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...
Episodes
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 genetics produce white cacao? What's with all the Criollo hype? All this is and more!Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here
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 origin chocolate. This is (and continues to be) the most exciting style of chocolate making for Manoa Chocolate. With that said, it is not single origin chocolate that has helped to scale our business. In this episode Dylan divulges his perspective, fro
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 years ago Manoa Chocolate partnered with Cacao Services on a cacao farm on the Hawaiian Island of O'ahu. This orchard fulfills a dream to vertically integrate the process from the tree to the bar. The expertise from Cacao Services has also ensured
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 process is so different, this question can be difficult to answer with too much specificity. Hence, we've kept our response to this question as simple as possible. • Follow us for more chocolate content @manoachocolate• Learn more ab
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 of accepting investment for you business.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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 Dandelion Chocolate answers these questions and more in this in-depth review of the metallic substance. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and t
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 being consistently bright and fruity. When we receive beans from Mililani Estate, batches are categorized based on the date they were fermented. Each ferment produces different results, so we analyze the batches to decide whether beans are A or B-grad
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 recent visit there gives you a sneak peak into a magical world that should be a pilgrimage for anyone interested in chocolate. This conversation with Julia Zotter dives into the company's mission, history, process and future endeavors. Watch th
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 hobbyists. We’ve been using the Premeir Wonder Grinder and the Cocoatown Melanger ECGC-12SLTA on and off for many years now and have come up with a list of pros and cons for each. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for
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 making his own equipment. In this episode we look at his 30kg melanger, 60kg melanger, winnower, and vibratory sieve: machines we wish existed when we were starting our chocolate factory.Watch the video version of this podcast on Craft Chocolate T
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, making it more fun and approachable for everyone.Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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 cacao growing regions. Pruning cacao trees from a young age requires a lot of work, so many farmers opt out of this constant maintenance. But by the time trees are 5-10 years old the cacao pods are already out of arm's reach, making them m
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.Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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 Bahia for generations. Tuta provides some history of cacao in Brazil and the disease that wiped out roughly 90% of Brazil's cacao growing industry. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate
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 model of grading beans. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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, they grow twelve varietals of cacao, each containing their own unique flavor. Normally, when we discuss flavor based on varietal, we are referring to the dried cacao seeds. In this case we're referring to the juicy pulp surrounding the fr
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 chocolate makers from around the world of all scales and styles.Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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.Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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.Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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...Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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 about their scientific approach to flavor analysis. • Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.
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 farm land each location comes with pros and cons. At the end of the day it’s the type of business you want to run that will dictate where to go. Do you want to focus on retailing or wholesaling? Dylan covers what has worked for Manoa Chocolate over
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 you can download through the description in the video description on our youtube channel. This way you can have the numbers in front of you as Dylan covers each line item on the document. With that said if you prefer the audio form you will still ben
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 as we went, and year after year we managed to survive, grow, and eventually thrive. Now, over a decade in, we're able to look back at those first years and know what we should have done differently. In this episode Dylan lays out a formula for
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 explains the story and process behind this new product made from the juice of cacao fruit. Watch the video version of this podcast on Craft Chocolate TV• Follow us for more chocolate content @manoachocolate • Learn more about us and try our
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 knowledge into what is likely the most challenging step in the entire bean-to-bar process. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate h
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 fine cacao.Chuck, [co-host] Greg D'Alesandre, and Dylan have a wide ranging conversation on all things cacao and chocolate. Highlights include: scaling cacao agroforestry through nature conservation, the future of fine cacao, healthy chocolate
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 learn the hard way! Watch the video version of this podcast here.• Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate here.
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 use, and don't use in our chocolate. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate here.
