Chocolate On The Road

Announcement

OmNom Chocolate has become semi-famous over the last year, thanks to a Zac Efron show on Netflix. But even before that overnight explosion, OmNom had been quite famous within the craft chocolate industry in its own right. From their rainbow-hued wolf icon to their bold Icelandic flavors— like sea salt and licorice or burnt barley— they're memorable, to say the least. And as co-founder, Kjartan has been there for all of it. Over the course of the pandemic, he's learned to roll with the punches more than ever, first depending upon the Icelandic public to keep them in business, and then manically trying to keep up with demand. In this interview, we dig into topics like production capacity, craft chocolate ice cream, and the tourist attractions in Reykjavik. So without further ado, here's my interview with Kjartan. I hope you enjoy listening to our conversation as much as I enjoyed having it. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-kjartan-gislason-omnom-chocolate

Julia & Roger Rodriguez opened the doors to their shop in February 2020, less than a month after their wedding ceremony. Nearly a year in the making, and their official grand opening was waylaid by covid. And then waylaid again. And eventually it was cancelled altogether, plans were scrapped, and big changes had to be made to keep Vesta alive— they went full bare bones. Working just outside of New York City, at the height of the pandemic, the couple hustled to drum up interest through Easter, and then Mother's Day and Father's Day. But not only did they survive the worst of it, but they've thrived, doing well from the start thanks to good advertising. In this interview, we dig into the early days of Vesta, as well as bootstrapped marketing and the future of social media. So without further ado, here's my interview with Roger and Julia. I hope you enjoy listening to our conversation as much as I enjoyed having it. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-julia-choi-roger-rodriguez-vesta-chocolate

Gillian Goddard puts her money where her intention is, carefully choosing how her business spends its resources in order to have the greatest positive impact. She’s a self-proclaimed “disruptor” in the chocolate industry, and I’ve seen no evidence to dispute that; her systems bring to life the concept of entrepreneurship as activism. Over the last few decades, Gillian has built up a number of businesses in Trinidad & Tobago, each rippling into and often overlapping with or absorbing the last, but all having to do with challenging existing systems which get our favorite chocolate bars onto shelves and into our hands. Whether you’ve tried her chocolates or not, you’ll certainly connect with her message— everyone deserves to earn a decent living. If you work hard every single day, you deserve to be able to afford the basic necessities plus a bit more. Yet most of the world’s farmers live in poverty. In this interview, Gillian & I dig into topics like diversification of income, bullying, and empowerment through creation. I hope you enjoy listening to our conversation as much as I enjoyed having it. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-gillian-goddard-sun-eaters

Even over the phone, Erin Andrews is someone you just feel drawn to continue chatting and laughing along with. Having founded her first chocolate company in Belize in 2008, over the last thirteen years Erin has used this extroverted superpower to build up a subsequent chocolate company in her home of Seattle. That company is indi Chocolate, named after her oldest daughter, who actually inspired the brand’s oldest product line: cocoa butter-based lotions. indi has since grown into a large fishbowl-style café in Pike Place Market, where Erin has managed to keep on her staff and even take in new business, thanks to some pandemic-fueled creativity. This is actually a hallmark of her approach, as Erin maintains tabs on what her customers are interested in, and then finds the most delicious and sustainable way to satisfy them. In this interview, we discuss topics like working at origin, slave-free chocolate, and community-based business building. I hope you enjoy listening to our conversation as much as I enjoyed having it. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-erin-andrews-indi-chocolate/

Very few chocolate makers are truly going down a new and unusual path these days, and honestly, at first glance, neither is Will Marx. He’s making (mostly) plain dark chocolates from ethically sourced single origin cacao. But simplicity can be a good thing— it takes away the complicated window dressing and opens up the world of artisan food to a larger group of consumers. In it’s own way, that’s sort of revolutionary. Over the last year in particular, Will’s been restructuring his business in uncommon ways in order to more closely match his core values of high ethics, high flavor, and low environmental impact. So in this interview, the two of us dig into refined sugars, fine liquor, and enlightened outsourcing. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-will-marx-wm-chocolate/

In the chocolate world, there are very few in-betweens. Most of us either buy or sell chocolate, whether we make it ourselves or curate it for customers. Megan Giller’s case is a bit different; she’s more of a go-between than an in-between, connecting readers to remarkable treats from around the world. Since even before her book— Bean To Bar Chocolate: America’s Craft Chocolate Revolution— came out in 2017, she’s been bringing the good word of great chocolate to thousands of readers on sites like Forbes, Chowhound, and Engadget. But a person’s always more dynamic than their writing, even when they’re as talented as Megan. So in this interview, the two of us get into her start as a freelancer, weed-infused chocolates, and the intersection between feminism & chocolate. I hope you enjoy listening to our conversation as much as I enjoyed having it. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-megan-giller-chocolate-noise/

