Podcasts about bean to bar

En ce lundi de pâques, je vous propose une plongée dans une aventure entrepreneuriale passionnante au cœur de l'univers du chocolat. Il y a quelques semaines, j'ai eu la joie d'enregistrer une conversation avec Antoine Maschi, co fondateur aux côtés de Candice Peytour, sa compagne, d'Encuentro, une fabrique de chocolat bean to bar nichée à Saint André dans la métropole lilloise. Pendant 1h30 Antoine partage avec transparence et sincérité son parcours, la création de leur première fabrique de chocolat en République dominicaine, son succès et leur retour contraint en France, sans avoir d'autre choix que de  tout laisser derrière eux. Les années nécessaires pour digérer cette expérience aussi intense que douloureuse pour finalement renouer avec leur passion et leur vision du chocolat. Leurs débuts dans un minuscule local à Montreuil, la rencontre avec Philippe Toinard qui leur ouvre des portes dans différents médias, la croissance solide et discrète de leur activité, leur retour à Lille d'abord chez Euralimentaire où ils rencontrent d'autres entrepreneurs, l'accueil du Réseau Entreprendre Nord dont ils seront lauréats en 2019, l'accompagnement de Wilfrid André créateur d'Alice Délice qui les guide avec bienveillance. Leur déménagement dans un bâtiment vieux de 100 ans à Saint André, les investissements matériels nécessaires pour accompagner la hausse de leur production, l'ouverture de leur capital en 2024 à Luc Pierre Verquin, Julien-David Nitlech et Wilfrid André, le choix d'avoir une boutique sur la Grand Place pour être en contact avec leurs clients et surtout la persévérance dont Antoine et Candice ont su faire preuve tout au long de leur histoire. Avant notre échange, j'étais déjà une cliente fidèle et convaincue d'Encuentro depuis de nombreuses années, et entendre Antoine nous parler de l'industrie du chocolat, du prix du cacao, de son impact sur les pays producteurs, de la juste rémunération des producteurs de cacao qui est au centre de la démarche du chocolat bean to bar défendue par Encuentro me donne encore plus envie de les soutenir. Comprendre comment les équipes d'Encuentro fabrique leur chocolat, comprendre le temps nécessaire à l'élaboration d'un produit d'exception, comprendre que ce produit à certes un coût mais qu'il reste néanmoins un produit haut de gamme accessible, me semble nécessaire à l'heure où en tant que consommateur nous avons le pouvoir de choisir par nos actes d'achat qui nous voulons financer. Nous pouvons aujourd'hui accompagner un monde plus juste pour les producteurs et plus respectueux de l'environnement par nos décisions individuelles et c'est essentiel de le rappeler. Avec Antoine nous avons parlé de résilience, de transparence, de persévérance, de savoir se relancer en permanence, de faire du chocolat comme on élabore un bon vin, de prendre le temps pour qu'il mature tel un grand cru, de savoir s'entourer et de la force qui émane de Candice et Antoine qui ont choisi d'entreprendre ensemble. Si vous avez aimé cette conversation et que vous avez envie de soutenir le podcast, n'hésitez pas à vous abonner sur votre plateforme d'écoute, à le noter, à laisser un commentaire et à le partager autour de vous, c'est par ces actions que le podcast sera visible alors merci à vous !Maintenant je laisse la place à cette conversation profonde et enrichissante que j'ai eu la joie d'enregistrer avec Antoine.Bonne écoute ! La recommandation culturelle d'Antoine :L'art de la victoire de Phil Knight Sa recommandation d'invitée :Christèle Merter, fondatrice de La Gentle Factory Livre cité :Making chocolate by DandelionHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Trabalho, iniciado de forma experimental, deu origem à marca Cacauêro que fica em Engenheiro Coelho, no interior de São Paulo

durée : 00:19:54 - En cuisine avec Franck Daumas - À Bourg-de-Péage, la Maison Lionneton sublime le chocolat avec une approche artisanale "Bean to Bar". De la sélection des fèves à la création des spécialités de Pâques, les frères Jacques et Pierre Lionneton dévoilent leur savoir-faire et leur engagement pour une production éthique et locale.

