Podcasts about bar chocolate

La Asociación Bean to Bar Chocolate trae a Donostia a los mejores profesionales del Estado del sector del chocolate fino. Más de 25 profesionales del sector ofrecerán a más de 80 invitados la cata de sus producciones chocolateras. Aprendemos a catar y distinguir un buen de un mal chocolate, y hablamos también del aumento del precio del cacao, con Pablo Ibarretxe, chocolatero al frente del obrador Lurka, en Donostia....

Not sure if it was the wine or the candy or the fact that we recorded it on Friday the 13th, but we lost our minds in this episode! Halloween is the perfect time for wine (and, heck, what time isn't perfect for wine?!?!), but not just any wine - spooky wine! Now, we don't mean that it tastes haunted, what we mean is that it has the perfect combination of a creepy name, a spooky label, and a crowd-pleasing taste. And we think we have found three really good choices! Going to a Halloween party and want to bring a gift of wine? We got you covered! Throwing a Halloween party of your own and trying to figure out what wine to serve? Listen in for great ideas that won't break the bank! In this episode, we also talk about Vine to Bar chocolate - a delicious chocolate that contains Chardonnay marc - and would be great to serve for the adults who may want something more sophisticated than a fun size candy bar. Join us for this episode - or else! Wines reviewed in this episode: 2019 Prayers of Sinners Red Blend, 2019 Omen Origins Zinfandel, and 2021 Devil's Corner Pinot Noir.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Today's episode is one for the books as we are joined by the co-author of one of the most innovative regenerative procedures ever! Dr. Amy B. Killen is a former emergency physician and the Founder of Human Optimization Project, an initiative aimed at bringing lesser-known medical treatments to the masses through education and patient empowerment. Dr. Amy explains why she left emergency medicine behind and how her passions and goals shifted during her transition to preventative medicine. We then begin to unravel her ground-breaking stem cell makeovers and how they lead to a better quality of life, how accessible these treatments are to the general public, what stem cells are and how they work, and how healthy lifestyle choices work hand-in-hand with stem cell therapy. We discuss why stem cells in the penis are different, why Oxytocin is pure magic, and what you can do to improve your sex life. Finally, our guest opens up about her Human Optimization Project (HOP) and why it uses blockchain on its medical platform, how the HOP Box serves its recipients, why BEAMSSSS is her go-to philosophy, how Web3 is taking root in her field, and her final words of hope to a pandemic-stricken society. Key Points From This Episode: Today's guest is the Founder of Human Optimization Project, Dr. Amy B. Killen. [00:09]Why Dr. Amy chose her current line of work, and how she got into it. [05:00]Our guest explains stem cell makeovers and how they lead to a better quality of life. [10:40]The demographics of stem cell therapy patients, and how accessible the treatment is. [11:57]What stem cells are, how they work, and why they're helpful. [14:15]The breakthroughs she's seen by being in proactive and preventative medicine. [19:28]How stem cells in the penis differ from other areas of the body. [21:16]The Human Optimization Project (HOP), and what Dr. Amy hopes to accomplish. [26:03]Why HOP uses blockchain for its medical platform. [28:45]BEAMSSSS: Belong, eat, avoid, move, sleep, stress, sun, sex. [39:00]The goal of improving quality of life rather than looking to extend it. [42:59]Dr. Amy's message of inspiration to a pandemic-shook generation. [45:20]How she sees the role of Web3 evolving in her field. [47:04]Links Mentioned in Today's Episode:Dr. Amy B. Killen Dr. Amy B. Killen on LinkedIn Dr. Amy B. Killen on TwitterDr. Amy B. Killen on InstagramDr. Amy B. Killen on FacebookDr. Amy B. Killen on YouTube Human Optimization Project  Dr. Harry Adelson on LinkedIn‘NITRIC OXIDE: Upgrade your Health, Performance, Sex, and Longevity with Dr. Nathan Bryan' ‘How to make stress your friend' Click HERE to save on BiOptimizers MagnesiumAndrés PreschelKnow Your Physio PodcastSupport the showSupport the show

