Podcasts about chocolatiers

durée : 00:03:30 - L'info d'ici, ici Gascogne

Ecoutez Le 2ème œil de Philippe Caverivière du 21 mars 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Ecoutez Le 2ème œil de Philippe Caverivière du 21 mars 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Ecoutez Le 2ème œil de Philippe Caverivière du 21 mars 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:02:32 - Le "like", ici Lorraine - Un chocolatier de l'agglomération messine a remporté le prix des saveurs à la coupe de France des jeunes chocolatiers confiseurs.

Erst entspannen, dann Schnorchelmaske auf, tief Luftholen und runter ins Wasser. Tauchen erlebt auf Taiwan seit einiger Zeit einen richtigen Hype. Besonders beliebt ist Little Okinawa an der Südwestküste Taiwans. Die Insel hat ganzjährig mildes Klima und jede Menge Grüne Schildkröten, die im Meer herumschwimmen. Unsere Korrespondentin Kathrin Erdmann hat dort Taucher getroffen. Außerdem war sie zu Gast bei einer der besten Chocolatiers der Welt und einem der zahlreichen Fussmassagesalons in Taipeh.

C'est sucré, il ne faut pas en abuser, mais on ne dit pas non à une petite cuillère. Des chocolatiers normands surfent sur le succès de la pâte à tartiner algérienne El Mordjene. Pour la 35e semaine du goût qui se déroule en ce moment, on vous présente la "Crema Bueno", créée à Gournay-en-Bray en Seine-Maritime.

Remembering Margot Heuman – lesbian Holocaust survivor https://en.wikipedia.org/wiki/Margot_HeumanBut I'm A Cheerleader https://www.bbc.com/culture/article/20240910-jamie-babbit-how-lesbian-comedy-but-im-a-cheerleader-became-a-cult-classicLesbian imagery at the VMA:Katy Perry simulates scissoring https://www.dailymail.co.uk/tvshowbiz/article-13841135/katy-perry-outrages-fans-lesbian-sex-act-mtv-vmas-2024.htmlKaty Perry Hot and Cold Chappell Roan dresses up as Joan the Arc (?) NEW FEATURE: Most pretentious online article of the week featuring the word “queer”https://www.reckon.news/lgbtq/2024/09/this-queer-chocolatier-is-serving-up-sweet-resistance-in-mike-pences-indiana.html This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.thelesbianprojectpod.com/subscribe

For 40 years a modest family-owned business has been supplying folks in Washington DC with the treat no one dislikes – chocolate. It was started in 1984 by sisters Frances and Ginger Park, daughters of a Korean immigrant. And their story is as appealing as the morsels they sell at their store, called Chocolate Chocolate. In this 2011 interview Ginger and Frances recall how they got into the business, and what has kept them going. Get Chocolate Chocolate by Frances & Ginger ParkAs an Amazon Associate, Now I've Heard Everything earns from qualifying purchases.You may also enjoy my interviews with Wally Amos and Debbi Fields For more vintage interviews with celebrities, leaders, and influencers, subscribe to Now I've Heard Everything on Spotify, Apple Podcasts. and now on YouTube #chocolate #candy #Korean-American #entrepeneurs

Pippa speaks to  Shaun Price whose mother Mary-Anne founded Shautany Chocolates 27 years ago.See omnystudio.com/listener for privacy information.

Après Pâques on fait le point sur les chocolatiers français et le monde du chocolat - Le 1er Salon International des Agrumes à Menton

Après Pâques on fait le point sur les chocolatiers français et le monde du chocolat - Le 1er Salon International des Agrumes à Menton

Entre le début des années 2000 et cette année, il y a une nette augmentation, car il y a un déséquilibre entre l'offre et la demande.Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.

À quelques jours de Pâques, c'est le moment de faire le plein de chocolats. Mais cette année ils auront une saveur particulière : le goût de l'inflation. Le cacao a augmenté de 200% en un an. Alors pour compenser, certains artisans-chocolatiers répercutent sur leurs prix, d'autres rognent sur leurs marges.

À quelques jours de Pâques, c'est le moment de faire le plein de chocolats. Mais cette année ils auront une saveur particulière : le goût de l'inflation. Le cacao a augmenté de 200% en un an. Alors pour compenser, certains artisans-chocolatiers répercutent sur leurs prix, d'autres rognent sur leurs marges.

