolate was started as a means of recognizing the efforts of our womyn friends and colleagues in the cacao and chocolate industry. This 2018 round-up features many of them from around the world.

York Cocoa Works is rooted in the chocolate history of York, England. Owner Sophie Jewett discusses efforts to raise over a half million pounds to make her chocolate dreams for the city come true.

Joanna Brennan this episode shows that from milling flour for artisan breads, to grinding cocoa beans for chocolate making, Pump Street Bakery and Pump Street Chocolate in Orford, England is leading the way in their dual-artisan approach.

Susan Brown a seasoned beekeeper and chocolatier, shares on this chocolate podcast episode the life-cycle of the honeybee and honey bonbons, and how these two precious culinary and natural worlds collide.

Kim Wilson has applied her expertise and marketing years spent in the wine industry towards offering the cacao industry an alternative to processing and exporting cocoa beans. Find out what that is in this chocolate podcast episode.

Rabbi Deborah Prinz dedicates her research and work to chocolate history. In particular in this episode she unlocks the mysteries related to chocolate traditions surrounding Passover and Easter.

Bringing Haitian cacao to the fine chocolate industry has proven fascinating and important work for this Wharton graduate. You’ll hear the story of trials and errors - and hope, direct from Askanya co-founder Corinne Joachim-Sanon-Symietz.

Jael & Dan Rattigan fell further for each other and cacao while living in Costa Rica, where they launched the cafe space Bread & Chocolate. Soon followed - the now pride of Asheville - French Broad Chocolate Lounge, and in 2019 they opened their largest chocolate factory to date, to continue bringing more ethical chocolate to the world.