Episodes 

In today's episode we are joined once again by co-owner of Dandelion Chocolate, Greg D'Alesandre (@gdalesadre on instagram) to discuss the sugar we use, and don't use in our chocolate.

A friend and fellow chocolate maker asked some questions about scaling a chocolate factory. The questions were so good that we decided to use the answers as an opportunity to make this episode. Whe...

Dan O'Doherty introduced Dylan into the world of chocolate over a decade ago. He is one of the world’s leading experts in cacao and partners with Dylan on their Hawaiian cacao farm, Kamananui Estat...

In this episode we welcome back our good friend Greg D'Alesandre of Dandelion Chocolate. Once again we have a wide ranging conversation, but this time we focus in on various business models of choc...

In today’s episode we teach you how you can make world class white chocolate from the comfort of your own home. With just three quality ingredients and some simple and affordable equipment, you can...

Today we are joined by Greg D'Alesandre (@gdalesandre on Instagram). He is the "chocolate sourcerer" and co-owner of Dandelion Chocolate in San Francisco. Greg is an expert in all things chocolate ...

In this episode Dylan discusses the flavor profile and manufacturing process behind some of the most distinct and fruity chocolate he’s ever tasted. This batch of cacao and chocolate from Mililani,...

In the beginning of Manoa Chocolate we would analyze beans and be overly impressed by notes such as forest floor, earthy, mushroom, etc. Over the last ten years we’ve come to learn that these flavo...

In this episode we discuss the concept of aging cacao and chocolate. Dylan shares his opinion and Manoa Chocolate's take on this process.

In this episode we explain why the super market candy “chocolate bar” costs $1 and why the average craft chocolate bar costs $10. Make sure to watch until the end to understand the main reason your...

In this episode we attempt to clarify 3 more categories of confusing chocolate terms: - Callets, chips, & drops - Dark chocolate, milk chocolate - Single origin, single estate, & single varietal. 

In this episode Dylan demonstrates how we load a ball mill at Manoa Chocolate. He sheds light on some tricks we've learned the hard way on how to achieve excellent texture with every batch.