Latest Dark chocolate Podcast Episodes

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Tempering Chocolate: Equipment, Techniques, Struggles, Experiments, Lessons Learned + More | ft. Greg D'Alesandre

Bean to Bar - May 19, 2021 20:00 - 24 minutes ★★★★★ - 21 ratings
In this episode we go deep into the nuanced world of tempering. Dylan and co-host Greg D'Alesandre (@gdalesandre) share their experiences and knowledge into what is likely the most challenging step in the entire bean-to-bar process. Watch the video version of this podcast on Craft Chocolate TV. ...

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Nature Conservation through Cacao, The Future of Our Industry, Healthy Chocolate Business Models, Our Direct Trade Relationships, + More with Chuck Kerchner & Greg D'Alesandre

Bean to Bar - April 29, 2021 02:00 - 1 hour ★★★★★ - 21 ratings
Today we have special guest Chuck Kerchner of Zorzal Cacao. His cacao farm is unique from the rest as it funds nature conservation through the sale of fine cacao. Chuck, [co-host] Greg D'Alesandre, and Dylan have a wide ranging conversation on all things cacao and chocolate. Highlights include:...

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The World of Chocolate Bar Molds: companies we've worked with, pricing, design advice, + more

Bean to Bar - April 22, 2021 00:00 - 8 minutes ★★★★★ - 21 ratings
Take a deep dive into the world of chocolate bar molds. Dylan covers companies we've worked with, pricing, design advice, and mistakes we've had to learn the hard way! Watch the video version of this podcast here. • Follow us for more chocolate content @manoachocolate • Learn more about us and ...

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The Sugar in Your Chocolate | ft. Greg D'Alesandre

Bean to Bar - March 16, 2021 01:00 - 29 minutes ★★★★★ - 21 ratings
In today's episode we are joined once again by co-owner of Dandelion Chocolate, Greg D'Alesandre (@gdalesadre on instagram) to discuss the sugar we use, and don't use in our chocolate. Watch the video version of this podcast on Craft Chocolate TV. • Follow us for more chocolate content @manoacho...

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Scaling Your Chocolate Factory: Don't Make These Mistakes!

Bean to Bar - March 12, 2021 01:00 - 9 minutes ★★★★★ - 21 ratings
A friend and fellow chocolate maker asked some questions about scaling a chocolate factory. The questions were so good that we decided to use the answers as an opportunity to make this episode. Whether your Bean-to-Bar Chocolate Factory does 500 kg a year or 20 tons, there are certain features w...

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Special Guest Daniel O'Doherty - Cacao Genetics, Fermentation, History of Cacao in Hawaii, the Beginnings of Manoa Chocolate and More

Bean to Bar - February 09, 2021 02:00 - 1 hour ★★★★★ - 21 ratings
Dan O'Doherty introduced Dylan into the world of chocolate over a decade ago. He is one of the world’s leading experts in cacao and partners with Dylan on their Hawaiian cacao farm, Kamananui Estate. Watch the video version of this podcast here. • Follow us for more chocolate content @manoachoco...

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Cacao Genetics, Fermentation, History of Cacao in Hawaii, the Beginnings of Manoa Chocolate + More | ft. Cacao Consultant Daniel O'Doherty

Bean to Bar - February 09, 2021 02:00 - 1 hour ★★★★★ - 21 ratings
Dan O'Doherty introduced Dylan into the world of chocolate over a decade ago. He is one of the world’s leading experts in cacao and partners with Dylan on their Hawaiian cacao farm, Kamananui Estate. Watch the video version of this podcast here. • Follow us for more chocolate content @manoachoco...

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Chocolate Maker Q&A #2

Bean to Bar - January 20, 2021 20:00 - 7 minutes ★★★★★ - 21 ratings
Dylan answers another 5 questions today in the second edition of Chocolate Maker Q&A. They are: •Where should I get a grindometer? •Packaging? (Multiple questions answered for this one) •How did we decide on the shape of our moulds? •What kind of wrapping do you use to seal your bar? •What are t...

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Chocolate Business Models ft. Greg D'Alesandre of Dandelion Chocolate

Bean to Bar - January 07, 2021 19:00 - 1 hour ★★★★★ - 21 ratings
In this episode we welcome back our good friend Greg D'Alesandre of Dandelion Chocolate. Once again we have a wide ranging conversation, but this time we focus in on various business models of chocolate making. Watch the video version of this podcast here. • Follow us for more chocolate content ...

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Chocolate Maker Q&A #1

Bean to Bar - December 22, 2020 01:00 - 5 minutes ★★★★★ - 21 ratings
Introducing our first ever edition of Chocolate Maker Q&A. In this episode Dylan answers five questions from our viewers:  How do you know when it’s time to harvest? Have you ever purchased equipment from China? Sugar substitutes? Why don’t you use powdered sugar? What can you use besides a...

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All Things Craft Chocolate | ft. Greg D'Alesandre of Dandelion Chocolate

Bean to Bar - November 26, 2020 00:00 - 1 hour ★★★★★ - 21 ratings
Today we are joined by Greg D'Alesandre (@gdalesandre on Instagram). He is the "chocolate sourcerer" and co-owner of Dandelion Chocolate in San Francisco. Greg is an expert in all things chocolate but specializes in traveling the globe in pursuit of the best cacao beans in the world. In this epi...

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Tasting the Future of Chocolate

Bean to Bar - October 14, 2020 22:00 - 5 minutes ★★★★★ - 21 ratings
In this episode Dylan discusses the flavor profile and manufacturing process behind some of the most distinct and fruity chocolate he’s ever tasted. This batch of cacao and chocolate from Mililani, Oahu exemplifies what we see the future of chocolate being here in Hawaii and around the world. If...