Julienne Prozesky and Alex Roberts – Co-founders, Rhubees SAfm Market Update - Podcasts and live stream

Stephen van Coller, the outgoing CEof EOH and Bruce Whitfield delve into the half-year results - the group's revenue declined to R3.1 billion from R3.2 billion during the same period in 2023. EOH has been under Van Coller's guidance as it worked to repair and restructure its operations following damaging corruption scandals related to public sector contracts.   Bruce Whitfield chats to Casey Sprake, investment analyst at Anchor Capita on  cocoa prices surging past $9,000 per ton amid a supply crisis. Ghana's funding challenges worsen as cocoa crops falter. Prices jump 60% due to West African weather and disease. Concerns rise over chocolate costs, with easter treats affected. Despite speculators withdrawing, prices continue to climb, threatening further hikes.   Warren Ingram, co-founder of Galileo Capital and Bruce Whitfield explore the impact on your financial strategy when faced with unforeseen challenges. Is there a juncture where surrender appears unavoidable? Highlighted are several actions to take when your financial plan encounters setbacks.See omnystudio.com/listener for privacy information.

Bruce Whitfield chats to Casey Sprake, investment analyst at Anchor Capital on  cocoa prices surging past $9,000 per ton amid a supply crisis. Ghana's funding challenges worsen as cocoa crops falter. Prices jump 60% due to West African weather and disease. Concerns rise over chocolate costs, with Easter treats affected. Despite speculators withdrawing, prices continue to climb, threatening further hikes.See omnystudio.com/listener for privacy information.

February 28, 2024   Hour 3: The organizer behind Willy's Chocolate Experience apologized for the ‘sheer and utter disappointment' after parents & visitors called the police when they got there. A Wendy's spokesperson says their new ‘dynamic pricing' system won't raise prices at peak times.  KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson  Weekdays 2-6PM Pacific on News/Talk 580 & 105.9 KMJ  Follow us on Facebook, Instagram, and X  Listen to past episodes at kmjnow.com  Subscribe to the show on Apple, Spotify, or Amazon Music    Contact See omnystudio.com/listener for privacy information.

February 28, 2024   Hour 3: The organizer behind Willy's Chocolate Experience apologized for the ‘sheer and utter disappointment' after parents & visitors called the police when they got there. A Wendy's spokesperson says their new ‘dynamic pricing' system won't raise prices at peak times.  KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson  Weekdays 2-6PM Pacific on News/Talk 580 & 105.9 KMJ  Follow us on Facebook, Instagram, and X  Listen to past episodes at kmjnow.com  Subscribe to the show on Apple, Spotify, or Amazon Music    Contact See omnystudio.com/listener for privacy information.

Updated: 6:15 p.m.After Easter and Christmas, Valentine's Day is the biggest holiday for chocolate sales.  Maybe you're a chocolate lover yourself. But do you know the difference between a bonbon and a truffle? Or where cacao beans are grown?   MPR News host Angela Davis talks with three Minnesota chocolatiers about what goes into making their luscious treats and how they fell in love with making chocolate that the rest of can enjoy—on Valentine's Day or any day. Guests:  Mary Leonard is the founder and owner of Chocolat Celeste, which has been making chocolate for more than 20 years in St. Paul.  Monica Jimenez is the founder and CEO of Chocolate San José-Minneapolis, which imports chocolate from her family's cacao farm in Ecuador. She also sells a line of chocolate products made in Minnesota.   Robyn Dochterman is the founder and co-owner of St. Croix Chocolate Company in Marine on St. Croix, which last fall won two awards at the International Chocolate Awards in Florence, Italy.The following is a transcription of several questions asked during the show. Use the audio player above to listen to the full episode.How do you become skilled in experimenting with different flavors?Mary Leonard: It's just a testing kind of thing. It starts with a basic recipe that is actually the same in all the flavors and it's just the addition of a variety of different flavor notes. There's the ones that everybody loves and there's the ones that are more unusual. I'm not as much of a fan myself of the ones that everybody loves — champagne and raspberry, I always think to myself, “oh, let's get more creative than that.”How do you harvest the beans to get chocolate?Monica Jimenez: The harvesting process starts by cutting the mature pod from the plant. Then we break the pod and extract the seeds and select the seeds by hands. I like to explain that the seeds come covered with a white, little sweet bulb that we use to ferment the seed. This way we can get all the nutrition that is in the plant. The seed has a lot of antioxidants, anti-inflammatories, magnesium and all this nutrition.What trends have you noticed in making chocolate since you started?Robyn Dochterman: When I first started, we were still explaining the percent of chocolate. So if you have a 70 percent dark chocolate, that 70 percent refers to the chocolate mass or what comes from the cacao tree. So what that tells you is that other 30 percent is probably sugar, vanilla, milk powder if it's a milk chocolate which it's not going to be if it's 70 percent, that's going to be a dark chocolate. People have learned quite a bit about chocolate ... so we're a lot more educated but at the same time, we're getting more advanced. People also want to do more snacking. Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS.  Use the audio player above to listen to the full conversation.    