We've got a new Foodie Festival in town, celebrating the dynamic duo of Coffee & Chocolate! These two mighty beans are having a party and we're all invited. My Plus 1 happens to be the whip smart robotics expert CHRISTIE OPIEKUN, who is on a personal journey to learn more about what kind of coffee she likes. Along the way we discuss whether I have to worry about a robot uprising, learn about a formative experience that almost ruined coffee for Christie for good, and she does the near impossible - eats something that breaks my heart. We also chat with Potomac Chocolate, River-Sea Chocolates, and Weird Brothers Coffee to learn about Bean to Bar Chocolate, Commodity vs. High Quality ingredients, and how creativity influences chocolate and coffee creations! Is the DMV Chocolate & Coffee Festival something you have to do before you die? Listen and find out! COLLECTED POSSIBILITIES - E-Mail: collectedpossibilities@gmail.com - Instagram: https://www.instagram.com/collectedpossibilities/ - Facebook: https://www.facebook.com/collectedpossibilities DMV CHOCOLATE & COFFEE FESTIVAL - Website: https://www.dmvchocolateandcoffee.com/ - Instagram: https://www.instagram.com/dmvchocolatecoffeefest/ - Facebook: https://www.facebook.com/DMVchocolateCoffeeFest BETTER TOGETHER MEDIA GROUP - Website: https://www.bettertogethermediagroup.com/ - Instagram: https://www.instagram.com/bettertogethermediagroup/ - Facebook: https://www.facebook.com/bettertogethermediagroup POTOMAC CHOCOLATE - Website: https://www.potomacchocolate.com/ - Instagram: https://www.instagram.com/potomacchocolate/ - Facebook: https://www.facebook.com/PotomacChocolate RIVER-SEA CHOCOLATES - Website: https://www.riverseachocolates.com/ - Instagram: https://www.instagram.com/riverseachocolates/ - Facebook: https://www.facebook.com/RiverSeaChocolates WEIRD BROTHERS COFFEE - Website: https://www.weirdbrothers.com/ - Instagram: https://www.instagram.com/weirdbroscoffee/ - Facebook: https://www.facebook.com/weirdbroscoffee ECWA: BOBBY SHIELDS vs. LOGAN EASTON LaROUX (JASON HEAT ON COMMENTARY) - https://youtu.be/CMDbqFkJbGw VOLTAGE PRO WRESTLING TICKETS - Tickets: https://www.voltagewrestling.com/hagerstown.html

Dando continuidade à série especial do Movimento Empreender sobre a potência dos negócios femininos no Ceará, neste episódio a gente conversa sobre um segmento ainda incipiente por aqui, mas que foi a aposta de uma paraense radicada em Fortaleza, que abriu a primeira fábrica bean to bar do estado, um conceito que trabalha o chocolate do grão à barra. 

Psilocybin Microdose Experience (at 0.6 grams of “Amazon” strain, One Up bar chocolate edible). My recent mood, productivity, and work-life balance and my experience of my most recent microdose of psilocybin. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Visit www.thenextdeliciousthing.com/blog for all the links.Please visit cookforukraine.org or search #cookforukraine on social media. Please follow my friends @oliahercules and @alissatimoshkina as well.Here's the recipe for Honey & Co recipe mentioned though:  https://shop.honeyandco.co.uk/blogs/recipes/feta-honey-cheesecake-on-a-kadaif-pastry-baseThey call it Kadaif pastry (sorry, Honeys!). It is called Kataifi by some (here's a recipe if you want to make it from scratch). Itamar and Sarit also say you can make their dessert with strips of filo pastry!This week's Delicious Things discussed in this order (by producer, not product):Honey & Co 1:38Miel Bakery 3:32E5 Bakehouse 4:22Popham's Bakery 5:43Fen Noodles 6:34Xoco Chocolate 7:28Also, a note: when I say Frank "discovered" the cocoa type, I should have said he helped to formerly identify it as a unique species. Clearly it was already being used and I still need to shake off my colonising heritage... Stay up to date with the latest London Food:Follow @thenextdeliciousthing on Instagram.Receive the weekly list via newsletter at thenextdeliciousthing.comAbout this (mostly) London food podcast:The Next Delicious Thing is hosted, produced and edited by Jennifer Earle.This podcast sharing the best of London food is a passion project designed to help people who love food find out what's worth spending their money on and also help out the businesses that are producing delicious things, many of them are small businesses. About Jen:Jennifer Earle is the founder of London's first food tour business - Chocolate Ecstasy Tours - and a former Food Buyer and Food Developer at major UK food retailers. She walks the streets of London searching for delicious foodI'm still sending an email each week sharing the most interesting things I'm tasting in London and beyond. Sign up at https://jenniferearle.substack.comAbout this London food podcast host:Jennifer Earle is the founder of London's first food tour business - Chocolate Ecstasy Tours - and a former Food Buyer and Food Developer at major UK food retailers. She walks the streets of London searching for delicious food and spends far too much time on Instagram (@jennifer.earle)Stay up to date with the latest London Food:Follow @thenextdeliciousthing on Instagram.Receive the weekly list via newsletter at https://jenniferearle.substack.com See the blog at thenextdeliciousthing.comAbout this food podcast:The Next Delicious Thing is hosted, produced and edited by Jennifer Earle.This podcast sharing the best of London food is a passion project designed to help people who love food find out what's worth spending their money on and also help out the businesses that are producing delicious things, many of them are small businesses. I'd be so grateful if you could... Get full access to The Next Delicious Thing at jenniferearle.substack.com/subscribe

This episode explores the ecosystem around bean-to-bar chocolate making with the creatives reclaiming chocolate for the African diaspora. In this episode, i talk with the chef, activist, and chocolatier Selassie Atadika, owner of Midunu Chocolate about the impact indigenous reclamation of the diasporic legacy of chocolate production could have on the future of the industry and Lissette Davis Grenada bases chocolate and rum expert to talk about the branding and practical possibilities of Black agency in chocolate business but diaspora stakeholders. The Cross Atlantic Chocolate Collective is offering a sampler box full of 12 minibars made by member farmers and chocolatiers from across the African Atlantic. You can find out more about the Alliance of Rural Communities and how to order their holiday chocolate box at www.chocolaterebellion.com

Andrew Cormier and Robin Streb are the co-owners of La Rouère.