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Tasting Notes You DON'T Want in Cacao & Chocolate

Bean to Bar - September 26, 2020 04:00 - 7 minutes ★★★★★ - 21 ratings
In the beginning of Manoa Chocolate we would analyze beans and be overly impressed by notes such as forest floor, earthy, mushroom, etc. Over the last ten years we’ve come to learn that these flavors are usually the result of poor harvesting, fermentation, and or drying protocols. In Hawaii we a...

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Aging Cacao & Chocolate

Bean to Bar - September 16, 2020 00:00 - 7 minutes ★★★★★ - 21 ratings
In this episode we discuss the concept of aging cacao and chocolate. Dylan shares his opinion and Manoa Chocolate's take on this process. You can watch the video version of this podcast here. • Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate her...

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Why Craft Chocolate Costs More

Bean to Bar - September 02, 2020 19:00 - 9 minutes ★★★★★ - 21 ratings
In this episode we explain why the super market candy “chocolate bar” costs $1 and why the average craft chocolate bar costs $10. Make sure to listen until the end to understand the main reason your chocolate should cost more. If you liked the video we hope you'll share it with a friend! You can...

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Confusing Chocolate Terms II

Bean to Bar - August 19, 2020 21:00 - 8 minutes ★★★★★ - 21 ratings
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 Watch the video version of this podcast here. Follow us on instagram here. Learn more about us and...

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How we Make Cacao Nibs

Bean to Bar - August 02, 2020 20:00 - 6 minutes ★★★★★ - 21 ratings
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. Follow us on instagram @manoachocolate for more educational content.

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How We Make Cacao Nibs

Bean to Bar - August 02, 2020 20:00 - 6 minutes ★★★★★ - 21 ratings
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. Follow us on instagram @manoachocolate for more educational content.

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Cacao vs Cocoa + Other Confusing Chocolate Terms

Bean to Bar - July 16, 2020 20:00 - 4 minutes ★★★★★ - 21 ratings
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 w...

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Listen in on the Manoa Chocolate Factory Tour

Bean to Bar - July 08, 2020 19:00 - 34 minutes ★★★★★ - 21 ratings
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 ...

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A Problem in Craft Chocolate

Bean to Bar - July 06, 2020 23:00 - 5 minutes ★★★★★ - 21 ratings
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...

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Blending Chocolate

Bean to Bar - July 02, 2020 00:00 - 5 minutes ★★★★★ - 21 ratings
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...

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Why I Make Bean-to-Bar Chocolate

Bean to Bar - June 18, 2020 23:00 - 4 minutes ★★★★★ - 21 ratings
On today's episode Dylan explains why he started making bean-to-bar chocolate, and what keeps him excited about the industry moving forward. Watch the video version of this podcast on Craft Chocolate TV.

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Sourcing Cacao

Bean to Bar - June 15, 2020 19:00 - 14 minutes ★★★★★ - 21 ratings
In this episode we look at the seven cacao origins that we currently source from. We analyze their un-roasted flavor and discuss the reasons we chose to source them. At the end Dylan takes us into the past with stories that taught Mānoa Chocolate valuable lessons on sourcing cacao. Visit this ep...

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How to Scale Your Chocolate Factory

Bean to Bar - June 05, 2020 23:00 - 15 minutes ★★★★★ - 21 ratings
10 years and 4 factory expansions later, Dylan covers the ins and outs of what it took to scale Manoa Chocolate. Scaling a business comes in many forms. Some of the most significant that we cover in this video include: space/storage, equipment, employees, forms of income (i.e. retail, wholesale,...

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How to Scale your Chocolate Factory

Bean to Bar - June 05, 2020 23:00 - 15 minutes ★★★★★ - 21 ratings
10 years and 4 factory expansions later, Dylan covers the ins and outs of what it took to scale Manoa Chocolate. Scaling a business comes in many forms. Some of the most significant that we cover in this video include: space/storage, equipment, employees, forms of income (i.e. retail, wholesale,...

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Building a Chocolate Brand

Bean to Bar - May 14, 2020 21:00 - 8 minutes ★★★★★ - 21 ratings
In this season 4 finale we dive deep into what it has taken to build the Manoa Chocolate brand. Dylan discusses the mistakes and the successes that the brand has made as it continues to progress forward, and what the future of branding looks like for the company. #CraftChocolate #BeantoBar #Choc...

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The Cost of Cacao

Bean to Bar - April 16, 2020 02:00 - 9 minutes ★★★★★ - 21 ratings
This episode Dylan does an overview of the cost of cacao. We look at different types of cacao ranging from the commodity price of $2.26 a kilo, to $10 a kilo and Hawaiian cacao at over $20 a kilo. Why are there such big price differences? What is commodity cacao? He answers these questions and m...

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Who's your Chocolate Maker?

Bean to Bar - April 06, 2020 23:00 - 6 minutes ★★★★★ - 21 ratings
In this episode we discuss co-packing; also referred to as private label and white label (Mānoa Chocolate does this as well for brands and farms who want their own label). Chances are, most the chocolate on your supermarket shelf is made by only a few giant companies you’ve never heard of. Wat...

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A Vision of Cacao in Hawaii (Napa Valley Concept)

Bean to Bar - April 03, 2020 20:00 - 1 minute ★★★★★ - 21 ratings
For this episode we’re at Manoa Chocolate’s cacao farm; Kamananui Estate. This 55 acre orchard in Waialua, on Oahu’s North Shore, will have 25 acres planted in cacao. Dylan discusses the vision for cacao in Hawaii, and how this farm will be a model for a “Napa Valley concept.” This is where choc...

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