Kahkow Culture

En la segunda parte de nuestro episodio Chocolates Bean to Bar de #KahkowCultura conocemos los usos que se le pueden dar a los derivados del cacao como por ejemplo el polvo de cacao.  ¡Gracias a las chocolateras que nos acompañaron en este viaje, Elaine De Windt y Diana Munné!

En el nuevo episodio de #KahkowCultura exploramos el increíble proceso Tree to Bar con dos expertas en el área, Diana Munné, primera chocolatera dominicana en crear su propia marca de chocolate elaborado con cacao dominicano Xocolatrd y Elaine De Windt, chocolatier experta en este concepto.

Te invitamos a sumergirte en la deliciosa continuación del podcast Kahkow Cultura. En esta segunda parte del episodio Novedades y Tendencias en el Chocolate, exploramos aún más las innovaciones y los cambios que están revolucionando el mundo del chocolate en la República Dominicana y más allá. Descubre las últimas tendencias, escucha a expertos del sector y conoce cómo estas novedades están transformando la manera en que disfrutamos este exquisito ingrediente.

En este nuevo episodio del podcast Kahkow Cultura, exploramos la fascinante evolución del consumidor de chocolate en la República Dominicana. Descubre cómo han cambiado las preferencias y comportamientos de los amantes del chocolate a lo largo de los años, y entérate de las últimas novedades y tendencias en este exquisito ingrediente. Acompáñanos en este viaje sensorial y cultural que celebra la rica historia y el futuro prometedor del chocolate dominicano.¡No te lo pierdas!

En la segunda parte del episodio Exportando Cacao de Kahkow Cultura, Fumie Hiromitsu, gerente de mercados asiáticos en Rizek Cacao, nos comparte la importancia de entender la cultura de los clientes para exportar cacao con éxito.

¡Descubre el fascinante mundo del cacao en el nuevo episodio de Kahkow Cultura! En esta ocasión, nos acompaña Patricia Nin, gerente de exportación de Rizek Cacao, y Fumie Hiromitsu, gerente de mercados asiáticos en Rizek Cacao, para adentrarnos en el proceso de exportación de este delicioso y preciado producto. Acompáñanos mientras exploramos los secretos y desafíos de llevar el cacao dominicano a mercados internacionales. ¡No te lo pierdas! Suscríbete y activa las notificaciones para no perderte este emocionante episodio.

Bienvenidos nuevamente a Kahkow Cultura, esta vez en la segunda parte de nuestro episodio Historia del Cacao en República Dominicana.En la primera parte conocimos la historia del cacao en la isla, los avances e innovaciones que se implementan en la cosecha y post-cosecha y el impacto de esta labor en los agricultores y sus familias. En esta ocasión exploraremos cada etapa del cacao dominicano desde el estudio de su genética, hasta convertirse en un producto reconocido por su calidad y premiado a nivel internacional; así como sus mercados derivados.

Bienvenidos a la primera parte del episodio Historia y Evolución del Cacao en la República Dominicana, en el que, junto con Elvi Reyes, gerente de producción de Rizek Cacao, exploramos la historia y evolución del cacao en República Dominicana, sus principales zonas de producción, los factores que inciden en su calidad y cómo la producción del mismo impacta positivamente en la vida de los agricultores.

En este delicioso episodio te llevamos en un viaje culinario para explorar Tesoros del Cibao, y descubrir los secretos de maridaje que realzan su sabor. Únete a los expertos mientras te guían a través de un emocionante recorrido sensorial. Sumérgete en esta experiencia única que te ayudará a apreciar aún más los tesoros ocultos en esta colección. Este episodio es un festín para los amantes del chocolate y para todos los que buscan elevar sus habilidades de maridaje y disfrutar de una experiencia gourmet inolvidable.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

Acompáñanos mientras nuestros expertos te guían a través de una degustación detallada de Tesoros del Cibao, revelando los misterios de los sabores, aromas y texturas que esta colección única y exclusiva ofrece. Desde los tonos profundos de cacao, hasta las notas sutiles de frutas tropicales, aprenderás a identificar y apreciar cada matiz con una perspicacia sensorial que te sorprenderá. Prepárate para despertar tus papilas gustativas y descubrir los tesoros ocultos en cada bocado de estos chocolates extraordinarios.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

Este episodio te ayudará a comprender cómo las certificaciones en el cacao orgánico son una poderosa herramienta para promover la sostenibilidad, la salud y el bienestar de nuestro planeta y de quienes dependen de él. No te pierdas esta conversación esencial para los amantes del chocolate y los defensores de un mundo más saludable y justo.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

