Chocolate On The Road https://damecacao.com Twice a month we explore a hot topic or destination for chocolate, weaving together history, culture, and lived experiences to make a storytelling podcast that’s part interview & part documentary. Wed, 13 Nov 2019 13:24:32 +0000 en-US hourly 1 https://wordpress.org/?v=5.3 Twice a month we explore a hot topic or destination for chocolate, weaving together history, culture, and lived experiences to make a storytelling podcast that’s part interview & part documentary! Chocolate On The Road clean episodic Chocolate On The Road katrin2max@gmail.com katrin2max@gmail.com (Chocolate On The Road) Chocolate On The Road Chocolate On The Road https://damecacao.com/wp-content/uploads/powerpress/Chocolate_OTR_Artwork_Final.jpg https://damecacao.com TV-G Chocolate On The Road: Craft Sugar Free Chocolate https://damecacao.com/chocolate-on-the-road-craft-sugar-free-chocolate/ Wed, 06 Nov 2019 16:05:34 +0000 https://damecacao.com/?p=15167 "Sugar is demonized."-Ayano Kimura, Co-founder of Böhnchen & Co. Chocolate When I was a kid, discovering my Mom's chocolate stash in the pantry was always exciting— until I realized it was made up of only sugar-free chocolate. For as long as I can remember, sugar free chocolate was the "other" category in the chocolate aisle; it never tasted particularly chocolatey, but it wasn't good for you, either. But recently, that perception changed for me, because I tried craft sugar-free chocolate. As a new category of craft chocolate, the very existence of companies like Böhnchen & Co. in Thailand opens up a Pandora's Box of questions. These include the line between health and indulgence, the importance of sourcing well, and a lack of moderation in modern society. This ain't your momma's sugar-free chocolate stash, anymore. To read an article on chocolate sweetened with cacao fruit juice, click here. Pure erythritol. Topics We Cover the historical perception & current state of the sugar free chocolate markethow the Keto diet led many makers to develop sugar-free chocolate bars, and the malleability of the term "sugar-free"the intersection of health and indulgence in sugar-free chocolatecommon alternative sweeteners on the market todaypros and cons or various alternative sweeteners, and how they're producedlow cost white sugar as a foil for sugar free chocolate; being a premium product in an already premium industry Show Timeline 0:00-4:20~ Episode & guests' introduction, including a look as misconceptions about what quality sugar-free chocolate brings to the table. 4:20-9:50~ The definition of "sugar" as a general term, and various types of alternative sweeteners on the market today. 9:50-18:00~ How some of the most common alternative sweeteners are produced, and how they interact during the chocolate making process. 18:00-20:16~ No sugar added chocolates as a subset of "sugar-free" chocolates, & the end of the episode. More About Our Guests Ayano Kimura & Tobias Schramm: co-founders of Böhnchen & Co. Chocolate, based in Bangkok, Thailand. The brand specialized in keto-friendly, sugar-free craft chocolate made with a proprietary blend of alternative sweeteners. Check out Böhnchen's Instagram, Facebook, and Website. A 100% cacao drink made at the Bohnchen chocolate factory in Bangkok, with cacao beans in the background. Further Reading What sugar does to your body (negative effects)Various types of alternative sweetenersAll about the Keto dietSugar alcohols' laxative effectNo sugar added milk chocolates: Zotter's Collection Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us. "Sugar is demonized."-Ayano Kimura, Co-founder of Böhnchen & Co. Chocolate When I was a kid, discovering my Mom's chocolate stash in the pantry was always exciting— until I realized it was made up of only sugar-free chocolate. "Sugar is demonized."-Ayano Kimura, Co-founder of Böhnchen & Co. Chocolate<br /> <br /> <br /> <br /> When I was a kid, discovering my Mom's chocolate stash in the pantry was always exciting— until I realized it was made up of only sugar-free chocolate. For as long as I can remember, sugar free chocolate was the "other" category in the chocolate aisle; it never tasted particularly chocolatey, but it wasn't good for you, either. But recently, that perception changed for me, because I tried craft sugar-free chocolate.<br /> <br /> <br /> <br /> As a new category of craft chocolate, the very existence of companies like Böhnchen & Co. in Thailand opens up a Pandora's Box of questions. These include the line between health and indulgence, the importance of sourcing well, and a lack of moderation in modern society. This ain't your momma's sugar-free chocolate stash, anymore.