Blending Chocolate

Bean to Bar

English - July 02, 2020 00:00 - 5 minutes - 3.95 MB - ★★★★★ - 21 ratings
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Previous Episode: Why I Make Bean-to-Bar Chocolate

Next Episode: A Problem in Craft Chocolate

Today we do an overview of blending. Dylan discusses blending as a common practice in industrial chocolate as well as making reference to blending in wine. This episode was inspired by a unique and delicious batch of chocolate we made using four single origin beans from Costa Esmeraldas Cacao Co, Kokoa Kamili, Zorzal Cacao and Ucayali River Cacao, which we do a taste analysis of at the end of the episode.

You can watch the video version of this podcast on our Craft Chocolate TV youtube channel.