Pashmina kinda started Bar & Cocoa “by accident,” with co-founder and former co-owner Chris Lacey, back when they were offering craft chocolate subscription boxes under the name “ChocoRush.” Fast forward half a decade and a few big moves, and Pashmina is now running one of the world’s largest online craft chocolate retailers, offering nearly 80 makers & 800+ products. Each brand was carefully chose by Pashmina herself; she’s even helped many of them get FDA certification for their products. The company’s selection is growing quickly, and with the holidays coming up, I wanted to make sure we all have a better sense of the mammoth that a retail business can be— even if they haven’t physically seen any customers in nearly a year. So in this interview, Pashmina & I dig into global warming, social-based marketing, and adjusting in the middle of the pandemic. I hope you enjoy listening to our conversation as much as I enjoyed having it. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-pashmina-lalchandani-bar-cocoa/

Fiji is the land of beach getaways, incredibly strong traditions, and a whole lot of agriculture. In fact, I'd say that despite doubling in size each year due to tourism, most Fijians don't interact at all with tourists, and continue on their lives in the largely rural nation. This is how Tomo came to learn about cacao in the first place, well over a decade ago, while living in the small town of SavuSavu. Over the next several years, Tomo & his family built that small interaction into one of the world's first value-added craft chocolate companies. His brands, Adi Chocolate & Fijiana Cacao, are now consumed by hundreds of thousands of visitors each year. So in this interview, Tomo & I dig into the founding of his companies, local printing presses, and the marriage between maker & farmer. I hope you enjoy listening to our conversation as much as I enjoyed having it. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-tomo-zukoshi-fijiana-cacao/

It’s a huge undertaking to write a book, but it’s a monumental project to write the book on your chosen subject. Yet that’s exactly what you’ll find in The Secret Life of Chocolate, a definitive book on cacao written by medical herbalist Marcos Patchett. The book’s many chapters read like individual deep dives into the many facets of cacao, as explored through the lens of its medicinal role in cultures through the ages. It’s been such a pleasure to have this book in my chocolate library, that I had to have a chat with Marcos on the podcast. We get into some of the most frequently asked questions about chocolate, from antioxidants and allergies to the history of cacao ceremonies. I hope you enjoy listening to our conversation as much as I enjoyed having it. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-marcos-patchett-secret-life-of-chocolate/

Not only is India one of the world’s largest economies, but the country has a huge range of micro-climates, even within each of its 36 states & territories. Of these, four are the most hospitable for growing cacao, and Tamil Nadu is one of them. This is where you’ll find the farms of Regal Plantations and the tiny chocolate factory of Soklet Chocolate, both of which are operated by brothers-in-law Harish Manoj Kumar & Karthi Palaniswamy. Over the last five years, Karthi & Harish have built up a successful business processing & exporting fine flavor cacao, and making & selling craft chocolate. In this interview, Harish & Karthi and I dig into the development of the Indian cacao & craft chocolate scene, as well as sharing the flavors of India and how covid is affecting their community. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the general topics of Indian cacao & chocolate were the focus of my interview with Harish & Karthi, with the end product being the podcast episode on Indian Chocolate & Cacao. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-soklet-chocolate/

Since 1995, Zotter Chocolate has been creating confections in southeastern Austria. In 2006, the family-owned and -run company began dabbling in bean to bar chocolates, and since then, they’ve become one of the largest craft chocolate makers in the world. Julia Zotter was raised as a part of the company, and is now its director of creativity after spending several years building up their Shanghai location. A polyglot by nature, Julia speaks candidly about how her family’s company has been able to grow so much in such a short period of time, and still maintain its commitment to cacao farmers and organic sourcing. In this interview, Julia & I dig into the development of flavors over at Zotter, as well as some of the larger sociocultural pushes towards milk alternatives in chocolate. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that milk alternatives in chocolate making was the topic of my interview with Julia, with the end product being the podcast episode on The Rise of Milk Alternatives. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-julia-zotter-chocolate/

While the vast majority of travelers will associate Fiji only with resorts, pristine beaches, and tribal dances, some visitors will manage to glimpse another side of the islands. For over 100 years, Fijians have been growing cacao, sometimes sporadically, to be sold into the international market. But in recent years, the Pacific Island nation has seen a local chocolate industry appear and slowly develop, similar to what’s happened in Hawaii. Since 2005, the islands have had small-batch, direct-trade Fijian chocolate circulating to tourists and locals alike. To discover more about the mysterious tale of Fijian chocolate, I spoke with four people involved in various steps of the supply chain, from growing & harvesting cacao to making & selling chocolate. Today’s episode explores how the islands came to grow cacao, and what the vision is for its future. To read an article related to this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-fiji/ Show Instagram: https://www.instagram.com/chocolateontheroad/

