Podcasts about fine chocolate

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Sunday, Dec. 22, 2024. Delve into the sweet success story of DeFluri's Fine Chocolate…tune in to Innovators and Entrepreneurs to learn more about the movers and shakers of #YesWV…and The History Project revisits the magic of the Marx toy company…on today's daily304.   #1 – From INNOVATORS & ENTREPRENEURS – On this episode of daily304's Innovators and Entrepreneurs, we delve into the story of Brenda Casabona, the owner of Defluri's Fine Chocolate in Martinsburg, West Virginia. Brenda shares her reasons for choosing West Virginia as her business's home and reveals the unique aspects that make her fine chocolates stand out. Join us as we explore the journey of an entrepreneur who has found success and support in the Mountain State. Watch now: https://westvirginia.gov/defluris-fine-chocolate-a-sweet-success-story-in-yeswv/   #2 – From DAILY304 – The daily304's Innovators and Entrepreneurs helps you stay connected with the people who shape West Virginia. Whether it's a brand-new invention or an improvement to our community, there are so many talented innovators and entrepreneurs who have stories to tell.  Tune in to our podcast every other week to hear about the amazing inventions, innovations, insightful messages and awe-inspiring testimonials happening right here in the Mountain State. Listen now: https://daily304.wv.gov/programs/innovators-and-entrepreneurs/   #3 – From THE HISTORY PROJECT – Throughout history, children have written letters to Santa with the list of toys they wanted, under the idea they were created in his workshop…and they were…by extension of America's Santa, Louis Marx, who built his busiest factory in Glen Dale, West Virginia, where the classics of 20th century toys were made. Tune in to The History Project to learn more about America's premiere toy maker. Watch the video: https://www.youtube.com/watch?si=hYrTte96s035swNe&v=eUhOD3YjwnY&feature=youtu.be   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

Fine Chocolate Industry Association (FCIA) has launched a new membership drive with special incentives as it seeks to attract more craft chocolate companies and grow its impact.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Sunday, July 16 West Virginia's tourism industry makes big strides in the digital age…an Economic Development program “AIMs” to boost apprenticeship opportunities in the state…and a Martinsburg chocolatier shares her sweet success story…on today's daily304. #1 – From WV NEWS – There are plenty of reasons why tourism in West Virginia has come so far so fast, not least of which is the vision and talent of Tourism Secretary Chelsea Ruby. The state's natural beauty aside, there is another major contributing factor to tourism in Almost Heaven. It's the accessibility that comes with today's modern technology, including the treasure trove of information that's available in a matter of seconds from cyberspace. Now you can book your getaway online, and download maps and other apps to assist you on your travels. The West Virginia Department of Tourism's website is a great place to start to get an idea of where to go. From there, you can do more searching online to find out more, including input from other travelers.  Read more: https://www.wvnews.com/almost-heaven-always-beautiful-now-more-accessible-than-ever/article_f03f5c64-006f-11ee-b52c-9f62576270e9.html   #2 – From WV ECONOMIC DEVELOPMENT –  Have you heard about Apprenticeship In Motion? This program promotes and expands registered, nontraditional apprenticeship activity in the Mountain State.  This collaborative group of partners identifies, standardizes and develops courses that are needed statewide in order to increase and improve the registered apprenticeship programs within West Virginia. The AIM program provides a host of benefits to both businesses and individuals in West Virginia. Learn more: https://westvirginia.gov/incentives-and-programs/apprenticeship-in-motion/   #3 – From WV.GOV – In this episode of the daily304's Innovators and Entrepreneurs, we delve into the story of Brenda Casabona, the owner of Defluri's Fine Chocolate in Martinsburg. Brenda shares her reasons for choosing West Virginia as her business's home and reveals the unique aspects that make her fine chocolates stand out. Join us as we explore the journey of an entrepreneur who has found success and support in the Mountain State.  Watch the video on YouTube, and don't forget to subscribe to the daily304 channel for all the latest updates on wild, wonderful West Virginia! Watch the video: https://www.wv.gov/daily304/archives/Pages/Defluris-Fine-Chocolate-A-Sweet-Success-Story-in-YesWV.aspx   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Wednesday, July 5  A Martinsburg chocolate maker shares her secret to sweet success…the old Memorial Tunnel becomes a  mushroom farm…and find out why IT companies say #YesWV…on today's daily304. #1 – From INNOVATORS & ENTREPRENEURS – Brenda Casabona, Owner of Defluri's Fine Chocolate in Martinsburg, shares why she decided to call West Virginia home and what makes her fine chocolates unique.  “We visited Martinsburg a number of times and it was a great community. It has a small town feel while also having a big city feel, and that's why we chose to move. I've found all of the governmental departments we have dealt with in West Virginia to be very, very helpful and very proactive for businesses and consumers. Innovators and Entrepreneurs is a bi-weekly segment of the daily304 that features discussions and wisdom from West Virginians who have built their companies and launched new ideas here in the Mountain State. Subscribe to the daily304's YouTube channel for updates! Watch the video: https://www.youtube.com/watch?v=NP4dCwm2a_0    #2 – From DAILY304 –  Tucked away inside one of West Virginia's beautiful mountains is where you'll find Hernshaw Farms. They use the Memorial Tunnel along the West Virginia Turnpike to grow a large variety of mushrooms. Learn how they supply local restaurants with gourmet mushrooms and give people across the country to grow their own delicious varieties at home. Learn more at https://hernshawfarms.com. Watch the video: https://www.youtube.com/watch?v=azstAi5e52k   #3 – From WV ECONOMIC DEVELOPMENT – Technology & Information Services is an emerging industry in West Virginia. This growing cluster of researchers and practitioners includes university research facilities, government agencies and commercial enterprises. The concentration of Technology and Information Services, specifically our leading biometric organizations in north-central West Virginia, has been called the “Silicon Valley of America's biometrics activity. Learn more and view an interactive map of IT-related businesses in West Virginia. Read more: https://westvirginia.gov/industries/information-technology/   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.

