Episode 14: Megan Giller Author of 'Bean-to-Bar Chocolate: America's Craft Chocolate Revolution'

Description: Food writer, journalist, and now author of the latest book revealing the cast of characters and intricacies of the burgeoning artisan chocolate scene, Megan Giller shares her story on this Well Tempered women-in-chocolate podcast.  A Texan native, she now resides in Brooklyn, NY and loves all the chocolate...she hosts tastings and meetups known as  'Underground Chocolate Salons', and her work has appeared in the New York Times, Eater, Food & Wine, and Forbes to name a few. In 2016 - just a year after launch - her website ChocolateNoise.com was a finalist for the Saveur Blog Awards. This fall and winter she'll be on her book tour; check dates for activities and signings near you

Photo credit: Sascha Reinking

Photo credit: Sascha Reinking

Megan's book 'Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors' is available now! 

Themes discussed in this episode: 

  • Her start as a food writer
  • Writing a book that she wished existed when she entered the scene 
  • How the Madagascar single origin swept her off her feet and launched a category 
  • Literally dreaming of craft chocolate -- the obsession and the curse 
  • Having to define terms within a maturing sector, with few solid references to work with
  • Balancing social media into your life and profession
  • Finding and writing for your tribe 

Other links: 

- Kristy Leissle writing on the word 'artisan'; "...demonstrates that “artisan” has shifted away from denoting a labor class. Instead, it now suggests a community of producers and consumers who perceive shared priorities for this value chain."
- Her article about 'women in chocolate' that acknowledges many (and counting) female makers, owners, and crafters
- A peek into Megan's Underground Chocolate Salons 

Collaboration images with Ecole Chocolat and Chocolate Noise 

Collaboration images with Ecole Chocolat and Chocolate Noise 

Three craft chocolates Megan would take to the Cosmos:
1) Fruition Chocolate's Marañón Canyon Dark Milk 68% 
2) Askinosie Dark Chocolate, Crunchy Sugar Crystals & Vanilla Bean (CollaBARation wih Zingerman's Deli) 
3) Dandelion Chocolate 70% Mantuano, Venezuela 

Books/articles Megan is reading or recommends (other than hers!): 



Upcoming chocolate books being released the latter part of 2017 and into 2018
- Dandelion Chocolate's 'Making Chocolate: From Bean to Bar to S'more' 
- Meaningful Work: A Quest to Do Great Business, Find Your Calling, and Feed Your Soul by Shawn & Lawren Askinosie
- Cocoa by Kristy Leissle 
- A forthcoming chocolate and whiskey book by R.M Peluso, author of Deep Tasting: A Chocolate Lover's Guide to Meditation
Chocolate Alchemy: A Bean to Bar Primer by Kristen Hard (of Cacao Atlanta) 

Where to find more from Megan: 
Chocolate Noise website
Instagram: @chocolatenoise
Facebook: @chocolatenoise
Twitter: @megangiller 
Email: megan@chocolatenoise.com

More from Lauren, host of Well Tempered and chocolate maker at WKND Chocolate: 
Instagram: @wkndchocolate @welltemperedpodcast 
Facebook: WKND Chocolate 
Email: podcast@wkndchocolate.com

Submit a nomination for future podcasts: https://goo.gl/forms/vzhbiUoxTCu3G55H2

Episode 13: Erin Andrews Founder and Owner of indi chocolate, Mother, Entrepreneur, Team Leader

Description: Erin Andrews has been making chocolate since taking her family to Belize in 2008 to learn where chocolate came from. Recently, her brand indi chocolate, has launched a visible and working chocolate factory and cafe space in 'Marketfront' an offshoot of Pike Place Market in Seattle, Washington. Formerly a senior manager and CPA at PwC (Price Waterhouse Cooper), she's developed alongside her business, a passion for chocolate-making machines, and is one of the foremost distributors of chocolate refiners in the United States, leading thousands to take up bean to bar chocolate making. 

