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Chocolate On The Road

Max Gandy

3
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1
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Chocolate On The Road

Chocolate On The Road

Max Gandy

3
Followers
1
Plays
OVERVIEWEPISODESYOU MAY ALSO LIKE

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About Us

A show exploring hot topics & destinations for chocolate, weaving together history, culture, and lived experiences to make a storytelling podcast that’s part interview & part documentary!

Latest Episodes

Ep. 27: Fiji

While the vast majority of travelers will associate Fiji only with resorts, pristine beaches, and tribal dances, some visitors will manage to glimpse another side of the islands. For over 100 years, Fijians have been growing cacao, sometimes sporadically, to be sold into the international market. But in recent years, the Pacific Island nation has seen a local chocolate industry appear and slowly develop, similar to what’s happenedin Hawaii (https://damecacao.com/chocolate-on-the-road-hawaii/). Since 2005, the islands have had small-batch, direct-trade Fijian chocolate circulating to tourists and locals alike. To discover more about the mysterious tale of Fijian chocolate, I spoke with four people involved in various steps of the supply chain, from growing & harvesting cacao to making & selling chocolate. Today’s episode explores how the islands came to grow cacao, and what the vision is for its future. To read an article related to this episode,click here. (https://damecacao.com/c...

-1 s3 w ago
Comments
Ep. 27: Fiji

Ep. 26: Is Coronavirus Killing Craft Chocolate?

WhileCovid-19 (https://en.wikipedia.org/wiki/Coronavirus) 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 the negative, and craft chocolate is no exception. Not only arechocolate sales (https://damecacao.com/where-buy-craft-chocolate-online/) directly affected, but the supply chain has been interrupted, potentially for many years to come. So who are the supply chain players who’ve been most & least affected? How might this shift over the next year or two? To find some answers to these queries, I spoke with four people involved in various steps of the supply chain, from growing & harvesting cacao to making & selling chocolate. Today’s episode explores the ways in which Coronavirus has changed the landscape of fine chocolate as we knew it just a few months before, and what you as a consumer can do to help. To read an article related to this episode,click here. (https://damecacao.com/craft-chocolate-continue-to-grow/) Show notes:https://damecacao.com/chocolate-on-the-road-coronavirus-killing-craft/ (https://damecacao.com/chocolate-on-the-road-coronavirus-killing-craft/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/)

-1 sAPR 23
Comments
Ep. 26: Is Coronavirus Killing Craft Chocolate?

INTERVIEW: Ning-Geng Ong, Founder of Chocolate Concierge

For over a decade, Ning has been working in the chocolate industry on peninsular Malaysia. Under his brands Culture Cacao (https://www.facebook.com/culturecacao/) and Chocolate Concierge, he’s now growing, fermenting, and processing his own cacao beans into chocolate. Much of this work has been done alongside re-forestation projects done in the indigenous communities near his home in Kuala Lumpur (https://damecacao.com/malaysia-chocolate-kuala-lumpur/). So after a decade of work, why isNing’s delicious chocolate (https://damecacao.com/chocolate-concierge-coco-coco-65/) only sold within Malaysia? Has he inspired a revitalization of Malaysia’s ancient, but dying, cacao culture? In this interview, we dig into the market void that brought Ning to where he is, and what he hopes to accomplish with his many projects over the next decade. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that Malaysia was the topic of my interview with Ning, with the end product being the podcast episode onMalaysian cacao & chocolate (https://damecacao.com/chocolate-on-the-road-malaysia/). Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/) Show Notes:https://damecacao.com/interview-ning-geng-ong-founder-chocolate-concierge/ (https://damecacao.com/interview-ning-geng-ong-founder-chocolate-concierge/)

-1 sAPR 15
Comments
INTERVIEW: Ning-Geng Ong, Founder of Chocolate Concierge

Ep. 25: Singapore

Singapore is much better known for its financial institutions than its fine food selection, and this is for good reason. The options for chocolate lovers in Singapore have increased dramatically over the last several years, but relatively few consumers have become interested. Locals are still more interested in fine cakes and foreign cookies than they are in chocolate. It will take big steps for the Little Red Dot to put itself on the world’s chocolate map. But how about Singaporean consumers? What could convince Singaporeans to buy more and better chocolate, if anything? To find some answers to this query, I spoke with co-founders from two Singaporean bean to bar chocolate companies, and a bean to bar chocolate retailer in Singapore. Just five years ago, none of these companies existed. Today’s episode explores the basis of fine food in Singapore, as established by the country’s young fine coffee culture. To read an article related to this episode,click here. (https://damecacao.com/craft-chocolate-continue-to-grow/) Show notes:https://damecacao.com/chocolate-on-the-road-singapore/ (https://damecacao.com/chocolate-on-the-road-singapore/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/)

