Episodes
Criollo & White Cacao Seeds | ft. Greg D'Alesandre March 02, 2024
How to Create Your Best Selling Chocolate BarSeptember 14, 2023
Growing the Future of Cacao | ft. Dan O'DohertySeptember 14, 2023
Simple Ways to Improve Your ChocolateSeptember 14, 2023
Should You Take Investment? | ft. Greg D'AlesandreJune 08, 2023
Is Cadmium in Chocolate Dangerous? | ft. Greg D'AlesandreJanuary 13, 2023
Our Process for Analyzing Raw CacaoDecember 07, 2022
The Bean-to-Bar Chocolate Factory That Makes 600+ Flavors: Zotter Schokoladen | ft. Julia ZotterDecember 07, 2022
Mini Chocolate Grinder Review: Premier vs CocoatownDecember 07, 2022
Craft Chocolate Machines You NeedDecember 07, 2022
Tasting Chocolate With Colour | ft. Hazel LeeDecember 07, 2022
Cacao Farm ComparisonDecember 07, 2022
Chocolate Texture: An Essential Component to FlavorAugust 30, 2022
The Importance of Chocolate Festivals | ft. Patrick WalterAugust 18, 2022
Witches' Broom: The Disease That Decimated Brazil's Cacao Industry | ft. Tuta AquinoAugust 18, 2022
Cacao Economics in the Dominican Republic | ft. Greg D'AlesandreJuly 19, 2022
Cacao Fruit Tasting | ft. Chuck Kerchner & Greg D'AlesandreMay 27, 2022
Chocolate Machines, When to Scale, What We Can Learn from Industrial Chocolate + More | ft. Lorenzo Datei of PackintMay 27, 2022
How to Keep a Clean Chocolate Factory | ft. Greg D'Alesandre May 27, 2022
How We Prepare for a New Chocolate MachineMay 27, 2022
How to Build a Chocolate CellarJanuary 21, 2022
Tasting Chocolate For a Living - Dandelion's Scientific Approach to Flavor AnalysisNovember 22, 2021
The Best Places to Start a Chocolate FactoryJuly 26, 2021
The Business of Chocolate: 3 Year ProjectionsJuly 19, 2021
Our Chocolate Factory's Formula for SuccessJune 14, 2021