In today's episode of Bean to Barstool Bite Sized we talk with Emily Stone of Uncommon Cacao, one of the leading companies providing ethically and traceably sourced cacao for bean to bar chocolate makers. Emily talks about the process of beginning a relationship with a new partner at origin and her desire for transparency in cacao sourcing to be a two way street between farmers and makers.Emily Stone is the Founder and CEO of Uncommon Cacao, a group of Transparent Trade cacao operations including Maya Mountain Cacao (Belize), Cacao Verapaz (Guatemala), and Uncommon offices in the U.S. and Europe. Emily spent 2010-2017 living in Belize and Guatemala developing the specialty cacao value chain operations and working directly with producers. Now based in the U.S., Emily leads Uncommon Cacao's work supplying delicious, high quality, transparently-sourced cacao from 12+ countries for hundreds of craft and premium chocolate makers globally. Emily is an Ashoka Fellow and Unreasonable Fellow, and a recipient of the FCIA Recognition of Excellence in Outstanding Contribution at Origin in Sustainability of Fine Chocolate.You can follow Uncommon Cacao on Instagram and Facebook.You can listen to our full interview with Emily here.Follow Bean to Barstool on social media!InstagramTwitterFacebookPinterestTikTokSign up for host David Nilsen's newsletter to get regular updates!

Have you ever wondered what the difference is between ‘CACAO' and ‘COCOA'? So do we! For consistency, ConfectioneryNews's editorial guide uses the word 'COCOA', except when quoting other sources, but it can get a little confusing ...

Steph and Steph are live from Max's Jewelry! They discuss the best chocolates to buy for Valentine's Day, TikTok recipes, and dinner date night ideas.

“Uncommon cacao is telling the story of the power of connection.”In this episode we talk with Emily Stone, the founder and CEO of Uncommon Cacao, a group of Transparent Trade cacao operations with offices in the U.S. and Europe and operations at numerous cacao origins. Uncommon supplies cacao for hundreds of bean to bar chocolate makers and, indirectly through their bean to bar partners, quite a few craft breweries as well. Emily is passionate about the people and stories behind these cacao origins, and here we talk about those origins, what led Emily to start Uncommon, and the importance of full, two-way transparency in the cacao supply chain.Chocolate makers mentioned in this episode include Ritual, Taza, Dick Taylor, Dandelion, Raaka, French Broad, Ratza, Videri, and Ethereal Confections.If you want to learn more about Uncommon Cacao, you can visit their website. They just released their annual transparency report here if you wish to read it. You can also follow them on Instagram.The music for this episode is from the song “200 Miles” by my dear friend, indie folk musician Anna ps. You can find out more about Anna's music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery, cafe, or other establishment.Emily Stone is the Founder and CEO of Uncommon Cacao, a group of Transparent Trade cacao operations including Maya Mountain Cacao (Belize), Cacao Verapaz (Guatemala), and Uncommon offices in the U.S. and Europe. Emily spent 2010-2017 living in Belize and Guatemala developing the specialty cacao value chain operations and working directly with producers. Now based in the U.S., Emily leads Uncommon Cacao's work supplying delicious, high quality, transparently-sourced cacao from 12+ countries for hundreds of craft and premium chocolate makers globally. Emily is an Ashoka Fellow and Unreasonable Fellow, and a recipient of the FCIA Recognition of Excellence in Outstanding Contribution at Origin in Sustainability of Fine Chocolate.