<br /> <br /> <br /> <br /> To read an article on chocolate sweetened with cacao fruit juice, click here.<br /> <br /> <br /> <br /> Pure erythritol.<br /> <br /> <br /> <br /> Topics We Cover<br /> <br /> <br /> <br /> the historical perception & current state of the sugar free chocolate markethow the Keto diet led many makers to develop sugar-free chocolate bars, and the malleability of the term "sugar-free"the intersection of health and indulgence in sugar-free chocolatecommon alternative sweeteners on the market todaypros and cons or various alternative sweeteners, and how they're producedlow cost white sugar as a foil for sugar free chocolate; being a premium product in an already premium industry<br /> <br /> <br /> <br /> Show Timeline<br /> <br /> <br /> <br /> 0:00-4:20~ Episode & guests' introduction, including a look as misconceptions about what quality sugar-free chocolate brings to the table.<br /> <br /> <br /> <br /> 4:20-9:50~ The definition of "sugar" as a general term, and various types of alternative sweeteners on the market today.<br /> <br /> <br /> <br /> 9:50-18:00~ How some of the most common alternative sweeteners are produced, and how they interact during the chocolate making process.<br /> <br /> <br /> <br /> 18:00-20:16~ No sugar added chocolates as a subset of "sugar-free" chocolates, & the end of the episode.<br /> <br /> <br /> <br /> More About Our Guests<br /> <br /> <br /> <br /> Ayano Kimura & Tobias Schramm: co-founders of Böhnchen & Co. Chocolate, based in Bangkok, Thailand. The brand specialized in keto-friendly, sugar-free craft chocolate made with a proprietary blend of alternative sweeteners. Check out Böhnchen's Instagram, Facebook, and Website.<br /> <br /> <br /> <br /> A 100% cacao drink made at the Bohnchen chocolate factory in Bangkok, with cacao beans in the background.<br /> <br /> <br /> <br /> Further Reading<br /> <br /> <br /> <br /> What sugar does to your body (negative effects)Various types of alternative sweetenersAll about the Keto dietSugar alcohols' laxative effectNo sugar added milk chocolates: Zotter's Collection<br /> <br /> <br /> <br /> Connect With Chocolate On The Road<br /> <br /> <br /> <br /> On Instagram: @chocolateontheroad<br /> <br /> <br /> <br /> On Facebook: @chocolateontheroad<br /> <br /> <br /> <br /> Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us. Chocolate On The Road clean 20:18 Interview: David Castellan, Co-founder of SoMA Chocolate https://damecacao.com/interview-david-castellan-soma-chocolate/ Wed, 30 Oct 2019 18:31:44 +0000 https://damecacao.com/?p=15120 "When we first started trying to purchase beans, when we called up the bean broker... we said, you know, we just want to buy one bag, two bags [of cocoa beans], and they kinda laughed and said 'no one ever orders two bags of cocoa... I only have 11 customers. There's only 11 companies in all of North America that buy cocoa beans.'"-David Castellan, Co-founder SoMA Chocolate SoMA Chocolate Maker is one of the oldest small-batch chocolate makers in the world. In 2003, David Castellan co-founded the company with his partner, Cynthia, and they've been making great chocolate ever since. But as any chocolate maker can tell you, starting a chocolate factory from scratch is no easy task, and back in 2003 it seemed laughable to even think about. Yet they did it. These days SoMA Chocolate Maker is seen as one of the founding members of the craft chocolate scene. From their factory in Toronto, Canada, David & I discuss his food industry background, the landscape of fine chocolate in the early 2000's, and their process for developing new origins. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the topic of building his business & chocolate in David's childhood plays heavily in my questions thanks to the podcast episode for which I was interviewing him.           