Episodes 

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...

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

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 we have for you the most in-depth Business of Chocolate episode to date. We filmed this episode back in 2020 in the midst of the pandemic. It was a precarious time and we were analyzing the n...

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.

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...

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.

Today we do an overview of blending. Dylan discusses blending as a common practice in industrial chocolate as well as making reference to blending in wine. This episode was inspired by a unique and...

In this episode we learn how to make a chocolate recipe. In particular we cover a 1 kilo 70% dark chocolate test-batch, but this method can be applied to a recipe of any quantity with any ingredien...

In this episode we learn how to clean a chocolate stone grinder (aka melangeur).

In this episode we discuss co-packing; also referred to as private label and white label (Mānoa Chocolate does this as well for brands and farms who want their own label). Chances are, most the cho...

In this finale episode of season 3 we demonstrate how to make 70% dark chocolate in premier refiners (aka small grinders aka small melangers). While the type of small grinder that you have doesn't ...