Kahkow Culture

Chocolates Bean To Bar y Productos Terminados (Parte 2) Jul 3, 2024 1147 En la segunda parte de nuestro episodio Chocolates Bean to Bar de #KahkowCultura conocemos los usos que se le pueden dar a los derivados del cacao como por ejemplo el polvo de cacao. ¡Gracias a las chocolateras que nos acompañaron en este viaje, Elaine De Windt y Diana Munné!

Chocolates Bean To Bar y Productos Terminados (Parte 1) Jun 28, 2024 1503 En el nuevo episodio de #KahkowCultura exploramos el increíble proceso Tree to Bar con dos expertas en el área, Diana Munné, primera chocolatera dominicana en crear su propia marca de chocolate elaborado con cacao dominicano Xocolatrd y Elaine De Windt, chocolatier experta en este concepto.

Novedades y Tendencias en el Chocolate y el Cacao, con Jens Kamin, Yifat Milz y Massimiliano Wax (Parte 2) Jun 11, 2024 1152 Te invitamos a sumergirte en la deliciosa continuación del podcast Kahkow Cultura. En esta segunda parte del episodio Novedades y Tendencias en el Chocolate, exploramos aún más las innovaciones y los cambios que están revolucionando el mundo del chocolate en la República Dominicana y más allá. Descubre las últimas tendencias, escucha a expertos del sector y conoce cómo estas novedades están transf

Novedades y Tendencias en el Chocolate y el Cacao, con Jens Kamin, Yifat Milz y Massimiliano Wax. (Parte 1) Jun 7, 2024 1424 En este nuevo episodio del podcast Kahkow Cultura, exploramos la fascinante evolución del consumidor de chocolate en la República Dominicana. Descubre cómo han cambiado las preferencias y comportamientos de los amantes del chocolate a lo largo de los años, y entérate de las últimas novedades y tendencias en este exquisito ingrediente. Acompáñanos en este viaje sensorial y cultural que celebra la r

Exportando Cacao - Parte 2 Apr 25, 2024 992 En la segunda parte del episodio Exportando Cacao de Kahkow Cultura, Fumie Hiromitsu, gerente de mercados asiáticos en Rizek Cacao, nos comparte la importancia de entender la cultura de los clientes para exportar cacao con éxito.

Exportando Cacao - Parte 1 Apr 18, 2024 1051 ¡Descubre el fascinante mundo del cacao en el nuevo episodio de Kahkow Cultura! En esta ocasión, nos acompaña Patricia Nin, gerente de exportación de Rizek Cacao, y Fumie Hiromitsu, gerente de mercados asiáticos en Rizek Cacao, para adentrarnos en el proceso de exportación de este delicioso y preciado producto. Acompáñanos mientras exploramos los secretos y desafíos de llevar el cacao dominicano a

Historia del Cacao en República Dominicana - Parte 2 Apr 10, 2024 1312 Bienvenidos nuevamente a Kahkow Cultura, esta vez en la segunda parte de nuestro episodio Historia del Cacao en República Dominicana.En la primera parte conocimos la historia del cacao en la isla, los avances e innovaciones que se implementan en la cosecha y post-cosecha y el impacto de esta labor en los agricultores y sus familias. En esta ocasión exploraremos cada etapa del cacao dominicano desd

Historia del Cacao en República Dominicana - Parte 1 Apr 10, 2024 1213 Bienvenidos a la primera parte del episodio Historia y Evolución del Cacao en la República Dominicana, en el que, junto con Elvi Reyes, gerente de producción de Rizek Cacao, exploramos la historia y evolución del cacao en República Dominicana, sus principales zonas de producción, los factores que inciden en su calidad y cómo la producción del mismo impacta positivamente en la vida de los agriculto

Maridando los Tesoros del Cibao Oct 9, 2023 3265 En este delicioso episodio te llevamos en un viaje culinario para explorar Tesoros del Cibao, y descubrir los secretos de maridaje que realzan su sabor. Únete a los expertos mientras te guían a través de un emocionante recorrido sensorial. Sumérgete en esta experiencia única que te ayudará a apreciar aún más los tesoros ocultos en esta colección. Este episodio es un festín para los amantes del cho

Degustando los Tesoros del Cibao Oct 2, 2023 1663 Acompáñanos mientras nuestros expertos te guían a través de una degustación detallada de Tesoros del Cibao, revelando los misterios de los sabores, aromas y texturas que esta colección única y exclusiva ofrece. Desde los tonos profundos de cacao, hasta las notas sutiles de frutas tropicales, aprenderás a identificar y apreciar cada matiz con una perspicacia sensorial que te sorprenderá. Prepárate

Cosechando los Tesoros del Cibao (Parte 2) Sep 29, 2023 1206 Este episodio te ayudará a comprender cómo las certificaciones en el cacao orgánico son una poderosa herramienta para promover la sostenibilidad, la salud y el bienestar de nuestro planeta y de quienes dependen de él. No te pierdas esta conversación esencial para los amantes del chocolate y los defensores de un mundo más saludable y justo.

