Bean to Bar

It's been a long time coming and we're very excited to finally have in our possession our first ever batch of Mānoa Cacao Wine. In this episode Dylan explains the story and process behind this new product made from the juice of cacao fruit. Watch the video version of this podcast on Craft Chocolate TV • Follow us for more chocolate content @manoachocolate • Learn more about us and try ou...

In this episode we go deep into the nuanced world of tempering. Dylan and co-host Greg D'Alesandre ( @gdalesandre ) share their experiences and knowledge into what is likely the most challenging step in the entire bean-to-bar process. 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 chocolat...

Today we have special guest Chuck Kerchner of Zorzal Cacao. His cacao farm is unique from the rest as it funds nature conservation through the sale of fine cacao. Chuck, [co-host] Greg D'Alesandre, and Dylan have a wide ranging conversation on all things cacao and chocolate. Highlights include: scaling cacao agroforestry through nature conservation, the future of fine cacao, healthy chocolate...

Take a deep dive into the world of chocolate bar molds. Dylan covers companies we've worked with, pricing, design advice, and mistakes we've had to learn the hard way! Watch the video version of this podcast here . • Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate here .

In today's episode we are joined once again by co-owner of Dandelion Chocolate, Greg D'Alesandre (@gdalesadre on instagram) to discuss the sugar we use, and don't use in our chocolate. 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 .