後藤正文（ASIAN KUNG-FU GENERATION）がノンジャンル・ノンカテゴリーで、イノベーションの最前線にINSIGHTする「LIFE UPDATE」 今回は『地球にもヒトにも優しいチョコレート』を作る green bean to bar CHOCOLATE 代表・安達建之さんをお迎えしてお話を伺います。 See omnystudio.com/listener for privacy information.

今回はクラフトチョコレートブランド「Minimal - Bean to Bar Chocolate -」の代表：山下貴嗣さんを迎えて『ビジョンのなかに偶然と必然を編み込む』をテーマにトークセッションを行います。00:35　コロナがMinimalに与えた影響03:34　デジタルへの転換と人事異動09:05　デジタル化の決め手となったもの12:14　もがいた末に外に向いた矢印　15:29　「たまたま」で転がり出すキャリア21:08　未来に繋がる目の前の一歩と粘り強さ29:46　感動を共有する喜びと関係構築の方法33:57　偶然と必然が導いた現在の立ち位置37:59　クラフトチョコレートの未来44:22　山下さんからの「問い」＜ゲストプロフィール＞ 山下貴嗣（ヤマシタ・タカツグ）Minimal - Bean to Bar Chocolate - 代表。カカオ豆の選定からチョコレート製造まで一貫して手掛ける新しい製法である「Bean to Bar」に感銘を受け、クラフトチョコレートブランド「Minimal - Bean to Bar Chocolate - （ミニマル）」を設立。渋谷区富ヶ谷や代々木上原に店舗を展開。年間4か月強は赤道直下のカカオ農園に自ら足を運び、100％フェアトレードでの買付と、毎年農家と協働し品質改善に取り組む。チョコレートの国際品評会で日本初の部門別金賞など6年連続65賞の授賞実績やWIRED audi INOVATION AWARDS 2017に選ばれる。チョコレートづくりを通して、カカオとチョコレートを取り巻く貧困問題の解決、徹底したモノづくり追究、ブランドのスケーラビリティの実現を目指し、100年続く新しいチョコレート文化創りに奮闘中。■SPINEAR Contacthttps://sbwl.to/410OKre「AFTER THE GIG. supported by CELINE」独自のスタイルを持つミュージシャンへ、個性の磨き方をインタビュー。このPodcastはCELINE 2023FW Collectionからインスピレーションを受けて制作されています。↓こちらから聴けます。是非フォローしてください↓https://sbwl.to/3SUEOh5

今回はクラフトチョコレートブランド「Minimal - Bean to Bar Chocolate -」の代表：山下貴嗣さんを迎えて『ビジョンのなかに偶然と必然を編み込む』をテーマにトークセッションを行います。 00:35　コロナがMinimalに与えた影響　 03:34　デジタルへの転換と人事異動　 09:05　デジタル化の決め手となったもの　 12:14　もがいた末に外に向いた矢印　 15:29　「たまたま」で転がり出すキャリア　 21:08　未来に繋がる目の前の一歩と粘り強さ　 29:46　感動を共有する喜びと関係構築の方法　 33:57　偶然と必然が導いた現在の立ち位置　 37:59　クラフトチョコレートの未来　 44:22　山下さんからの「問い」 ＜ゲストプロフィール＞ 山下貴嗣（ヤマシタ・タカツグ） Minimal - Bean to Bar Chocolate - 代表。 カカオ豆の選定からチョコレート製造まで一貫して手掛ける新しい製法である「Bean to Bar」に感銘を受け、クラフトチョコレートブランド「Minimal - Bean to Bar Chocolate - （ミニマル）」を設立。渋谷区富ヶ谷や代々木上原に店舗を展開。年間4か月強は赤道直下のカカオ農園に自ら足を運び、100％フェアトレードでの買付と、毎年農家と協働し品質改善に取り組む。チョコレートの国際品評会で日本初の部門別金賞など6年連続65賞の授賞実績やWIRED audi INOVATION AWARDS 2017に選ばれる。チョコレートづくりを通して、カカオとチョコレートを取り巻く貧困問題の解決、徹底したモノづくり追究、ブランドのスケーラビリティの実現を目指し、100年続く新しいチョコレート文化創りに奮闘中。

今回はクラフトチョコレートブランド「Minimal - Bean to Bar Chocolate -」の代表：山下貴嗣さんを迎えて『「引き算」で考えるチョコレートとデザインの交差点』をテーマにトークセッションを行います。00:35　「Minimal - Bean to Bar Chocolate -」について05:16　Bean to Bar文化に着目した理由10:07　チョコレートは名脇役12:49　感覚が研ぎ澄まされる引き算の美学17:15　素材が持つ無限の深みを追求する24:14　豊富な経験値で高まる解像度29:06　相対的な感覚と多角的な目線34:58　熟成された解釈と矛盾が生む新たな価値観＜ゲストプロフィール＞山下貴嗣（ヤマシタ・タカツグ）Minimal - Bean to Bar Chocolate - 代表。カカオ豆の選定からチョコレート製造まで一貫して手掛ける新しい製法である「Bean to Bar」に感銘を受け、クラフトチョコレートブランド「Minimal - Bean to Bar Chocolate -（ミニマル）」を設立。渋谷区富ヶ谷や代々木上原に店舗を展開。年間4か月強は赤道直下のカカオ農園に自ら足を運び、100％フェアトレードでの買付と、毎年農家と協働し品質改善に取り組む。チョコレートの国際品評会で日本初の部門別金賞など6年連続65賞の授賞実績やWIRED audi INOVATION AWARDS 2017に選ばれる。チョコレートづくりを通して、カカオとチョコレートを取り巻く貧困問題の解決、徹底したモノづくり追究、ブランドのスケーラビリティの実現を目指し、100年続く新しいチョコレート文化創りに奮闘中。■SPINEAR Contacthttps://sbwl.to/410OKre「AFTER THE GIG. supported by CELINE」独自のスタイルを持つミュージシャンへ、個性の磨き方をインタビュー。このPodcastはCELINE 2023FW Collectionからインスピレーションを受けて制作されています。↓こちらから聴けます。是非フォローしてください↓https://sbwl.to/3SUEOh5

