Bean to Bar

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 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.

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

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 regions. Pruning cacao trees from a young age requires a lot of work, so many farmers opt out of this constant maintenance. But by the time trees are 5-10 years old the cacao pods are already out of arm's reach, making them more difficult to harvest. Dylan compares this cacao farming model to what we've been doing on our own farms in Hawaii.

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.

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

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 this podcast on Craft Chocolate TV.

• Follow us for more chocolate content @manoachocolate

• Learn more about us and try our chocolate here.

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 generations. Tuta provides some history of cacao in Brazil and the disease that wiped out roughly 90% of Brazil's cacao growing industry.

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.

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 beans. 

Watch the video version of this podcast on Craft Chocolate TV.

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• Learn more about us and try our chocolate here.

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 twelve varietals of cacao, each containing their own unique flavor. Normally, when we discuss flavor based on varietal, we are referring to the dried cacao seeds. In this case we're referring to the juicy pulp surrounding the fresh seed, which also differs in taste depending on its genetics.

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.

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

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 from around the world of all scales and styles.

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.

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