View this post on Instagram                       A post shared by Cyn (@somachocolatemaker) on Feb 14, 2018 at 7:22am PST David with his partner Cynthia. Topics We Cover David's pastry & chocolatier background, and how he got into the craft chocolate industry before there WAS an industryHis first encounter with cocoa liquor, as a child in ItalyDefining what exactly they do at SoMAHow the design of their new factory has been 15 years in the making, and what they'd do if they were to build a new chocolate maker's factory todayThe two companies which were making small-batch chocolate when SoMA was starting outTheir process for building a new single origin bar, from messing with roast profiles to designing new packagingHow SoMA sources their cacao in 2019, and what a difference sixteen years in business has made Connect With David & SoMA SoMA Chocolate's Website. SoMA Chocolate on Instagram. SoMA Chocolate on Facebook. Shop SoMA Chocolate online (international shipping available through pre-arrangement) Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco. To listen to the previous episode, click here. "When we first started trying to purchase beans, when we called up the bean broker... we said, you know, we just want to buy one bag, two bags [of cocoa beans], and they kinda laughed and said 'no one ever orders two bags of cocoa... "When we first started trying to purchase beans, when we called up the bean broker... we said, you know, we just want to buy one bag, two bags [of cocoa beans], and they kinda laughed and said 'no one ever orders two bags of cocoa... I only have 11 customers. There's only 11 companies in all of North America that buy cocoa beans.'"-David Castellan, Co-founder SoMA Chocolate <br /> <br /> <br /> <br /> SoMA Chocolate Maker is one of the oldest small-batch chocolate makers in the world. In 2003, David Castellan co-founded the company with his partner, Cynthia, and they've been making great chocolate ever since. But as any chocolate maker can tell you, starting a chocolate factory from scratch is no easy task, and back in 2003 it seemed laughable to even think about. Yet they did it.<br /> <br /> <br /> <br /> These days SoMA Chocolate Maker is seen as one of the founding members of the craft chocolate scene. From their factory in Toronto, Canada, David & I discuss his food industry background, the landscape of fine chocolate in the early 2000's, and their process for developing new origins. I hope you enjoy listening to our conversation as much as I enjoyed having it.<br /> <br /> <br /> <br /> Note that the topic of building his business & chocolate in David's childhood plays heavily in my questions thanks to the podcast episode for which I was interviewing him. <br /> <br /> <br /> <br /> <br /> <br /> <br />  <br /> <br />  <br />  <br /> <br /> <br />  <br />  <br /> <br /> View this post on Instagram<br /> <br />  <br /> <br /> <br />  <br />  <br />  <br /> <br /> <br />  <br />  <br /> <br /> <br />  <br />  <br />  <br /> <br /> <br /> <br />  <br />  <br /> <br /> <br /> A post shared by Cyn (@somachocolatemaker) on Feb 14, 2018 at 7:22am PST<br /> <br /> <br /> <br /> <br /> David with his partner Cynthia.<br /> <br /> <br /> Topics We Cover<br /> <br /> <br /> <br /> David's pastry & chocolatier background, and how he got into the craft chocolate industry before there WAS an industryHis first encounter with cocoa liquor, as a child in ItalyDefining what exactly they do at SoMAHow the design of their new factory has been 15 years in the making, and what they'd do if they were to build a new chocolate maker's factory todayThe two companies which were making small-batch chocolate when SoMA was starting outTheir process for building a new single origin bar, from messing with roast profiles to designing new packagingHow SoMA sources their cacao in 2019, and what a difference sixteen years in business has made<br /> <br /> <br /> <br /> Connect With David & SoMA<br /> <br /> <br /> <br /> SoMA Chocolate's Website.<br /> <br /> <br /> <br /> SoMA Chocolate on Instagram.<br /> <br /> <br /> <br /> SoMA Chocolate on Facebook.<br /> <br /> <br /> <br /> Shop SoMA Chocolate online (international shipping available through pre-arrangement)<br /> <br /> <br /> <br /> Connect With Chocolate On The Road<br /> <br /> <br /> <br /> On Instagram: @chocolateontheroad<br /> <br /> <br /> <br /> On Facebook: @chocolateontheroad<br /> <br /> <br /> <br /> Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Sweet Dreams by Lobo Loco.<br /> <br /> <br /> <br /> To listen to the previous episode, click here. Chocolate On The Road clean 30:33 Chocolate On The Road: Cambodia https://damecacao.com/chocolate-on-the-road-cambodia/ Fri, 18 Oct 2019 16:11:53 +0000 https://damecacao.com/?p=15114 "For us it's important, very important, that we protect the good name of Cambodian cacao."