EpisodesÂ
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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...
Today we're joined by Lorenzo Datei of Packint Chocolate Machines. Lorenzo has a unique perspective of the chocolate world, as he does business with chocolate makers from around the world of all sc...
Today Dylan and Greg discuss the most time consuming step in the chocolate making process: cleaning.
In this episode we touch on a few essential approaches when prepping a room for a new machine.
Learn how we've navigated chocolate storage over the last 10 years
There are two main factors to consider when deciding on a location for your factory; urban or rural? Whether you’re in a busy city or in the middle of farm land each location comes with pros and co...
The beginnings of Manoa Chocolate were rough. 14 hour days, running out of money, endless equipment issues, crazy inefficiencies, and more. We learned as we went, and year after year we managed to ...
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...
10 years and 4 factory expansions later, Dylan covers the ins and outs of what it took to scale Manoa Chocolate. Scaling a business comes in many forms. Some of the most significant that we cover i...
This episode Dylan walks us through the Manoa Chocolate Factory in Kailua, Oahu. He discusses the layout of machinery, their function, and overall factory considerations when making bean-to-bar cho...
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 ...
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