Interviews
Latest Interviews Of Bean To Bar Makers & Other Businesses On The App
Watch more interviews on YouTube and Spotify!
Aurelien can't stay still - which is perfect if you want to get into a chocolate kitchen as multitasking is critical. Originally from Switzerland, and with a passion for the outdoors, Aurelien found home in Nelson, BC that combines all his passions. He stumbled into chocolate almost by accident, purchased a chocolateir business, and transformed it into a bean-to-bar business. Quite the feat! Watch this interview to learn about Aurelien's story and connection to the world of chocolate, challenges in the kitchen, views on chocolate making, and more. Connect at www.nelsonschocofellar.com
Rosario is a breath of fresh air to the world of bean-to-bar. A very thoughtful, warm, and passionate craft chocolate ambassador. Rosario runs The Cacau Club which retails craft chocolate and subscriptions across Europe and makes it her mission to help educate the public on all things bean-to-bar. Watch this interview to learn about what motivates Rosario, her ideas surrounding craft chocolate such as flavour suggestions, storing chocolate, other various aspects of the industry. Connect with her at www.thecacauclub.com
Caroline of Carobeans is new to the chocolate scene, but already crafting incredible chocolate from bean to bar (I have tried them myself!). A lovely line of single-origin, and a creative and well executed range of flavoured bars. With the desire to create from scratch, a nut allergy, mindful of ethics, and a sister in Bolivia all came together one day and making bean-to-bar chocolate is the result! Watch this interview to learn about Caroline's values, the "fun" challenges of starting off, and her views on the craft of chocolate making.
Jens fell into chocolate making by chance after deciding to shake up his life and move from Germany to the Dominican Republic. He never would have imagined he would be operating a chocolate manufacturing company on the beautiful Caribbean island. One aspect that makes Jens experience unique is he lives and works in a cacao growing region, and so has developed close relationships with the cocoa producers there. Learn about how he got started, his struggles, and what motivates him today to keep producing a line of DR craft chocolate!
Lorenzo is fountain of knowledge when it comes to manufacturing chocolate. He operates his 32 year old family business, PACKINT Chocolate Machines, in Pavia, Italy and along with a location in New York City as well. This interview was very satisfying, as it was like talking to one of my science of chocolate textbooks in the flesh. In this discussion, not only will you learn about the equipment PACKINT manufactures, but also what the difference is between much of the chocolate equipment on the market (refining vs grinding, melanger vs conche, types of ball-mills). Packint is very customer oriented, and aims to be there with their customers every step of the way. If you're a chocolate manufacturer looking to possibly size up, this is a great overview to help you decide. Or if you're a small-scale manufacture, chocolate taster, or simply love to learn about chocolate manufacturing, this conversation will be very informative.
Maria grew up in Mexico, but did not know about cacao or the world of bean-to-bar until she was living in Toronto and seeking out healthier eating habits. Today she produces a line of incredible and nutritious drinking chocolate and chocolate elixirs in the beautiful area of Bruce Peninsula, Ontario, Canada. Watch this interview to hear her story, why she is passionate, and other topics including some health benefits of cacao, her work with farmers in Mexico, ceremonial cacao, and other topics. To connect with Mayana Cacao visit www.mayanacacao.ca or one of their stockists.
Antonio, like most bean-to-bar chocolate making had a background in something other than culinary. He worked in aerospace making parts for aircraft, but always appreciated making food. Originally from Croatia, and where he anticipated starting his business, a series of life events brought him to Osaka, Japan, where he opened Choco Forest making a range of single-origin bars, flavoured bars, along with baked goods and ice creams using his own house-made chocolate. Learn more about his story, the differences between Croatian and Japanese chocolate consumers, challenges in the industry, and some of his future ideas! To connect with Choco Forest visit www.chocoforest.jp or visit them if you are in Osaka!