Themes discussed in this episode:

  • Starting a chocolate business and hiring at origin (impact of dollars on local economy) via her experience with Cottontree in Belize 
  • How she became a "machine geek" on the cusp of a boom of small-batch bean to bar movement 
  • Her coffee partnership with La Colombe
  • Why certifications are not top priority when sourcing for indi chocolate & collaborative trade
  • The power of people; your dream tenfold when you're hiring the right people 
  • Getting your customers to appreciate origin, and breaking the 'dark chocolate' myth 
  • Initiating a chocolate company in an unlikely way...with body care
  • Group of 'no's' 
Photo credit: indi chocolate

Photo credit: indi chocolate


Links from the episode:
- Glenn Petriello (formerly of Glennmade Chocolate) was hired by Erin to take the Head Chocolate Maker position at indi chocolate this summer (July '17)
- The story of how Marketfront was created around existing Pike Place Market, one of the world's premiere public markets
- Montana Ironworks, designer of her railroad and transportation inspired table piece in the current space
- Repurposed Pod, cacao* juice in bottled format (*I can't confirm the varietal/genetics)  
- Current indi single origins at the cafe (subject to change!); Matagalpa, Nicaragua from Gifford Laube, Hacienda Limon, Ecuador managed by Samuel von Rutte, Amazonas, Peru, & Marañón Chocolate (also Peru) managed and exported by Dan Pearson and Brian Horsley 

What Erin will take to the Cosmos: 
1) cacao mucilage (also known as baba), commonly consumed as a drink (fresh cocoa beans straight from the pod are hung in a cheesecloth type fabric and rung dry)
2) a 72% indi chocolate bar
3) the yet to be discovered bean

Marble counter tops have been installed 🙌🏽 we're getting closer and closer to completing our cafe!

A post shared by indi chocolate (@indichocolate) on

More from indi
indi chocolate Website
Blog (stay tuned for updates on events during the 2017 NW Chocolate Festival and Chocolate Unconference
Chocolate Making Machines & Replacement Parts
Upcoming Events at indi chocolate at Marketfront

Social Media: 
indi chocolate on facebook
indi chocolate on instagram
indi chocolate on twitter

Special Episode: Cheese & Chocolate Pairings with Vanessa Chang ACS CCP, Food Educator, Consultant, Writer

An absolute joy to bring to Well Tempered the incredibly food-geeky and fun Vanessa Chang. She's energetic, serious about her craft with slice of snark, and it's near impossible not to fall in love with both cheese and chocolate with her informative and novice-to-experienced-friendly approach to enjoying and teaching about food. She leads many classes in food education surrounding the trilogy of her favorite things: specialty cheese, craft chocolate, and charcuterie, and writes on these subjects for national publications when she's not off hiking or getting outside. 

photo credit: Vanessa Chang

photo credit: Vanessa Chang

Themes discussed in this episode:

  • Suggested order for cheese and chocolate pairing 
  • How do you taste each pairing? Understanding texture, melt speeds, and temperature
  • How does one pair dairy with dairy? (i.e. white or milk chocolates with cheese) 
  • Culinary approaches to fine chocolate & specialty cheese pairings 
  • Where to find high quality products for a successful pairing 
  • Digital applications for cataloging tastings
  • LOTS of amazing recommendations from a cheese, chocolate and charcuterie professional


On Food and Cooking by Harold McGee  (recipe for Harold's goat cheese truffles also found in Maricel Presilla's formidable cacao & chocolate book 'New Taste of Chocolate' )

Dave Selden 33 Books Co. (tasting journals)

Hazel (Choc) Lee's 'Taste with Colour' map

In pairings...don’t be afraid of residual sugar when you have a stronger cheese...” (example: oloroso sherry with a washed-rind cheese) - Vanessa Chang

Vanessa mentions local specialty food retailers* in various cities: 

Bay Area: Bi-rite Market, The Cheese School of San Francisco (where Vanessa teaches some classes)
SLC: Caputo's Market & Deli (multiple locations)
Austin: Antonelli's
Philly: Di Bruno Bros.
* not only are these retail outlets, but ::insider tip:: is this is where you can geek out with other cheese and ::some:: chocolate nerds