-Stefan, Co-founder of KamKav Cacao Company Ancient temples or genocide. Those are the two most common things people seem to associate with the Kingdom of Cambodia. Located in Southeast Asia, and bordered by Vietnam, Laos, and Thailand, Cambodia is so much more than its past. Visitors are now discovering the country's burgeoning fine food culture, and the heavily rural areas behind it, one of which is growing the nation's first cacao. In the last year, Cambodia has seen its first real cacao harvest, and the establishment of their first bean to bar chocolate maker. In this episode, we talk to the two teams which have brought those visions to life. We get into the problems they've faced, their visions for the future, and how they plan to expand Cambodia's reach in a sustainable way. If Cambodian cacao wasn't already on your radar, it's about to be. To read an article on cacao culture in neighboring Vietnam, click here. The current team over at Wat Chocolate. Topics We Cover chocolate consumption and awareness in Cambodiasome of the complicated and tragic history of Cambodiahow the first Cambodian chocolate & its cacao came to bethe obstacles to sustainably growing a cacao culturefamous products being produced in Cambodiathe importance of trust in getting Cambodian farmers to see the market before it even exists Show Timeline 0:00-3:00~ Country & contextual introduction. 3:00-7:50~ Background on Stefan and Chanthol, co-founders of KamKav Company in Mondolkiri, and why they started the project in the first place. 7:50-11:45~ Diving into the basics of how Cambodia's first chocolate makers got their start, and how they're setting themselves up to represent the Kingdom. (Wat Chocolate) 11:45-17:10~ Building the future of Cambodia's global reputation with cacao & eco-tourism in mind... and convincing the country's young farmers that it's possible. (KamKav Cacao) 17:10-24:00~ Using chocolate as a tool to teach proof of concept to potential farmers, in a country with zero history of chocolate consumption; protecting the good name of Cambodian cacao. (KamKav Cacao) 24:00-26:37~ Chanthol & Stefan's vision for KamKav's future in the region and across the country, & the end of the episode. More About Our Guests Wat Chocolate: co-founders Corinne and Gaëtan of Wat Chocolate, Cambodia's first bean to bar chocolate company, using only directly-traded Cambodian cacao. Check out Wat's Instagram, Facebook, and Website. KamKav Company: co-founders Chanthol & Stefan of KamKav Cacao Farm in Mondolkiri Province, Cambodia. Together with a small group of local farmers they're building the nation's first cacao collective. Check out KamKav's Instagram, Facebook, and Website. One of the KamKav Farm buildings, where we did this interview. Further Reading How many people visited Angkor Wat last yearArticle on one cacao farm in Buon Ma Thuot, VietnamThe Vietnam episode of Chocolate On The RoadVanilla in CambodiaMore on poverty in CambodiaProblems with droughts and flooding in Cambodia Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us. "For us it's important, very important, that we protect the good name of Cambodian cacao."-Stefan, Co-founder of KamKav Cacao Company Ancient temples or genocide. Those are the two most common things people seem to associate with the Kingdom of Camb... "For us it's important, very important, that we protect the good name of Cambodian cacao."-Stefan, Co-founder of KamKav Cacao Company<br /> <br /> <br /> <br /> Ancient temples or genocide. Those are the two most common things people seem to associate with the Kingdom of Cambodia. Located in Southeast Asia, and bordered by Vietnam, Laos, and Thailand, Cambodia is so much more than its past. Visitors are now discovering the country's burgeoning fine food culture, and the heavily rural areas behind it, one of which is growing the nation's first cacao. <br /> <br /> <br /> <br /> In the last year, Cambodia has seen its first real cacao harvest, and the establishment of their first bean to bar chocolate maker. In this episode, we talk to the two teams which have brought those visions to life. We get into the problems they've faced, their visions for the future, and how they plan to expand Cambodia's reach in a sustainable way. If Cambodian cacao wasn't already on your radar, it's about to be.<br /> <br /> <br /> <br /> To read an article on cacao culture in neighboring Vietnam, click here.<br /> <br /> <br /> <br /> The current team over at Wat Chocolate.<br /> <br /> <br /> <br /> Topics We Cover<br /> <br /> <br /> <br /> chocolate consumption and awareness in Cambodiasome of the complicated and tragic history of Cambodiahow the first Cambodian chocolate & its cacao came to bethe obstacles to sustainably growing a cacao culturefamous products being produced in Cambodiathe importance of trust in getting Cambodian farmers to see the market before it even exists<br /> <br /> <br /> <br /> Show Timeline<br /> <br /> <br /> <br /> 0:00-3:00~ Country & contextual introduction.