Melanie didn't like chocolate. Now she loves it! She loves it so much she decided to create a business and dedicate her life to the craft of bean-to-bar chocolate making and chocolate education. Watch as we discuss what inspired her to delve into chocolate making, competing with long-time French brands, single origin chocolate drinks, mousse, and brownies, and ways we can grow the world of bean-to-bar chocolate. To connect with 20nord20sud visit www.20nord20sud.com or visit in person!
When Quentin brought his chocolate skills from Belgium to Canada, he was also searching for incredible gianduja. Unable to find what he was looking for, he decided to make his own, which quickly became one of the best gianduja's in the world. Not only is the flavour incredible, the ingredients are simple, pure, and vegan yet milky thanks to the addition of Jaguar beans. Learn about the story of how Quentin and Vincent started this bean-to-bar business, and the incredible work Fernando from Mexico brought as he joined the team. We discuss issues surrounding Jaguar beans (Theobroma bicolor), challenges, educating customers, environmental consciousness, and how Canadian chocolate can be better than Belgian chocolate. To connect with Allo Simonne, visit www.allosimonne.com to purchase bars and learn more.
With roots in Colombia and a family business exporting Colombian food products, a visit with his family to a Swiss chocolate maker got them thinking about Colombian cacao. Cacao Musa now distributes fine Colombian cacao and tries to educate chocolate makers about the diversity in flavour Colombian cacao has to offer. We discuss topics such as impacts on cacao farmers, ethical and mindful business practises, cacao genetics, and the overlooked yet important cultural aspect of cacao and the stories connected with those who produce it. To connect with Cacao Musa, visit www.cacaomusa.com to learn more and purchase their range of fine quality and ethically sourced Colombian cacao.
The bean-to-bar chocolate scene is booming In Brazil. Learn about how Erica and Nelson started their own part-time business making chocolate with local Brazilian cacao using only real nutritious ingredients. From Erica's desire to make healthy foods from scratch, and Nelsons love for biology and birds, listen to their story and why they're so passionate about Brazilian made chocolate. We discuss topics such as the views of Brazilians towards high quality craft chocolate, different types of sugars and sweeteners in chocolate, challenges in chocolate making, and more. To connect with Chocolates Tavua, visit www.instagram.com/chocolates_tavua/ to purchase chocolate and stay in touch.
Learn about what happens behind the scenes, or between the scenes, in the bean-to-bar chocolate world. Although it would be idea if every maker could travel the world and directly source their cacao, for many that is not possible. This is where incredible people, such as Albert, have created a business which provides cocoa farmers buys, and provides incredible high quality flavourful cacao to passionate chocolate makers looking for quality and ethically sourced cocoa beans.
To connect with Crafting Markets, visit www.craftingmarkets.com and start sourcing quality ethically sourced cocoa beans.
Some children want to grow up to to be astronauts. Others wish to be doctors or firefighters. Maria wanted to be a chocolate maker! As she grew up she went into more practical career paths such as marketing, but upon stumbling on the bean-to-bar movement online, her passion for chocolate was reignited, and this time she knew she could do it! Maria makes bean-to-bar chocolate in Mexico City using cacao from various farmers in Chiapas. Even within the small region of Chiapas there is so much variation in cacao flavour, which is preserved in the vibrant chocolate she makes. Listen to her story, ideas about cacao and chocolate in Mexico today, and much more!
To connect with Kakoa, visit them on Instagram @kakoa.beantobar or at their website www.kakoa.com.mx
The landscape of chocolate is constantly changing with new makers popping up all around the world. And with this coms new views on chocolate and new ways of making chocolate. I chat with Laila and Shanour from Amsterdam, Netherlands, who got into chocolate via the raw chocolate movement. We discuss topics such as their story entering into chocolate, ceremonial chocolate, artisanal chocolate, and raw chocolate, drinking chocolate, chocolate and nutrition, and much more.
If you wish to connect with The Heart Of Cacao, you can follow them on Instagram @theheartofcacao
Arthur visited a chocolate factory in Switzerland which ignited his passion to make chocolate himself back in São Paulo, Brazil. He then came across an article about Luisa Abram making chocolate in Brazil, and that gave him the confidence to start a journey to create his own bean-to-bar brand made with local Brazilian cacao.
