Episodes 

In today’s episode we’re reviewing two of the most popular mini chocolate grinders (aka refiners aka melangers) amongst bean-to-bar makers and hobbyists. We’ve been using the Premeir Wonder Grinder...

Dylan walks us through the Manoa Chocolate Factory during a typical day of production. On this journey you'll see roasting, winnowing, ball milling, conching, molding and flow wrapping.

In this episode we're highlighting our experience with Michal from Herufek Chocolate in the Czech Republic. Michal is a chocolate maker who is also making his own equipment. In this episode we look...

In this episode we hear from Hazel Lee, the creator of Taste With Colour. Her chocolate tasting guide aims to simplify the way we taste chocolate, making it more fun and approachable for everyone.

For this episode we're in the Dominican Republic analyzing a cacao farm. This style of cacao farming is not only typical to the Dominican, but in many cacao growing regions. Pruning cacao trees fro...

Dylan explains why texture is so important to a chocolate's flavor and how various refining techniques can effect texture.

We just attended a chocolate festival in a medieval castle! Festival host and chocolate maker Patrick Walter gives us the rundown.

We sat down with Patrick Walter from Choco Del Sol to learn about the Eurobean Chocolate Festival that he hosts each year in Saxony, Germany.

This interview with Tuta Aquino took place one year ago on his farm in Bahia, Brazil. Tuta and his wife Juliana's families have been farming cacao in Bahia for generations. Tuta provides some histo...

Dylan and Greg discuss how the Dominican Republic has succeeded in becoming a successful producer of cacao, highlighting their Hispaniola vs Sanchez model of grading beans. 

For this episode we're in the Dominican Republic at Zorzal Cacao's fermentorium. Zorzal's owner and founder walks us through how they approach fermentation.

For this episode we're tasting the fruit from four different cacao pods. Here at the Zorzal Cacao Farm in the lush mountains of the Dominican Republic, they grow twelve varietals of cacao, each con...