This is the third in a four-part series called Collaborations for Chocolate Makers. In this episode, we're talking all about craft chocolate makers collaborating with other craft chocolate makers. In this episode, we talk about the untapped potential of collaborations within craft chocolate. We discuss the unique advantages of these collabs, examples of how these chocolate collaborations can work, how to approach them, occasions for collabs, and particular things to consider before embarking on one.
In this episode of Bean to Barstool, David Nilsen talks with Master Cicerone Scott Fielder and Advanced Cicerone Chris Crowe about how their pursuit of knowledge through these certifications has impacted their experience and enjoyment of beer. We also talk about the vulnerability of sharing their exam preparation as publicly as they have, and how we can provide consumers with useful information without gatekeeping and using exclusionary descriptive language.
In this episode of Bean to Barstool, David Nilsen talks with Elmer Pineda of Yojoa Chocolate in Honduras. They discuss the background of Yojoa Chocolate and their cacao farm, the natural landscape that provides so much flavor and inspiration to Yojoa’s bars, the importance of not only fermentation but carefully controlled drying in flavor formation, and some of Yojoa’s unique inclusion bars, like Espresso and Anis Avocado.
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