durée : 00:18:45 - Chocolat Flamant d'Or, à Grenoble, avec Amandine et Mo, artisans de saveurs (et de bonheur) chocolatées, de la culture du cacao à la vente (Bean to bar)

durée : 00:10:56 - Bienvenue chez vous : on passe en cuisine, ici Alsace - Étienne, chocolatier, et Romain, graphiste, forment un duo complémentaire avec Cacao Experience. Leur approche Bean-to-Bar garantit un chocolat d'exception, de la fève à la tablette.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chocolatier and chocolate educator Ruth Kennison of The Chocolate Project.   Honey represents a sweet Jewish New Year! Why not kick off the calendar year by indulging in chocolate. Just make sure it's the good kind.   “When you're using really good chocolate, it just elevates everything,” explains Kennison, who turned a life-long love of chocolate into her fourth career.    “I thought I'd never had any artistic bone in my body; I was an organizer and a production assistant and all sorts of things,” she says. “And I realized, this form of art combines food, chocolate, and art.”   After her pastry certification and the decision to focus on chocolate, Kennison took a trip to Paris, which led to an origin trip to Mexico. There, Kennison met farmers, saw cacao trees and learned how chocolate was processed from bean to bar.    “Chocolate comes from a fruit [that] grows only 10 to 20 degrees above and below the equator … so it grows in West Africa, Asia, Central America, South America and Mexico,” she explains. “When you open it, [the] white stuff is fruit and it tastes like lychee, and then inside of it are the little cocoa beans that need to be fermented to be made into chocolate.”   The craft chocolate and bean-to-bar movement have made good chocolate more accessible than ever.    “Bean-to-bar makers [are] roasting the beans very low and slow, so you're getting the pure natural flavors of the bean, similar to wine,” she says. “And when that batch of cacao goes away, you'll never have that exact bar again.”   Once you have quality chocolate, there are plenty of things you can make. Kennison likes to use all parts of the cacao, which includes the cocoa nibs. For instance, Kennison loves vanilla soft serve ice cream with homemade caramel sauce, cocoa nibs, and sea salt. She also makes double chocolate chip cookies, and dark chocolate truffles, which you can adapt by adding different flavors.    “It can be a coffee chocolate truffle by steeping coffee in your cream,” she explains. “I just made a London fog truffle with Earl gray and vanilla.”   Ruth Kennison talks about her chocolate-centric career journey, the Jewish-chocolate connection, and the basics of the bean-to-bar movement. She also shares tips on how to identify quality chocolate, as well as some of her favorite chocolate recipes, including dark chocolate truffles, which you can find at JewishJournal.com/podcasts.   Go to Chocolate-project.com to learn more about Ruth Kennison and her in-person and virtual chocolate classes and events, including ones at The Gourmandise School in Santa Monica. Follow @ChocProject on Instagram and Facebook.    For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Na ernstig ziek te zijn geweest en een verhuizing van België naar Australië, gooide Philippe Smets het roer om. Na jarenlang als management consultant te hebben gewerkt wilde hij iets met zijn handen doen én iets maken waar hijzelf en anderen gelukkig van worden. Philippe vond zijn droombaan; hij is nu een van de 38 chocolademakers in Australië die alle stappen in het chocolademaakproces zelf uitvoert. Van boon tot reep.