今回はクラフトチョコレートブランド「Minimal - Bean to Bar Chocolate -」の代表：山下貴嗣さんを迎えて『「引き算」で考えるチョコレートとデザインの交差点』をテーマにトークセッションを行います。 00:35　「Minimal - Bean to Bar Chocolate -」について 05:16　Bean to Bar文化に着目した理由 10:07　チョコレートは名脇役 12:49　感覚が研ぎ澄まされる引き算の美学 17:15　素材が持つ無限の深みを追求する 24:14　豊富な経験値で高まる解像度 29:06　相対的な感覚と多角的な目線 34:58　熟成された解釈と矛盾が生む新たな価値観 ＜ゲストプロフィール＞ 山下貴嗣（ヤマシタ・タカツグ） Minimal - Bean to Bar Chocolate - 代表。 カカオ豆の選定からチョコレート製造まで一貫して手掛ける新しい製法である「Bean to Bar」に感銘を受け、クラフトチョコレートブランド「Minimal - Bean to Bar Chocolate -（ミニマル）」を設立。渋谷区富ヶ谷や代々木上原に店舗を展開。年間4か月強は赤道直下のカカオ農園に自ら足を運び、100％フェアトレードでの買付と、毎年農家と協働し品質改善に取り組む。チョコレートの国際品評会で日本初の部門別金賞など6年連続65賞の授賞実績やWIRED audi INOVATION AWARDS 2017に選ばれる。チョコレートづくりを通して、カカオとチョコレートを取り巻く貧困問題の解決、徹底したモノづくり追究、ブランドのスケーラビリティの実現を目指し、100年続く新しいチョコレート文化創りに奮闘中。

大学院経営学研究科 博士後期課程の長野亘孝さんが、チョコレートを販売するお店を開業するそうです！どのようなお店なのか、インタビューします！

代表の山下貴嗣さんに今後のビジョンについてお話を伺いました。

１枚のチョコレートで未来を変えるクラフトチョコレートブランド「Minimal -Bean to Bar Chocolate-」が届ける体験に注目。「ミニマル」はどんな思いで立ち上げたブランドなのか、代表の山下貴嗣さんにお聞きしました。

代表の山下貴嗣さんに、富ヶ谷本店での体験やチョコレートの食べ比べ体験などに注目して、お聞きしました。

代表の山下貴嗣さんに、オンラインでの取り組みについてお聞きしました。

Jason and Mike's celebration about the release of a vegan Kit Kat candy bar gets derailed when they discuss its maker Nestle and the corporation's troubled history.   

DeAnn Wallin, the owner of Solstice Chocolate, literally eats and breathes chocolate, and we don’t know for sure, but she might dream about it when she sleeps. She joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of the Taste of Harmons Podcast, and shares with us the ABCs of bean-to-bar chocolate. DeAnn is a chocolate maker, which is different from a chocolatier, as she makes her chocolate from scratch. Her love for chocolate is evident in her words, and you’ll want to listen to this episode for a special offer on Solstice Chocolate.  For more information please visit harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/  

In this episode we talk about:The origin of cacao in South America and cradle in PeruThe beginnings of Obolo Chocolate and how Mark got the project off the groundWhy he only sources his beans from one organic coop in PeruThe art of chocolate making and what constitutes chocolate ‘terroir’What really is bean-to-bar chocolate?Obolo Chocolate’s impact on communities and commitment to sustainabilityHow to store and how to pair chocolate from stouts to red wineResources:Obolo Chocolate@OboloChocolateThe Chilean ChocolateroOn March 18, I will be hosting a special tasting of Obolo Chocolate with founder and chocolatier Mark Gerrits. It will be fun, educational, and you'll get the chocolate delivered directly to your front door! You can join the waitlist here to be the first to know when we open sign-ups.