To connect with Chocolates La Greno, visit https://www.lagreno.com.br/
Sabina studied forestry, and while living in the Amazon noticed a cacao tree in her backyard. Being the inquisitive person she is, she figured out how to ferment and grind that cacao into chocolate. Initially a flavour failure (there's more to fermentation than you may think), but from there grew a strong desire to create a business making chocolate using high quality organic Brazilian cacao. Learn about her journey to starting a bean-to-bar chocolate making business.
To learn more and connect with Cacaúba visit www.instagram.com/cacauba.chocolate
With a background in renewable energy and a vision to travel South America, obviously the outcome would be a bean-to-bar chocolate maker! Well, maybe not obviously, but for Michi of AHERZ Schokolade in Austria, that was the just of it. Learn about the details of his backstory, collaborating as a way to start, and taking his time to grow organically. A key to success is being open and working together with others with the same mindset. We also delve into aspects of the trade, biodegradable chocolate packaging, chocolate education, drinking chocolate revival, and more.
Connect with Aherz Schokolade at www.aherz.at or visit him in person just outside of Vienna, Austria for tastings, workshops, or to just chat chocolate.
Buckle down because this is a long interview with a lot to digest! Aurelio and Marco are two passionate and intelligent friends who have joined forces to better communities in Peru and educate Peruvians from Lima to the Amazon to make their own chocolate, improve cacao production, and much more. Grab yourself a couple of your favourite single-origin bars, sit back, and enjoy this conversation on cacao and bean-to-bar which meanders as much as the rivers of the Amazon basin. They discuss ideas around the history and geography of Peru and how it relates to cacao, Fairtrade cacao, genetic diversity of Peruvian cacao, Marañón, Incas, cacao conservation, empowering more people to make their own chocolate, and much more!
Amazon Specialties is their main company which you can connect with if you are a chocolate maker. Cacao Life is their product line of incredible cacao, nibs, and Peruvian-origin cacao products (cocoa butter, cocoa powder, nibs, etc.) accessible to the public in Canada, USA, Peru, and beyond.
To connect with them, visit www.cacaolife.com or www.cacaolife.pe
If you've been part of the bean-to-bar world, you likely have come across or seen the Taste With Colour prints at various workshops and chocolate maker tasting rooms. Here I discuss with Hazel Lee why she deviated from the more traditional flavour wheel, and what makes her tasting tool so unique. We also have great fun delving into popular topics surrounding chocolate and the bean-to-bar sector such as science behind colour and flavour, ethics, industrial vs fine, raw chocolate, and much more!
To connect with Taste With Colour, visit www.tastewithcolour.com and check out the wonderful tasting tools and beautiful prints created by Hazel herself.
Flavour that truly stands out, hence the name. Fredrik, who has a passion for entrepreneurship, started a curated fine coffee businesses while working full time in the automotive industry. From this side hustle grew a fascination with fine chocolate, and eventually decided to take the plunge into making chocolate full time. Inspired by what other European bean-to-bar makers were doing, Fredrik wanted to create his own brand with a focus on flavour first, along with other important factors such as traceable cacao and environmental packaging. Watch this video to learn about his story and some fun facets of the bean-to-bar industry.
To connect with Standout Chocolate, visit www.standoutchocolate.com
Cardenas Chocolate is about more than making bean-to-bar chocolate in Ecuador. It's about innovation: improving the quality of the cacao in the region, creating jobs and added value at origin, reviving a history, and challenging the way things are done in regards to chocolate manufacturing and trade. In Manabi, also known as Tierra Hermosa (Beautiful Land), Susana and her team have been dedicated to showcasing and sharing the authenticity Ecuadorian cacao, and making chocolate locally. Why? Watch and find out why Susana is so passionate about this venture, and what it means to other small cacao growing communities in many parts of the world.
