Episodes
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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.
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 ...
Learn how to hand temper dark chocolate with Manoa Chocolate.
THINGS YOU'LL NEED TO HAND TEMPER:
-plastic bowl (regulates temp better as plastic)
-chocolate (dark chocolate is better because of its high...
Conching is one of the less understood steps in the chocolate making process. For us at Manoa Chocolate, using a conch can turn chocolate from good to excellent. Find out how it works in this episo...
There are three main ways of refining nibs into cocoa liquor. Learn how Manoa Chocolate Hawaii creates bean-to-bar craft chocolate with a ball mill.
If you are interested in a ball mill visit http:/...
There are many ways to liquify cacao nibs into chocolate. Episode 8 covers the basics of pre-refining nibs and why this step, for Manoa Chocolate's maker style, is so important.
Episode 7 discusses micron size and the techniques and machinery Manoa Chocolate has used to develop an even, smooth texture in their chocolate. Dylan demonstrates how to use a high precision grind...
Episode 6 covers the fundamentals of tasting craft chocolate. Dylan tastes chocolate from Dandelion, Herufek, DickTaylor, and Labooko and talks about the unique styles and flavor qualities that mak...
Tempering is one of the most challenging steps in the bean to bar process, with seemingly endless factors that go into getting that perfect "snap." Learn how Manoa Chocolate approaches the tempering ...
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