Madeline Miley joins Steve and Andrea to make your mouth water discussing the World of Chocolate.  Chocolatiers traveling from all over to be here and make all kinds of delectable treats and for you to explore this Friday at Union Station and the proceeds go towards the AIDS foundation.See omnystudio.com/listener for privacy information.

Something I used to struggle with a lot was really getting a grasp on the numbers in my business. I knew I needed to generate revenue, and I'd have expenses, BUT beyond that, my knowledge was pretty limited. After taking business courses, accounting courses,working with a coach ON my business, and reading books on the matter, I finallyfeel like I really understand the ins and outs of how my business flows AND howto shift things around so it can be a profit-making machine. In this I Heart Chocolate Podcast episode, I'm sharing a resource I've used to help meunderstand the numbers in my business AND develop a system that keeps me ontrack. Chocolatiers, when it comes to the BUSINESS side of things...you CANNOT ignore the numbers!  PS If you found this podcast helpful, kindly write me a review on Apple Podcasts, screenshot it and email hello@codinhachocolate.com where I will schedule you for a complimentary 20 minute strategy call!   ✨To connect more: https://www.instagram.com/codinhachocolate  ✨To learn more: https://www.codinhachocolatementorship.com ✨Apply for 1:1 Mentorship and see what other chocolatiers are saying: https://www.codinhachocolatementorship.com/apply✨ Check Out My Courses: https://www.codinhachocolatementorship.com/courses ✨Check Out my Group Coaching Here:https://www.codinhachocolatementorship.com/membership

Hey there, adventurers! Get ready to indulge your sweet tooth on this episode of “Growin' Up,” where Emily and Winston dive headfirst into the world of chocolatiers

Making  chocolate magic of his own here in Aotearoa is Māori chocolatier Tom Wright from Ao Cacao. Tom is ending the year on a high, having just opened his flagship store, and returning from a trip to Paris to showcase his products.

Hello, everyone, and welcome to The To Do List! This episode is the result of months of research.  After noting National Geographic's take on the best chocolatiers in the world and tasting them all in S2E33, we decided to start researching and tasting some that may also have been vying for the prize.  This is a continuation of that "research" which appeared in S4E1. Listen in as Camberley and Noah describe  the luxury, the flavors, the cost, and their favorites. Featured chocolatiers were: andSons Chocolatiers https://and-sons.com/ Cacao & Cardamom Chocolatier https://www.cacaoandcardamom.com/ Chocolat Uzma Sharif https://chocolat-uzma.com/ Christopher Elbow Chocolates https://www.elbowchocolates.com/ John & Kira's Chocolates https://www.johnandkiras.com/ Läderach Chocolatier Suisse https://laderach.com/us-en/ Ragged Coast Chocolates https://www.raggedcoastchocolates.com/ Raven Rising https://www.ravenrising.ca/ We are always open to suggestions on future episodes, so please send them our way via email, Facebook, and Instagram. podcasttodolist@gmail.com https://www.facebook.com/PodcastToDoList/ www.instagram.com/podcasttodolist/ https://www.youtube.com/channel/UCckF03-JG_kvEy4jsc-wH3Q/featured https://podcastthetodolist.wordpress.com/ Thank you and enjoy! Music by Kevin MacLeod (Aurea Carmina)

Noble and Stace are artisan chocolatiers that are based in Midhurst, Hampshire. A passion that turned into an award winning business of great taste! Mike Noble, chief chocolatier of Noble and Stace talks to Noni Needs about how it all started, his award winning chocolate and how to make an unusual chocolate with South Downs mineral water.If you want a present idea how about, a chocolate masterclass as a gift? To order chocolates or a masterclass go to: Noble and StaceSee omnystudio.com/listener for privacy information.