While Covid-19 has ravaged populations around the world, it’s also nearly halted the global economy. Almost every industry around the world is heavily affected, most often in the negative, and craft chocolate is no exception. Not only are chocolate sales directly affected, but the supply chain has been interrupted, potentially for many years to come. So who are the supply chain players who’ve been most & least affected? How might this shift over the next year or two? To find some answers to these queries, I spoke with four people involved in various steps of the supply chain, from growing & harvesting cacao to making & selling chocolate. Today’s episode explores the ways in which Coronavirus has changed the landscape of fine chocolate as we knew it just a few months before, and what you as a consumer can do to help. To read an article related to this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-coronavirus-killing-craft/ Show Instagram: https://www.instagram.com/chocolateontheroad/

For over a decade, Ning has been working in the chocolate industry on peninsular Malaysia. Under his brands Culture Cacao and Chocolate Concierge, he’s now growing, fermenting, and processing his own cacao beans into chocolate. Much of this work has been done alongside re-forestation projects done in the indigenous communities near his home in Kuala Lumpur. So after a decade of work, why is Ning’s delicious chocolate only sold within Malaysia? Has he inspired a revitalization of Malaysia’s ancient, but dying, cacao culture? In this interview, we dig into the market void that brought Ning to where he is, and what he hopes to accomplish with his many projects over the next decade. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that Malaysia was the topic of my interview with Ning, with the end product being the podcast episode on Malaysian cacao & chocolate. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-ning-geng-ong-founder-chocolate-concierge/

Singapore is much better known for its financial institutions than its fine food selection, and this is for good reason. The options for chocolate lovers in Singapore have increased dramatically over the last several years, but relatively few consumers have become interested. Locals are still more interested in fine cakes and foreign cookies than they are in chocolate. It will take big steps for the Little Red Dot to put itself on the world’s chocolate map. But how about Singaporean consumers? What could convince Singaporeans to buy more and better chocolate, if anything? To find some answers to this query, I spoke with co-founders from two Singaporean bean to bar chocolate companies, and a bean to bar chocolate retailer in Singapore. Just five years ago, none of these companies existed. Today’s episode explores the basis of fine food in Singapore, as established by the country’s young fine coffee culture. To read an article related to this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-singapore/ Show Instagram: https://www.instagram.com/chocolateontheroad/

Coconut milk chocolate has become a pretty standard part of any craft chocolate maker's lineup of offerings. Yet the list of plant-based milks seems to grow every day. From nuts & legumes to fruits & grains, there's an option for every dietary requirement, none of which ever touch a cow. This wave of milk alternatives has finally hit the chocolate industry in a big way, with some large-scale chocolate manufacturers even releasing vegan chocolate lines. So what does this movement mean for the chocolate industry, and the planet as a whole? To find some answers to this question, I spoke with the founder of a vegan chocolate brand, and a decades-old chocolate company with a large range of vegan chocolates. Today's episode asks how we can expand the definition of chocolate in a sustainable and delicious way. To read an article related to this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-the-rise-of-milk-alternatives/ Show Instagram: https://www.instagram.com/chocolateontheroad/  

Coconut milk chocolate has become a pretty standard part of any craft chocolate maker’s lineup of offerings. Yet the list of plant-based milks seems to grow every day. From nuts & legumes to fruits & grains, there’s an option for every dietary requirement, none of which ever touch a cow. This wave of milk alternatives has finally hit the chocolate industry in a big way, with some large-scale chocolate manufacturers even releasing vegan chocolate lines. So what does this movement mean for the chocolate industry, and the planet as a whole? To find some answers to this question, I spoke with the founder of a vegan chocolate brand, and a decades-old chocolate company with a large range of vegan chocolates. Today’s episode asks how we can expand the definition of chocolate in a sustainable and delicious way. To read an article related to this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-the-rise-of-milk-alternatives/ Show Instagram: https://www.instagram.com/chocolateontheroad/  

Indian food is famous, but Indian desserts, and certainly Indian chocolates, haven’t yet found their way onto the world’s radar. But they’re out there. India has grown cacao for centuries, in fact, and now has around a half dozen established chocolate brands, with another several dozen in the works. Yet you probably couldn’t name any— so why is that? One huge reason is that domestic demand for cocoa is on the rise, and the country continues to need to import cacao to meet the demand. But in this episode, we talk to four people involved in each stage of Indian chocolate making, from tree to bar. We get into the reasons for flying under the radar, their projections for the future, and which crops could spell the end of Indian cocoa. To read an article related to this episode click here. Show notes: https://damecacao.com/chocolate-on-the-road-india/ Show Instagram: https://www.instagram.com/chocolateontheroad/  