“It was one of the best days we've ever seen.”On July 23, the weird and wonderful humans at Rabid Brewing in Homewood, Illinois, welcomed the fae folk of the surrounding wild country to Feast of the Goat Queen, a day of celebration for all things magical, natural, and mystical. The Feast also featured the release of Crown of Horns, a chocolate cream ale Bean to Barstool brewed in collaboration with Rabid Brewing. In this episode we talk with Raiye Rosado and Tobias Cichon of Rabid Brewing about Feast of the Goat Queen and its coronation chocolate beer, Crown of Horns, as well as with Emily Stone, the founder of Uncommon Cacao, about the brand new Philippine cacao we used in the beer.The music for this episode is from the songs “Free” and “Love's Not” by my dear friend, indie folk musician Anna ps. You can find out more about Anna's music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment.Raiye Rosado & Tobias Cichon are the husband and wife co-founders of Rabid Brewing. They began dating in 2010, and Raiye promptly introduced Tobias to good beer. Their wedding was a Halloween costume party. The pair began homebrewing, and decided to open a brewery together after getting married. Rabid Brewing opened on October 13, 2017.Emily Stone is the Founder and CEO of Uncommon Cacao, a group of Transparent Trade cacao operations. Emily spent 2010-2017 living in Belize and Guatemala developing the specialty cacao value chain operations and working directly with producers. Now based in the U.S., Emily leads Uncommon Cacao's work supplying delicious, high quality, transparently-sourced cacao for hundreds of craft and premium chocolate makers globally. Emily is an Ashoka Fellow and Unreasonable Fellow, and a recipient of the FCIA Recognition of Excellence in Outstanding Contribution at Origin in Sustainability of Fine Chocolate.

In today's podcast, I am pleased to welcome Barbie van Horn, a passionate follower of all things chocolate. She is the founder of findingfinechoclate.com and the PNW Chocolate Society with another Seattle-area chocolate legend, Lauren Adler. Today we take time to discuss the difference in chocolate between the big brands and the small-batch, bean to bar chocolate, their differences, origins and even tasting notes. We also discuss chocolate tasting vs eating and how you can train your palette to pick up the subtleties of fine chocolate. Barbie also shares some of her favorite producers, both local and international, and takes us into her library of chocolate and what she is eating right now. You can find the show notes at www.irishmikesmith.com/podcast-finding-fine-chocolate

The Chocolate Daddy himself, Han Nguyen, has come a looong way to become the funk-tastic chocolatier we all know and love in the local scene. The one and only @loverboyfinechocolate has become a household name (at least in my household) and is often regarded as much more than just chocolate: it's a religious experience every time we pick up one of Han's Thicc bars! From dark chocolate, dried cherries, and smoked almonds to white chocolate strawberry limeade, the Chocolate Daddy has something for everyone in the local markets. And if you can't make it to the local markets, find Han jam skating around Denver getting down with his funky self. Han knows how to have a good time and wants to spread the fun and love through roller skating and his decadent thiccy chocolate bars!Check out everything Loverboy Fine Chocolate related at @loverboyfinechocolate and enjoy the episode on @biglocalspodcast.Check out the link below for this episode and previous podcasts:https://www.buzzsprout.com/1409566/8104506Shop Local, Support Local @biglocalspodcast Check out the people and organizations listed below and support your local communitiesLoverboy Fine Chocolate@loverboyfinechocolate https://www.facebook.com/loverboyfinechocolate/YaSi - Featured Artist of the episode with the single “Guilty”https://www.yasimuse.com/@yasimuseDany Kamkhagi “Mostly Chocolate”@mostlychocolatehttps://mostlyhtx.com/Denver Skates@denver_skateshttps://www.denverskates.com/Pablo Villalpando - SEO Extraordinairehttp://pablovillalpando.com/