He's one of the most famous Chocolatiers in a world of pure imagination, but did you know he has a strong Irish connection?Directed by Paul King, who brought us both Paddington films, 'Wonka' is the origin story of the inventor of the Everlasting Gobstopper a with a cast including Timothée Chalamet, Hugh Grant, Olivia Colman and Rowan Atkinson. It's set to become a firm family favourite.But, did you know that the man in the velvet jacket has a very strong Irish connection?Dave caught up with director Paul King and 'Chief of Police' Keegan Michael Key.

Mike is annoyed by the painstakingly-groomed Swiss chocolatier Amaury Guichon (@amauryguichon), but are his chocolate sculptures metal? #metalpodcast #amauryguichon #chocolate #tiktok PODCAST THEM DOWN - https://linktr.ee/pctd https://patreon.com/podcastthemdown STEEL RESOLVE Bands - https://linktr.ee/steelresolve Including BURNING SHADOWS [US Power Metal], ISENMOR [Folk Metal], FADE TO BLACK [Metallica Tribute], RECENTLY VACATED GRAVES: TRUE ZOMBIE METAL [Zombie Metal], and more!

Guest: Pieter de Villiers |Co-founder and owner of De Villiers ChocolateSee omnystudio.com/listener for privacy information.

We have new merch! Get your caps, hoodies and signed tour posters here: joemarler.co.uk/shop This week, Joe and Tom meet 'Choccy' Joe, who is basically the real life Willy Wonka. He brings with him a chocolate box like no other, and non-choccy Joe basically eats all of them. In this episode, we learn how chocolate is made, which chocolate best for you, and that a new secret 'ruby' chocolate exists. There is also talk of a giant chocolate elephant and how white chocolate might not actually be chocolate. To visit Choccy Joe's shop website, click here: https://1683chocolateplace.co.uk To follow him on Instagram, click here: https://www.instagram.com/1683chocolateplace/?hl=en To get ad-free and longer episodes on Apple, hit the 'grow the show' button or click: https://apple.co/3sAX0xR On Spotify you can subscribe for £1 a week by clicking this link: https://anchor.fm/joemarlershow To become an official sponsor, go to Patreon.com/joemarlershow  To get official show socks, click here: https://www.stand4socks.com/products/joe-marler-show-sock To grow the show on socials, look for @joemarlershow on Instagram, Twitter and Tiktok  Learn more about your ad choices. Visit megaphone.fm/adchoices

True or false? All art is unoriginal.In today's podcast, I wanted to dive into the art of authenticity. Are we all just copying each other's work? Is that an actual problem to be concerned about? Does it bother you as a chocolatier or you just think everything is "fair game" in the game of art and chocolate?Interesting hot topic. I've got an opinion on it, even referencing a most recent "copycat" trend that happened. And it happened BIG time.Alrighto, for all the tea, tune into today's episode!Friendly reminder: to engage in monthly discussions on hot topics such as these, be sure to join the Facebook group Passion to Choc Biz for monthly Chocolatiers' Chat where we discuss a new topic each month. Great way to meet other chocolatiers and be in the know of current chocolate topics :)

Hello, everyone, and welcome to The To Do List! This episode is the result of months of research.  After noting National Geographic's take on the best chocolatiers in the world and tasting them all in S2E33, we decided to start researching and tasting some that may also have been vying for the prize.  Listen in as Camberley and Noah describe  the luxury, the flavors, the cost, and their favorites. Featured chocolatiers were: Bon Bon Bon https://bonbonbon.com/ French Broad Chocolate https://www.frenchbroadchocolates.com/ Kate Weiser Chocolate https://www.kateweiserchocolate.com/ L.A. Burdick Handmade Chocolates https://www.burdickchocolate.com/ Neuhaus https://www.neuhauschocolates.com/en_US/home Rosseau Chocolatier https://rousseauchocolatier.ca/ SPAGnVOLA https://spagnvola.com/ We are always open to suggestions on future episodes, so please send them our way via email, Facebook, and Instagram. podcasttodolist@gmail.com https://www.facebook.com/PodcastToDoList/ www.instagram.com/podcasttodolist/ https://www.youtube.com/channel/UCckF03-JG_kvEy4jsc-wH3Q/featured https://podcastthetodolist.wordpress.com/ Thank you and enjoy! Music by Kevin MacLeod (Aurea Carmina)

BIG Picture Thinking used to freak me out. Call it commitment issues, but really, on a deeper level, I realized that all that fear was really having to face myself. There's a lot of emotional maturity required in order to be comfortable with setting a big picture for yourself. In this podcast episode, I share my first experience with thinking big picture and how I see it now in hindsight. AND I share what's my big picture looking like right now.If ever you needed a reminder that you are exactly where you're meant to be, give this one a listen!And to further connect, be sure to join Passion to Choc Biz Facebook group and check out our next Chocolatiers' Chat happening Tuesday April 18th at 10 am PST! Let's THRIVE together!!