Malaysian origin chocolates are about as common as Cambodian or Hawaiian chocolates. That is, they exist— but you can’t really find them unless you go to the source. But it wasn’t always this way. Malaysia used to be one of the world’s top ten cocoa producers, and remains a top processor of cocoa. So what’s happened over the last thirty years? The flux throughout Southeast Asia tells only part of the story. In this episode, we talk to five people involved in every stage of Malaysian chocolate making, from tree to bar. We get into the challenges they’ve taken on, their hopes for the future, and what’s WhatsApp got to do with it all. To read an article version of this episode click here. Email me at: max {@} damecacao.com Link To Review: https://podcasts.apple.com/us/podcast/chocolate-on-the-road/id1448433054 Show notes: https://damecacao.com/chocolate-on-the-road-malaysia/ Show Instagram: https://www.instagram.com/chocolateontheroad/  

With 15 years of cocoa research in West Africa under her belt, Dr. Kristy Leissle is well-poised to speak on the topic of its future. African farmers grow over two-thirds of the world’s cocoa supply, making the African continent the deciding factor in chocolate’s future. With all the hype and questions around the potential extinction of chocolate, it makes sense to get as close to the source as possible: cocoa farmers (or at least someone who’s talked to thousands of them). So what do farmers actually need from chocolate makers, and in turn, chocolate consumers, to keep growing cocoa? From her office in Accra, Ghana, we dive into global warming, power dynamics in cocoa, and fine flavor cacao in Africa. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the idea of the end of chocolate as we know it was the focus of my interview with Kristy with the end product being this podcast episode titled Is Chocolate Going Extinct? Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-dr-kristy-leissle-cocoa/

Jan Schubert works in the cocoa industry in Latin America, largely in Ecuador, Peru, and Colombia. Focusing on conservation in cocoa-growing areas, his efforts & the efforts of his team have led to the planting of over 2.4 million trees in some of the world’s most vulnerable areas. ‘One bar, one tree’ is the motto of Original Beans Chocolate. So what is happening on the ground, in the world’s oldest cocoa-growing regions? After well over a decade working with cacao in South America, Jan had a lot to say on the topic. From a hostel in Colombia, we dive into post-harvest improvements from farmers, rare cacao varietals, and potential value-adds in-country. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the idea of the end of chocolate as we know it was the focus of my interview with Jan, with the end product being this podcast episode titled Is Chocolate Going Extinct? Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-jan-schubert-original-beans-chocolate/

Samuel Maruta is the co-founder of Marou Chocolate, a craft chocolate company based in Ho Chi Minh City, Vietnam. Since its founding in 2011, Marou has worked directly with Vietnamese cocoa farmers to source the seven cacao origins they work with. Two shops and nearly nine years later, the company is still going strong, and serving as an inspiration for other up-and-coming chocolate brands based at-origin. So what inspired Sam & his business partner to start Vietnam’s first craft chocolate company? How has their business had an impact on the ground? In the interview, we dig into the company mindset at Marou, Vietnamese agriculture, and how quickly the country is changing. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that Vietnam was the topic of my interview with Sam, with the end product being the podcast episode on Vietnamese cacao & chocolate. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-samuel-maruta-marou-chocolate/

Sunita De Tourreil has spend the last decade-and-a-half advocating on behalf of chocolate makers. In her craft chocolate retail venture, The Chocolate Garage, she experimented with various ways of funding new chocolate projects, in addition to conducting hundreds of tastings a year. Over the Garage’s 8-year run, Sunita watched small-batch chocolate makers from all over the world come into their own as craftspeople. Until its closing in 2018, having a bar for sale in the Garage was one of the highest honors in fine chocolate (in my humble opinion). So what are the costs of running a retail business like the Chocolate Garage? Are they physical, mental, financial? From her home in California, in the U.S., we dive into the planning that goes into massive-scale chocolate tastings, as well as craft chocolate advocacy and the importance of building community with customers. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topics of buying, selling, and marketing craft chocolate play heavily in my questions thanks to the two podcast episodes for which I was interviewing Sunita. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-sunita-de-tourreil-chocolate-garage

Matt Caputo is a well-known name in the world of chocolate, having started the specialty chocolate portion of his family’s shop back in 2002. Since then, their offerings have continued to expand, and oftentimes they’re the ones turning down new chocolates. Between nearly two decades of craft chocolate sales, and an impressive repertoire of related marketing experience, Matt has become the go-to guy for anyone looking to start a craft chocolate company. But what is it that gets him to buy into a new bar? From his office in Salt Lake City, Utah, in the U.S., we dive into the role of craft chocolate retailers, the economics of chocolate, and the tipping point that could make or break the craft chocolate industry. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of buying & selling craft chocolate plays heavily in my questions thanks to the podcast episode for which I was interviewing Matt. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-matt-caputo-ceo-caputos-market

