Episode 71 Overview

Patents and trademarks abound in the world of cocoa and chocolate. In this episode of #PodSaveChocolate we’ll be taking a look at a few trademarks and patents, explore some of the tools that are available to search for them, and see what we can learn about technical development – recent and historical ...

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Episode 70 Overview

NOTE: The Salon has been moved from November 8-10 2024 to March 21-23 2025. Most everything in this post is out of date. It is included here for completeness,

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Episode 69 Overview

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. ...

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Episode 68 Overview

After taking a look at Reimagining Fermentation, this episode of #PodSaveChocolate is a refresher course on conventional and technified cocoa fermentation techniques.

There is no clear understanding of when fermenting cacao became a common practice.

In the places where cacao (Ecuador) and chocolate consumption (Mayan and pre-Maya Mesiamerica) originated, neither archaeological nor documentary evidence provides solid clues as to when the practice began. Even today in places like the State of Tabasco in Mexico_ cacao lavado_ (washed, unfermented) cacao is more prevalent than “well-fermented” cacao. ...

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Episode 67 Overview

In this episode of #PodSaveChocolate, cacao fermentation visionary and maverick Bertus Eskes and I will be discussing his inspiration, journey, successes, and the challenges faced convincing “Big Chocolate” that they’ve been fermenting wrong for over 100 years (and smallholder farmers for hundreds and hundreds more). ...

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Episode 66 Overview

Our lives depend on supply chains, the web of connections that products from their source to the final consumer. Global commerce depends on their working effectively and efficiently. > But, what are supply chains, really? Knowing that a supply chain traces the route that something travels from where it is made to where it is used – and who handled the product along the way – tells you nothing about how supply chains operate.

Today even simple supply chains rely on database and communications infrastructure, not just transportation infrastructure. ...

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Episode 65 Overview

Fundamental to being a chocolate critic is understanding Flavor.

I first started thinking about this in a formal way in the years before I spun up chocophile.com. I needed a rating system and to do that I needed to come up with a judging rubric. To come up with a judging rubric I need to understand how to evaluate the flavors of chocolate.

This is something I’ve been working on continually for over twenty years. ...

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Episode 64 Overview

This is the monthly News Roundup and AMA episode of #PodSaveChocolate – (all the) chocolate news that’s fit to eat. ...

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Episode 63 Overview

Over the past months, I have been working on finalizing the details of two different travel programs to take place during Q4, 2024. In this episode of PodSaveChocolate I will go over the two programs in more detail. ...

NOTE: Neither of these programs had enough people sign up to make them happen.

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Episode 62 Overview

For most of us, the idea of cooking competitions is not new. From the Bocuse d’Or to Chopped to Top Chef and more, culinary competitions – and the celebrity chefs that judge and have emerged from them – are deeply embedded in the fabric of our social media zeitgeist.

But the idea of pastry and baking competitions – serious chocolate, pastry, and baking competitions – is less well-known outside the world of confectionery, pastry, and baking. But they are a thing, often gathering hundreds of spectators who watch live (and cheer on the team/s and/or chef/s they support) – not to mention millions who watch after the fact on streaming video platforms.

The Coupe du Monde de la Patisserie, held in Lyon alongside the Bocuse d’Or is the longest-running of the major international competitions. Similar competitions include the World Chocolate Masters. ...

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