Now many of us are guilty of having a sweet tooth, so many in fact that the global chocolate market is valued at over $100 billion. Joining Bobby to discuss the many facets of the chocolate business is: · Simon O'Keeffe, Head of Sales of Lir Chocolates · Aisling Walsh, Marketing Director, Butlers Chocolates · Mary Healy, Director & Co-Owner of The Chocolate Garden

In this week's "I Heart Chocolate Podcast," I'm sharing common pitfalls that I see many chocolatiers fall into.This one is off the cuff, so pardon the sporadic jumps in it, BUT I do feel this podcast will illuminate for many of you where you may be finding yourself stuck.Also! If you didn't know, one of the common pitfalls chocolatiers fall into is not knowing how to use their space most efficiently. Shameless plug but I do have a March Masterclass coming out March 29th 10 am PST appropriately titled "Small Kitchen: Super Workflow." You can join here and have lifetime access to the replay: https://www.codinhachocolatementorship.com/offers/gHQ3S9sw/checkoutAlrighto then, catch you on the next episode!

Dahlia Graham – Co-Founder / CEO, Fruition Chocolate Works   Dahlia Graham is the Co-Founder and CEO of Fruition Chocolate Works, an award-winning bean to bar chocolate maker in New York's Hudson Valley that has been featured in The New York Times, The Washington Post, and Bon Appetit. With her husband Bryan Graham, she sources transparent, high-quality cocoa beans, which are then carefully crafted into dark, milk, and white chocolate bars and confections.    Dahlia holds a B.S. in Human Development with a minor in Spanish and International Studies from Binghamton University, and a Masters in Teaching from Pace University.  She is a Teach for America Alumna, and previously held the role of Director of Educational Programs at REACT to FILM in NYC. She also founded Corazón de Dahlia, a nonprofit organization that provided education and community development to impoverished, marginalized Peruvian children and families for 10 years.   Bryan Graham – Founder / Creative Director, Fruition Chocolate Works   Bryan Graham is the Founder of Fruition Chocolate Works and Confectionery. From a very young age, Bryan has been passionate about chocolate, pastry and food of all types. Bryan attributes his interest in the field of baking and pastry to his grandmother, an outstanding baker. During visits to her farm in upstate New York, Bryan learned how to pick perfectly ripe ingredients and transform them into pies, cakes, jams and jellies. At the age of 16, Bryan began an in depth study through a high school mentor program where he became an apprentice at the renowned Bear Café in Woodstock, New York. Within the first week of working beside Executive Pastry Chef Heather Haviland, Bryan confirmed his love for pastry. After showing commitment to the craft and dedication to the restaurant, Bryan was offered a permanent position as an assistant to the baker and Pastry Chef. At age 18, after graduating high school, he took over that role. Five years later, Bryan decided to continue with a formal education at the Culinary Institute of America in Hyde Park, New York. He completed his externship at Jacques Torres Chocolates in NYC. However, it wasn't until Bryan made a tiny batch of chocolate from bean to bar with Chef Peter Greweling that an interest in the history and science of chocolate and confectionery was sparked. Since, Bryan has educated himself on the science, technique, and craft of chocolate. In 2013, Bryan was named Top 10 Chocolatiers in North America by Dessert Professional Magazine. He and his team continue to be recognized with a multitude of awards including Good Food Awards, Academy of Chocolate Awards, and International Chocolate Awards. On this episode, Dahlia and Bryan join host Mitchell Davis and discuss Cacao's long journey from bean to bar, the temperamental nature of chocolate, and why every small business should find a bookkeeper they can trust. Follow Fruition Chocolate Works on Twitter: @TasteFruition, Instagram: @fruitionchocolate and Facebook: @FruitionChocolate For more on Fruition Chocolate Works, visit fruitionchocolateworks.com