To connect with Cardenas Chocolate, visit www.cardenaschocolate.com
In Kalamazoo there's a chocolate maker waiting for you. Chocolate Thunder is a bean-to-bar maker based in Kalamazoo, Michigan, USA. Learn about the hard work involved in making high-quality and ethical chocolate, what makes it different from your Lindt or Hershey bar, and other very interesting facts about the chocolate making world. How important is sugar in chocolate, and how can the bean-to-bar world create a symbiotic relationship with coffee shops? Watch and find out.
To connect with Chocolate Thunder, visit www.chocolatethunder.us
You've heard about the Wild West, but here Olivier tells us about the Wild South Pacific. Growing cacao is hard work as it is, not to mention the constant threat of earthquakes and hurricanes coming and going over the islands of Vanuatu. Learn about the incredible work of this tree-to-bar chocolate maker based in Port Vila, Vanuatu. The impact on cacao farmers in the region, and some insight into ethics and sustainability.
To connect with Gaston Chocolat, visit www.gastonchocolat.com
From growing cocoa as a boy in the Dominican Republic, to becoming a bean-to-bar chocolate maker in Montreal. Learn about José's journey, challenges making and selling craft chocolate today, and some ideas about fine chocolate education and more.
To connect with Camilo's Chocolat, visit www.camiloschocolate.ca
A discussion with Javier about the bean-to-bar chocolate business he started with his wife and sister Based in Argentina, Mojácar Chocolate produces fine dark chocolate with the goal of using incredible fine cacao, and showcasing the unique flavour of the bean much as one would showcase the qualities of a fine red wine. We discuss how they started out, the challenges faced making chocolate in Argentina, the benefits of pairing chocolate, among other ideas.
If you wish to connect with Mojácar visit www.mojacarchocolate.com.ar or on Instagram @mojacarchocolate
A very informative and interesting conversation with members of Okanta Cacao: Génesis Carrillo, Anyi Gonzalez, and Silvia Bernal. They discuss their joint venture with cacao farmers in Colombia and their model of processing fine quality cacao in a manner which benefits both farmers and makers. Learn about how this operation works, the challenges they face, and some ideas surrounding fine cacao and chocolate.
To connect with Okanta Cacao, visit their website www.okantacacao.com or on Instagram @okantacacao
An informative interview with Katrien from Silva Cacao, a cacao sourcing company based in Belgium. We go over many important aspects of the cacao/chocolate supply chain, topics related to chocolate education, labour practices, and all about the wonderful work Silva Cacao is doing to help growers and help makers source the best cacao in the world for their chocolate.
To connect with Silva, visit www.silva-cacao.com or follow them on Instagram @silva-cacao
Meet Wezi from Kwanza Cocoa, bean-to-bar chocolate maker in Malawi. Hold on, actually, Wezi also grows cacao in Malawi as well, so really Kwanza Cocoa is also a tree-to-bar chocolate maker. Learn about the series of events which lead Wezi to start this business, what she learned along the way, and exciting plans for the future of Kwanza Cocoa.
To connect with Kwanza Cocoa, visit www.kwanzacocoa.com or @kwanzacocoa on Instagram
What started as a relaxing trip in San Francisco ignited a passion to start making chocolate from bean to bar here in Canada. With origins in Ontario, and now currently making chocolate in Vernon, BC, Canada, a few hours north of Vancouver. Learn how Tony & Ruth make their chocolate, their goals, and learn some unique facts about chocolate making and craft chocolate!
To connect with them visit their website www.turtlemountainchocolate.com or on Instagram @turtlemountainchocolate
Au Chocolat is a small artisan bean-to-bar chocolate company based just north of Edmonton, Alberta, Canada. Learn about the series of events and a trip to Hawaii which lead to her passion for chocolate making.
Not only does Tammy make incredible single-origin chocolate, but she also takes it a step further and turns them into beautiful bonbons as well which any bean-to-bar maker will tell you is a great deal of work! Listen to her story, the challenges, and why she continues to pursue this passion of chocolate making.
To connect, visit www.auchocolat.com to learn more about her products and purchase some bars!