Podcasts about uncommon cacao

Monsoon Chocolate is making bean to bar chocolate in the desert climate of Tucson, Arizona. It's not a region we might think of as a hotspot for craft chocolate, but as founder Adam Krantz explains, the southwest has a strong historical claim to cacao, and he wanted to honor that heritage while also pushing the boundaries of flavor with unique regional ingredients like chiltepin chilis or mesquite.I love talking with chocolate makers or brewers who are using ingredients and flavors from their region to color outside the lines of tradition, or perhaps more accurately, to erase and redraw those lines. Tradition is not a fixed thing. Norms change. We can expand the guidelines for tomorrow's makers and tasters by thinking creatively today.Listen in as we talk with Adam Krantz of Monsoon Chocolate.Partner businesses mentioned in the episode include Hamilton Distillers/Whiskey Del Bac, Desert Provisions,  Santa Ana Pueblo, Uncommon Cacao (listen to my interview with founder Emily Stone), and Meridian Cacao (listen to my interview with agronomist Sarah Bharath). Check out the Bean to Barstool shop here! Follow Bean to Barstool on social media!InstagramTwitterFacebookPinterestTikTokSign up for host David Nilsen's newsletter to get regular updates!

Go shopping for Snapchill here and get a special discount!  EXPLORER10 for 10% off the coffee on snapchill.comSnapchill is a revolutionary technology that rapidly chills coffee and other beverages to preserve freshness and flavor. It can be applied on various scales, from individual cups to large production facilities. Initially focused on creating countertop machines for cafes, Snapchill shifted its focus to larger-scale production due to customer demand. The technology involves brewing coffee, rapidly chilling it to preserve quality, and then packaging it in cans.In 2020, Snapchill began partnering with roasters and cafes to offer freshly brewed, chilled coffee to consumers. The company's growth was accelerated during the pandemic, leading to collaborations with over 230 roasters across the US and even international partners. Snapchill products are now available in select Whole Foods locations and are set to launch in Walmart, partnering with local coffee brands for unique and sustainable offerings.Snapchill aims to redefine the cold coffee industry, bringing the quality and accessibility of specialty coffee to ready-to-drink cans. The technology allows for precise control of beverage temperature, unlocking different flavor profiles, much like the craft beer industry did with beer. The company is expanding its offerings to include tea and partnering with Oatley for milk alternatives, emphasizing quality and sustainability.Snapchill's technology preserves natural sweetness in coffee, reducing the need for added sugars. With a focus on quality and accessibility, Snap Chill hopes to revolutionize the way people experience and enjoy cold beverages, bringing the same level of appreciation and exploration found in the craft beer and fine wine industries.News and links:More Oatly/Snapchill SKUs espousing the companies' respective dedication to sustainability will be sold at Walmart nationwide through a partnership with The Hatchery Group starting at the end of July.The Mo Mocha beverage with Oatly will be sold at Walmart and features:Fire Grounds independent coffee roaster is firefighter- and veteran- owned, and is a give-back brand focusing on supporting first responders, with over 1k pounds of coffee donated since 2018; and Uncommon Cacao, a certified b-corp and the first Transparent Trade cacao supply chain company focused on improved quality, long-term partnerships, and higher prices paid to cacao farmers. Snapchill's patented process that uses 2X less water and beans compared to cold brew Oatly is generally better for the climate compared to cow's milkLocal Hive | Greeley, Colorado (localhivehoney.com)Taza Chocolate | Organic Stone Ground Chocolate for Bold Flavor  About Dave Dussault, Snapchill Founder  Dave Dussault is an inventor, founder and entrepreneur who has developed numerous inventions, including the revolutionary Snapchiller machine. He attended college for mechanical engineering and graduated from MIT, where he learned the science of heat transfer. While growing up in the Boston area, he worked at his father's air conditioning business during his summers off. His preference for iced coffee impacted his career path as he was always dissatisfied with how insipid the flavor of iced coffee becomes as the ice starts to melt and disappointed in the poor flavor of cold brews. So, he set out to solve the problem of fresh iced coffee. After thinking through the fundamentals, including what he learned from his father and from school, he invented the Snapchill process.  Kyle Bosshardt, Senior Sales and Operations ManagerKyle Bosshardt joined Snapchill in the Spring of 2020 as the Senior Sales and Operations Manager. Previously, he worked in the hospitality industry for over 15 years. He has taken his passion for increasing the visibility of excellent family run wineries from around the world to curious customers to the burgeoning specialty coffee market.  At Snapchill, he works with roasters, retailers and beverage brands to bring their canned coffee aspirations to life through the Snapchill process. His philosophy is that great food and drink should be a fun and curious exploration without pretension and judgment. Bringing specialty coffee to the masses is his goal for the betterment of the customer and the coffee industry as a whole 

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!