We are back to discuss #ML22 Event 14: Sand Rally! We chat about how Ducky is a monster and should never be able to compete on sand again, how there is more than one Indigo Stars fan in the world, and Term's Birthday! We also read your mailbags and overreactions, get an update on Fantasy and Predictions, and make our final predictions for Most Valuable Marble of ML22!Use #SavageSweeters to make your predictions for Event 15: Collision!This is THE Number 1 Podcast in Marble Sports, Let it Roll!Follow us on Twitter:Dekker: https://twitter.com/DoubleDekksHector: https://twitter.com/hwalkermusicTerm: https://twitter.com/BigGetsBigTermSky: https://twitter.com/Skyfall_707Nonagon: https://twitter.com/Nonagon_VioletPippin: https://twitter.com/Virgo_The_Star---------------------------------If you have a big take of your own DM the show on Twitter,find us on Twitter: (https://t.co/OhU31PKZw0)YouTube: (https://www.youtube.com/c/biggetsbigt...)iTunes: (https://t.co/hLrQK71k4z)Spotify: (https://t.co/dFsujO5h5v)

Steph & Ash talk this week with the very impressive, Austin & Grant Gappelberg, owners of the Hampton Chocolate Factory. The two brothers Austin and Grant grew up in the wonderful world of chocolate working summers in the Hampton Chocolate Factory since the ages of 13 and 11. Austin and Grant Gappelberg always dreamed of […] The post Live Bold & Boss Up: The Sweetest Side of Business – Hampton Chocolatiers, Austin & Grant Gappelberg appeared first on Radio Influence.

Steph & Ash talk this week with the very impressive, Austin & Grant Gappelberg, owners of the Hampton Chocolate Factory. The two brothers Austin and Grant grew up in the wonderful world of chocolate working summers in the Hampton Chocolate Factory since the ages of 13 and 11. Austin and Grant Gappelberg always dreamed of […] The post Live Bold & Boss Up: The Sweetest Side of Business – Hampton Chocolatiers, Austin & Grant Gappelberg appeared first on Radio Influence.

The ML22 Qualifiers are in the books and there were some huge upsets when it came to who made it to the Main League and who got relegated to the #ShowdownRealm! We also pick draft our Fantasy League teams for the show and explain how the fans can get involved this season! Finally we read some mailbags and chat a bit about the upcoming Halloween race!This is THE Number 1 Podcast in Marble Sports, Let it Roll!Follow us on Twitter:Dekker: https://twitter.com/DoubleDekksHector: https://twitter.com/hwalkermusicTerm: https://twitter.com/BigGetsBigTermSky: https://twitter.com/Skyfall_707Nonagon: https://twitter.com/Nonagon_Violet---------------------------------If you have a big take of your own you can email the show at biggetsbigtakes@gmail.com,find us on Twitter: (https://t.co/OhU31PKZw0)YouTube: (https://www.youtube.com/c/biggetsbigt...)iTunes: (https://t.co/hLrQK71k4z)Spotify: (https://t.co/dFsujO5h5v)

“You've probably been consuming alcohol since you were a young person and you know a lot more about how your body reacts to it than how your body's going to react to cannabis. So having that platform for new consumers to be able to be introduced to our products and then move their way up the scale so that we're kind of holding their hand a little bit and saying, ‘It's totally cool. You want to try one milligram and see where you're going?' We encourage that in a lot of ways.” - Lauren Gockley Welcome back to the To Be Blunt podcast! In this episode, Shayda Torabi welcomes Lauren Gockley of Coda Signature. A classically trained chocolatier, she reflects on her transition to the cannabis space and what's it like to build a brand in Colorado. She also discusses the innovation that goes into their products and how microdosing is changing and improving the cannabis experience. [00:00 - 15:21] Elevating Cannabis Edibles[15:22- 24:07] Opportunities in Emerging Markets and the Challenges in the California Landscape[24:05 - 33:03] Innovation and Preparing for Legalization[33:04 - 46:16] The Importance of Microdosing[46:17 - 1:02:23] Curating Experiences through Minor Cannabinoids[1:02:22 - 1:17:08] Getting the Product to both Buyers and Budtenders[1:07:09 - 1:13:08] What's Next for Coda Signature Lauren co-founded Coda Signature in 2015 and currently serves as its Chief Innovation Officer.  She is responsible for driving product development and refinement, establishing best manufacturing practices, managing supply chain dynamics, and maintaining strict quality standards across all product lines. She taps into her rich background in Michelin-starred restaurants and European patissiere to craft infused confections renowned for their artistry, consistency of experience, and unparalleled fine ingredients. She is also named one of Dessert Professional's Top 10 Chocolatiers in North America. Connect with Lauren!Follow her on LinkedIn and go to CodaSignature.com. Watch this episode on YouTube:https://www.youtube.com/watch?v=5yyxKtmXFjw Shayda Torabi has been called one of the most influential Women in WordPress and now she's one of the women leading the cannabis reformation conversation building one of Texas' premier CBD brands. She's currently the CEO and Co-Founder of RESTART CBD, a female-run education first CBD wellness brand. And has formerly held marketing positions at WP Engine and WebDevStudios. Shayda is the host of a podcast for cannabis marketers called To Be Blunt, where she interviews top cannabis brands on their most successful marketing initiatives. When Shayda's not building her cannabiz in Texas, you can find her on the road exploring the best hikes and spots for vegan ice cream. Follow Shayda at @theshaydatorabi SPONSORSHIP is brought to you by Restart CBD. Check them out for your CBD needsLEAVE A REVIEW + help someone who wants to join me for episodes featuring some serious cannabis industry by sharing this episode or click here to listen to past episodesRESTART CBD is an education-first CBD wellness brand shipping nationwide.

