Bean to Bar

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 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.

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. Hence, we've kept our response to this question as simple as possible. • Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.

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 Manoa Chocolate. With that said, it is not single origin chocolate that has helped to scale our business. In this episode Dylan divulges his perspective, from his personal experience with chocolate flavors as well as what he's observed in other bean-to-bar businesses. • Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.

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 of O'ahu. This orchard fulfills a dream to vertically integrate the process from the tree to the bar. The expertise from Cacao Services has also ensured that this farm (Kamananui Estate) has a vast genetic diversity, including hybrids with remarkable productivity and flavor.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.

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 @manoachocolate• Learn more about us and try our chocolate here.

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 substance. 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.

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 Chocolate TV.• Follow us for more chocolate content @manoachocolate• Learn more about us and try our chocolate here.

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 categorized based on the date they were fermented. Each ferment produces different results, so we analyze the batches to decide whether beans are A or B-grade. A-grade goes into our single origin Mililani bar while B-grade goes towards our Hawaii milk chocolate. It’s important to note that the sensory information Dylan uses to dictate the quality of this cacao can be applied to any cacao bean. While this process is relatively subjective it’s worth trying out when analyzing your own beans. Remember; YOU CAN’T MAKE QUALITY CHOCOLATE WITHOUT QUALITY CACAO. 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.

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, and vibratory sieve: machines we wish existed when we were starting our chocolate factory.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.

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 farmers opt out of this constant maintenance. But by the time trees are 5-10 years old the cacao pods are already out of arm's reach, making them more difficult to harvest. Dylan compares this cacao farming model to what we've been doing on our own farms in Hawaii.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.