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

Will is the owner and operator of Lydgate farms, from which he produces cacao beans to make award-winning chocolate. His chocolate was recently selected by the Fine Chocolate and Cacao Institute to represent the United States as an outstanding cacao farmer. On Kaua'i, the Lydgate family has been contributing to the community for generations, and holds high public regard and recognition. It was my pleasure to sit with him to talk story, along with my friend and returning guest contributor, Wissam Ali-Ahmad, to talk about the farm, challenges with Covid, new business ideas... and just to shoot the shit. Hang around for the final 20 minutes of this podcast, ladies and gentlemen... --- Support this podcast: https://anchor.fm/talkbox/support

At the 2019 Northwest Chocolate Festival, I caught up with Luisa Abram. We found a (mostly) quiet spot to discuss adventuring through the Amazon rainforest on boats and on foot, making new and high-quality milk powder, discovering new locales with great new cacao, making new […]

Join in my conversation with Julia and Kelley – recent members of the Utah Chocolate Society – as we talk about finding fine chocolate, finding chocolate nerds, and experiencing our legendary tournament for their first time! Utah has had great chocolate and a fun scene […]

Back in November, 2018, I was able to find John Nanci. Like a lion, I separated him from the masses, except then we sat and talked – for an hour! John started Chocolate Alchemy years and years ago to share what he found out about […]

The annual tournament may just be the highlight of all the Utah Chocolate Society does. Every year we start with 64 of the world’s best chocolate bars, and every year we subject ourselves to the toil of randomly pairing, tasting, and voting on them to […]

Bryan Graham and his wife Dahlia started Fruition Chocolate amidst a fascination with the mystique and magnetism of chocolate making drawing them in. Over the years, they have sourced great cacao and experimented with new approaches to single origin chocolate, inclusions, and confections. In this […]

Harish Manoj Kumar is the head farmer for Regal Chocolates where they grow cacao in southern India. In this interview, Harish tells us his story of beginning to grow cacao and learning how to greatly improve his family farm’s biological health and the quality of […]

Domantas Uzpalis, the man behind Chocolate Naive, is one of the most inspiring people I know in chocolate. His approach to chocolate-making is creative and thoughtful and fresh and new. But he is not merely jaded with the status quo. He wants to personally create […]

Matt Caputo is a longtime friend, and really a driving force behind my adventures in and passion for chocolate. The store started by his dad is where I have hosted the Chocolate Society from the beginning, and Matt personally introduced me to most of the […]

Emily and Dayton Koons began Cacao Review as an Instagram chocolate review project. They take beautiful pictures and review wonderful bars, but last year they launched their first chocolate bar collaboration collection featuring bars from some of the world’s top chocolate makers. This year, they […]

I was able to sit down with Sarah Hartman of Harper Macaw last November at the Northwest Chocolate Festival in Seattle, Washington. Sarah and her husband, Colin, are using Brazilian cacao to craft chocolate that is bold and fruity, and they are striving to help […]

DeAnn Wallin of Solstice Chocolate has a unique style that is quintessentially American and bold and fun. Solstice Chocolate typifies the sorts of qualities that makes American chocolate unique from European bars. Her chocolate is bold and bright and expressive, and she is a blast […]

In Part 1, Volker tells the story of his discovery of cacao that had been lost to Westerners – but was still known by the people in the jungle of Bolivia. In Part 2, we talk about the struggle of convincing the chocolate industry to […]

Volker is a brilliant and fascinating man who, after growing up in Germany, traveled the world in search of adventure and helping people. Join in our conversation as we discuss how he discovered and came to purchase the land whereon grows the most pure cacao […]

Listen in to my conversation with Anna and Robbie of Ritual chocolate, 2 incredible people who have a truly singular vision about their ideal of fine chocolate. They discuss their backstory in beginning their company with attendent trials and stresses, and their perserverance to make […]

Welcome to Chocolate Fascination! This podcast is all about fine chocolate. This introduction covers what is fine chocolate, how it is made, and how it differs from mass market chocolate – the likes of which most of us grew up with (even in Europe). Future […]

This second installment briefly discusses how to engage your senses to really experience chocolate. Did you know that you have WAY more than 5 senses? Or that tasting food engages more than just your tongue? So much of how we sense our food is beyond […]