Welcome, to the WITMOT (What Is The Meaning Of This?) Podcast. In this episode we talk about our top 5 chocolates... and Tom talks about chocolate bars specifically cause he messed up. For more about us, visit www.WITMOT.co.uk Acting for others Theatre is in crisis right now, we urge you to go and support theatre in any way possible. Acting for Others is just one of the many ways you can do that! https://www.actingforothers.co.uk/ Follow us on: Patreon: https://www.patreon.com/WITMOT Instagram: https://www.instagram.com/witmotpodcast Twitter: https://twitter.com/WITMOTPODCAST Podbean: https://witmot.podbean.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

放送後記 第四十七回の更新です。 今回の収録は祝日なので昼飲みですが、ゆる〜く聴いてくれるとうれしいです。 特筆すべきは、長きにわたる350can史上初、宇宙初のhase編集回であること！ Podcast受取師からついに昇格したので、もうこれは実質第一回のようなものです。 皆のもの、胸に手を当てて56分間聞いてくれよな〜〜〜！！！ トークパートは、haseの身の回りの変化(という名のクズエピソード)と、最近どハマりしてるコント師をそれぞれが紹介。 EDでtaigaが本編同等の尺で映画「劇場」について熱く語ってくれたので、3パートになっちゃったけど、こちらも必聴。 何はともあれ、一貫して”クズ話”に花を咲かせた回になったので、お楽しみくださいませ。 番組ではあなたからのメールを待ってます。 この番組では、気になるニュースやふつおたをメールで大募集！質問は番組内で紹介させていただきます。 Twitterも積極運用中！ 公式アカウントで収録から漏れた話や日常ぼやきなどを投稿中。 ぜひフォローをお願いします！ また、Twitterのハッシュタグ #350can の感想ツイートも追ってますので、投稿よろしくお願いします。 それではまた次回！ (文責：hase) SHOW NOTE 1箱1000円の高級タバコ『ザ・ピース』を吸ってみた - ROCKET NEWS24 Minimal -Bean to Bar Chocolate- 空気階段「ゆうえんち」 空気階段「クローゼット」 「大学デビュー」 - シソンヌライブ [quatre] 「ボクシングジムに通いたいけど」 - シソンヌライブ [six] 劇場 - Amazon Prime Video GO - Amazon Prime Video 菅田将暉、綾野剛＆星野源W主演ドラマ『MIU404』に参戦！ M-ON! Press 今回のビール 今日の1缶はピルスナープランジ。plungeの意味は「突っ込む、突入させる」。パッケージには魚を狙う熊の姿があしらわれてますʕ•ᴥ•ʔ #350can pic.twitter.com/jzX1kUr1bW— はせがわりゅうや (@hase_csv) July 23, 2020 47缶の収録Done

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.

Did you know smallholder farms provide up to 80 percent of the food supply in Asia and sub-Saharan Africa? In this episode of Sustainability Matters Today, I interview Jeff Abella, co-founder of Moka Origins, a bean-to-bar chocolate manufacturer and specialty coffee roaster and #Champion of Economic Development through Sustainable Agriculture. Founded in 2015, Moka Origins has been empowering rural African farming communities by providing smallholder farmers with technical training and sustainable marketing links, while supporting the local economy through their chocolate and coffee products. In April 2019, Moka Origins won the Bronze Prize in the Annual Fedex Small Business Grant Contest. They also received the Innovator of the Year award from the Wayne Economic Development Corporation in 2017. Please make sure to subscribe to the Sustainability Matters Today podcast to learn more about other champions of sustainability like Jeff. I hope you enjoy the episode! Resources: Himalayan Institute: https://www.himalayaninstitute.org Smallholder Farming: https://www.cropscience.bayer.com/en/crop-science/smallholder-farming Origin Trips (sample: Mexico Coffee Immersion): https://mokaorigins.com/pages/mexico-origin-trip Moka Origins website: https://mokaorigins.com Read the transcript here: https://sustainabilitym.at/Jeff_Abella_SMT Watch the full episode here: https://sustainabilitym.at/Youtube-Jeff-Abella

Just in time for Halloween, Earth Eats tours a craft chocolate factory and advises you on what to do with that leftover garlic--once it has done its job of warding off the vampires and evil spirits, that is.

Just in time for Halloween, Earth Eats tours a craft chocolate factory and advises you on what to do with that leftover garlic--once it has done its job of warding off the vampires and evil spirits, that is.

Most countries around the world have more than one small-batch chocolate maker. In fact, you can make chocolate anywhere you can find electricity to power the proper machinery. Those raw materials of cacao beans & cane sugar (the most common sweetener), however, are only cultivated in the tropics. So why isn’t more chocolate made in the tropics? It comes down largely to money. But in the fine chocolate industry, there is a slow shift in interest within countries of origin to be making their own chocolate. Beyond doing all the work of raising and processing the cacao, they also want to be able to reap the rewards of making & selling chocolate. In this episode, we hear two related stories about cacao in the Philippines, talking to 3 tree to bar chocolate makers about the many steps involved in making chocolate from the cacao bean to a finished product. But beyond that, we take a long hard look at what’s next for cacao farmers, and how to make that future happen sustainably. To read the article version of this episode, click here. Show notes: https://damecacao.com/chocolate-on-the-road-tree-to-bar/ Show Instagram: https://www.instagram.com/chocolateontheroad/

Green Bean to Bar Chocolate is based in Tokyo, Japan. Welcome to Chocolate Habit, a weekly chocolate review podcast for chocoholics around the world! Find more tasty bites on Instagram, at @damecacao.

