Bean to Bar
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Bean to Bar
From the people at Manoa Chocolate Hawaii, the Bean to Bar podcast brings you wide ranging content on the Craft Chocolate industry. From the farm to the factory, there's no shortage of entertaining and educational stories. Unwrap that chocolate bar, relax, and listen...
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30 episodi
Criollo & White Cacao Seeds | ft. Greg D'Alesandre
Dylan and Greg dive into the topic of white cacao seeds from the comfort of the Zorzal Reserve in the Dominican Republic. Why do they exist? What gene...
Simple Ways to Improve Your Chocolate
One of the most common questions we get asked is: "What can you recommend I do to improve my chocolate?". Because each chocolate maker's scale and pro...
Growing the Future of Cacao | ft. Dan O'Doherty
This episode touches on some of the unique aspects of our cacao farm here in Hawaii and the big question: Why are we going through the effort? Five ye...
How to Create Your Best Selling Chocolate Bar
What chocolate should you focus on? Understandably, many people entering into the world of bean-to-bar chocolate making are most excited by single ori...
Should You Take Investment? | ft. Greg D'Alesandre
Should you take investment for your chocolate company? In this episode Greg D'Alesandre of Dandelion Chocolate provides the ins, outs, pros, and cons...
Is Cadmium in Chocolate Dangerous? | ft. Greg D'Alesandre
There has been a surge in reporting on cadmium in chocolate. What is cadmium? Is it safe to eat if it's in your chocolate? Greg D'Alesandre of Dandeli...
Cacao Farm Comparison
For this episode we're in the Dominican Republic analyzing a cacao farm. This style of cacao farming is not only typical to the Dominican, but in many...
Tasting Chocolate With Colour | ft. Hazel Lee
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, mak...
Craft Chocolate Machines You Need
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 ma...
Mini Chocolate Grinder Review: Premier vs Cocoatown
In today’s episode we’re reviewing two of the most popular mini chocolate grinders (aka refiners aka melangers) amongst bean-to-bar makers and hobbyis...
The Bean-to-Bar Chocolate Factory That Makes 600+ Flavors: Zotter Schokoladen | ft. Julia Zotter
We’ve long referenced Zotter as an example for the craft chocolate industry on many levels - whether that be scale, company ethics, or experience. Our...
Our Process for Analyzing Raw Cacao
Today we’re doing a cacao analysis of one of our Hawaiian origins: Mililani. This chocolate has developed a reputation over the last three years for b...
Chocolate Texture: An Essential Component to Flavor
Dylan explains why texture is so important to a chocolate's flavor and how various refining techniques can effect texture.
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Witches' Broom: The Disease That Decimated Brazil's Cacao Industry | ft. Tuta Aquino
This interview with Tuta Aquino took place one year ago on his farm in Bahia, Brazil. Tuta and his wife Juliana's families have been farming cacao in...
The Importance of Chocolate Festivals | ft. Patrick Walter
We sat down with Patrick Walter from Choco Del Sol to learn about the Eurobean Chocolate Festival that he hosts each year in Saxony, Germany.
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Cacao Economics in the Dominican Republic | ft. Greg D'Alesandre
Dylan and Greg discuss how the Dominican Republic has succeeded in becoming a successful producer of cacao, highlighting their Hispaniola vs Sanchez m...
How to Keep a Clean Chocolate Factory | ft. Greg D'Alesandre
Dylan and Greg discuss the most time consuming step in the chocolate making process: cleaning.
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Chocolate Machines, When to Scale, What We Can Learn from Industrial Chocolate + More | ft. Lorenzo Datei of Packint
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 c...
Cacao Fruit Tasting | ft. Chuck Kerchner & Greg D'Alesandre
For this episode we're tasting the fruit from four different cacao pods. Here at the Zorzal Cacao Farm in the lush mountains of the Dominican Republic...
How We Prepare for a New Chocolate Machine
In this episode we touch on a few essential approaches when prepping a room for a new machine.
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How to Build a Chocolate Cellar
Learn how we've navigated chocolate storage over the last 10 years. There's more to it than you might think...
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Tasting Chocolate For a Living - Dandelion's Scientific Approach to Flavor Analysis
A Bean-to-Bar Podcast exclusive! During a visit to San Francisco Dylan sat down with Karen Cogan, Flavor Manager at Dandelion Chocolate to learn abou...
The Best Places to Start a Chocolate Factory
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...
The Business of Chocolate: 3 Year Projections
We recommend consuming this episode in video form, as it will be easier to follow along through visuals. We have our 3 Year Projections Document that...
Our Chocolate Factory's Formula for Success
The beginnings of Manoa Chocolate were rough. 14 hour days, running out of money, endless equipment issues, crazy inefficiencies, and more. We learned...
Cacao Wine?
It's been a long time coming and we're very excited to finally have in our possession our first ever batch of Mānoa Cacao Wine. In this episode Dylan...
Tempering Chocolate: Equipment, Techniques, Struggles, Experiments, Lessons Learned + More | ft. Greg D'Alesandre
In this episode we go deep into the nuanced world of tempering. Dylan and co-host Greg D'Alesandre (@gdalesandre) share their experiences and knowledg...
Nature Conservation through Cacao, The Future of Our Industry, Healthy Chocolate Business Models, Our Direct Trade Relationships, + More with Chuck Kerchner & Greg D'Alesandre
Today we have special guest Chuck Kerchner of Zorzal Cacao. His cacao farm is unique from the rest as it funds nature conservation through the sale of...
The World of Chocolate Bar Molds: companies we've worked with, pricing, design advice, + more
Take a deep dive into the world of chocolate bar molds. Dylan covers companies we've worked with, pricing, design advice, and mistakes we've had to le...
The Sugar in Your Chocolate | ft. Greg D'Alesandre
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 us...