Bean to Bar

In this episode we attempt to clarify 3 more categories of confusing chocolate terms:
- Callets, chips, & drops
- Dark chocolate, milk chocolate
- Single origin, single estate, & single varietal

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In today's episode we take a deep dive into what cacao nibs are and how we make them at Manoa Chocolate.
You can watch the video version of this podcast here.
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In today's episode we clarify confusing chocolate terms out there. Dylan discusses three different categories of words that essentially mean the same thing; 

1) Cacao & cocoa

2) Cocoa mass, cocoa liquor, cocoa paste, & chocolate liquor

3) Dutched & alkalized

This is part 1 of more episodes we'll do explaining confusing chocolate terms. Check out the video version of this podcast here.

In this episode we hear Dylan explain the art and process of bean-to-bar craft chocolate  on the Chocolate Maker portion of the Manoa Chocolate Factory Tour. At the end Dylan answers questions from the audience. Enjoy!

If you live on Oahu, Hawaii or are planning a trip here we hope to see you on one of our Chocolate Factory Tours! This episode highlights only one portion of the 1.5 hour deep-dive tour and tasting. 

In this episode we discuss an issue the craft chocolate industry faces (cacao farmers in particular). Over the last decade cacao farms have been improving quality from commodity grade to that of craft chocolate standards. This is wonderful for the maker and the farmer because the maker gets good beans, and the farmer gets a higher price. But what happens if there is no chocolate maker to buy the farmer's cacao? This is the dilemma the industry is currently facing as farmers scramble to find buyers for their quality cacao

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