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Manoa Chocolate
Bean to BarEpisodes
Manoa Chocolate
Bean to Bar
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Dylan and Greg dive into the topic of white cacao seeds from the comfort of the Zorzal Reserve in the Dominican Republic. Why do they exist? What genetics produce white cacao? What's with all the Criollo hype? All this is and more!Watch the vid
This episode touches on some of the unique aspects of our cacao farm here in Hawaii and the big question: Why are we going through the effort? Five years ago Manoa Chocolate partnered with Cacao Services on a cacao farm on the Hawaiian Island o
What chocolate should you focus on? Understandably, many people entering into the world of bean-to-bar chocolate making are most excited by single origin chocolate. This is (and continues to be) the most exciting style of chocolate making for M
One of the most common questions we get asked is: "What can you recommend I do to improve my chocolate?". Because each chocolate maker's scale and process is so different, this question can be difficult to answer with too much specificity. Henc
Should you take investment for your chocolate company? In this episode Greg D'Alesandre of Dandelion Chocolate provides the ins, outs, pros, and cons of accepting investment for you business.• Follow us for more chocolate content @manoachocolat
There has been a surge in reporting on cadmium in chocolate. What is cadmium? Is it safe to eat if it's in your chocolate? Greg D'Alesandre of Dandelion Chocolate answers these questions and more in this in-depth review of the metallic substanc
Today we’re doing a cacao analysis of one of our Hawaiian origins: Mililani. This chocolate has developed a reputation over the last three years for being consistently bright and fruity. When we receive beans from Mililani Estate, batches are c
In today’s episode we’re reviewing two of the most popular mini chocolate grinders (aka refiners aka melangers) amongst bean-to-bar makers and hobbyists. We’ve been using the Premeir Wonder Grinder and the Cocoatown Melanger ECGC-12SLTA on and
For this episode we're in the Dominican Republic analyzing a cacao farm. This style of cacao farming is not only typical to the Dominican, but in many cacao growing regions. Pruning cacao trees from a young age requires a lot of work, so many f
In this episode we hear from Hazel Lee, the creator of Taste With Colour. Her chocolate tasting guide aims to simplify the way we taste chocolate, making it more fun and approachable for everyone.Watch the video version of this podcast on Craft
In this episode we're highlighting our experience with Michal from Herufek Chocolate in the Czech Republic. Michal is a chocolate maker who is also making his own equipment. In this episode we look at his 30kg melanger, 60kg melanger, winnower,
We’ve long referenced Zotter as an example for the craft chocolate industry on many levels - whether that be scale, company ethics, or experience. Our recent visit there gives you a sneak peak into a magical world that should be a pilgrimage fo
Dylan explains why texture is so important to a chocolate's flavor and how various refining techniques can effect texture.Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Lear
This interview with Tuta Aquino took place one year ago on his farm in Bahia, Brazil. Tuta and his wife Juliana's families have been farming cacao in Bahia for generations. Tuta provides some history of cacao in Brazil and the disease that wipe
We sat down with Patrick Walter from Choco Del Sol to learn about the Eurobean Chocolate Festival that he hosts each year in Saxony, Germany. Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @
Dylan and Greg discuss how the Dominican Republic has succeeded in becoming a successful producer of cacao, highlighting their Hispaniola vs Sanchez model of grading beans. Watch the video version of this podcast on Craft Chocolate TV.• Follow
For this episode we're tasting the fruit from four different cacao pods. Here at the Zorzal Cacao Farm in the lush mountains of the Dominican Republic, they grow twelve varietals of cacao, each containing their own unique flavor. Normally, when
Today we're joined by Lorenzo Datei of Packint Chocolate Machines. Lorenzo has a unique perspective of the chocolate world, as he does business with chocolate makers from around the world of all scales and styles.Watch the video version of this
Dylan and Greg discuss the most time consuming step in the chocolate making process: cleaning.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
In this episode we touch on a few essential approaches when prepping a room for a new machine.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
Learn how we've navigated chocolate storage over the last 10 years. There's more to it than you might think...Watch the video version of this podcast on Craft Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about
A Bean-to-Bar Podcast exclusive! During a visit to San Francisco Dylan sat down with Karen Cogan, Flavor Manager at Dandelion Chocolate to learn about their scientific approach to flavor analysis. • Follow us for more chocolate content @manoa
There are two main factors to consider when deciding on a location for your factory; urban or rural? Whether you’re in a busy city or in the middle of farm land each location comes with pros and cons. At the end of the day it’s the type of busi
We recommend consuming this episode in video form, as it will be easier to follow along through visuals. We have our 3 Year Projections Document that you can download through the description in the video description on our youtube channel. This
The beginnings of Manoa Chocolate were rough. 14 hour days, running out of money, endless equipment issues, crazy inefficiencies, and more. We learned as we went, and year after year we managed to survive, grow, and eventually thrive. Now, over
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