Episodes
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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 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...
Dylan explains why he started making #BeantoBar chocolate, why we created Craft Chocolate TV, and what keeps him excited about the industry moving forward.
Today we cover how we make inclusion chocolate bars at Manoa Chocolate. We learn about the different types of inclusions and our approach to incorporating unique and delicious flavors into chocolat...
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