“Growing up, I used to sell chocolates…I would sell them “illegally” in school. I wasn’t allowed, the principal would always catch me and give me a hard time but I would always go back and sell more.  I used to say “I have to go to the bathroom,” then I would take my little bag and I would actually go meet the other kids at their breaks so they could buy my chocolates. I was actually very well known for my chocolates… So, it was really funny when we started our own chocolate company!” — Sandra Bedoya Meet Sandra Bedoya, Co-Founder of Nibble Chocolate, a bean-to-bar chocolate company based out of San Diego California. In this episode we cover: The trials and errors of creating the perfect bean-to-bar chocolate Why it was important for Sandra and her husband & co-founder, David, to source their cocoa beans from high quality and fair-trade farms The challenges of becoming a new mother while simultaneously running a business The health benefits of cocoa This was such a fun episode to record and edit. I hope you enjoy it! Happy listening!

What are some key issues in the chocolate industry that we need to know about? When things get tough, how can we stay motivated and just keep pulling through? Founder of bean-to-bar chocolate company Madécasse, Tim McCollum, shares his wisdom with us here.   HIGHLIGHTS: [6:44] What inspired Tim to start Madécasse. [7:39] Kaméa: “What was your greatest learning lesson from working in the private sector that you were able to bring to your social enterprise?” [9:42] The key differences between a traditional chocolate supply chain and Madécasse’s Bean-to-Bar supply chain.  [11:19] Tim’s thoughts on what targeting the root cause of poverty through chocolate would look like. [12:49] What we as individuals can do to inspire change from large corporations like Hershey’s. [14:02] Keys to Madécasse’s success in establishing itself within grocery stores and retailers so far. [16:37] Tim: “You better believe in what you’re doing. You will go through these amazing swings of euphoria and crashing down, and what keeps you going is the belief in what you’re doing.” [18:35] Key insights on injustices in the global cocoa industry.  [20:43] Tim’s thoughts on what we need most to help address poverty and support sustainable development in our world today.   Thanks for bringing your light! Find the full show notes with links and resources at www.greendreamer.com, and share your #1 takeaway from the episode tagging our featured guest and me @KameaChayne to spread the light and to let us know you're tuning in!

A chocolate maker versus a chocolatier. Do you know the difference? Megan Giller, author of Bean to Bar Chocolate, wants you to eat more chocolate but more importantly to appreciate the new bean-to-bar craft revolution

A chocolate maker versus a chocolatier. Do you know the difference? Megan Giller, author of Bean to Bar Chocolate, wants you to eat more chocolate but more importantly to appreciate the new bean-to-bar craft revolution

Japan's unique holiday, White Day, is coming around the corner. It's a spin-off of Valentine's Day. The way Japan has interpreted these two holidays has created a unique norms such as gender roles and obligation chocolate. On top of an explanation of this holiday, we're introducing some amazing chocolate places in Tokyo,Kyoto,and more, such as SF's bean to bar chocolate shop, Japanese interpretation of chocolate making, and a "chocolate museum" making a perfect harmony of Japanese tea and chocolate. [recommend shop list] Dandelion Chocolate(TOKYO Kuramae) https://goo.gl/8ojGSh this shop is also in Kamakura,Ise(Naiku,geku),Kyoto. Minimal - Bean to Bar Chocolate(TOKYO Shibuya Tomigaya) https://goo.gl/tnvQLc this shop is also in Ginza,Shirokane,Ikebukuro. Theobroma(TOKYO Shibuya) https://goo.gl/pJqEK8 Valentine's Day Spinoff: Japanese Craft Chocolate, Matcha Chocolate, Bean to Bar Chocolate