"Onde cresce o chocolate" reúne sete profissionais ligadas a cadeia produtiva do cacau

Primeiro pós-graduado de sua família, Ronaldo Menezes, da Black Cacau, utilizou de financiamento colaborativo para investir no crescimento e na representatividade da marca

C'est dans la jolie petite ville nivernaise de La Charité sur Loire que Claire Tabbagh a décidé d'ouvrir son laboratoire et boutique de chocolat : L'Officine du Cacao. Après une première carrière de Photographe du Patrimoine, Claire a eu envie de se reconvertir dans un métier plus manuel. Et le cacao a tout de suite eut son coeur.Et dès le départ Claire n'a pas voulu faire les choses à moitié ! Son objectif dès le lancement : faire du Bean to Bar — et transformer le cacao de la fève à la tablette. Et pour penser l'univers de sa boutique, elle s'est inspiré de l'histoire du lieu : la pharmacie.Au menu de cet épisode :

Atual cenário de preços internacionais trouxe oportunidades para produtores de cacau e desafios para pequenas marcas de chocolate artesanal

In this episode, I was lucky enough to interview Ryan Bouton, co-founder of Gatsby Chocolate. Ryan grew up in rural Virginia, and initially worked at Halo Top as the first employee and later leveraged that experience to co-found Gatsby Chocolate, the first-ever low-calorie chocolate on the market. Ryan emphasized the challenges and lessons learned from the Halo Top journey, which included extensive R&D to perfect the product before launching it to consumers.Ryan discussed the evolution of Gatsby Chocolate, from its initial launch to the strategic shifts that helped the brand gain traction. He spoke about the initial struggles of brand awareness and the importance of packaging and product tweaks to better appeal to their target audience. By going back to the basics and personally handling customer service and outreach, Ryan and his small team managed to establish a stronger connection with consumers and drive product success. The Shark Tank experience was a significant milestone for Gatsby Chocolate, providing a platform to showcase their innovative product and receive invaluable feedback from the Sharks.Delight in the flavors of success as Ryan Bouton reveals the secrets behind crafting extraordinary chocolates on The First Customer!Guest Info:Gatsby Chocolatehttp://gatsbychocolate.comRyan Bouton's LinkedInhttps://www.linkedin.com/in/ryan-bouton-09093141/Connect with Jay on LinkedInhttps://www.linkedin.com/in/jayaigner/The First Customer Youtube Channelhttps://www.youtube.com/@thefirstcustomerpodcastThe First Customer podcast websitehttps://www.firstcustomerpodcast.comFollow The First Customer on LinkedInhttp://www.linkedin.com/company/the-first-customer-podcast/

Chocolate makers are struggling to afford cocoa, which has risen in price by 400% in a year, rising in price by 400% in a year. How are industry players addressing this major challenge to ensure that consumers still get to enjoy our chocolates without burning a hole in our pockets? This World Chocolate Day (July 7), Lynlee Foo finds out more from Francesca Kleemans, Managing Director for Food Solutions, Southeast Asia at Cargill which is the world's second largest cocoa processor. See omnystudio.com/listener for privacy information.

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!

Com loja física no coração de São Paulo, La Greno aposta na brasilidade do cacau e na busca pela melhor experiência dos consumidores

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.

El placer por el chocolate se llama Bean to bar, de calidad y sostenibles.

