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Podcast Show Notes

Interview: Marcos Patchett, Author of The Secret Life of Chocolate

“I hope it’s kind of like a series of Trojan Horses made out of chocolate… introducing the idea, hopefully, of complementary medicine or natural products medicine to many people. [This is] the idea that plants may in…some cases be a better form of treatment than isolated pharmaceuticals.” -Marcos Patchett, Author of The Secret Life of …

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Chocolate On The Road: Fiji

“If somebody wants to buy anything from another country, they have to be more responsible to the end of it… you just need to stick with it… put your life into it.” -Tomo Zukoshi, Co-Founder of Adi Chocolate and Fijiana Cacao While the vast majority of travelers will associate Fiji only with resorts, pristine beaches, …

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Chocolate On The Road: Is Coronavirus Killing Craft Chocolate?

“Having a business is like having children; it doesn’t really make sense money-wise, and it’s the same with a small business.” -Barbara Wilson, Co-Founder of Mindo Chocolate Makers While Covid-19 has ravaged populations around the world, it’s also nearly halted the global economy. Almost every industry around the world is heavily affected, most often in …

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Chocolate On The Road: Singapore

“Eating chocolates is no longer like when we were kids… we snacked on chocolates, it’s more about enjoying eating a good piece of chocolate. It’s like a lifestyle.” -Ronald Ng, Co-founder of Lemuel Chocolate Singapore is much better known for its financial institutions than its fine food selection, and this is for good reason. The …

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Chocolate On The Road: India

“Actually fermenting and drying cacao the way it’s supposed to be takes money and effort. And I think in India today, a farmer would start doing it only when he [sic] sees money on the table.” -Karthikeyan Palaniswami, Co-Founder of Soklet Chocolate Indian food is famous, but Indian desserts, and certainly Indian chocolates, haven’t yet …

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Chocolate On The Road: Malaysia

“The Malaysian grower cannot survive at prices that are coming out of Africa. The living standards are different; labor costs are different.” Ning-Geng Ong, Founder of Chocolate Concierge Malaysian origin chocolates are about as common as Cambodian or Hawaiian chocolates. That is, they exist— but you can’t really find them unless you go to the …

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