Join me for a look back at my favorite beers & chocolates of 2022. In the episode, you'll also hear favorites from some of my friends in beer & chocolate:Ruvani de Silva is a beer journalist living in Austin, Texas.  You can find her at her website and on Twitter & Instagram.Shay Pal runs the choccoffeewine Instagram account. You can find her at her website and listen to a quick conversation with Shay here.Tristan Chan is the founder of Porchdrinking.com, as well as the founder of The Porch Collective. You can follow him on Twitter & Instagram. Ale Sharpton is a beer journalist & consultant. You can check out his website here, and follow him on Twitter & Instagram.  You can listen to my interview with Ale back in Episode 41.Hazel Lee is the Creator of Taste With Colour®: The Chocolate Tasting Flavour Map. You can find her at tastewithcolour.com and on Instagram. You can listen to my episode with Hazel in Episode 44.Emily Stone is the founder & CEO of Uncommon Cacao. You can listen to my interview with Emily in Episode 45. Em Sauter is an Advanced Cicerone® and the cartoonist who runs Pints & Panels. Follow her on Twitter & Instagram. You can listen to my interview with Em in Episode 39.Luke Owen Smith is a writer & professional chocolate taster based in New Zealand. You can find him on Instagram and listen my interview with Luke in Episode 37.Courtney Iseman is a beer writer who writes the excellent free newsletter Hugging the Bar. You can learn more about her at her website and follow her on Instagram.Other episodes and articles referenced include:Wood, Beer, & Chocolate (Ep. 19)The Imaginative Founders of Rabid Brewing (Ep. 29)Crown of Horns Fit for a [goat] Queen (Ep. 43)After the Harvest—Tracking a Beer from Grain to Glass at Seedstock Brewing in Denver, ColoradoThe music for this episode is from the song “200 Miles” by indie folk musician Anna ps. You can find out more about Anna at

“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.

“From the first moment I touched a bag of beans, roasted them, and winnowed them, I was absolutely hooked.”Sam Ratto is the founder of Videri Chocolate in Raleigh, North Carolina. Videri is celebrating its 10th anniversary on December 15, and makes a full line of single origin and inclusion bars, as well as bonbons and other confections, and they also provide cacao in various forms for numerous breweries in the craft beer hotbed of North Carolina.  In this episode we hear Sam talk about his ongoing delight in chocolate and his partnerships with a number of craft breweries. We also hear from Sean Lilly Wilson of FullSteam Brewery and Lauren Woods Limbach of New Belgium Brewing. Episode Timeline::00-1:32 - Introduction1:32-10:24 - Sourcing, tasting, & partnering with breweries (Sam Ratto, Videri Chocolate) 10:24-23:41 - Partnership with Fullsteam Brewery - 10:24-11:53 - Sam on the source of the partnership - 12:53-23:41 - Sean Lilly Wilson of Fullsteam Brewery23:41- - Products for breweries & partnering with New Belgium Brewing - 23:41-28:19 - Sam on brewer products & relationship with Lauren Woods Limbach at New Belgium - 29:38-44:00 - Lauren Woods Limbach of New Belgium Brewing - 44:46-45:42 - Sam on New Belgium Exquisite Extraction45:42-46:45 - Sam on the story he's telling through Videri Chocolate46:45-47:50 - ConclusionBeers discussed in this episode include Fullsteam Brewery Videri Gold, Videri Gold, Igor, and Workman's Lunch, and New Belgium Exquisite Extraction.Other breweries mentioned include Crank Arm, Casita, and Deep River.Chocolate discussed in this episode from Videri Chocolate include Guatemala Lachua, Dominican Republic Zorzal Reserve, and their Peppermint Crunch bar.Other chocolate or cacao companies mentioned include Uncommon Cacao, Chocolate Alchemy, and Meridian Cacao.The music for this episode was sampled from an instrumental version of the song “Umbrella”  written and performed by indie folk musician Anna ps from her 2016 album Umbrella. You can find out more about Anna and get in touch about booking her for a show at her website.Guests:Sam Ratto is founder and head chocolate maker at Videri Chocolate Factory. Videri Chocolate Factory takes its name from the North Carolina state motto: Esse Quam Videri - To be, rather than to seem. Since 2011 we have been making bean to bar chocolate and bon bons from organic, direct trade cocoa beans and organic local ingredients. Sam Ratto and a group of friends started the company in Raleigh, NC with the goal to create a welcoming and friendly chocolate factory. We continue to build a welcoming chocolate factory committed to making delicious chocolate.Sean Lilly Wilson is the owner and “Chief Executive Optimist” at Fullsteam Brewery in Durham, North Carolina. After years working in fine dining, he decided to Fullsteam to highlight the agriculture and food economy of the South. He finds joy and meaning connecting people to the land and to one another. Beer is how he makes it happen.Lauren Woods Limbach developed New Belgium Brewing's award-winning sour beer program. She serves as its chief curator, carefully tasting and blending the barrels, recording their personalities, and bringing them to life. Lauren also built New Belgium's sensory program and took it from a basic production check to its present-day world-class program. Lauren has served as a judge at the World Beer Cup and Great American Beer Festival and as a faculty member of Siebel Institute of Technology. In 2019, Lauren was awarded the prestigious Russell Schehrer Award for Innovation in Craft Brewing. 