<br /> <br /> <br /> <br /> 3:00-7:50~ Background on Stefan and Chanthol, co-founders of KamKav Company in Mondolkiri, and why they started the project in the first place.<br /> <br /> <br /> <br /> 7:50-11:45~ Diving into the basics of how Cambodia's first chocolate makers got their start, and how they're setting themselves up to represent the Kingdom. (Wat Chocolate)<br /> <br /> <br /> <br /> 11:45-17:10~ Building the future of Cambodia's global reputation with cacao & eco-tourism in mind... and convincing the country's young farmers that it's possible. (KamKav Cacao)<br /> <br /> <br /> <br /> 17:10-24:00~ Using chocolate as a tool to teach proof of concept to potential farmers, in a country with zero history of chocolate consumption; protecting the good name of Cambodian cacao. (KamKav Cacao) <br /> <br /> <br /> <br /> 24:00-26:37~ Chanthol & Stefan's vision for KamKav's future in the region and across the country, & the end of the episode.<br /> <br /> <br /> <br /> More About Our Guests<br /> <br /> <br /> <br /> Wat Chocolate: co-founders Corinne and Gaëtan of Wat Chocolate, Cambodia's first bean to bar chocolate company, using only directly-traded Cambodian cacao. Check out Wat's Instagram, Facebook, and Website.<br /> <br /> <br /> <br /> KamKav Company: co-founders Chanthol & Stefan of KamKav Cacao Farm in Mondolkiri Province, Cambodia. Together with a small group of local farmers they're building the nation's first cacao collective. Check out KamKav's Instagram, Facebook, and Website. <br /> <br /> <br /> <br /> One of the KamKav Farm buildings, where we did this interview.<br /> <br /> <br /> <br /> Further Reading<br /> <br /> <br /> <br /> How many people visited Angkor Wat last yearArticle on one cacao farm in Buon Ma Thuot, VietnamThe Vietnam episode of Chocolate On The RoadVanilla in CambodiaMore on poverty in CambodiaProblems with droughts and flooding in Cambodia<br /> <br /> <br /> <br /> Connect With Chocolate On The Road<br /> <br /> <br /> <br /> On Instagram: @chocolateontheroad<br /> <br /> <br /> <br /> On Facebook: @chocolateontheroad<br /> <br /> <br /> <br /> Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us. Chocolate On The Road clean 26:44 Chocolate On The Road: Vietnam https://damecacao.com/chocolate-on-the-road-vietnam/ Wed, 02 Oct 2019 16:37:33 +0000 https://damecacao.com/?p=15066 "Basically we're finding the limits of what there is today [in terms of quality Vietnamese cacao]."-Samuel Maruta, Marou Chocolate Many people still think of Vietnam in terms of its contentious civil war, back in the 60's and 70's. But while the war has certainly left its mark, for chocolate lovers Vietnam has become one of the best-known cacao origins in Asia. Many small batch craft chocolate makers keep a Vietnamese bean in their lineup of cacaos. But with over a dozen chocolate makers popping up in Vietnam over the years, where does that leave local chocolate makers? In this episode, we talk to 3 players in very different positions in the Vietnamese chocolate & cacao industry. Each of them has forged a unique role for themselves, from farmer to chocolate maker to industry leader; and those roles are changing every day. Cacao from Vietnam is slowly earning itself a place in history, while also possibly working its way towards extinction. To read an article version of this episode, click here. Vietnamese cacao nibs with bits of dried mango; photo taken in mountainous Da Lat. Topics We Cover some of the complicated history of Vietnamhow cacao has historically come to and come back to Vietnamthe largest craft chocolate company in the regionchocolate manufacturers' role in revitalizing Vietnamese cacaoissues with sourcing non-ingredient materials for chocolate making in VietnamVietnam as a representative of the future of Southeast Asian cacao Show Timeline 0:00-2:10~ Episode & topic introduction. 2:10-10:10~ Background on Samuel Maruta and his company, Marou Chocolate, as well as the history of cacao in Vietnam. 