Welcome back to Wellness As A Way of Life, where we delve into the world of holistic wellness, featuring knowledge, wisdom, and inspiration for female leaders and founders. In this episode, we explore the unique Fall in Love with Cacao series, offering insights into sustainable cacao production, the journey from cacao to fine chocolate, and the vision for creating a regenerative culture.   Cacao Regenerative Culture: We discuss the creation of agroforestry systems with cacao farmers, fermentation workshops, and the production of fine flavored cacao, chocolate bars, and drinking chocolate.   Ethical Sourcing: The importance of direct trading, balanced relationships, and the avoidance of exploitation in the cacao industry is emphasized, with a focus on environmental, social, and economic sustainability.   Cacao Fermentation Process: The craft of fermentation as a pivotal step in decoding the aroma and flavor complexity of cacao, leading to the creation of various cacao-based products.   Future Research and Education: The project's long-term vision involves conducting research, spreading knowledge, and creating a bridge between rural and urban contexts, with a focus on social and environmental justice.   Impactful Self-Care: The podcast identifies the ripple effect of purpose-driven sustainable wellness practices and the significance of self-care as a tool for sustainable energy, confidence, and holistic wellness.   TLDR: Through sustainable cacao production, ethical sourcing, and a vision for regenerative culture, this episode sheds light on the holistic benefits of cacao, emphasizing the importance of mindful consumption and ethical trade in the wellness journey.   Ale Forero is a Women's Health Researcher, 4th generation of cacao farmers working in the field of education currently working on her Masters in Rural Development while focusing on education for the Jangala Cacao Project.  https://jangala.mx https://www.instagram.com/malejafura?igsh=dmltengzZGJ6Y2hn https://www.instagram.com/jangalamx?igsh=ZXIzZDl6bWcxcWR4   Keywords wellness, cacao, chocolate, Chiapas, Mexico, ecosystems, sustainable agriculture, women's health, rural development, origin cacao, fermentation workshops, agroforestry systems, direct trading, regenerative agricultural practices, agroforesty agricology, trustability, fermentation process, direct sourcing, organic farming, holistic wellness, cacao bean, cacao butter, ethical sourcing, minimal ingredients, small batch, social innovation, environmental justice, health benefits, women's health, natural gynecology, research   Connect with Megan http://www.meganswanwellness.com/ https://www.instagram.com/meganswanwellness/ https://www.linkedin.com/in/megan-swan-wellness/    

Tour du monde du chocolat bean-to-bar. Découverte de la chocolaterie Dandelion à San Francisco avec Todd Masonis, son co-fondateur. Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Un tour du monde du chocolat bean-to-bar en compagnie d'orfèvres. Au Vietnam: Vincent Mourou co-fondateur de la chocolaterie Marou à Hô Chi Minh. Et Eugénio Boccardo de la chocolaterie Viganotti 1866 à Gênes. Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Elle est belge, sourceuse et importatrice de fèves : Nico Regout fondatrice du Cercle du Cacao. A l'origine de la co-création de la Maison Marcolini, elle nous livre les secrets de ce métier. Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Embarquement immédiat pour un tour du monde des chocolats d'exception. De la Belgique au Vietnam, des USA en passant par l'Italie, un plongeons dans l'univers du bean-to-bar! De la maison Marcolini en Belgique, à Marou au Vietnam, des USA avec la chocolaterie Dandelion ou Gênes, laissons-nous porter par de grands artisans du goût! Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

A jornalista Juliana Bevilaqua conversa com Viviane Soares, chocolate maker e proprietária da Manah, fábrica de chocolate bean to bar de Nova Petrópolis. Natural do Estado do Rio de Janeiro, ela nunca imaginou empreender na Serra. Muito menos com chocolate. Mas, depois de já instalada na região com a família em busca de maior qualidade de vida, aceitou o desafio do esposo e acabou se apaixonando universo do bean to bar (do grão à barra). O modelo de produção inclui desde a compra do cacau direto do produtor até o embalamento manual do produto final. O processo diferente conquistou Viviane que começou a estudar há cerca de oito anos e há dois abriu uma fábrica. O empreendimento ainda é pequeno, mas Vivi vê a procura aumentar gradualmente. Além da Páscoa, período de ouro para quem trabalha com chocolate, a novela Renascer tem ajudado nas vendas. O remake da produção global, rodado em Ilhéus, sul da Bahia, em fazendas de cacau, desperta a curiosidade das pessoas.