En este episodio exploramos a fondo la importancia crucial de las certificaciones en el mundo del cacao orgánico. Acompaña a nuestros expertos mientras desentrañan el tejido de estándares y procesos que respaldan la producción de cacao sostenible y ecológicamente responsable.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

Te invitamos a conocer Tesoros del Cibao, mucho más que chocolate, una experiencia sensorial extraordinaria cuidadosamente elaborada para los amantes del buen gusto. Descubre junto a nuestros expertos la historia detrás de esta exquisita colección, un encuentro con lo sublime de nuestro origen a través de cuatro recetas únicas que con cada bocado te transportarán a un mundo de sabor y textura inigualables.No pierdas la oportunidad de conocer estos tesoros culinarios que han sido creados para complacer los paladares más exigentes.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

¡Bienvenidos a nuestro podcast Cultura Kahkow! Estamos encantados de presentarles este espacio donde podrán expandir sus horizontes y enriquecer sus conocimientos en este viaje lleno de sabores, historia y cultura en torno al cacao y el chocolate. En esta ocasión contamos con dos invitadas muy especiales, Ela Sarah y Nadia Rizek quienes comparten nuestra historia como marca y participación en el desarrollo de la producción de cacao orgánico en el país. ¡Vamos a sumergirnos en este viaje de #culturaKahkow juntos!This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

Dr. Romi Burks (@ProfRomi) and Tara Durieux (@taradurieux ) join us on this episode to talk about the Glossary Project, a global grass-roots effort to create an on-going, living collection of key terms associated with fine chocolate that promote consistent communication across multiple stakeholders. Don't forget to follow us on social media, we are @kahkow_usa | If you're interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.comThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

Kahkow wasn't built in a day… A family business that started in 1905 that went from cacao growers, to chocolate makers in the Dominican Republic, and now provides unique cacao profiles for craft chocolate makers in the US with our Rizek Essentials.Don't forget to follow us on Instagram: @kahkow_usa.Send us your questions or comments: info@kahkow.comShop: www.kahkow.comThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

Thanks to our good friend Dr. Keith Ayoob for helping us shed some light on the “heavy” topic. We're kicking off season 2 tackling some of the most common questions we've been asked after the Consumer Reports article came out talking about heavy metals in chocolate. Dr. Keith helps us understand the difference between risk & hazard, exposure vs. toxicity. Don't worry #kahkowlovers, you don't have to be afraid of dark chocolate!Don't forget to follow us on social media, we are @kahkow_usa | If you're interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.comThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

Check out this Kahkow Culture Short with Max & Daisy on recent findings of heavy metals in Dark Chocolate.Follow us on Instagram to stay updated @kahkow_usa. Send us your questions or comments to: info@kahkow.comwww.kahkow.com | @kahkow_usaShop: www.kahkow.comThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4619825/advertisement

After its launch 20 years ago, Los Ancones continues to win international recognition. This incredible profile originates from Rizek's Denomination of Origin Los Bejucos, located in the eastern part of the Duarte province. This origin has represented the promise of Dominican cacao internationally with honor. There is something seductive about the flavor profile of this origin: a powerful yet round blend of satisfying cacao, rich dried fruits like prunes, walnuts, a hint of black olives, and fresh berry notes.To see the video of our delightful cacao conversation, visit our YouTube channel: Kahkow USA. Don't forget to follow us on social media, we are @kahkow_usa | If you're interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

Our long-time friend Jacques Dahan, of Michel Cluizel, joins us on this episode as we discuss how both of our companies continue to work together, after having achieved the incredible success of Los Ancones years ago.To see the video of our delightful cacao conversation, visit our YouTube channel: Kahkow USA. Don't forget to follow us on social media, we are @kahkow_usa | If you're interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

Masako Miyabe has worked in the R&D Department of cacao and chocolate at Meiji since 2013. She specializes in fermentation and roasting, and has worked closely with our Quality Control team in the Dominican Republic on very important projects. Meiji is the #1 chocolate manufacturer in the Japanese market. Their first chocolate was introduced in 1918, after which they released Meiji Milk Chocolate in 1926.Don't forget to follow us on social media, we are @kahkow_usaIf you're interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

Konnichiwa Kahkow lovers! On this episode we talk to a very special guest from the other side of the world! With a Masters of Engineering and a Major in Applied Chemistry, Masako Miyabe has worked in the R&D Department of cacao and chocolate at Meiji since 2013. She specializes in fermentation and roasting, and has worked closely with our Quality Control team in the Dominican Republic on very important projects. For those of you that don't know: Meiji is the #1 chocolate manufacturer in the Japanese market. Their first chocolate was introduced in 1918, after which they released Meiji Milk Chocolate in 1926.Don't forget to follow us on social media, we are @kahkow_usaIf you're interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