Cosechando los Tesoros del Cibao (Parte 1) Sep 26, 2023 1034 En este episodio exploramos a fondo la importancia crucial de las certificaciones en el mundo del cacao orgánico. Acompaña a nuestros expertos mientras desentrañan el tejido de estándares y procesos que respaldan la producción de cacao sostenible y ecológicamente responsable.

Conociendo los Tesoros del Cibao Sep 20, 2023 2752 Te invitamos a conocer Tesoros del Cibao, mucho más que chocolate, una experiencia sensorial extraordinaria cuidadosamente elaborada para los amantes del buen gusto. Descubre junto a nuestros expertos la historia detrás de esta exquisita colección, un encuentro con lo sublime de nuestro origen a través de cuatro recetas únicas que con cada bocado te transportarán a un mundo de sabor y textura inig

Kahkow en República Dominicana Aug 18, 2023 1407 ¡Bienvenidos a nuestro podcast Cultura Kahkow! Estamos encantados de presentarles este espacio donde podrán expandir sus horizontes y enriquecer sus conocimientos en este viaje lleno de sabores, historia y cultura en torno al cacao y el chocolate. En esta ocasión contamos con dos invitadas muy especiales, Ela Sarah y Nadia Rizek quienes comparten nuestra historia como marca y participación en el d

FCIA Glossary Project: a resource for everyone. Aug 17, 2023 2732 Dr. Romi Burks (@ProfRomi) and Tara Durieux (@taradurieux ) join us on this episode to talk about the Glossary Project, a global grass-roots effort to create an on-going, living collection of key terms associated with fine chocolate that promote consistent communication across multiple stakeholders. Don’t forget to follow us on social media, we are @kahkow_usa | If you’re interested in being a gue

Rizek reminder: how to care for your ingredients Jul 27, 2023 1779 Kahkow wasn’t built in a day… A family business that started in 1905 that went from cacao growers, to chocolate makers in the Dominican Republic, and now provides unique cacao profiles for craft chocolate makers in the US with our Rizek Essentials.Don’t forget to follow us on Instagram: @kahkow_usa.Send us your questions or comments: info@kahkow.comShop: www.kahkow.com

Risk vs. Hazard, cadmium in chocolate Jul 11, 2023 1916 Thanks to our good friend Dr. Keith Ayoob for helping us shed some light on the “heavy” topic. We’re kicking off season 2 tackling some of the most common questions we’ve been asked after the Consumer Reports article came out talking about heavy metals in chocolate. Dr. Keith helps us understand the difference between risk & hazard, exposure vs. toxicity. Don’t worry #kahkowlovers, you don’t h

Heavy Metals in Chocolate Feb 22, 2023 449 Check out this Kahkow Culture Short with Max & Daisy on recent findings of heavy metals in Dark Chocolate.Follow us on Instagram to stay updated @kahkow_usa. Send us your questions or comments to: info@kahkow.comwww.kahkow.com | @kahkow_usaShop: www.kahkow.com

Noblest cacao; sublime chocolate Dec 1, 2021 1226 After its launch 20 years ago, Los Ancones continues to win international recognition. This incredible profile originates from Rizek’s Denomination of Origin Los Bejucos, located in the eastern part of the Duarte province. This origin has represented the promise of Dominican cacao internationally with honor. There is something seductive about the flavor profile of this origin: a powerful yet round

Cacao tradition: Rizek Cacao & Michel Cluizel Dec 1, 2021 1709 Our long-time friend Jacques Dahan, of Michel Cluizel, joins us on this episode as we discuss how both of our companies continue to work together, after having achieved the incredible success of Los Ancones years ago.To see the video of our delightful cacao conversation, visit our YouTube channel: Kahkow USA. Don’t forget to follow us on social media, we are @kahkow_usa | If you’re interested in b

