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-grade. A-grade goes into our single origin Mililani bar while B-grade goes towards our Hawaii milk chocolate. It’s important to note that the sensory information Dylan uses to dictate the quality of this ..read more

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 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 ..read more

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 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 ..read more

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 more chocolate content @manoachocolate • Learn more about us and try our chocolate here ..read more

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 TV. • Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate here ..read more

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 ..read more

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 more difficult to harvest. Dylan compares this cacao farming model to what we've been doing on our own farms in Hawaii. Watch the video version of this podcast on Craft Chocolate TV. • Follow us for more chocol ..read more

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 ..read more

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 ..read more

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 ..read more