10:10-17:20~ Diving into the modern wave of cacao cultivation in Vietnam, from where it came from to how it's grown so large. (Van Thanh Trinh) 17:20-20:40~ Discussing the headache that is sourcing cacao in Vietnam, and how it's changed rapidly over the last several years. (Samuel Maruta) 20:40-26:50~ Looking at what it's like to build a chocolate business in Vietnam these days, and the role which tourism has played in urging & repressing new businesses. (Ho Nguyen Thao) 26:50-31:05~ Samuel Maruta's final thoughts on the changes in Vietnam over the last two decades, and whether the Vietnamese people are able to keep up with it all, & the end of the episode. More About Our Guests Samuel Maruta: co-founder of Marou Chocolate, a value-added chocolate company started in 2011 & based in Ho Chi Minh City, Vietnam. Check out Marou's Instagram, Facebook, and Website. Van Thanh Trinh: chairman of Binon Cacao Joint Stock Company & founder of Tanda Chocolate, both based in Vung Tau, Vietnam. Voiced mainly through his interpreter, Brian Truc Dao. Check out Binon's Facebook for more information. Ho Nguyen Thao: co-founder & chocolate maker at Au Lac Chocolate based in Hoi An, Vietnam, using cacao from farmers in the country's Dak Lak province. Check out Au Lac's Instagram and Facebook. Samuel's business partner Vincent Mourou was also featured in the Cacao Brands episode. Cacao pods from Buon Me Thuot, in south-central Vietnam. Further Reading More about the history of cacao in VietnamVietnamese farmers and black pepper (article)About Hoi An Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us. "Basically we're finding the limits of what there is today [in terms of quality Vietnamese cacao]."-Samuel Maruta, Marou Chocolate Many people still think of Vietnam in terms of its contentious civil war, back in the 60's and 70's. "Basically we're finding the limits of what there is today [in terms of quality Vietnamese cacao]."-Samuel Maruta, Marou Chocolate<br /> <br /> <br /> <br /> Many people still think of Vietnam in terms of its contentious civil war, back in the 60's and 70's. But while the war has certainly left its mark, for chocolate lovers Vietnam has become one of the best-known cacao origins in Asia. Many small batch craft chocolate makers keep a Vietnamese bean in their lineup of cacaos. But with over a dozen chocolate makers popping up in Vietnam over the years, where does that leave local chocolate makers?<br /> <br /> <br /> <br /> In this episode, we talk to 3 players in very different positions in the Vietnamese chocolate & cacao industry. Each of them has forged a unique role for themselves, from farmer to chocolate maker to industry leader; and those roles are changing every day. Cacao from Vietnam is slowly earning itself a place in history, while also possibly working its way towards extinction.<br /> <br /> <br /> <br /> To read an article version of this episode, click here.<br /> <br /> <br /> <br /> Vietnamese cacao nibs with bits of dried mango; photo taken in mountainous Da Lat.<br /> <br /> <br /> <br /> Topics We Cover<br /> <br /> <br /> <br /> some of the complicated history of Vietnamhow cacao has historically come to and come back to Vietnamthe largest craft chocolate company in the regionchocolate manufacturers' role in revitalizing Vietnamese cacaoissues with sourcing non-ingredient materials for chocolate making in VietnamVietnam as a representative of the future of Southeast Asian cacao<br /> <br /> <br /> <br /> Show Timeline<br /> <br /> <br /> <br /> 0:00-2:10~ Episode & topic introduction.<br /> <br /> <br /> <br /> 2:10-10:10~ Background on Samuel Maruta and his company, Marou Chocolate, as well as the history of cacao in Vietnam.<br /> <br /> <br /> <br /> 10:10-17:20~ Diving into the modern wave of cacao cultivation in Vietnam, from where it came from to how it's grown so large. (Van Thanh Trinh)<br /> <br /> <br /> <br /> 17:20-20:40~ Discussing the headache that is sourcing cacao in Vietnam, and how it's changed rapidly over the last several years. (Samuel Maruta)<br /> <br /> <br /> <br /> 20:40-26:50~ Looking at what it's like to build a chocolate business in Vietnam these days, and the role which tourism has played in urging & repressing new businesses. (Ho Nguyen Thao)<br /> <br /> <br /> <br /> 26:50-31:05~ Samuel Maruta's final thoughts on the changes in Vietnam over the last two decades, and whether the Vietnamese people are able to keep up with it all, & the end of the episode.<br /> <br /> <br /> <br /> More About Our Guests<br /> <br /> <br /> <br /> Samuel Maruta: co-founder of Marou Chocolate, a value-added chocolate company started in 2011 & based in Ho Chi Minh City, Vietnam. Check out Marou's Instagram, Facebook, and Website.