Cacao is alive, part 2! Aug 26, 2021 1527 Masako Miyabe has worked in the R&D Department of cacao and chocolate at Meiji since 2013. She specializes in fermentation and roasting, and has worked closely with our Quality Control team in the Dominican Republic on very important projects. Meiji is the #1 chocolate manufacturer in the Japanese market. Their first chocolate was introduced in 1918, after which they released Meiji Milk Chocolate

Cacao is alive! Aug 20, 2021 1619 Konnichiwa Kahkow lovers! On this episode we talk to a very special guest from the other side of the world! With a Masters of Engineering and a Major in Applied Chemistry, Masako Miyabe has worked in the R&D Department of cacao and chocolate at Meiji since 2013. She specializes in fermentation and roasting, and has worked closely with our Quality Control team in the Dominican Republic on very impo

A Lyon in our podcast! With Brad Kintzer & Chef Nathan Lyon part 2 Aug 12, 2021 1634 We had too many topics to cover with Brad Kintzer, Chief Chocolate Maker at TCHO Chocolate, and Chef Nathan Lyon – Emmy nominated cookbook author, so here’s part 2 of their episode. From botany and environmental studies to working in renowned restaurants and working with local growers and farmers, Brad and Nathan have always shared their passion for cacao & chocolate through education. After 2020,

The Power of Food & Chocolate, with Brad Kintzer and Chef Nathan Lyon part 1 Aug 5, 2021 1587 Hi Kahkow lovers! On this episode of Kahkow Culture Nadia, Max & I have the pleasure of speaking to 2 good friends – Brad Kintzer, Chief Chocolate Maker at TCHO Chocolate, and President of the Fine Chocolate Industry Association (FCIA). We also speak to Chef Nathan Lyon – Emmy nominated cookbook author. Nathan is the Culinary and Culture Ambassador for Curiosity Stream, the host of Good Food Ameri

More Fruition Chocolate & Maricel Presilla Jun 21, 2021 1422 Dominican Nacional from Ecuador, ‘lightbreaking’ cacao and many more profiles… one country is not one flavor! As we talk about the variety of genetics Rizek currently works with in the Dominican Republic, the Fruition team and Maricel get into the challenges of working with different cacao genotypes. To see the full recording of this episode, visit our YouTube channel: Kahkow USA https://www.youtu

Dahlia & Bryan Graham (Fruition Chocolate) & Maricel Presilla – Part 1. Jun 10, 2021 1666 Dahlia and Bryan Graham of Fruition Chocolate talk to us about how they got into chocolate-making, as Maricel, Nadia & Daisy ask the burning questions. Fruition’s work begins by selecting ethically sourced and flavorful cacao, primarily from Central and South America – and this is essentially why our passions met! Maricel delves into the importance of Los Bejucos – one of our Denominations of Orig

Alberto Simionato & chocolate education – Part 2 Jun 3, 2021 1017 Alberto Simionato & the Rizek team continue this dialogue about emerging trends in the cacao & chocolate industry. We delve into the aspects of authenticity regarding chocolate makers and the cacao supply chain. Should our conception of quality change considering the nature of cacao as an agricultural product? – Tune in to learn about Alberto’s response. Don’t forget to follow us on social media,

Alberto Simionato & his passion for fermentation May 27, 2021 1582 Our first episode in Italian! In this episode Max, Daisy & Alberto Fanton of Rizek Cacao, speak to Alberto Simionato - Chocolate Academy Director in Milan and Cacao Barry Chef. We hope you enjoy this interesting conversation about fermentation, education, our world-renowned single estate La Esmeralda & how we have been starting to reassess the concept of quality.If you’re interested in being a gue

Nostalgia for junk food? Part 2 May 20, 2021 916 Part 2 with Daniel Korson, co-founder of Coracao Chocolate is here! He created one of the top-selling drinking chocolates in the US, and spoke to us about the motivations that lead him towards the 'natural' channels.⁠ A special thanks to Daniel for recognizing the value of our ingredients and the role we play in direct trade – “it’s not just about what we put into our creations, but also about wha

Nostalgia for junk food? May 13, 2021 1603 Daniel Korson, co-founder of Coracao Chocolate, talks to us about the importance of transparency and trust in the cacao supply chain. As he creates one of the top-selling drinking chocolates in the US, he told us about the motivations that lead him towards the natural channels. Coracao has won Best Chocolatier in the Bay Area four times, has been featured on Fox News, ABC News, SF Weekly, Entrepre

