Episode 216: Oh Beans! to Bar Chocolate with Megan Giller

Fuhmentaboudit!

English - October 02, 2017 23:05 - 48 minutes - 44.1 MB - ★★★★ - 14 ratings
Food Arts fuhmentaboudit! chris cuzme mary izett rachel jacobs heritage radio network food radio talk radio interviews brewing fermenting Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed

Previous Episode: Episode 215: Goodness Gracious Great Balls of Fiery Ferments w/ Kirsten Shockney

Next Episode: Episode 217: The Tempting Flavors of Barry's Tempeh

Chris, Mary & Rachel are joined in the studio by food writer, editor and chocolate enthusiast Megan Giller. We learn about chocolate judging (and the role of room temperature soupy polenta), the rise of small-batch bean to bar chocolate makers and the magic of dark chocolate with porcini. Megan writes regular on her blog, Chocolate Noise, and her book, Bean to Bar Chocolate, is out now.