Pairings from this episode of the Well Tempered women in chocolate podcast: 

::Don't follow our lead; the senses can become quickly saturated, we recommend no more than 4-5 pairings for your event.::

Chocolate: Solstice Camino Verde 70% (notes: nutty, chocolate-y) 
Cheese: Italian Toma cheese or a US version from Point Reyes Farmstead Cheese Company, Trillium from Vermont

Look for: soft ripened cheeses (brie or triple cream), alpine cheeses, cheese with brown butter notes

Chocolate: Beau Cacao, Serian 72% Malaysian estate cacao, made in London (notes: molasses, dark dessert wine, charred barrel) 
Cheese: aged goat cheese such as a Valencay (or domestically found Vermont Creamery's Bonne Bouche
Look for: ash rinds, Loire Valley styles

Chocolate: 80% Mashpi 'tree to bar' single farm chocolate from Ecuador (notes: wet earth, pour over coffee grounds)
Cheese: Com
té or a double aged gouda (think crystals), US gruyere
Look for: think adding milk to coffee, a Spring Brook Farms Tarentaise type cheese

Chocolate:  Perla Organic Chocolate, Olives & Sea Salt (notes: balanced sweet and savory tastes, buttery Nocellara olives), made in Quito, Ecuador
Cheese: sheep's milk, pecorino Toscano (various ages; 30 day is the most mild and might be great with inclusion chocolate bars), the Basque variety of Ossau-Iraty, or sheep's milk ricotta is also an interesting choice
Look for: nutty, butterscotch-y semi-hard cow's or sheep's milk (Manchego will also do)

Chocolate: Fruition 43% Brown Butter Milk Chocolate (notes: toffee, roasted hazelnuts, caramel)
Cheese: pungent washed-rind cheeses & blue cheeses like Caveman Blue by Rogue Creamery, as well as mixed milk Valdeon (Spanish blue cheese)

Look for: saltiness and bite to cut/balance the brown butter sweetness, a Taleggio (known since Roman times) is OK too

Chocolate: Willie's Cacao 'El Blanco' (notes: sweet cream, sugar cookies)
Look for: fresh cheeses, or cultured dairy such as
 crème fraîche
Easy recipe: Melt white chocolate over a double boiler, mix with mascarpone or chèvre (to create a mock pudding)

More Links: 
Matt Caputo heralds Vanessa as the impetus for his decision to start learning more about and stocking great craft chocolate at his markets and delis

More from Vanessa: 
Website: www.vanessachang.com
Instagram: @vanessajchang
Twitter: @VNess
Vanessa's Facebook Page

More from Lauren, host of Well Tempered and chocolate maker at WKND Chocolate
Instagram: @wkndchocolate @welltemperedpodcast 
Facebook: WKND Chocolate 
Email: podcast@wkndchocolate.com

Submit a nomination for future women in chocolate podcasts: https://goo.gl/forms/vzhbiUoxTCu3G55H2
Join the Well Tempered Facebook group for cacao and chocolate professionals! https://www.facebook.com/groups/welltempered


by Lauren WKND

Minisode with Chloe Stemler of Marou Faiseurs de Chocolat

Chloe is the Research & Development Manager for Marou Chocolate based out of Ho Chi Minh City, Vietnam. Above all, she's currently responsible for monitoring the quality of Marou's chocolate, as well as cocoa bean quality, i.e. if the flavors or characteristics of the beans are changing month to month or week over week from the various regions in Vietnam that Marou has farmer partners with. She works closely with the production and development of new Marou chocolate bars as well as with the chefs at Maison Marou to create and perfect successful recipes for the public and cafe space(s). With this comes lots of testing at the Marou factory, through her own ingredient experimentation, or the staff's ideas and influence of local terroir. She even works on special events, for example most recently she made a few hundred s’mores for the US Consulate & Embassy. Marou is growing rapidly, thus Chloe's role could also be shifting in the coming months/years, but for now she's finding joy in being in the thick of it at origin. 