Term, Hector, Sky, and Nonagon are here to break down the qualifiers for GP5, Mellow Meadows, and make their predictions for fastest lap and race winner. Use #MidnightWorst to make your own predictions!This is The Number One Podcast in Marble Sports, Let it Roll!Follow us on Twitter:Dekker: @DoubleDekksHector: @HWalkerMusicTerm: @BigGetsBigTermSky: @Skyfall_707Nonagon: @Nonagon_Violet---------------------------------If you have a big take of your own you can email the show at biggetsbigtakes@gmail.com,Find us on Twitter: (https://t.co/OhU31PKZw0)YouTube: (https://www.youtube.com/c/biggetsbigtakes)iTunes: (https://t.co/hLrQK71k4z)Spotify: (https://t.co/dFsujO5h5v)

S.P.O'Farrell returns to the show after his appearance in season 1! His #book Simone LaFray and the Chocolatiers' Ball has received some excellent praise and sits at 4.8 out of 5 after 95 ratings! It began as a short #story and quickly turned into an award-winning novel: Moonbeam Awards, New York City Big Book Award, Queer Indie Award, LitPick Award, (sm)art festivals award and a finalist for Book Pipeline and National Indie Excellence Award. Its sequel, Simone LaFray and the Red Wolves of London, was released this April and has already made a great start. I will be keen to see how Steves indie #author career has evolved over the past few years and what his new book holds in store for us! Simone LaFray and the Red Wolves of London:After her triumph at the Chocolatiers' Ball, Simone LaFray wants to fade into the shadows and avoid her newfound popularity-but it is not to be. Duty calls when a fellow junior spy goes missing from the posh Claymoore School in London, and Simone jumps at the assignment. Going undercover, she soon finds herself embroiled in a complicated game involving dark forces, the enigmatic OmniKey, and an unruly royal. First looks can be deceiving, but could a certain redheaded thief be pulling the strings?In this second book of the Simone LaFray Mysteries, Simone navigates school rivalries, oversees the opening of a new LaFray's Patisserie, and finds herself questioning her loyalties as she prowls under the moonlight with the notorious Red Wolves. And to top it all off, the most popular boy in school can't stop staring at her. The life of the world's most promising young spy is about to get messy.If you want to sponsor CJ Aggett on The Frontline 100k Walk, please visit here: https://events.soldierscharity.org/fundraisers/christopheraggettFOLLOW US► Our website - https://www.thewritingcommunitychatshow.com► Universal link - https://linktr.ee/TheWCCS► Buy the show a coffee - https://www.buymeacoffee.com/TheWCCS► Use hashtag #TheWritingCommunityChatShow or #TheWCCS on social media to keep us current. This show will only succeed with your support!► Support us through #Patreon - https://www.patreon.com/WCCS?fan_landing=true► For our #FIVERR affiliate link click here (we will earn a little from you signing up through our link and more if you use the service. We back this service and have used it with great results! - https://fvrr.co/32SB6cs► For our PRO #WRITING AID affiliate link click here - https://prowritingaid.com/?afid=15286

Des risques de salmonellose dans certains chocolats industriels, à quelques jours de Pâques ça la foutait mal. Heureusement, les laboratoires Martin étaient sur le coup. Dans l'appel trop con du jour, Martin tente de saisir le stock d'un chocolatier. Mais le vrai problème, c'est de réussir à parler à la patronne…