Desde Llerena Fernando Moro, elaborador de chocolate artesano, nos habla del chocolate bean to bar. El doctor Palacios nos ayuda después a entender una patología como la osteoporosis y cómo prevenir con una alimentación adecuada.Escuchar audio

From Bean to Bar – Exploring the Complex World of Chocolate Presented by Adam Centamore Chocolate is one of the world's most beloved foods, and it's no surprise why. Few treats can rival the sweet, rich flavors of a well-made bar of chocolate. When it comes to the history, creation and production of cacao, however, most people are far less familiar with those details. It's time to see what makes this global favorite tick! Spend an evening learning all about chocolate with educator and writer (and chocolate fiend) Adam Centamore. He'll share chocolate's origins and history, how different styles of chocolate are made, and what makes it so special. He'll also touch on why chocolate has been such a controversial food on the global stage, and how the industry is responding. Get to know one of the world's most favorite foods – chocolate! BIOGRAPHY: Adam Centamore is a culinary educator and writer with thousands of events and seminars to his name, including hundreds on the topic of chocolate alone. From casual tasting seminars to more formal academic presentations, Adam has been sharing his knowledge and love of chocolate with students for more than 15 years. He is also a writer and journalist with chocolate-themed stories written for Chocolate Professor, Edible Magazine, and other print and online publications. Recorded on February 28, 2024 via Zoom CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

“My goal and still is, is to be able to create a business that's ethical from the farm to the end.” —Daniel Korson The emerging category of ethical vegan chocolate appeals to health-conscious consumers who demand transparency and sustainability in their treats. As demand grows for plant-based options produced with care and compassion, vegan chocolate represents an opportunity for small businesses to delight taste buds while upholding values from bean to bar. On this special Valentine's Day episode, Justine sits down with chocolatier Daniel Korson. Daniel is the Founder and President of Coracao Chocolate, an organic and fair-trade chocolate company based in California. After developing digestive issues as a teenager, Daniel was inspired to create clean, allergen-free treats and has grown Coracao into an award-winning brand known for innovative flavors and sustainable practices. Listen in as Justine and Daniel walk us through the process of crafting decadent treats, scaling production and ingredients, employing innovative practices like employee ownership programs and sustainable packaging, tempering chocolate, and maintaining high standards for organic ingredients and sustainability in the business.   Meet Daniel: Daniel Korson is the founder and owner of Coracao Chocolate, an organic and fair-trade chocolate company based in Berkeley, California. With over 15 years of experience in the specialty food industry, Daniel pioneered the category of clean, allergen-free chocolate. Prior to launching Coracao, Daniel worked as a pastry chef where he began experimenting with raw cacao ingredients. This sparked the idea to recreate nostalgic childhood treats that he could enjoy despite developing digestive sensitivities. Under Daniel's leadership, Coracao has grown into an award-winning brand distributed nationwide, known for unique fillings and a commitment to ethical sourcing from farm to factory. When he isn't developing new chocolate recipes or running the day-to-day operations, Daniel enjoys educating consumers and the trade about bean-to-bar production techniques. He also advocates for sustainability initiatives in packaging and farming practices. Daniel continues advancing Coracao's mission to spread health and joy through thoughtfully crafted confections.   Website  Facebook Instagram LinkedIn Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 03:15 Tempering Chocolate 08:17  How Employee Ownership Works 12:17 Sourcing Quality Ingredients 17:37 Ethical From Farm to End  

「Bean to Barはあたりまえ？人も社会も笑顔になれるチョコブランド【欧州通信#24】」　ライフサイクルすべてがサステナブルなチョコも。プレゼントされる人と社会が笑顔になる、各国のソーシャルグッドなチョコレートを紹介します。The post Bean to Barはあたりまえ？人も社会も笑顔になれるチョコブランド【欧州通信#24】 first appeared on IDEAS FOR GOOD.