We had too many topics to cover with Brad Kintzer, Chief Chocolate Maker at TCHO Chocolate, and Chef Nathan Lyon – Emmy nominated cookbook author, so here's part 2 of their episode. From botany and environmental studies to working in renowned restaurants and working with local growers and farmers, Brad and Nathan have always shared their passion for cacao & chocolate through education. After 2020, they pivoted from traditional knowledge-sharing platforms to the virtual and digital. They continue to reach out to their audiences -in real time- as they explore the nobility of ingredients. Watch the full video on our YouTube Channel. If you're interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com. Don't forget to follow us on social media, we are @kahkow_usa

Hi Kahkow lovers! On this episode of Kahkow Culture Nadia, Max & I have the pleasure of speaking to 2 good friends – Brad Kintzer, Chief Chocolate Maker at TCHO Chocolate, and President of the Fine Chocolate Industry Association (FCIA). We also speak to Chef Nathan Lyon – Emmy nominated cookbook author. Nathan is the Culinary and Culture Ambassador for Curiosity Stream, the host of Good Food America with Nathan Lyon (Z Living), chef and co-host of Growing A Greener World (PBS), creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), co-creator of the Fiber Fourteen meal plan. Don't forget to follow us on social media, we are @kahkow_usaIf you're interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

Dominican Nacional from Ecuador, ‘lightbreaking' cacao and many more profiles… one country is not one flavor! As we talk about the variety of genetics Rizek currently works with in the Dominican Republic, the Fruition team and Maricel get into the challenges of working with different cacao genotypes. To see the full recording of this episode, visit our YouTube channel: Kahkow USA https://www.youtube.com/watch?v=Z4M-VSLiMjUCorazon de Dahlia is a nonprofit organization that provides education and community development to impoverished, marginalized Peruvian children and families for 10 years. To learn more, visit http://www.corazondedahlia.org/ For more Kahkow, don't forget to follow us on social media, we are @kahkow_usaIf you're interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com

Dahlia and Bryan Graham of Fruition Chocolate talk to us about how they got into chocolate-making, as Maricel, Nadia & Daisy ask the burning questions. Fruition's work begins by selecting ethically sourced and flavorful cacao, primarily from Central and South America – and this is essentially why our passions met! Maricel delves into the importance of Los Bejucos – one of our Denominations of Origin and how this concept positively impacts small cacao farmers' livelihoods. The admirable ‘genetic cocktail' of Los Bejucos holds tremendous significance regarding quality as well, as it serves as a genetic base for the development of other exclusive plantations within the same Denomination of Origin. \ To see the full recording of this episode, visit our YouTube channel: Kahkow USA https://www.youtube.com/watch?v=Z4M-VSLiMjUFor more Kahkow, don't forget to follow us on social media, we are @kahkow_usaIf you're interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com

Alberto Simionato & the Rizek team continue this dialogue about emerging trends in the cacao & chocolate industry. We delve into the aspects of authenticity regarding chocolate makers and the cacao supply chain. Should our conception of quality change considering the nature of cacao as an agricultural product? – Tune in to learn about Alberto's response. Don't forget to follow us on social media, we are @kahkow_usa | If you're interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com

Our first episode in Italian! In this episode Max, Daisy & Alberto Fanton of Rizek Cacao, speak to Alberto Simionato - Chocolate Academy Director in Milan and Cacao Barry Chef. We hope you enjoy this interesting conversation about fermentation, education, our world-renowned single estate La Esmeralda & how we have been starting to reassess the concept of quality.If you’re interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com Don’t forget to follow us on social media @kahkow_usa

Part 2 with Daniel Korson, co-founder of Coracao Chocolate is here! He created one of the top-selling drinking chocolates in the US, and spoke to us about the motivations that lead him towards the 'natural' channels.⁠ A special thanks to Daniel for recognizing the value of our ingredients and the role we play in direct trade – “it’s not just about what we put into our creations, but also about what we’re taking out”.⁠ Don’t forget to follow us on social media, we are @kahkow_usaIf you’re interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com