A series of articles published a half decade ago, at the end of 2014, sparked a series of half-jokes and serious questions about the world’s cacao supply— namely, will it taper off and disappear by 2050? It seems unlikely that cocoa could go extinct in thirty years. But I wanted to explore the idea which sparked this cocoa frenzy, and caused more cacao to be planted than you can even imagine. What are the factors which could cause a chocopocalypse, and how are we dealing with them now? Do these factors vary by region, or are Asian cacao and African cacao existing on separate planes? To find some answers to these questions, I spoke with a cocoa researcher, a chocolate maker, and a cacao conservationist. Today’s episode (the last of Season 2!) asks how we can avoid the end of chocolate as we know it, or if we even can. To read an article related to this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-is-chocolate-going-extinct/ Show Instagram: https://www.instagram.com/chocolateontheroad/

Myanmar is much more closely associated with ancient temples and civil war than burgeoning agriculture and tourism, yet both of the latter are on the rise in the country. And for those not yet aware, Myanmar also grows an increasing amount of cacao, all of which is processed into value-added chocolate, totaling near one ton a month. Each ingredient— almost all organically, locally grown— is carefully sourced by a small team led by long-term expat Jean-Yves Branchard. The towering Frenchman is a pioneer in the Burmese cacao scene, having brought over a dozen varietals of cacao to Myanmar in the early 2000’s. But why has it taken you so long to hear of chocolate made in Myanmar? Well, almost none of this tree-to-bar Burmese chocolate is available outside of the country. But you’ll have to listen in on our conversation to find out why. To read an article on cacao & chocolate in neighboring Thailand, click here. Show notes: https://damecacao.com/chocolate-on-the-road-myanmar/ Show Instagram: https://www.instagram.com/chocolateontheroad/

Thailand is the country of potential. Immigrants from nearby Myanmar, Laos, and Cambodia come to the country by the millions, to work and to live. Yet in so many ways, the Thai chocolate and cacao scene isn’t living up to its potential. Despite having a growing number of cacao farmers across the country, there just isn’t much chocolate being made in Thailand. Or maybe it’s because of that growth that there isn’t much chocolate being made in Thailand. In this episode, we talk to five people involved in various stages of Thai chocolate making, from tree to bar. We get into the problems they’re facing, their hopes for the future, and what they’re doing about those damn squirrels. To read an article version of this episode click here. Show notes: https://damecacao.com/chocolate-on-the-road-thailand/ Show Instagram: https://www.instagram.com/chocolateontheroad/

When I was a kid, discovering my Mom’s chocolate stash in the pantry was always exciting— until I realized it was made up of only sugar-free chocolate. For as long as I can remember, sugar free chocolate was the “other” category in the chocolate aisle; it never tasted particularly chocolatey, but it wasn’t good for you, either. But recently, that perception changed for me, because I tried craft sugar-free chocolate. As a new category of craft chocolate, the very existence of companies like Böhnchen & Co. in Thailand opens up a Pandora’s Box of questions. These include the line between health and indulgence, the importance of sourcing well, and a lack of moderation in modern society. This ain’t your momma’s sugar-free chocolate stash, anymore. To read an article on chocolate sweetened with cacao fruit juice, click here. Show notes: https://damecacao.com/chocolate-on-the-road-craft-sugar-free-chocolate/ Show Instagram: https://www.instagram.com/chocolateontheroad/

SoMA Chocolate Maker is one of the oldest small-batch chocolate makers in the world. In 2003, David Castellan co-founded the company with his partner, Cynthia, and they’ve been making great chocolate ever since. But as any chocolate maker can tell you, starting a chocolate factory from scratch is no easy task, and back in 2003 it seemed laughable to even think about. Yet they did it. These days SoMA Chocolate Maker is seen as one of the founding members of the craft chocolate scene. From their factory in Toronto, Canada, David & I discuss his food industry background, the landscape of fine chocolate in the early 2000’s, and their process for developing new origins. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of building his business & chocolate in David’s childhood plays heavily in my questions thanks to the podcast episode for which I was interviewing him. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-david-castellan-soma-chocolate/

