Chocolate TV with Geoseph
Chocolate TV is the best kind of TV! I will be posting more videos about topics related to chocolate tasting, bean-to-bar making, and working with chocolate. Check out the videos via Youtube on the Chocolate TV page, and don’t forget to throw in some suggestions of topics you wish for me to cover! The more suggestions I receive, the sooner I will post that topic.
With over 15 years of experience in the industry, and a background in science (Biology) and gastronomy (professional sommelier, chocolatier, and chocolate maker), I have a great deal to share with you!
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.
Jessica hails from Tasmania, Australia, where she is showcasing the world of craft bean-to-bar chocolate to the locals. Through in-person tastings, pairings and online bar reviews, Jessica is keen on not only sampling the world of chocolate but sharing her passion with everyone. I've known Jessica for many years now and she's a lovely, kind, and caring craft chocolate ambassador. Here we have some fun exploring her insight into the bean-to-bar chocolate realm including how she views chocolate as a food not a snack, her approach to tasting, ways of educating the public, importance of understanding costs, supporting producers, and more.