Summary In this episode, Sunita and Brian discuss some of Brian’s recent travelings and move into a topic about Amazon purchasing Whole Foods, and proceed into a discussion about markets and practices and value throughout the process, and can we redesign the system of which things have been done in chocolate. Does what make sense for one make sense for all? Episode Highlights • (1:50) Brian talks about his visit to Breville’s Coffee Thinkers Summit in Los Angeles. • (7:58) What are the barriers to entry in the coffee and chocolate industries and how do they differ? • (17:43) How will Amazon’s acquisition of Whole Foods impact the craft chocolate industry? • (20:30) Why is craft chocolate’s distribution system a failure? • (26:13) Do consumers really need to be educated about every aspect of their coffee or craft chocolate? • (30:13) Using the example of avocado farmers, Sunita laments how the Amazon-Whole Foods acquisition shows how much consumers value convenience over quality. • (34:47) Sunita describes a recent trip to Switzerland, where she met the founders of Choba Choba, a craft chocolate company with a unique business model that tries to increase cacao farmer involvement and transfer value back to cacao’s origins. • (42:29) Is Apple - which doesn’t apologize about its prices, creates an experience, and makes you want to aspire to be a part of Apple - a model for the values that craft chocolate aspires to? Mentions • Brian attended Breville’s Coffee Thinkers Summit (http://www.abandoncoffee.com/home/breville-coffee-thinkers-summit). • Brian wanted to visit Cincinnati, Ohio, home of Maverick Chocolate (http://maverickchocolate.com/), which just introduced a bar made with Hawaiian cacao. • While in Los Angeles, Brian stopped at Letterpress Chocolate (http://www.letterpresschocolate.com/). • Carla Martin (@carladmartin), Founder and Executive Director of the FIne Chocolate and Cacao Institute, and a Lecturer at Harvard University, recently published an article discussing the size of the craft chocolate industry: https://chocolateinstitute.org/blog/sizing-the-craft-chocolate-market/ • Other resources that list craft chocolate makers: Flavors of Cacao (http://flavorsofcacao.com/) and The Ultimate Chocolate Blog (http://ultimatechocolateblog.blogspot.com/) • Sunita is currently reading the new book by Megan Giller (@megangiller), titled “Bean to Bar Chocolate: America’s Craft Chocolate Revolution” (https://www.amazon.com/Bean-Bar-Chocolate-Revolution-Mind-Blowing/dp/1612128211/) • Suntia and Brian discuss the new hairstyle sported by Sara (@sara_tea), formerly of Patric Chocolate (http://patric-chocolate.com/) and now the head chef at the Ritz Carlton in St. Louis. • Sunita was inspired by Choba Choba (https://www.chobachoba.com/), a Swiss chocolate company with a disruptive business model that aims to transfer or keep value at origin. • Felchlin (http://www.felchlin.com/en) is a Swiss chocolate maker that produces chocolate for Choba Choba, amongst others.

After living in Belgium for 13 years, a Louisiana native returns home and starts a hustle making fine chocolate. Side Hustle School features a new story EVERY DAY of someone who started a hustle without quitting their job. You’ll learn how they got the idea, how they overcame challenges along the way, and what the results are. You need a hustle! Share: #SideHustleSchool Shownotes: SideHustleSchool.com Twitter: @chrisguillebeau Instagram: @193countries Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Eating Matters, host Jenna Liut speaks with Dan Pearson, the CEO of Marañón Chocolate about fine chocolate and what advocates are doing to ensure rare, flavorful varietals don't go extinct. Later on the show, Jenna is joined by Franklin Becker, co-founder and Head of Culinary at Hungryroot, the featured startup of the week.

Today on the Farm Report, two chocolate experts call in to tell Erin all about what gives chocolate the "fine" label. Pam Williams and Dan Pearson founded Ecole Chocolat and Marañón Chocolate, respectively. Both of today's guests helped found the Fine Chocolate Industry Association and its recent initiative the Heirloom Cacao Preservation, which seeks to save pure cacao beans from extinction. Pearson discovered a source of 40% white cacao beans while working as a businessman (and sourcing bananas) in Peru. He learned of the bean's rarity after sending it to the USDA for genetic testing, and has since teamed up with Pam to raise awareness on the possibility of such fine beans' extinction.