Ancient temples or genocide. Those are the two most common things people seem to associate with the Kingdom of Cambodia. Located in Southeast Asia, and bordered by Vietnam, Laos, and Thailand, Cambodia is so much more than its past. Visitors are now discovering the country’s burgeoning fine food culture, and the heavily rural areas behind it, one of which is growing the nation’s first cacao. In the last year, Cambodia has seen its first real cacao harvest, and the establishment of their first bean to bar chocolate maker. In this episode, we talk to the two teams which have brought those visions to life. We get into the problems they’ve faced, their visions for the future, and how they plan to expand Cambodia’s reach in a sustainable way. If Cambodian cacao wasn’t already on your radar, it’s about to be. To read an article on cacao culture in neighboring Vietnam, click here. Show notes: https://damecacao.com/chocolate-on-the-road-cambodia/ Show Instagram: https://www.instagram.com/chocolateontheroad/

Many people still think of Vietnam in terms of its contentious civil war, back in the 60’s and 70’s. But while the war has certainly left its mark, for chocolate lovers Vietnam has become one of the best-known cacao origins in Asia. Many small batch craft chocolate makers keep a Vietnamese bean in their lineup of cacaos. But with over a dozen chocolate makers popping up in Vietnam over the years, where does that leave local chocolate makers? In this episode, we talk to 3 players in very different positions in the Vietnamese chocolate & cacao industry. Each of them has forged a unique role for themselves, from farmer to chocolate maker to industry leader; and those roles are changing every day. Cacao from Vietnam is slowly earning itself a place in history, while also possibly working its way towards extinction. To read an article version of this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-vietnam/ Show Instagram: https://www.instagram.com/chocolateontheroad/

Sometimes it feels like craft chocolate is just an expensive hobby. Very few of the people I meet know anything about chocolate and cacao; educating the world’s populace seems futile. But what about those of us who already buy craft chocolate on the regular? What convinced us to buy our first bar or cup of fine cocoa? Did we have a mind-blowing taste, or go purely off a friend’s good word? Compared to mass-produced chocolate, bean to bar chocolate is basically an entirely new product, and it tastes like one, too. But the main reason most people don’t even know it exists is because on average, it’s much more expensive than chocolate-flavored candy bars. Today’s episode covers how so many of us discovered craft chocolate in the first place, and what factors continue to convince us to fork over our hard-earned cash in the name of quality chocolate. To read an article related to this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-why-we-buy-craft-chocolate/ Show Instagram: https://www.instagram.com/chocolateontheroad/

In this week's bonus episode, we'll have a bit of fun with this snippet of my discussion of convenience stores in Taiwan, featuring Arleen Huang and Joyce Lee, along with her uncle, Siong-Goan. Do you know xiao chi? Connect With Arleen & the Lees On Facebook: @MissCacaoandMr.Chocolate & @jccw2016 Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.

Taiwan has developed immensely over the several decades since Japanese occupation ended, often referenced as one of the Four Asian Tigers. The country is now better known for bubble tea & soup dumplings than for a raging fine food culture, but it's there, bubbling under the surface (if you'll pardon the pun). Taiwanese chocolate and whiskey are on the upswing, and have been winning awards for the last few years. As a tropical island, Taiwan is actually suitable to grow tea, coffee, and cacao, as well as sugar cane. It's got all the ingredients for the perfect chocolate bar, right at its treetops. But that pesky economic development seems to be putting the cost of agriculture a little too high for locals. At least, for now. Today's episode is a look at how Taiwanese locals are bringing tree to bar chocolate to the public, and what's holding them back from producing more. To read an article version of this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-taiwan/ Show Instagram: https://www.instagram.com/chocolateontheroad/

In this week's bonus episode, we'll hear a bit more about the origins of the Smooth Chocolator, AKA Yoon Kim. For the last four years, she's been running her award-winning craft chocolate brand while holding down a full-time job. And boy has it been expensive. Connect With Yoon On Instagram: @smoothchocolator Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.

Most people who grew up eating chocolate will remember it as a cheap candy, something you bought from the store for less than a dollar. So to most people, the idea of a $10 chocolate bar⁠— or a $5 or $15 chocolate bar⁠— is ludicrous. What could possibly cost so much? But the real question you should be asking is why was it so cheap in the first place? After all, cacao is grown in tropical regions around the world, and most often shipped to a western country to be turned into chocolate. Just the physical inputs alone should push the price sky high, yet those chocolate candy bars are as cheap as ever. Today’s episode is an exploration of why that is, and the varied places from which all those extra costs in craft chocolate arise. Hint: the materialsthemselves are not really the culprit. To read an article related to this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-hidden-costs/ Show Instagram: https://www.instagram.com/chocolateontheroad/