Photo credit: Chloe Stemler 

Photo credit: Chloe Stemler 

Related themes links from the episode:
- Chloe attended pastry school at Le Cordon Bleu in Paris 
- Orlando Lozada in Panama; farm is called Finca La Magnita, mentioned here
- Masters program* through Erasmus Mundus entitled Agris Mundus, one year at the University of Copenhagen, and one year at Montpellier SupAgro, with an internship through the CIRAD (Francois Ruf as supervisor).
- Marou works diligently to source local products so that their chocolate is "...a product that comes from Vietnam, made in Vietnam, with Vietnamese cacao"; their coffee comes from a specialty coffee roaster based in the highlands of Da Lat, and the coconut milk for their chocolate bars is made from fresh coconuts from the Ben Tre province. 
- Pomelo, durian, and dragonfruit are popular agricultural crops that diversify the land and selling power of some of the farms that Marou works with
- Sourcing manager is Thuy Nguyen. She is in contact with all the farmers and selects the beans bag by bag on all of her sourcing trips.

*Chloe's research topic for her Masters was analyzing the results of fertilizer field trials conducted over 3 years on over 100 farmer plots across the cacao growing regions of Ivory Coast. Looking at how the different areas, agricultural practices, & soil characteristics affected the response to the fertilizer, as well as farmers' reactions to applying fertilizer.

More links: 
Marou Chocolate's website
Instagram: @marouchocolate
Twitter: @marouchocolate
Facebook: Marou, Faiseurs de Chocolat   
Vimeo: Marou - Faiseurs de Chocolat

marou for well tempered by lauren heineck

Now open: 
Maison Marou 'the house that chocolate built' in HCM City
Coming soon: their Hanoi, Vietnam location!  

More from Lauren Heineck host and creator of Well Tempered & chocolate maker/founder at WKND Chocolate: 
September 7-10th 'women in chocolate' retreat in Santa Fe, NM 
Instagram: @wkndchocolate @welltemperedpodcast 
Facebook: WKND Chocolate 
Pinterest: WKND Chocolate
Email: podcast@wkndchocolate.com

Submit a nomination for future podcasts: https://goo.gl/forms/vzhbiUoxTCu3G55H2
Are you a fine cacao or chocolate professional? Join the Well Tempered Facebook group! https://www.facebook.com/groups/welltempered/

Episode 12: Hazel Lee Maker, International Chocolate Judge, Educator, Creative & Social Media Connoisseur


There almost wasn't enough room in the title for this gal! You'll soon come to discover her absolute admiration and reverence for cacao and fine chocolate through this #womeninchocolate podcast episode. Hazel currently is a food product development specialist and dabbles in a whole slew of other awesome chocolate jobs, including social media manger for the NW Chocolate Festival (November 11-12, 2017) and industry consultant. Hazel is launching the 'Taste with Colour' tasting map soon (below there is a sneak peek photo). Have a listen and catch the 'cacao love' bug! 

Photo credit: Hazel Lee

Photo credit: Hazel Lee

There was chocolate in the air...that’s when I truly fell in love with cacao.” - Hazel Lee

Themes discussed in this episode:

  • How Hazel lives a chocolate lifestyle 
  • Travel, volunteering, immersing oneself in and at cacao origins
  • The importance of craft chocolate education for consumers --> bridging the gap between Lindt and fine chocolate
  • Utilizing social media to build your tribe and make lasting connections 
  • Home chocolate making

Links related from this podcast: 
Hazel's first taste of fine chocolate via Hotel Chocolat 
La Iguana Chocolate in Jaco, Costa Rica  
Chocolate Alchemy; comprehensive resource for chocolate making and supplies
Duffy's Nicaliso Nicaraguan cacao chocolate bar
Damson Chocolate by Dom Ramsey, a chocolate peer of Hazel's and book author, blogger, chocolate maker
Willie's Cacao; persuaded Hazel to get the ubiquitous tabletop grinders that many chocolate makers use today
HB Ingredients; in the UK for cocoa bean supply
Tanzanian cocoa from Kokoa Kamili 
Soklet Chocolate in India by Karthi & Harish
The Slow Melt podcast, 'Episode 7: The Craft of Chocolate'
Hazel's recipe for Kuna Indian hot chocolate 
---> Raaka Chocolate also wrote a post about this custom and the Kuna people

What 3 "chocolates" Hazel would take to the Cosmos: 
(A maker) Yoon Kim, The Smooth Chocolator
(a filled chocolate) Triple Truffle by Jamie of JK Fine Chocolates
(a thing) Fresh cacao! 

