In this episode, we talk with Nico Silverman of Diego's Chocolate in Guatemala . We talk about Diego's story, the details of their chocolate, and Nico's experiences with pairing Diego's Chocolate rolls with craft beer and craft cider in New York state.
In this episode, host David Nilsen talks with Serge Savchuk, owner and chocolate maker at Vaka Chocolate in London, Ontario, about his spirits-infused or -inspired bars, including bars made with whisky, absinthe, gin, and rum, using spirits from North of 7 Distillery and Junction 56 Distillery.
In this episode, host David Nilsen talks with Tandy Peterson of Embers Chocolate in Phoenix, Arizona. We discuss her spirits-infused bars using bourbon, mezcal, and other spirits, as well as her unique, award-winning Elote bar that emulates the flavors of Mexican street corn.
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