Cynthia Leung is a calming presence. She almost disarms you with her soft voice, but then she drops all these wisdom bombs about running a company and getting through tough times with your sanity intact. After almost two decades working in the craft chocolate sphere, she’s more than qualified to dole that out, too. Cynthia’s company of SoMA Chocolate is one of the oldest small-batch chocolate makers in the world. From her factory in Toronto, Canada, we talk about the landscape of cacao sourcing in 2003, the power of outsourcing, and their process for developing new origins. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of building her business plays heavily in my questions thanks to the upcoming podcast episode for which I was interviewing her. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-cynthia-leung-soma-chocolate/

Mackenzie Rivers is the founder, owner, and sole chocolate maker behind Map Chocolate, based in Oregon, USA. For the last half decade she’s been “pushing that $50 forward” to build her dream company and pursure her many projects. Bursting with a million creative ideas but just two hands, her recent ventures include chocolate making workshops, a new retail space, and craft chocolate pantry goods. Map Chocolate’s become quite well-known on Instagram for its gorgeous and real looks at what it’s like to make chocolate for a living (plus do the accounting, cleaning, retail, etc.). I’m incredibly grateful to Mackenzie for taking time out of her busy schedule to chat with me about her unique journey to becoming a chocolate maker & solopreneur, starting at home. I hope you enjoy listening to this interview as much as I enjoyed doing it. Note that the topic of home chocolate making plays heavily in my questions thanks to the podcast episode for which I was interviewing Mackenzie. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-mackenzie-rivers-founder-map-chocolate

Emily Paek was one of the first craft chocolate makers in Korea, and quite frankly, it’s been a long road to journey down. Over the last few years I’ve had the honor of watching Emily’s chocolate brand, Public Chocolatory, grow into its space and educate the Korean public as to the merits of craft chocolate. Being located outside of Seoul, where the majority of tourists stay, has been both a blessing and a curse. While Emily has no chocolate competition in Chuncheon, the local market is about 2% the size of Seoul (an unfair comparison, but still). Other than a recently-hired employee, the shop has been a one-woman show for almost 3 years. So how does one bring fine chocolate to a populace still getting used to the idea of dessert, but fully willing to pay $6 for a cup of coffee? Note that the topic of the Korean chocolate market plays heavily in my questions thanks to the podcast episode for which I was interviewing Emily. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-emily-paek-founder-of-public-chocolatory/

Greg D’Alesandre is almost beyond description. Since 2012 he’s been a part of the Dandelion Chocolate team, building up a sustainable and reputable company which links cacao producers and consumers through chocolate. His self-designated title of cacao sourcerer (whether there’s true magic involved, we’ll never know) is a nod to his extensive work with cacao producers around the world, now numbering over 30 countries and hundreds of farms visited. This interview is a frank glimpse into some of his extensive work to raise up cacao farmers and the overall global profile of craft chocolate. We dig into the responsibility of chocolate makers, some of the industry changemakers, and shifting power dynamics. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of cacao sourcing plays heavily in my questions thanks to the podcast episode for which I was interviewing Greg. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-greg-dalesandre-dandelion-chocolate

Emily Stone has become an important figure in the global cacao industry. In 2010 she co-founded Maya Mountain Cacao in southern Belize, while just a few years later, demand brought her to Guatemala, where her team founded Cacao Verapaz. Over the years, Uncommon Cacao has expanded to include cacao from 14 origins around the world (as of publication), bringing fine cacao to chocolate makers of all sizes. I had the honor of interviewing Emily just after New Year's for the Cacao Brands episode of my podcast. She's such a well-spoken and knowledgeable figure that I knew I had to share our interview in its entirety. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of cacao branding plays heavily in my questions thanks to the podcast episode for which I was interviewing Emily. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-emily-stone-uncommon-cacao/

In this week's bonus episode, we have a few announcements, plus some clips from my interview with Jason Chung. Jason's one of only two specialty chocolate retailers in Korea, working to bring international bean to bar chocolate to the Korean public. He's run into some metaphorical walls he was already expecting to find, while some he was bracing for impact with seem to have completely disappeared. Check out some other delicious chocolate podcasts, as well: Well Tempered (http://wkndchocolate.com/podcast) Chocolate Fascination (https://chocolatefascination.com/podcast/) The Slow Melt (https://theslowmelt.com/) Connect With Jason On Instagram: @andiamo_chocolate_coffee Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.