<br /> <br /> <br /> <br /> Van Thanh Trinh: chairman of Binon Cacao Joint Stock Company & founder of Tanda Chocolate, both based in Vung Tau, Vietnam. Voiced mainly through his interpreter, Brian Truc Dao. Check out Binon's Facebook for more information. <br /> <br /> <br /> <br /> Ho Nguyen Thao: co-founder & chocolate maker at Au Lac Chocolate based in Hoi An, Vietnam, using cacao from farmers in the country's Dak Lak province. Check out Au Lac's Instagram and Facebook. <br /> <br /> <br /> <br /> Samuel's business partner Vincent Mourou was also featured in the Cacao Brands episode.<br /> <br /> <br /> <br /> Cacao pods from Buon Me Thuot, in south-central Vietnam.<br /> <br /> <br /> <br /> Further Reading<br /> <br /> <br /> <br /> More about the history of cacao in VietnamVietnamese farmers and black pepper (article)About Hoi An<br /> <br /> <br /> <br /> Connect With Chocolate On The Road<br /> <br /> <br /> <br /> On Instagram: @chocolateontheroad<br /> <br /> <br /> <br /> On Facebook: @chocolateontheroad<br /> <br /> <br /> <br /> Chocolate On The Road clean 31:17 Chocolate On The Road: Why We Buy Craft Chocolate https://damecacao.com/chocolate-on-the-road-why-we-buy-craft-chocolate/ Wed, 18 Sep 2019 17:46:04 +0000 https://damecacao.com/?p=15039 "We haven't counted this year, but in 2018 we got samples from over 400 new chocolate companies."-Matt Caputo, Chocolate Buyer for Caputo's Market & Deli Sometimes it feels like craft chocolate is just an expensive hobby. Very few of the people I meet know anything about chocolate and cacao; educating the world's populace seems futile. But what about those of us who already buy craft chocolate on the regular? What convinced us to buy our first bar or cup of fine cocoa? Did we have a mind-blowing taste, or go purely off a friend's good word? Compared to mass-produced chocolate, bean to bar chocolate is basically an entirely new product, and it tastes like one, too. But the main reason most people don't even know it exists is because on average, it's much more expensive than chocolate-flavored candy bars. Today's episode covers how so many of us discovered craft chocolate in the first place, and what factors continue to convince us to fork over our hard-earned cash in the name of quality chocolate. To read an article related to this episode, click here. View this post on Instagram A post shared by Max Gandy // Chocolate Travel (@damecacao) on Nov 23, 2018 at 5:17am PST Topics We Cover ways in which chocolate educators and retailers reach their customershow we learn and teach about craft chocolatebasic chocolate tasting protocolsthe problems we want craft chocolate to solvefactors which cause us to choose one chocolate over anotherwhat still manages to excite chocolate retailersthe overwhelm of the craft chocolate industry in 2019 Show Timeline 0:00-3:15~ Episode introduction to the concept of craft chocolate, and the how & why of the craft chocolate industry's continuation. 3:15-8:00~ How a professional chocolate educator runs large-scale tastings, as well as smaller gatherings which change one mind at a time. (Sunita De Tourreil) 8:00-12:10~ Luke Owen Smith on the importance of diversification, collaboration, and word-of-mouth. 12:10-21:10~ Ways Caputo's Market & Deli was introducing customers to craft chocolate before there was even a name for it, back in 2002. Additionally, the factors a major chocolate buyer takes into consideration when stocking shelves. (Matt Caputo) 21:10-25:40~ The real considerations of The Chocolate Bar customers, as seen through the lens of their online purchasing activity. (Luke Owen Smith) 25:40-28:40~ Sunita De Tourreil sharing the importance of building a solid community with your customers. 28:40-34:05~ Final words on the hope which 2 chocolate retailers have for the craft chocolate industry in the future. Also, the end of the episode. The craft chocolate aisle of a specialty foods store in Hong Kong. More About Our Guests Sunita de Tourreil: long-time chocolate educator, CEO & Founder of The Chocolate Garage, and former judge for several national & international chocolate competitions. Check out her Podcast, Instagram, and Cacao Documentary Series. Luke Owen Smith: Founder & Curator of The Chocolate Bar in Wellington, New Zealand, a craft chocolate subscription service & online craft chocolate shop. Check out The Chocolate Bar's Facebook, Instagram, and Website. Matt Caputo: Chocolate Buyer for Caputo's Market & Deli and A Priori Distribution, one of the world's largest fine chocolate distributors, based in Salt Lake City, UT, USA. Check out Caputo's Facebook, Instagram, and Website. Further Reading Light intensity changes how much we eatWhat is a "[cheese]monger"?Episode 4 of this show, on JapanCraft Chocolate OnlineThe importance of building an online community Connect With Chocolate On The Road On Instagram: @chocolateontheroad On Facebook: @chocolateontheroad Show music is Roadtrip by Phil Reavis, and our transition music is We’re Gonna Be Around by People Like Us & Multiple songs by Lobo Loco. "We haven't counted this year, but in 2018 we got samples from over 400 new chocolate companies."