-1 sAPR 1
Comments
Ep. 25: Singapore

Ep. 24: The Rise of Milk Alternatives

Coconut milk chocolate has become a pretty standard part of anycraft chocolate (https://damecacao.com/what-is-craft-chocolate-bean-to-bar/) maker’s lineup of offerings. Yet the list of plant-based milks seems to grow every day. From nuts & legumes to fruits & grains, there’s an option for every dietary requirement, none of which ever touch a cow. This wave of milk alternatives has finally hit the chocolate industry in a big way, with some large-scale chocolate manufacturers even releasing vegan chocolate lines. So what does this movement mean for the chocolate industry, and the planet as a whole? To find some answers to this question, I spoke with the founder of a vegan chocolate brand, and a decades-old chocolate company with a large range of vegan chocolates. Today’s episode asks how we can expand the definition of chocolate in a sustainable and delicious way. To read an article related to this episode,click here. (https://damecacao.com/craft-chocolate-continue-to-grow/) Show n...

-1 sMAR 5
Comments
Ep. 24: The Rise of Milk Alternatives

Ep. 23: India

Indian food is famous, but Indian desserts, and certainly Indian chocolates, haven’t yet found their way onto the world’s radar. But they’re out there. India has grown cacao for centuries, in fact, and now has around a half dozen established chocolate brands, with another several dozen in the works. Yet you probably couldn’t name any— so why is that? One huge reason is that domestic demand for cocoa is on the rise, and the country continues to need to import cacao to meet the demand. But in this episode, we talk to four people involved in each stage of Indian chocolate making, from tree to bar. We get into the reasons for flying under the radar, their projections for the future, and which crops could spell the end of Indian cocoa. To read an article related to this episodeclick here (https://damecacao.com/cacao-brands-next-big-chocolate-trend/). Show notes:https://damecacao.com/chocolate-on-the-road-india/ (https://damecacao.com/chocolate-on-the-road-india/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/)

-1 sFEB 20
Comments
Ep. 23: India

Ep. 22: Malaysia

Malaysian origin chocolates are about as common asCambodian (https://damecacao.com/chocolate-on-the-road-cambodia/) orHawaiian (https://damecacao.com/chocolate-on-the-road-hawaii/) chocolates. That is, they exist— but you can’t really find them unless you go to the source. But it wasn’t always this way. Malaysia used to be one of the world’s top ten cocoa producers, and remains a top processor of cocoa. So what’s happened over the last thirty years? The flux throughout Southeast Asia tells only part of the story. In this episode, we talk to five people involved in every stage of Malaysian chocolate making, from tree to bar. We get into the challenges they’ve taken on, their hopes for the future, and what’s WhatsApp got to do with it all. To read an article version of this episodeclick here (https://damecacao.com/malaysian-chocolate-cacao-culture/). Email me at: max {@} damecacao.com Link To Review: https://podcasts.apple.com/us/podcast/chocolate-on-the-road/id1448433054 (https://podcasts.apple.com/us/podcast/chocolate-on-the-road/id1448433054) Show notes:https://damecacao.com/chocolate-on-the-road-malaysia/ (https://damecacao.com/chocolate-on-the-road-malaysia/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/)

-1 sFEB 6
Comments
Ep. 22: Malaysia

INTERVIEW: Dr. Kristy Leissle, Cocoa Researcher & Scholar

With 15 years of cocoa research in West Africa under her belt, Dr. Kristy Leissle is well-poised to speak on the topic of its future. African farmers grow over two-thirds of the world’s cocoa supply, making the African continent the deciding factor inchocolate’s future. With all the hype and questions around the potential extinction of chocolate, it makes sense to get as close to the source as possible: cocoa farmers (or at least someone who’s talked to thousands of them). So what do farmers actually need from chocolate makers, and in turn, chocolate consumers, to keep growing cocoa? From her office in Accra, Ghana, we dive into global warming, power dynamics in cocoa, and fine flavor cacao in Africa. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the idea of the end of chocolate as we know it was the focus of my interview with Kristy with the end product being this podcast episode titledIs Chocolate Going Extinct? (https://damecacao.com/chocolate-on-the-road-is-chocolate-going-extinct/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/) Show Notes:https://damecacao.com/interview-dr-kristy-leissle-cocoa/