We're taking a trip back to Jimmy's romp through København with our second special ‘on the road' episode of the year! This week, we're talking “bean to bar”, as Jimmy visits Friis Holm Chokolade, located on the farm and brewery property of Herslev Bryghus just outside of Copenhagen.There, Jimmy spoke with Mikkel Friis Holm, founder and chocolate maker at Friis Holm, and Nethe Plenge, cookbook author, chocolate lover, and gracious host who introduced Jimmy (chocolate eater!) to many Danish food and drink folks on his recent journey.Learn about Mikkel's holistic approach to the process of chocolate making, with beans grown in Nicaragua making their way to being roasted and made into chocolate in Copenhagen. Plus, chocolate beer? Tune in to this chocolatey journey now! Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Co-host Devina Divecha speaks to Kathy Johnston, Chief Chocolate Officer at Mirzam Chocolate Makers, to talk about their journey into well-sourced, beautifully-crafted, and locally-made chocolate nearly 8 years ago. Mirzam makes all of its chocolate in-house at its factory in Al Quoz, which also has a cafe where you can grab some hot chocolate and shop for all of their single-origin chocolate. Kathy shares how they work with their chocolate producers as well as a number of artists who contribute to their wrappers, and they close out with a delicious chocolate tasting.

In 2006, Michelle Morgan and her husband Dean founded Zokoko with a shared vision to create artisan chocolate with natural flavours that showcased their origin, retained their natural flavours and seasonal characteristics. Since then, they've created one of the world's most unique premium chocolates that is truly bean to bar. https://www.zokoko.com/ Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

In 2006, Michelle Morgan and her husband Dean founded Zokoko with a shared vision to create artisan chocolate with natural flavours that showcased their origin, retained their natural flavours and seasonal characteristics. Since then, they've created one of the world's most unique premium chocolates that is truly bean to bar. https://www.zokoko.com/ Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

In 2006, Michelle Morgan and her husband Dean founded Zokoko with a shared vision to create artisan chocolate with natural flavours that showcased their origin, retained their natural flavours and seasonal characteristics. Since then, they've created one of the world's most unique premium chocolates that is truly bean to bar. https://www.zokoko.com/ Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Who doesn't love chocolate? Well, maybe someone does, but it's a rarity. Chocolate is one of the most popular and delicious treats in the world. But have you ever wondered where it comes from or how it's made?  In today's episode, we will tell you a bit of the history of the brown gold, its production process, the biggest producers, and tips on how to best enjoy it.  A Brief History of Chocolate Chocolate comes from the seeds of the cacao tree, which grow in tropical regions around the globe.  It has been consumed since at least the Olmec civilisation in Mesoamerica, dating back to the 19th–11th centuries BCE. The Mayans and Aztecs also enjoyed chocolate beverages before European contact.  Christopher Columbus encountered cacao beans during his fourth mission to the Americas and introduced them to Spain.  Nevertheless, chocolate didn't gain traction in Europe until Spanish friars presented it to the Spanish court.  Initially consumed as a beverage, the Spanish added sugar and honey to counter its natural bitterness.  By the 17th century, chocolate had become a European staple.  https://todaysfocusofattention.com/how-is-chocolate-made-from-bean-to-bar/ Listen to the full episode...

Colombia is coffee, but Colombia is also cacao and on this week's Colombia Calling podcast, we talk to Paola Forero Acosta of Moxe, a start-up and specialist company aimed at providing only the best quality chocolate for discerning customers. Paola Forero Acosta, along with her business partner, Juan Carlos Garavito, came up with the idea of Moxe in order to promote Colombia in a postive light and create a product that is both socially and environmentally sustainable. And, Moxe was born: www.moxefoods.com What is Bean to Bar chocolate? The term bean to bar chocolate started as a way for small chocolate makers to distinguish their chocolate from both chocolatiers, and also mass produced chocolate. Bean to bar chocolate makers control where they source each ingredient, in this case from Caquetá, Huila and the Sierra Nevada, often making single origin chocolates to show off the complexity of each cacao. The movement of bean to bar chocolate is important momentum because consumers can also taste this difference. While industrial chocolate tastes flat and lacks provenance, bean to bar chocolate contains a multitude of flavours and stories. Buy the product, share the webpage and help ensure that Moxe is a success!