Part 2: More chocolate noise May 6, 2021 1372 Kahkow lovers, Megan Giller of Chocolate Noise joins us for the second part of this chocolate conversation. Megan is also hosting online chocolate-tasting events, teaches classes at the Institute of Culinary Education and other locales, and judges at chocolate competitions. But wait, there’s more! We’ve created the following coupon code for you guys, we’re offering a 10% discount on all products a

A little bit of chocolate noise Apr 30, 2021 1369 Megan Giller joins us on this week’s episode, where we talked about her book: Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution. Her guided chocolate tastings have been featured in The New York Times in 2020, and her writing has been published in Slate, Zagat, and Food & Wine. Megan’s blog @chocolatenoise was a 2016 Saveur Food Blog Awards finalist. Megan is also hosting online chocolate

Meet Monica Rogan Apr 20, 2021 1933 On this episode we speak to Monica Rogan of @goodnowfarms. Her career in real estate development brought her to southern California, where while working on large-scale construction programs she discovered craft chocolate and began experimenting with the many possibilities of true, bean to bar chocolate making in her home kitchen. This husband & wife team has dedicated their work to exploring diffe

Getting to know WM Chocolate Feb 18, 2021 2724 One of our favorite guests yet! From efficiency in sourcing, not compromising quality & the appreciation of sourcing cacao from one country, to educating consumers on the fact that there are endless possibilities regarding flavor profiles, William Marx joins #kahkowculture to tell us about WM Chocolate’s story and how he made important changes to his sourcing model, which led him to Kahkow. Watch

Resilience in fine chocolate, with Bill Guyton Feb 1, 2021 1841 If there could be one word to describe this year, it would be resilience. Max & Daisy speak to Bill Guyton, FCIA’s Executive Director, about the ups and downs we’ve had as an industry regarding fine chocolate and cacao sourcing countries throughout the pandemic. FCIA members will receive a 15% discount on all products, including ingredients (beans, nibs, mass, powder & butter). Visit our online st

History & genetics of Dominican Cacao (Part 1) Jan 8, 2021 2376 Intriguing, mysterious, and completely fascinating. Where does Dominican cacao come from? How did it get to the island? Max & Elvi delve into the history of Dominican cacao, as we discuss genetic varieties and the famous classification that came from Juan Carlos Motamayor's research, thanks to whom we now have 11 distinctive genetic clusters.

Episode 4, Pt. 3: Fermentation & Drying, conclusions. Nov 25, 2020 927 Max tells us why we spilled rum (intentionally) in our post-harvest facility. Learn about the importance of traceability and how we keep track of metric tons of cacao. Elvi explains the efficiency in Rizek’s ‘lung’.

Episode 4, Pt. 2: Fermentation & drying, advanced concepts Nov 18, 2020 1645 Yeasts, lactic bacteria, acetic bacteria, the role of oxygen…when does fermentation start & when does it end?

Episode 4, Pt. 1: Fermentation, science & art come together Nov 17, 2020 1882 A sit down with 2 cacao gurus: Max Wax & Elvi Reyes, discussing the art of fermenting cacao in our post-harvest center, located in the heartland of Dominican cacao – San Francisco de Macorís.

Cacao, chocolate & the pandemic, with Michael Laiskonis Nov 17, 2020 1696 Thanks to Michael Laiskonis, creator of the Chocolate Lab at New York City’s Institute of Culinary Education, for joining us on this episode where we discuss how the pandemic has impacted the way we do things in the Dominican Republic and in New York, and how we've been coping with new health protocols throughout our value chain.

Chocolate 101: Myths in the chocolate industry Nov 2, 2020 1846 Specialty coffee, craft beer, wine, denominations of origin & craft chocolate! Elaine, Max and Daisy tackle some of the myths and misconceptions in the cacao and chocolate industry. We delve into terroir, sustainability and we provide some tips on how we can determine quality from the labels in the chocolates we eat.

Biome impact on flavor profiles Oct 23, 2020 772 Max & Daisy talk about the cacao biomes and the juxtaposition of 3 profiles with the farms where the cacao comes from: Better Orange, West Indian and Añejo V.S.O.D. – Very Special Old Dark. Is there an impact on cacao flavor because of the fruits and trees that are also planted in these farms? Learn more about these ‘natural’ pairings, blessed by soil and the gift of knowledge.

Single Estate Chocolate tasting for chocolate lovers Oct 14, 2020 2075 Max, Nadia, Daisy & Damion talk about Single Origin cacao from the Dominican Republic & Rizek’s Single Estate chocolates: La Esmeralda, La Magdalena & Tireo – farms located in the Dominican cacao heartland.

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