Emily Stone, co-founder and CEO of Uncommon Cacao, joins us in the CN podcast studio to discuss the organization’s recently released Transparency Report and to explain how it is disrupting the cocoa supply chain in the wake of ongoing industry challenges around sustainability issues, farmer poverty and low prices.

Emily Stone, co-founder and CEO of Uncommon Cacao, joins us in the CN podcast studio to discuss the organization’s recently released Transparency Report and to explain how it is disrupting the cocoa supply chain in the wake of ongoing industry challenges around sustainability issues, farmer poverty and low prices.

Emily Stone has become an important figure in the global cacao industry. In 2010 she co-founded Maya Mountain Cacao in southern Belize, while just a few years later, demand brought her to Guatemala, where her team founded Cacao Verapaz. Over the years, Uncommon Cacao has expanded to include cacao from 14 origins around the world (as of publication), bringing fine cacao to chocolate makers of all sizes. I had the honor of interviewing Emily just after New Year's for the Cacao Brands episode of my podcast. She's such a well-spoken and knowledgeable figure that I knew I had to share our interview in its entirety. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of cacao branding plays heavily in my questions thanks to the podcast episode for which I was interviewing Emily. Show Instagram: https://www.instagram.com/chocolateontheroad/ Show Notes: https://damecacao.com/interview-emily-stone-uncommon-cacao/

Emily Stone speaks to the origins of her company and supply-chain-distrupting business Uncommon Cacao, and how the craft chocolate market is interpreted from an intermediaries perspective.

The United Nations Sustainable Development Goals (SDGs) are a universal set of goals, targets and indicators that United Nations member states are usingto frame their agendas and political policies over the next 15 years. There is a significant movement for the private sector toalso adopt the SDG framework and become key actors role in achieving these goals through their corporate responsibility efforts. On Dec. 13, 2017, to celebrate the launch of its new report about how companies can approach the SDGs within their businesses, Silicon Valley Community Foundation hosted a moderated discussion among corporate responsibility leaders about their experiences integrating the SDGs into their companies. The discussion was moderated by Stuart Burden, vice president of corporate responsibility at SVCF. Panelists are:Debra McLaughlin, senior manager, corporate responsibility, Symantec; Emily Stone, co-founder and CEO, Uncommon Cacao; and Mary Mazzoni, freelance journalist and sustainability author. Access the full show notes at siliconvalleycf.org

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we'll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career. Guests include: Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate. Todd Masonis, founder of San Francisco's Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory. Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao. Learn more at theslowmelt.com. This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we'll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career. Guests include: Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate. Todd Masonis, founder of San Francisco's Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory. Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao. Learn more at theslowmelt.com. This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

David chats with Emily Stone, CEO and Co-Founder of Uncommon Cacao, about her experience as a social entrepreneur. --- Send in a voice message: https://anchor.fm/impact-alpha/message