Tweet LIVE this Sunday, December 3rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back for our last show in 2017 and we are happier than ever to sing “Fly Eagles Fly, on the road to victory, fight Eagles fight, score a touchdown 1-2-3, hit'em low, hit'em high, and watch our Eagles fly, fly Eagles fly, on the road to victory! E A G L E S – EAGLES!!!!” Philadelphia Eagles fans are a tough crowd to please as proven by the time Eagles fans even booed Santa Claus. Yep, Santa Claus! So just imagine how difficult it must be to feed these rowdy fans. Well we have the perfect person joining us in studio. We are pleased to welcome from South Philly NFC East 1st place, yep you heard that right, 1st place Philadelphia Eagles Executive Chef James Hennessey for Lincoln Financial Field by Aramark. Not only does he keep our hometown team's fans fed and happy, he also cooked at the 2012 Summer Olympic in Visit London. Awesome, and here's to hoping he keeps on cooking for this team all the through to the Super Bowl. What goes great with watching football? PIZZA of course! Also joining us in studio will be Mariano Mattei, the owner of Mattei Family Pizza When you are supporting a 1st Place team, you want to be eating the best pizza possible. Well Metro Newspaper Metro Philly Philly's Jennifer Logue even wrote an article stating that Mattei Family Pizza may be the best pizza in Philly right now and they were also spotlighted by Alex Tewfik in Philadelphia Magazine. To top the accolades, Mariano has also appeared on the Food Network show Cooks vs. Cons. Sounds like a winning combination to us, and we can't wait to try their pizza for ourselves. Then it seems we are having everything move towards craft and artesian. So what will be next? We will be joined by Megan Giller a food writer, editor, and chocolate enthusiast, and her blog Chocolate Noise was a 2016 SaveurBlog Awards finalist. She offers private chocolate tasting classes, hosts “Underground Chocolate Salons” at shops across the country, and is a judge at chocolate competitions, including the International Chocolate Awards. Her work has been published in the New York Times, Slate.com, Zagat, Food & Wine, and Modern Farmer. She has recently released a new book “Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors” from Storey Publishing. The next big movement in the artisanal food world: bean-to-bar chocolate. Like craft beer and specialty coffee before it, this small-batch industry is on the brink of something big:American craft chocolate sales are $100 million annually and rising. Bean-to-Bar Chocolate, by Megan Giller, provides a lively and mouthwatering window into this growing market. In her new book, Giller demystifies the “bean-to-bar”process — how craft chocolate is made by sourcing high-quality cocoa beans, then roasting, grinding, and finessing them into finished bars. Readers will learn what to look for in a chocolate bar and who are the bean-to-bar makers to watch. Profiles of more than a dozen chocolate makers from cutting-edge businesses — including Taza Chocolate, Dandelion Chocolate, and Askinosie Chocolate — guide readers through the fascinating, delicious, and burgeoning bean-to-bar chocolate movement. Bean-to-Bar Chocolate answers questions that real chocolate lovers will have, such as, how do cocoa beans from Venezuela differ from beans from Madagascar? Or, what is dark milk chocolate and who makes the best? Giller includes delicious suggestions for readers to create their own chocolate tastings, offering advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese, and other foods. Top chefs and chocolatiers like Michael Laiskonis, Alice Medrich, and Janina O' Leary provided many of the book's 22 recipes. From Champurrado Drinking Chocolate and Ceylon Tea Fudge Sauce to Olive Oil Sourdough Truffles, Pop Rocks Chocolate Bark, and Chocolate Sorbet, these decadent treats defy expectations of what chocolate should taste like. Sounds like a great holiday gift to get for friends and family! Joining us again will be Chef @Ed Crochet of Rat's Restaurant at Grounds For Sculpture. Philadelphia's renowned Starr Events oversees Rat's Restaurant at Grounds For Sculpture in Hamilton, NJ. A graduate of L'Academie de Cuisine Culinary School, Crochet worked in the kitchens of Tom Colicchio's Crafted Hospitality before joining the Starr Restaurants team at Storico at the New-York Historical Society. Rat's is a French-focused restaurant famous for its unique setting within the 42-acre sculpture park. Rat's was conceptually designed to be reminiscent of Claude Monet's beloved Giverny by sculptor The Seward Johnson Atelier. It is named after the gregarious character “Ratty,” from Kenneth Grahame's famed children's story, The Wind in the Willows. The restaurant patio, noted for its sweeping views and al fresco dining, overlooks a lily pond framed by weeping willows, and the “Monet bridge”. I have dined there myself and had a great meal after a wonderful visit walking around Grounds For Sculpture. So we have great meals and chocolate covered, but what is 2018 going to bring us in food trends? Well we will have Darby Hughes the Brand Strategy Director & Trends Expert for Quench Agency (Pavone) to tell us his thoughts of what we'll see. What a show! In studio as well will be Chef Christina Martin of Cooking To Nourish and Nourish on the Go #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times Food recognized John Howard-Fusco for his news of the week and please remember that John's new book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appears on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with recent autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ HAPPY HOLIDAYS AND HAPPY NEW YEAR - SEE YOU ALL AGAIN STARTING JANUARY 7TH, 2018 at 635PM on WILDFIRE RADIO!!!! The post Small Bites – Episode 71 appeared first on Wildfire Radio.

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. Fuhmentaboudit is powered by Simplecast

Podcast interview with author and journalist Megan Giller; she specializes in the stories of the craft chocolate movement and is an important voice in the industry.

Tree-to-Bar Chocolate in South Florida In his small suburban Miami shop, artisan Ricardo “Cao” Trillos handcrafts chocolate bars using cacao beans from fair-trade certified plantations in the Dominican Republic, Tanzania and Costa Rica, countries within 10 degrees south and 10 degrees north of the equator. Within this band are the countries that provide the best growing conditions for the cacao trees – hot temperatures, abundant rainfall, high humidity – in the Caribbean, Central and South America, Africa, Indonesia and Hawai’i.   Now, Trillos is making chocolate from cacao beans he harvests from a lush, tropical grove 15 miles southwest of his shop in the part of South Florida called the Redland. The latitude is 25 degrees, but in recent years, the hot, steamy conditions have been ideal for growing cacao and turning it into chocolate bars – a first in the continental United States.  Find out more: Visit Cao Chocolates’ monthly chocolate tours and tastings at Patch of Heaven Gardens (http://www.patchofheavengardens.com/about/). Find out more: http://www.caochocolates.com/index.php/cao-chocolates-miami-chocolate-tasting