-Matt Caputo, Chocolate Buyer for Caputo's Market & Deli Sometimes it feels like craft chocolate is just an expensive hobby. "We haven't counted this year, but in 2018 we got samples from over 400 new chocolate companies."-Matt Caputo, Chocolate Buyer for Caputo's Market & Deli<br /> <br /> <br /> <br /> Sometimes it feels like craft chocolate is just an expensive hobby. Very few of the people I meet know anything about chocolate and cacao; educating the world's populace seems futile. But what about those of us who already buy craft chocolate on the regular? What convinced us to buy our first bar or cup of fine cocoa? Did we have a mind-blowing taste, or go purely off a friend's good word?<br /> <br /> <br /> <br /> Compared to mass-produced chocolate, bean to bar chocolate is basically an entirely new product, and it tastes like one, too. But the main reason most people don't even know it exists is because on average, it's much more expensive than chocolate-flavored candy bars. Today's episode covers how so many of us discovered craft chocolate in the first place, and what factors continue to convince us to fork over our hard-earned cash in the name of quality chocolate.<br /> <br /> <br /> <br /> To read an article related to this episode, click here.<br /> <br /> <br /> <br /> View this post on Instagram A post shared by Max Gandy // Chocolate Travel (@damecacao) on Nov 23, 2018 at 5:17am PST <br /> <br /> <br /> <br /> Topics We Cover<br /> <br /> <br /> <br /> ways in which chocolate educators and retailers reach their customershow we learn and teach about craft chocolatebasic chocolate tasting protocolsthe problems we want craft chocolate to solvefactors which cause us to choose one chocolate over anotherwhat still manages to excite chocolate retailersthe overwhelm of the craft chocolate industry in 2019<br /> <br /> <br /> <br /> Show Timeline<br /> <br /> <br /> <br /> 0:00-3:15~ Episode introduction to the concept of craft chocolate, and the how & why of the craft chocolate industry's continuation.<br /> <br /> <br /> <br /> 3:15-8:00~ How a professional chocolate educator runs large-scale tastings, as well as smaller gatherings which change one mind at a time. (Sunita De Tourreil)<br /> <br /> <br /> <br /> 8:00-12:10~ Luke Owen Smith on the importance of diversification, collaboration, and word-of-mouth.<br /> <br /> <br /> <br /> 12:10-21:10~ Ways Caputo's Market & Deli was introducing customers to craft chocolate before there was even a name for it, back in 2002. Additionally, the factors a major chocolate buyer takes into consideration when stocking shelves. (Matt Caputo)<br /> <br /> <br /> <br /> 21:10-25:40~ The real considerations of The Chocolate Bar customers, as seen through the lens of their online purchasing activity. (Luke Owen Smith)<br /> <br /> <br /> <br /> 25:40-28:40~ Sunita De Tourreil sharing the importance of building a solid community with your customers.<br /> <br /> <br /> <br /> 28:40-34:05~ Final words on the hope which 2 chocolate retailers have for the craft chocolate industry in the future. Also, the end of the episode. <br /> <br /> <br /> <br /> The craft chocolate aisle of a specialty foods store in Hong Kong.<br /> <br /> <br /> <br /> More About Our Guests<br /> <br /> <br /> <br /> Sunita de Tourreil: long-time chocolate educator, CEO & Founder of The Chocolate Garage, and former judge for several national & international chocolate competitions. Check out her Podcast, Instagram, and Cacao Documentary Series. <br /> <br /> <br /> <br /> Luke Owen Smith: Founder & Curator of The Chocolate Bar in Wellington, New Zealand, a craft chocolate subscription service & online craft chocolate shop. Check out The Chocolate Bar's Facebook, Instagram, and Website.<br /> <br /> <br /> <br /> Matt Caputo: Chocolate Buyer for Caputo's Market & Deli and A Priori Distribution, one of the world's largest fine chocolate distributors, based in Salt Lake City, UT, USA. Check out Caputo's Facebook, Instagram, and Website. <br /> <br /> <br /> <br /> Further Reading<br /> <br /> <br /> <br /> Chocolate On The Road clean 34:08