Daniel Korson, co-founder of Coracao Chocolate, talks to us about the importance of transparency and trust in the cacao supply chain. As he creates one of the top-selling drinking chocolates in the US, he told us about the motivations that lead him towards the natural channels. Coracao has won Best Chocolatier in the Bay Area four times, has been featured on Fox News, ABC News, SF Weekly, Entrepreneur Magazine and has brought joy to many allergy-sensitive and health-conscious eaters. A special thanks to Daniel for recognizing the value of our ingredients and the role we play in direct trade – “it’s not just about what we put into our creations, but also about what we’re taking out”.Don’t forget to follow us on social media, we are @kahkow_usaIf you’re interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com

Kahkow lovers, Megan Giller of Chocolate Noise joins us for the second part of this chocolate conversation. Megan is also hosting online chocolate-tasting events, teaches classes at the Institute of Culinary Education and other locales, and judges at chocolate competitions. But wait, there’s more! We’ve created the following coupon code for you guys, we’re offering a 10% discount on all products and orders. Coupon Code is: CULTURE (enter at checkout). Visit our online store: kahkow.com.

Megan Giller joins us on this week’s episode, where we talked about her book: Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution. Her guided chocolate tastings have been featured in The New York Times in 2020, and her writing has been published in Slate, Zagat, and Food & Wine. Megan’s blog @chocolatenoise was a 2016 Saveur Food Blog Awards finalist. Megan is also hosting online chocolate-tasting events, teaches classes at the Institute of Culinary Education and other locales, and judges at chocolate competitions.

On this episode we speak to Monica Rogan of @goodnowfarms. Her career in real estate development brought her to southern California, where while working on large-scale construction programs she discovered craft chocolate and began experimenting with the many possibilities of true, bean to bar chocolate making in her home kitchen. This husband & wife team has dedicated their work to exploring different origins and educating consumers about single origin cacao. Monica told us about their journey into chocolate-making, and how they’ve enjoyed learning about craft chocolate. We hope you enjoy this episode as well as their multiple award-winning chocolates.

One of our favorite guests yet! From efficiency in sourcing, not compromising quality & the appreciation of sourcing cacao from one country, to educating consumers on the fact that there are endless possibilities regarding flavor profiles, William Marx joins #kahkowculture to tell us about WM Chocolate’s story and how he made important changes to his sourcing model, which led him to Kahkow. Watch the full episode on Kahkow's YouTube Channel.

If there could be one word to describe this year, it would be resilience. Max & Daisy speak to Bill Guyton, FCIA’s Executive Director, about the ups and downs we’ve had as an industry regarding fine chocolate and cacao sourcing countries throughout the pandemic. FCIA members will receive a 15% discount on all products, including ingredients (beans, nibs, mass, powder & butter). Visit our online store for more www.kahkow.com

Intriguing, mysterious, and completely fascinating. Where does Dominican cacao come from? How did it get to the island? Max & Elvi delve into the history of Dominican cacao, as we discuss genetic varieties and the famous classification that came from Juan Carlos Motamayor's research, thanks to whom we now have 11 distinctive genetic clusters.

Max tells us why we spilled rum (intentionally) in our post-harvest facility. Learn about the importance of traceability and how we keep track of metric tons of cacao. Elvi explains the efficiency in Rizek’s ‘lung’.

Yeasts, lactic bacteria, acetic bacteria, the role of oxygen…when does fermentation start & when does it end?

A sit down with 2 cacao gurus: Max Wax & Elvi Reyes, discussing the art of fermenting cacao in our post-harvest center, located in the heartland of Dominican cacao – San Francisco de Macorís.

Thanks to Michael Laiskonis, creator of the Chocolate Lab at New York City’s Institute of Culinary Education, for joining us on this episode where we discuss how the pandemic has impacted the way we do things in the Dominican Republic and in New York, and how we've been coping with new health protocols throughout our value chain.

Specialty coffee, craft beer, wine, denominations of origin & craft chocolate! Elaine, Max and Daisy tackle some of the myths and misconceptions in the cacao and chocolate industry. We delve into terroir, sustainability and we provide some tips on how we can determine quality from the labels in the chocolates we eat.

Max & Daisy talk about the cacao biomes and the juxtaposition of 3 profiles with the farms where the cacao comes from: Better Orange, West Indian and Añejo V.S.O.D. – Very Special Old Dark. Is there an impact on cacao flavor because of the fruits and trees that are also planted in these farms? Learn more about these ‘natural’ pairings, blessed by soil and the gift of knowledge.

Max, Nadia, Daisy & Damion talk about Single Origin cacao from the Dominican Republic & Rizek’s Single Estate chocolates: La Esmeralda, La Magdalena & Tireo – farms located in the Dominican cacao heartland.