Episodes 

Here’s a holiday inspired episode that takes a deep-dive into cacao bean analysis. Dylan tastes #cacao from around the world and uses sight, feel, smell and taste to determine if they are bad, medi...

Episode 25 covers chocolate molds. You can’t make chocolate bars without molds, so it’s important to consider what goes into designing, buying and using them (there’s more than you think). Take a d...

This episode we take a look at one of Manoa Chocolate's largest machines - the flow wrapper. This packaging machine wraps up to 90 chocolate bars a minute in a plant-based cellulose film. Dylan exp...

We're on the #CacaoFarm today for episode 23. Dylan prunes a #CacaoTree and explains some of the most basic components of pruning for optimal harvest. If you'd like to learn more about the farming ...

Get ready for a deep dive into tempering chocolate. This episode covers the ins and outs of a difficult step of the chocolate making process. You'll learn some of the basic underlying science, the ...

Today we're on a field trip to the Dominican Republic to learn how cacao fermentation works at Zorzal Cacao. Chuck teaches us the basic science behind fermentation and their particular methodology ...

This episode discusses some differences between direct trade & fair trade. Dylan points out some of the issues we see with the current Fair Trade model and why direct trade works better for Mānoa C...

This episode discusses where to purchase quality beans. Sourcing is THE most important part of the bean-to-bar process, hence it is essential to find suppliers with quality cacao. It is optimal to ...

It's chocolate festival season! In this episode of #CraftChocolateTV Dylan gives you reasons why you should be at one of the upcoming #ChocolateFestivals, whether you’re a maker or consumer. #Manoa...

Dylan discusses what chocolate machines he would buy if he was starting from scratch. After 10 years with different machines, he's created a list that will get you from bean-to-bar with efficiency ...

After close to ten years of running Mānoa Chocolate, Dylan shares business lessons he's learned through trial and error. This episode is meant to share with craft chocolate makers, especially those...

In episode 14 we're visiting a 1019 acre cacao farm and bird sanctuary in the Dominican Republic that supplies Mānoa Chocolate with beans. Chuck Kerchner from Zorzal Cacao gives us a simple demonst...