Bean to Bar
by Manoa ChocolateFrom the people at Manoa Chocolate Hawaii, the Bean to Bar podcast brings you wide ranging content on the Craft Chocolate industry. From the farm to the factory, there's no shortage of entertaining and educational stories. Unwrap that chocolate bar, relax, and listen...
Copyright: © 2024 Bean to Bar
Episodes
Criollo & White Cacao Seeds | ft. Greg D'Alesandre
23m · PublishedDylan 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
3m · PublishedWhat 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.
Growing the Future of Cacao | ft. Dan O'Doherty
4m · PublishedThis 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.
Simple Ways to Improve Your Chocolate
2m · PublishedOne 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.
Should You Take Investment? | ft. Greg D'Alesandre
18m · PublishedShould 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.
Is Cadmium in Chocolate Dangerous? | ft. Greg D'Alesandre
12m · PublishedThere 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 Chocolate answers these questions and more in this in-depth review of the metallic substance.
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.
Craft Chocolate Machines You Need
4m · PublishedIn 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 Bean-to-Bar Chocolate Factory That Makes 600+ Flavors: Zotter Schokoladen | ft. Julia Zotter
16m · PublishedWe’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 gives you a sneak peak into a magical world that should be a pilgrimage for anyone interested in chocolate. This conversation with Julia Zotter dives into the company's mission, history, process and future endeavors.
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.
Tasting Chocolate With Colour | ft. Hazel Lee
6m · PublishedIn 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 approachable for everyone.
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.
Mini Chocolate Grinder Review: Premier vs Cocoatown
6m · PublishedIn 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 Premeir Wonder Grinder and the Cocoatown Melanger ECGC-12SLTA on and off for many years now and have come up with a list of pros and cons for each.
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.
Bean to Bar has 45 episodes in total of non- explicit content. Total playtime is 13:32:17. The language of the podcast is English. This podcast has been added on August 20th 2022. It might contain more episodes than the ones shown here. It was last updated on May 2nd, 2024 11:40.