-1 sJAN 29
Comments
INTERVIEW: Dr. Kristy Leissle, Cocoa Researcher & Scholar

INTERVIEW: Jan Schubert, Conservation Leader at Original Beans Chocolate

Jan Schubert works in the cocoa industry in Latin America, largely in Ecuador, Peru, and Colombia. Focusing on conservation in cocoa-growing areas, his efforts & the efforts of his team have led to the planting of over 2.4 million trees in some of the world’s most vulnerable areas. ‘One bar, one tree’ is the motto of Original Beans Chocolate. So what is happening on the ground, in the world’s oldest cocoa-growing regions? After well over a decade working with cacao in South America, Jan had a lot to say on the topic. From a hostel in Colombia, we dive into post-harvest improvements from farmers, rare cacao varietals, and potential value-adds in-country. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the idea of the end of chocolate as we know it was the focus of my interview with Jan, with the end product being this podcast episode titledIs Chocolate Going Extinct? (https://damecacao.com/chocolate-on-the-road-is-chocolate-going-extinct/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/) Show Notes:https://damecacao.com/interview-jan-schubert-original-beans-chocolate/

-1 sJAN 22
Comments
INTERVIEW: Jan Schubert, Conservation Leader at Original Beans Chocolate

INTERVIEW: Samuel Maruta, Co-Founder of Marou Chocolate

Samuel Maruta is the co-founder of Marou Chocolate, a craft chocolate company based in Ho Chi Minh City, Vietnam. Since its founding in 2011, Marou has worked directly with Vietnamese cocoa farmers to source the seven cacao origins they work with. Two shops and nearly nine years later, the company is still going strong, and serving as an inspiration for other up-and-coming chocolate brands based at-origin. So what inspired Sam & his business partner to start Vietnam’s firstcraft chocolate (https://damecacao.com/where-buy-craft-chocolate-online/) company? How has their business had an impact on the ground? In the interview, we dig into the company mindset at Marou, Vietnamese agriculture, and how quickly the country is changing. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that Vietnam was the topic of my interview with Sam, with the end product being the podcast episode onVietnamese cacao & chocolate (https://damecacao.com/chocolate-on-the-roa...

-1 sJAN 15
Comments
INTERVIEW: Samuel Maruta, Co-Founder of Marou Chocolate

Latest Episodes

Ep. 27: Fiji

While the vast majority of travelers will associate Fiji only with resorts, pristine beaches, and tribal dances, some visitors will manage to glimpse another side of the islands. For over 100 years, Fijians have been growing cacao, sometimes sporadically, to be sold into the international market. But in recent years, the Pacific Island nation has seen a local chocolate industry appear and slowly develop, similar to what’s happenedin Hawaii (https://damecacao.com/chocolate-on-the-road-hawaii/). Since 2005, the islands have had small-batch, direct-trade Fijian chocolate circulating to tourists and locals alike. To discover more about the mysterious tale of Fijian chocolate, I spoke with four people involved in various steps of the supply chain, from growing & harvesting cacao to making & selling chocolate. Today’s episode explores how the islands came to grow cacao, and what the vision is for its future. To read an article related to this episode,click here. (https://damecacao.com/c...

-1 s3 w ago
Comments
Ep. 27: Fiji

Ep. 26: Is Coronavirus Killing Craft Chocolate?

WhileCovid-19 (https://en.wikipedia.org/wiki/Coronavirus) 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 the negative, and craft chocolate is no exception. Not only arechocolate sales (https://damecacao.com/where-buy-craft-chocolate-online/) directly affected, but the supply chain has been interrupted, potentially for many years to come. So who are the supply chain players who’ve been most & least affected? How might this shift over the next year or two? To find some answers to these queries, I spoke with four people involved in various steps of the supply chain, from growing & harvesting cacao to making & selling chocolate. Today’s episode explores the ways in which Coronavirus has changed the landscape of fine chocolate as we knew it just a few months before, and what you as a consumer can do to help. To read an article related to this episode,click here. (https://damecacao.com/craft-chocolate-continue-to-grow/) Show notes:https://damecacao.com/chocolate-on-the-road-coronavirus-killing-craft/ (https://damecacao.com/chocolate-on-the-road-coronavirus-killing-craft/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/)

-1 sAPR 23
Comments
Ep. 26: Is Coronavirus Killing Craft Chocolate?

