#bean to bar Archives – PorchDrinking.com
Bean to Barstool Podcast | Nick Davis of Jamaica’s One One Cacao
April 3, 2024 | David Nilsen
Nick Davis makes bean to bar chocolate at One One Cacao on the northeast coast of Jamaica. The cacao trade on the island has been tainted by a colonial past of slavery and oppression, but is now being reclaimed as farmers and makers take back agency. Nick shares his thoughts on the good and bad of inclusions, the challenges and opportunities in Jamaican cacao and chocolate, the historical and modern impacts of colonialism on both, and how making chocolate has allowed him to reclaim some of his family’s story and power that had been taken by that colonial harm. I’m so grateful to Nick for his time and his insights, and I think you’re going to enjoy this conversation as well.
Bean to Barstool Podcast | Adam Krantz of Monsoon Chocolate
December 6, 2023 | David Nilsen
Monsoon Chocolate is making bean to bar chocolate in the desert climate of Tucson, Arizona. It’s not a region we might think of as a hotspot for craft chocolate, but as founder Adam Krantz explains, the southwest has a strong historical claim to cacao, and he wanted to honor that heritage while also pushing the boundaries of flavor with unique regional ingredients like chiltepin chilis or mesquite.
Bean to Barstool Podcast | Oliver Holecek at Primo Chocolate
August 23, 2023 | David Nilsen
Most people associate mushrooms with savory foods, but that’s because many of us are unaware of both the wide flavor diversity of different types of mushrooms and the range of ways in which they can be incorporated into foods and beverages. Just a couple episodes back we talked with pastry chef and mixologist Michael George, who made an award-winning cocktail that incorporated black truffle mushrooms, and today we’re going to hear from a chocolate maker who offers a variety of craft chocolate bars using mushrooms, or what he calls, our little helpers.
Bean to Barstool Podcast | Arron Liu of Chocobien
May 17, 2023 | David Nilsen
In this episode of Bean to Barstool, David Nilsen talks with Arron Liu of Chocobien in Hong Kong. Chocobien is a bean-to-bar chocolate company that produces many truly unique bars that employ flavors and ingredients from other artisan food and beverage segments, including beer, whiskey, coffee, sake, tea and more. Chocobien’s Beer Fermented bar uses malt, hops, and beer yeast in innovative ways to subtly evoke the flavors of beer from Hong Kong’s Black Kite Brewing. Arron talks about the ideas behind these bars, the partnerships and processes that went into their development, and the satisfaction this curious and creative maker finds in achieving the flavors he could only hold in his imagination at the start of each experiment.
Bean to Barstool Podcast | Loon Chocolate
January 11, 2023 | David Nilsen
There are countless similarities between the worlds of craft beer and bean to bar chocolate, and few people know that as well as Scott Watson. Scott was a professional craft brewer in the 1990s when craft beer was just beginning to gain national attention. After leaving the craft beer world, he eventually discovered bean to bar chocolate and founded Loon Chocolate.
In this episode of Bean to Barstool, Scott shares his memories of brewing craft beer, what makes him love chocolate making, and the numerous ways in which these two artisan industries remind him of each other.
Read More
Bean to Barstool Podcast | Cleveland Chocolate with Noble Beast Brewing
November 3, 2022 | David Nilsen
In this episode of Bean to Barstool David Nilsen talks with Rebecca Hess, the founder and chocolate maker at Cleveland Chocolate Company in Cleveland, Ohio. Rebecca was a classically trained fine dining chef who fell in love with bean to bar chocolate and changed her career to make chocolate her life. Cleveland Chocolate produces classic single origin bars that let their cacao shine through, as well as a thoughtfully curated rotation of imaginative inclusion bars.
In this episode David and Rebecca discuss her transition from chef to chocolate maker, her favorite cacao origins and collaborating with Noble Beast Brewing in Cleveland on their elegant chocolate beers. We’ll also hear from Shaun Yasaki, founder of Noble Beast Brewing, about working with Cleveland Chocolate’s single origin cacao. Read More
Bean to Barstool Podcast | Emily Stone of Uncommon Cacao
September 7, 2022 | David Nilsen
In this episode David Nilsen talks with Emily Stone, the founder and CEO of Uncommon Cacao, a group of Transparent Trade cacao operations with offices in the U.S. and Europe and operations at numerous cacao origins. Uncommon Cacao supplies cacao for hundreds of bean to bar chocolate makers and, indirectly through their bean to bar partners, quite a few craft breweries as well. Emily is passionate about the people and stories behind these cacao origins, and here we talk about those origins, what led Emily to start Uncommon, and the importance of full, two-way transparency in the cacao supply chain.
recent comments