Today we feature Michael Kalanty, who is a man of many talents. And you learn why that’s the case. This interview is very well, timeline heavy. You learn step by step and the twists and turns between being an architecture student, chef, pastry chef, bread author, and lastly, consultant. You will learn the key points on how these happen and the catalysts that make Mike what he is today. What I love in this interview is the twist and turns throughout his life. I really dug in deep on his career path. Questions like Why did he switch into food, why did he decide to write a book, how hard it was to make a book…. And most of all, you’ll learn the best, most tangible advice on how to make good bread. About Michael Before Michael Kalanty served as Director of Education for the California Culinary Academy (“CCA”) in San Francisco from 1996 to 2000, he’d already built and sold a successful catering business and pastry shop in his native Philadelphia. While developing the artisan bread course for the Baking & Pastry Program at the CCA, he fell under the spell of yeast. He returned to the kitchen and has been teaching, writing, and baking bread ever since. He wrote his first book, How To Bake Bread: The Five Families of Bread®, in 2009 “because there wasn’t a detailed book for culinary students that was written in a student-friendly style.” The book went on to win the Gourmand Award for Best Bread Book in the World at the Paris Cookbook Fair the following year. It’s been adapted by hundreds of culinary schools across the country, most notably the Art Institute which has 42 campuses nationwide. It’s been translated into Brazilian Portuguese and is the standard text for professional culinary schools in Brazil. Michael’s track record in Bakery Innovation dates back to when the field was merely called product development. Many of his formulas for breads, crackers, and cookies can be found on grocery store shelves for clients like Pepperidge Farm and General Mills. He works with Clean Label initiatives to create healthy food choices that maximize flavor. Google Campus serves one of his gluten-free cookies. Michael is a certified master taster and licensed sensory panel moderator. He helps food innovation teams work effectively with consumer research to develop flavor and texture profiles that define food brands. As a teaching tool for his clients, he developed the “Aroma & Flavor Wheel for Bread”, for which he holds the copyright. He speaks often at conferences and seminars. His report on bakery trends, “What Is Up with Bread!”, is a mainstay on event programs for the International Association of Cooking Professionals and the American Culinary Federation. Michael lives in San Francisco. He’s taught baking courses across the U.S., in France, Italy, Germany, and Brazil. He teaches hands-on classes at the San Francisco Cooking School and several cooking schools in the Bay Area. How To Bake MORE Bread: Modern Breads/Wild Yeast is his second book. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com Key Takeaways How Gothic architecture made him fall in love with bread How hard work and passion is noticeable to chefs The journey of making a book How a book can make a great business card Question Summary One Sentence: I teach people how to bake bread What’s the most interesting place you’ve taught people to bake bread?: Paris cookbook fair. Mike’s book won 2011’s award: How to Bake Bread Steps to take to where you are today: Mathematician to Architecture to Chef to Pastry Chef, to Author to Consultant Did you take any formal education?: No What age did you switch to food?: 26 or so What year did you decide to write a book?: 2000. The “end of the world” made him think about his goals in life. One of them was to write a book. Brazillian Breakfast: Espresso and Asprin Artisan bakers in the Bay Area Was it hard to make a book?: It took 10 years for me to make a book. I would never discourage anyone from writing a book because you can learn about yourself. My Food Job Rocks: I can do a lot of cool projects New Food Trends and Technologies: Clean Label Tips on making good bread: Make one recipe for a year. You learn how it behaves differently in different environments French Country Bread: Pan de Compania What’s one thing in the food industry you’d like to know more about: Working with Herloom Grains. Grinding grains fresh Favorite Kitchen Item: My hands Favorite Book: The World According to Garp Any Advice for anyone to get into the culinary field: We work hard, we sweat Where can we find you next?:  Going to Boston next. New book: How to Bake More Bread Other Links Baking bread in a Dutch Oven Grocery Store Delivery Cricket protein Powders Digital Scale Brown Rice Syrup Brown Rice Syrup Powder/Flour Bean to Bar Chocolate

What are a Russian and a German doing making chocolate in Brussels? They tell us all about it. https://www.facebook.com/MikeAndBeckyBrussels/

Greg from Dandelion Chocolate nerds and geeks out about bean to bar chocolate

The world of chocolate is divided, but what separates one side from another? Hugo Harrison visits small-batch chocolate makers Pump Street Bakery to find out.

In this episode, we interview Patricia Tsai of ChocoVivo about her stone ground bean to bar chocolate. To learn more information, you can visit http://www.chocovivo.com

If you thought chocolate began with CDM and ended with Flake, think again. Brilliant chocolatiers are rewriting the book of what you can do with beans and bars. Sally McKenna talks to some of the key players in the melting pot of Irish chocolate.Thanks to all the people who we spoke to for this podcast: Allison Roberts from Clonakilty Chocolate, http://clonakiltychocolate.com; Hannah and Rachel Dare from Organico Bantry, www.organico.ie, Caitlin Ruth from Deasy's Harbour Bar.At the Chocolate Factory we spoke to Mark Dougherty (chef with Caitlin Ruth - Babaganoush); Shannen Butler-Keane and Joe McNamee (guests at the dinner). Thanks to all for their contribution.Read other stories in Megabites...

If you thought chocolate began with CDM and ended with Flake, think again. Brilliant chocolatiers are rewriting the book of what you can do with beans and bars. Sally McKenna talks to some of the key players in the melting pot of Irish chocolate.

The bean to bar chocolate movement is on the rise. This week on the Local Food Report, Elspeth Hay talks with a young couple in Truro who've opened a chocolate factory. She learns about sourcing beans, how the production process works, and what characteristics make for a top notch chocolate bar. You can find a recipe for a chocolate bundt cake and see photos from Chequessett Chocolate's factory on Elspeth's blog, Diary of a Locavore. This is a rebroadcast. This piece originally aired on April 10, 2014.