INTERVIEW: Ning-Geng Ong, Founder of Chocolate Concierge

For over a decade, Ning has been working in the chocolate industry on peninsular Malaysia. Under his brands Culture Cacao (https://www.facebook.com/culturecacao/) and Chocolate Concierge, he’s now growing, fermenting, and processing his own cacao beans into chocolate. Much of this work has been done alongside re-forestation projects done in the indigenous communities near his home in Kuala Lumpur (https://damecacao.com/malaysia-chocolate-kuala-lumpur/). So after a decade of work, why isNing’s delicious chocolate (https://damecacao.com/chocolate-concierge-coco-coco-65/) only sold within Malaysia? Has he inspired a revitalization of Malaysia’s ancient, but dying, cacao culture? In this interview, we dig into the market void that brought Ning to where he is, and what he hopes to accomplish with his many projects over the next decade. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that Malaysia was the topic of my interview with Ning, with the end product being the podcast episode onMalaysian cacao & chocolate (https://damecacao.com/chocolate-on-the-road-malaysia/). Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/) Show Notes:https://damecacao.com/interview-ning-geng-ong-founder-chocolate-concierge/ (https://damecacao.com/interview-ning-geng-ong-founder-chocolate-concierge/)

-1 sAPR 15
Comments
INTERVIEW: Ning-Geng Ong, Founder of Chocolate Concierge

Ep. 25: Singapore

Singapore is much better known for its financial institutions than its fine food selection, and this is for good reason. The options for chocolate lovers in Singapore have increased dramatically over the last several years, but relatively few consumers have become interested. Locals are still more interested in fine cakes and foreign cookies than they are in chocolate. It will take big steps for the Little Red Dot to put itself on the world’s chocolate map. But how about Singaporean consumers? What could convince Singaporeans to buy more and better chocolate, if anything? To find some answers to this query, I spoke with co-founders from two Singaporean bean to bar chocolate companies, and a bean to bar chocolate retailer in Singapore. Just five years ago, none of these companies existed. Today’s episode explores the basis of fine food in Singapore, as established by the country’s young fine coffee culture. To read an article related to this episode,click here. (https://damecacao.com/craft-chocolate-continue-to-grow/) Show notes:https://damecacao.com/chocolate-on-the-road-singapore/ (https://damecacao.com/chocolate-on-the-road-singapore/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/)

-1 sAPR 1
Comments
Ep. 25: Singapore

Ep. 24: The Rise of Milk Alternatives

Coconut milk chocolate has become a pretty standard part of anycraft chocolate (https://damecacao.com/what-is-craft-chocolate-bean-to-bar/) maker’s lineup of offerings. Yet the list of plant-based milks seems to grow every day. From nuts & legumes to fruits & grains, there’s an option for every dietary requirement, none of which ever touch a cow. This wave of milk alternatives has finally hit the chocolate industry in a big way, with some large-scale chocolate manufacturers even releasing vegan chocolate lines. So what does this movement mean for the chocolate industry, and the planet as a whole? To find some answers to this question, I spoke with the founder of a vegan chocolate brand, and a decades-old chocolate company with a large range of vegan chocolates. Today’s episode asks how we can expand the definition of chocolate in a sustainable and delicious way. To read an article related to this episode,click here. (https://damecacao.com/craft-chocolate-continue-to-grow/) Show n...

-1 sMAR 5
Comments
Ep. 24: The Rise of Milk Alternatives

Ep. 23: India

Indian food is famous, but Indian desserts, and certainly Indian chocolates, haven’t yet found their way onto the world’s radar. But they’re out there. India has grown cacao for centuries, in fact, and now has around a half dozen established chocolate brands, with another several dozen in the works. Yet you probably couldn’t name any— so why is that? One huge reason is that domestic demand for cocoa is on the rise, and the country continues to need to import cacao to meet the demand. But in this episode, we talk to four people involved in each stage of Indian chocolate making, from tree to bar. We get into the reasons for flying under the radar, their projections for the future, and which crops could spell the end of Indian cocoa. To read an article related to this episodeclick here (https://damecacao.com/cacao-brands-next-big-chocolate-trend/). Show notes:https://damecacao.com/chocolate-on-the-road-india/ (https://damecacao.com/chocolate-on-the-road-india/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/)

