In this episode of PodSaveChocolate I will taste and share my impressions on most of the Heinde & Verre bars (I won’t guarantee that I can get to all fifteen), the remaining Pump Street bar, the Tosier bar, as well as share my thoughts about the Omnom and Pump Street Sourdough bars I finished off. ...
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Every month here on #PodSaveChocolate we take a break to look at the chocolate news you need to know. The floor is open for LIVE participants to ask questions – AMA – about cocoa and chocolate.
One focus of each month’s news is the current state of cocoa markets. This month I will be talking about what I learned on my recent trip to Brussels when it comes to chocolate flavor and my continuing pursuit of answers to the question, “Why Belgium?” ...
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Notes go here
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I first crossed paths with Rowan back in 2008 when our books were finalists in the International Association of Culinary Professionals’ Book Awards. (Spoiler alert: Neither of us carried our category – Technical/Reference.)
I was in Bolivia twice in 2010, first in January and then in November. While our paths did not cross that year, an article Rowan wrote on the wild cacao – cacao silvestre – of the Bolivian Amazon was published that same year ...
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Every month here on #PodSaveChocolate we take a break to look at the chocolate news you need to know. The floor is open for LIVE participants to ask questions – AMA – about cocoa and chocolate.
The focus of this month’s news will be on the current state of cocoa markets an update on the status of the EUDR – PLUS a heavy metal lawsuit, a new study on consumer preferences, and the impact of AI on flavor trends in confectionery. If there is time for more stories, we’ll get to those. ...
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In this episode, I will continue my exploration of topics that will go into my presentation at the 2024 Annual Symposium of the British Society of Flavourists on Friday, October 25th – and this will, most likely, be the final episode in this series. ...
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In this episode, I will be discussing several related topics:
... and how they relate to the making and business of chocolate, chocolate confectionery, and bakery items made with chocolate. This episode is part of my exploration of chocolate in preparation for my presentation at the 2024 Annual Symposium of the British Society of Flavourists, which is happening on Friday, October 25th.
If you’re making chocolate and items that have chocolate as an ingredient, knowing about these topics is critical to making products your customers want to buy – over and over again. ...
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In this episode, Dustin and I will discuss the genesis of the festival, its role in growing awareness of craft chocolate in the Midwest, strengthening the craft chocolate community in the region ... and
Oh, and we’ll also discuss who will be exhibiting; who will be speaking; why Rushville; how to reach out to Dustin if you want to sponsor, exhibit, speak, or otherwise participate in the festival; and more. ...
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When two or more people use the same words but ascribe different meanings to them, they often talk past each other, and accepting and using different meanings can lead to acting on those meanings differently – with potentially serious consequences.
One example is the use of the word “fair” in terms like “fair trade.” What does fair mean? Who gets to decide what’s fair?
A recent back-and-forth in the /r/chocolate subreddit reinforced (at least to me) the need to be clear and precise about the language we use. ...
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When I talk with people who describe themselves as bean-to-bar chocolate makers, one of my conversational gambits is to get them to think of themselves as chocolate makers and then ask them to ask themselves, “What can I make with the chocolate I make?” I have talked about this extensively in episodes of PodSaveChocolate and TheChocolateLifeLIVE.
When I approach using chocolate as an ingredient in pastry and baking as well as more generally in a culinary context I use a variety of techniques to rethink how chocolate (and cocoa powder) can be used – reimagining the end product. ...
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