Des risques de salmonellose dans certains chocolats industriels, à quelques jours de Pâques ça la foutait mal. Heureusement, les laboratoires Martin étaient sur le coup. Dans l'appel trop con du jour, Martin tente de saisir le stock d'un chocolatier. Mais le vrai problème, c'est de réussir à parler à la patronne…

The gangs all here to chat about the race at the O'rangers home course, The O'raceway! Term lost his voice, Dekker has once again become a #GoodGahmbler, The Great Sphinx, Nonagon continues to dominate predictions, Transperfect Music City Bowl Winner, Commissioner Sky covers the gigantic shake up in Fantasy Standings, and Postman Hector is here to read all your mailbags!This is The Number One Podcast in Marble Sports, Let it Roll!Follow us on Twitter:Dekker: @DoubleDekksHector: @HWalkerMusicTerm: @BigGetsBigTermSky: @Skyfall_707Nonagon: @Nonagon_Violet---------------------------------If you have a big take of your own you can email the show at biggetsbigtakes@gmail.com,Find us on Twitter: (https://t.co/OhU31PKZw0)YouTube: (https://www.youtube.com/c/biggetsbigtakes)iTunes: (https://t.co/hLrQK71k4z)Spotify: (https://t.co/dFsujO5h5v)

Welcome to 420 week listeners! Today we are chatting with Lauren Gockley, Co-Founder and Chief Innovation Officer at Coda Signature. After completing her culinary training in France Lauren was named one of the Dessert Professional's Top 10 Chocolatiers in North America. She also has extensive industry experience in Parisian pastry shops and even worked in a Michelin 3-star restaurant in New York. Today Lauren is responsible for driving product development, establishing best practices, and maintaining strict quality standards across all of Coda's award winning product lines. Lauren shares her journey through culinary arts with us from her formal training in France, to working in Texas and New York eventually finding her way to the cannabis industry. Lauren tell us more about how her experience as a pastry chef and vegan raw chocolatier helped her work with cannabis as an ingredient. She's used the skills she's learned over the years to truly enhance the consumer's cannabis experience through Coda Signature's chocolate bars. We talk more about the unique flavor profiles Coda offers and the creative process Lauren goes through to create these interesting flavor offerings. Coda also specializes in fruit notes, which is their nod at the classic cannabis gummy. Lauren shares more about how the fruit notes came to be and what they have on the horizon for consumers in terms of low-dose options. If you are in Colorado and haven't tried out Coda Signature we highly recommend it! Kick back and enjoy the show. --- Support this podcast: https://anchor.fm/lit-and-lucid/support

4:40 - Skin skippered his side to a premiership.  9:40 - Lance 'Buddy' Franklin and that 1000th goal.  14:20 - Where are you spreading those ashes? 17:00 - Is Will Smith the most overrated actor on the planet? 22:37 - Trading for a bag of Red Frogs.  27:15 - Racehorse names from the Chocolatiers.  34:00 - Giving more Choccies a good listening to!    We have a great thing going with LSKD currently and Leigh is looking to really improve his dress sense with some stylish oversized clothing. Head to LSKD and use the discount code CHOCS10 for your order! Appreciate your support ❤️  

A passion for chocolate. Join us as Cinthya take us to the world of chocolate. Learn about new chocolate flavors and trends, how she implements her creativity and technical knowledge when preparing elegant creations, her Candy Land appearance on Food Network, and what it takes to become a master of your craft.The Journey BeginsLearning the FundamentalsBecoming a Certified ChocolatierTraveling and Learning from Master ChocolatiersThe Latest in Chocolate Flavors and TrendsVegan ChocolateChocolate Art, Creativity and TechniquesCandy Land Appearance on Food NetworkFinding MentorsHoliday FlavorsContact Cinthya:Cinful Sweets Chocolatier & Bakeryhttps://cinfulsweets.com/Instagram @cinfulsweetsatxhttps://instagram.com/cinfulsweetsatxLinkedIn https://www.linkedin.com/in/cinthya-romriell-9031b269 Stay in Touch:⠀⠀⠀⠀⠀Instagram @Life100Podcast https://www.instagram.com/life100podcast⠀⠀⠀Website: https://www.life100today.com/YouTube: Life 100 Podcast Want to Donate?-  Help Us with Community & Global OutreachSupport Us! - Amazon Affiliate Link Listen, Download, Comment & ShareLife is better when we live it at