Apaixonado pela produção de cacau, João Dorismar Paixão conta no Grão à Barra as particularidades de se produzir um cacau de várza na floresta do Rio Cassiporé

Dans cet extrait, Nicolas Rozier-Chabert, cofondateur de PLAQ, et Chloé Doutre-Roussel, spécialiste du cacao et du chocolat fin, reviennent sur les principes du mouvement "Bean to Bar". Cet épisode est un extrait de [#25 - Peut-on encore manger du chocolat ?]. N'hésitez pas à l'écouter en entier et à laisser votre avis sur votre plateforme d'écoute préférée ! *** Pour nous soutenir: - Abonnez-vous à notre podcast ; - Donnez votre avis via des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme https://impact.ecotable.fr/ . Écotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site https://ecotable.fr/fr .

Como é feito o chocolate? Quais são as etapas do processo? O que é o produtor de chocolate “bean to bar”? Existe diferença do cacau e da torra do cacau da grande indústria pro cacau dos chocolates artesanais? De onde vem a ideia de produzir chocolate à partir de um pé de cacau no interior de Minas Gerais? EXPLICAÇÕES SOBRE CHOCOLATE NESTE EPISÓDIO As irmãs Maísa e Macília são produtoras de chocolate na Cacau Dourado Chocolate Fino de Origem “Bean to Bar” – do grão a barra. Elas contaram todos os detalhes possíveis do início da produção de chocolate à partir do zero. Até porque, elas começaram de um sonho e à partir de um pé de cacau no quintal de casa que produzia um fruto dourado, o cacau dourado. ETAPAS DA PRODUÇÃO Desde a escolha dos produtores, os tipos de frutos, o cuidado com as amêndoas (a semente do cacau). Antes disso, o processo de despolpar a amêndoa do cacau – traços parecidos com o café aqui nessa fase ainda em terreno do produtor de cacau. FÁBRICA FUNCIONA 24 HORAS POR DIA Você leu certo, a fábrica de chocolates funciona 24 horas por dia e dependendo da etapa do trabalho, 24 horas é considerado algo muito rápido pros padrões das irmãs. Surreal pensar isso nos dias de hoje com tudo tão acelerado. OS BLOCOS DE CACAU E A TEMPERAGEM Há uma etapa entre o chocolate “pronto” e o chocolate que vai pra forma, aquele que você compra bonito em barra. Elas usam vários ingredientes e tem que tomar muito cuidado com todos, porque... É chocolate e tem suas especificidades. CONHEÇA A CACAU DOURADO Elas vendem chocolate pra todo Brasil e você pode entrar em contato pelo site ou pelo instagram. SITE: cacaudourado.com.br INSTAGRAM @cacaudouradochocolate FACEBOOK facebook.com/cacaudouradochocolate

Empresa também atua em prol da conscientização sobre o autismo

Diretor da Kae traz conhecimentos de infância para as barras de chocolate

Com a participação de Nicolas Danaux, Nicolas Chocolate Belga

Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it's his identity and passion, it's who he is. But chocolate has also pushed Deniz to question, explore and change, as he's transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at its foundation and unique flavour and texture as its goal.https://cuveechocolate.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it's his identity and passion, it's who he is. But chocolate has also pushed Deniz to question, explore and change, as he's transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at its foundation and unique flavour and texture as its goal.https://cuveechocolate.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Ce mercredi 6 avril, les activités de Plaq, un fabricant de chocolat de la fève à la tablette, ont été abordées par Lorraine Goumot et Sandra Mielenhausen, cofondatrice de Plaq, dans la chronique La pépite dans l'émission Good morning business présentée par Sandra Gandoin et Christophe Jakubyszyn sur BFM Business. Retrouvez l'émission du lundi au vendredi et réécoutez la en podcast.