South Korea's rapid globalization is countered by a fierce sense of cultural identity, and fine chocolate is one of the many places this standoff is playing out. Before the recent explosion of Korean culture onto the international scene, South Korea was often lumped in with neighboring China and Japan. But despite some similarities, the Korean chocolate scene is a force all its own. The country's only been opened up to imported goods for the last few decades; just a few decades before that, it was ravaged by the war that tore the region in half. In this episode, we talk to four people who are working to reckon the two viewpoints currently butting heads in Korea. We address the country's history with, consumption of, and preferences surrounding fine chocolate, in a land which goes through food trends like paper plates at a barbeque. To read the article version of this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-south-korea/ Show Instagram: https://www.instagram.com/chocolateontheroad/

In this week's bonus episode, we meet Eddie Kim, the "master teacher" (a name given to him and gracefully discouraged) of the Korean craft chocolate movement. Every chocolate maker in Korea can trace their education back to him in one way or another. For the last 10 years, Eddie's been working in the cacao industry in Malaysia, traveling back to his home country of Korea every few months, to lead seminars on cacao and slowly help build a new industry from nothing. Connect With Eddie On Instagram: @bonaterra_chocolate Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.

This is the continuation of the story of Philippine cacao & chocolate culture, or rather, a lack thereof. In part two we hear some of the real-life stories of Filipino cacao farmers and chocolate makers, and the obstacles they face on a daily basis. We'll explore why local culture can both help and hurt an industry's development. In this episode, we talk to three people who are active at very different levels of the industry: a farmer, a chocolate maker, and an educator. Be sure to listen to the Philippines Part 1 before diving into this week's episode. It builds up the history, consumption, and shaping of the Philippine market, setting the scene so you can understand why there's about to be a lot more Philippine cacao out on the market. To read the article version of this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-the-philippines-part-2/ Show Instagram: https://www.instagram.com/chocolateontheroad/

Vincent Mourou is widely recognized as one of the first craft chocolate makers in Asia. He's one of the co-founders of Marou Chocolate, a value-added chocolate factory established in 2011 in Ho Chi Minh City, Vietnam. The company now works with farmers in six provinces in the south of the country, plus the rare single farm bar. They've inspired countless chocolate makers across Asia and the world to start their own value-added chocolate businesses in their own countries. I was lucky enough to interview Vincent for the Cacao Brands episode of this show when we were both in Tokyo for a chocolate festival. But he gave such a good & concise interview that it was an easy choice to share it here in its entirety. We dig into how he & Sam started Marou, began sourcing cacao, and continued to grow their relationships with farmers. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of cacao sourcing plays heavily in my questions thanks to the podcast episode for which I was interviewing Vincent. Show notes: https://damecacao.com/interview-vincent-mourou-marou-chocolate/ Show Instagram: https://www.instagram.com/chocolateontheroad/

In this week's bonus episode, Ernesto Pantua, Jr. (Tito Jun), manager of Kablon Farms in South Cotabato, Philippines tells the story of how his family happened into passion fruit farming, which quickly morphed into a partnership with their neighbors, Dole Foods. Connect With Kablon Farms Online: kablonfarms.com Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.

The Philippines is a huge market for cacao consumption, both historically and in present-day. But outside of the country, you don’t hear much about their market— a fact which is set to change really soon, and in a big way. Because across the islands, seeds have been planted, and they’re just about ready to bear fruit. In this episode, we talk to four people who are able to set this scene for us. They’ll dig into how, where, and what cacao is grown on the Philippines, and the complex set of factors which have put all of that in flux. In Part 2 of the Philippines story, we’ll explore the who and why of those shifts. To read the article version of this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-the-philippines-part-1/ Show Instagram: https://www.instagram.com/chocolateontheroad/

In this week's bonus episode, Louie Cena of Auro Chocolate in the Philippines talks about the company's rapid development, and the changes they've seen in quality of local cacao over the last few years. Louie is the manager of Auro's Davao City operations, the region of the Philippines known as "Cacao City." Connect With Auro Chocolate On Instagram: @aurochocolate Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.

Most modern craft chocolate makers start off making chocolate on a small scale, in their homes. Once they decide to professionalize their making, often they move out of their homes and into a rented or purchased kitchen space. There's an order to these things. But the fact that such small-scale chocolate making is possible at all is thanks in large part to one man: John Nanci (whom you may recognize from The Internet episode). John is the force behind Chocolate Alchemy, a long-running resource for people making chocolate at home. He's been the engineer of many pieces of equipment adapted specifically for making chocolate from bean to bar on a micro scale; pounds rather than tonnes. To complete that circle, he's also become a source of dozens of different cacao origins supplied to chocolate makers all around the world, such as Mackenzie Rivers, of Map Chocolate. In this episode, we talk to both John and Mackenzie about their own roles in & observations of the movement. Our story touches on the true scale of home chocolate making around the world, as well as the stages it's gone through and the growing pains of going from hobbyist to professional. But most importantly, we dive into why now is the best time to start making chocolate at home. Show notes: https://damecacao.com/chocolate-on-the-road-home-chocolate-making/ Show Instagram: https://www.instagram.com/chocolateontheroad/