-1 sFEB 20
Comments
Ep. 23: India

Ep. 22: Malaysia

Malaysian origin chocolates are about as common asCambodian (https://damecacao.com/chocolate-on-the-road-cambodia/) orHawaiian (https://damecacao.com/chocolate-on-the-road-hawaii/) chocolates. That is, they exist— but you can’t really find them unless you go to the source. But it wasn’t always this way. Malaysia used to be one of the world’s top ten cocoa producers, and remains a top processor of cocoa. So what’s happened over the last thirty years? The flux throughout Southeast Asia tells only part of the story. In this episode, we talk to five people involved in every stage of Malaysian chocolate making, from tree to bar. We get into the challenges they’ve taken on, their hopes for the future, and what’s WhatsApp got to do with it all. To read an article version of this episodeclick here (https://damecacao.com/malaysian-chocolate-cacao-culture/). Email me at: max {@} damecacao.com Link To Review: https://podcasts.apple.com/us/podcast/chocolate-on-the-road/id1448433054 (https://podcasts.apple.com/us/podcast/chocolate-on-the-road/id1448433054) Show notes:https://damecacao.com/chocolate-on-the-road-malaysia/ (https://damecacao.com/chocolate-on-the-road-malaysia/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/)

-1 sFEB 6
Comments
Ep. 22: Malaysia

INTERVIEW: Dr. Kristy Leissle, Cocoa Researcher & Scholar

With 15 years of cocoa research in West Africa under her belt, Dr. Kristy Leissle is well-poised to speak on the topic of its future. African farmers grow over two-thirds of the world’s cocoa supply, making the African continent the deciding factor inchocolate’s future. With all the hype and questions around the potential extinction of chocolate, it makes sense to get as close to the source as possible: cocoa farmers (or at least someone who’s talked to thousands of them). So what do farmers actually need from chocolate makers, and in turn, chocolate consumers, to keep growing cocoa? From her office in Accra, Ghana, we dive into global warming, power dynamics in cocoa, and fine flavor cacao in Africa. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the idea of the end of chocolate as we know it was the focus of my interview with Kristy with the end product being this podcast episode titledIs Chocolate Going Extinct? (https://damecacao.com/chocolate-on-the-road-is-chocolate-going-extinct/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/) Show Notes:https://damecacao.com/interview-dr-kristy-leissle-cocoa/

-1 sJAN 29
Comments
INTERVIEW: Dr. Kristy Leissle, Cocoa Researcher & Scholar

INTERVIEW: Jan Schubert, Conservation Leader at Original Beans Chocolate

Jan Schubert works in the cocoa industry in Latin America, largely in Ecuador, Peru, and Colombia. Focusing on conservation in cocoa-growing areas, his efforts & the efforts of his team have led to the planting of over 2.4 million trees in some of the world’s most vulnerable areas. ‘One bar, one tree’ is the motto of Original Beans Chocolate. So what is happening on the ground, in the world’s oldest cocoa-growing regions? After well over a decade working with cacao in South America, Jan had a lot to say on the topic. From a hostel in Colombia, we dive into post-harvest improvements from farmers, rare cacao varietals, and potential value-adds in-country. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that the idea of the end of chocolate as we know it was the focus of my interview with Jan, with the end product being this podcast episode titledIs Chocolate Going Extinct? (https://damecacao.com/chocolate-on-the-road-is-chocolate-going-extinct/) Show Instagram:https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/) Show Notes:https://damecacao.com/interview-jan-schubert-original-beans-chocolate/

-1 sJAN 22
Comments
INTERVIEW: Jan Schubert, Conservation Leader at Original Beans Chocolate

INTERVIEW: Samuel Maruta, Co-Founder of Marou Chocolate

Samuel Maruta is the co-founder of Marou Chocolate, a craft chocolate company based in Ho Chi Minh City, Vietnam. Since its founding in 2011, Marou has worked directly with Vietnamese cocoa farmers to source the seven cacao origins they work with. Two shops and nearly nine years later, the company is still going strong, and serving as an inspiration for other up-and-coming chocolate brands based at-origin. So what inspired Sam & his business partner to start Vietnam’s firstcraft chocolate (https://damecacao.com/where-buy-craft-chocolate-online/) company? How has their business had an impact on the ground? In the interview, we dig into the company mindset at Marou, Vietnamese agriculture, and how quickly the country is changing. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that Vietnam was the topic of my interview with Sam, with the end product being the podcast episode onVietnamese cacao & chocolate (https://damecacao.com/chocolate-on-the-roa...

-1 sJAN 15
Comments
INTERVIEW: Samuel Maruta, Co-Founder of Marou Chocolate
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