ON figuring out what to do next before starting a new career (4:42)ON this murder trial that made Shawn realize he couldn't do it anymore (6:48)ON  visiting serving others, revisiting an old wound, soul searching and creating emotional space  (11:34)ON  silence, connection, transcendence, finding solace  (18:46)ON  vocation and the framework of the business of Askinosie Chocolate (24:20)ON  the ugly truth behind the global cocoa trade (29:02)ON  direct trade, community development and doing business differently (38:22)ON the power of small companies to do much more than fair trade (42:13)ON  Shawn's definition of success and how much is enough  (46:00)ON  the fallacy of the "social" enterprise, the need to some make sacrifices and our relationship with money (48:35)ON  finding someone who needs you, go serve them and ask yourself who you really are  (58:01)===========CONNECT WITH Shawn Askinosie / Askinosie ChocolateWeb: https://askinosie.comInstagram: https://www.instagram.com/askinosie/ BUY Shawn's Book: Meaningful Work: A Quest To Do Great Business, Find Your Calling, and Feed Your Soul===========MENTIONED IN THE CONVERSATION:Mitch Albom author of Tuesdays with Morrie: An Old Man, a Young Man, and Life's Greatest LessonKhalil Gibram, on SorrowJohn O'Donohue on Thresholds Thomas Merton on AwarenessMichael A. Singer on SoulThe Harkin-Engel ProtocolNestle and Big Chocolate Can Keep Using Enslaved Childree ... For now - So Says the U.S. Supreme CourtTerry Collingsworth, Human Rights LawyerAri Weinzweig, Founder of Zingerman Deli===========Host: Leekei TangContact: hello (at) betterbusinessfounder.comMusic credits: Ukulele Fun by Liosound Music / Wooden Xylophone by Floraphonic

MIA, short for Made in Africa, is branching out from its base in Madagascar to work with cocoa farmers in West Africa. Co-founder Brett Beach tells ConfectioneryNews the reasons behind the move – and also provides an update on the situation on the island and for the sector in general.

Rodinná čokoládovna Herůfek vyrábí lahodnou čokoládu na jihu Moravy a dává si záležet na udržitelném a etickém způsobu podnikání. Hovořili jsme s nimi o fascinujícím příběhu Bean-to-bar čokolád a žasli nad jejich výrobnou.

Did you like our description of Process Mining on a coffee bean example? If you did, you will love what Elliot Clewley and Manish Sarkar from Cargill have to say about their Farm to Fork and Bean to Bar processes in the cocoa business. Listen to a testimony of an organization that is leveraging process mining technology to increase overall joy of their customers by having state-of-art O2C and supply chain processes.

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

Sara Ratza is a Board Certified Holistic Health Practitioner and Western Herbalist, and a self-taught chocolatier. In her bean-to-bar chocolate business, Ratza Chocolate, Sara creates thoughtfully crafted, botanical-infused creations made from sustainably sourced ingredients. In today's episode, Sara and I delve deep into the chocolate-making process, the concept of "junk chocolate", and some of the different plant constituents that are known to be supportive for our health and well-being. Ever found yourself relishing a morsel of fine chocolate while sipping your favorite wine? You're not alone- and there's a good reason why! Sara shares with us her ideas for making chocolate a bigger part of community gatherings and women's circles, and why this special plant has the potential for bringing more joy and bliss into our lives. Explore Sara's delicious chocolate collection and sign up for her monthly chocolate subscription at www.ratzachocolate.com Connect with Sara on Instagram: @ratzachocolate ----more---- SUPPORT THIS PODCAST Your support means so much!! If this show has spoken to you or inspired you in some way, please consider subscribing to the podcast and leaving a review and rating so that others can find it more easily.   This podcast is a labor of love, and every little bit helps to keep the show going. If you'd like to make a one-time contribution to show your support, you can use this Venmo link to enter and send your preferred dollar amount. ----more---- STAY CONNECTED SUBSCRIBE: Sign up for the Dancing Sage newsletter and save 15% on your first purchase or consultation! Connect with Anna Claire and Dancing Sage Wellness: Website Instagram