Description: Emily co-creator of and head photographer of Cacao Review, an e-commerce craft chocolate website, and now home to the first multiple-maker micro-batch chocolate collection, shares on this minisode of Well Tempered her chocolate journey from bean-to-bar-to-club. Starting with the Amano 'Dios Rios' chocolate bar (introduced through Brian Ruggles of the Utah Chocolate Society) to launching her own business around this beloved ingredient and community of makers and tasters, this episode is full of juicy tidbits in under 20 minutes.
Podcast RSSThemes discussed in this minisode:
- Expanding your business and greater idea concepts from a social media beginning
- How limited edition bars from various makers were created with synergy; 200 bars each maker this time around
- The very first roasted Raaka bar in collaboration with brand manager William Mullan
- Learnings for a second collection launch in 2018
- Not to be missed holiday traditions
Support Cacao Review's Chocolate Collections Kickstarter campaign running through November 30, 2017
Cacao Review's micro-batch limited edition club (Collection #1) is comprised of:
Dick Taylor Craft Chocolate (listen to the Well Tempered podcast featuring Deanna)
Durci
Eat Chic Chocolates
Map Chocolate (Owner and chocolate maker Mackenzie Rivers was a Well Tempered podcast guest)
Raaka
Solstice Chocolate
Where to find more from Emily and Cacao Review
Cacao Review Instagram @cacaoreview
Cacao Review Facebook @cacaoreview
Cacao Review Twitter @cacaoreviews
Where to find Lauren, host of Well Tempered and chocolate maker at WKND Chocolate:
Instagram: @wkndchocolate and Twitter: @wkndchocolate
Chocolate recipes, interviews, and Conversations in Cocoa at laurenonthewknd.substack.com