Where to find more from Hazel: 
Her personal website & shop for 'Taste with Colour'
Instagram @hazel_choc
Twitter: @hazel_choc

Also find Well Tempered on iTunes. If you appreciate this show and craft chocolate, please leave a review to help others find episodes and inspiration as well. Thank you so much! 
Get in touch with Lauren of WKND Chocolate/Well Tempered on social media (instagram, twitter, FB) @wkndchocolate


by Lauren WKND

Episode 11: Pam Williams Founder of Ecole Chocolat

Description: On this episode of Well Tempered - the first podcast focused on chocolate & covering the smart, crafty, and creative women in the industry -  Pam Williams is the featured guest. Most famously known for founding Ecole Chocolat, where she and her team have helped many many people enter the world of chocolate making and becoming/succeeding as a chocolatier through their online courses and in-person events. With over 35 years of experience in the fine chocolate industry, we talk about it myriad topics as well as Pam's innumerable projects centered around fine chocolate and cacao.

Thank you for listening! 

Photo credit: Ecole Chocolat

Photo credit: Ecole Chocolat

Themes discussed in this episode:

  • Difference between chocolate makers and chocolatiers
  • How chocolatiers at Ecole Chocolat are instructed to research cacao origins & chocolate makers (all) for their future/present work
  • Wider range of available 'good chocolate' against when she started as a chocolatier in the 1980s 
  • The importance of blends over single origin for chocolatiers recipes; stable/static vs fluid/changing harvest to harvest 
  • Paying farmers more - especially starting at the quality level (post-harvest, fermentation, cacao genetics) 
  • Pragmatism of running a business; money has to change hands
  • Goal of the book 'Raising the Bar' -- no one knows what the future holds, but Pam hopes that it serves as a guide, and gives her students and readers a pause "to think about what they're doing in relation to what's happening out there, in our segment, the fine chocolate segment" 


Related links from episode: 
Dancing Lion Chocolate sources from scratch couverture from various boutique & small batch makers
- Heirloom Cacao Preservation; They are hoping that with this organization they can make a difference for the farmers who are growing great tasting cacao, that the initiative brings better livelihoods to them, that they may continue to provide fine flavored cacao to the market, and most importantly that those trees' seeds are stored and cataloged in a collection (preferably in country) 

What chocolate Pam would take to the Cosmos:
Madre Chocolate's 70% Kona bar; Gini Choobua grows and ferments cacao at Likao Kula - located near Kona on the Big Island of Hawaii
Fruition Chocolate 68% Maranon Canyon Dark Milk
A sipping chocolate such as Valrhona Manjari

...chocolate flavor is very very specific to the individual - the love of that flavor. - Pam Williams

How to donate to HCP (Heirloom Cacao Preservation Fund; tax deductible) 
March 2018 farm stay initiative in Hawaii from Ecole Chocolat
Raising the Bar: The Future of Fine Chocolate on Amazon 
FCIA's recognition of excellence awards, including Pam Williams' 2011 'Outstanding Service to the Industry' awardra

Extra Extra!: 
Find Pam & Ecole Chocolat on Twitter @EcoleChocolat
Instagram @EcoleChocolat 
Facebook @EcoleChocolat
Ecole Chocolat' YouTube Channel

Fact Checking (examples of craft chocolate makers also making confections or providing couverture for others): 

  • French Broad Chocolates in Asheville, NC produces all of their chocolate from the bean (including bars, ice cream, bonbons, and pastries)
  • Soma Chocolatemaker in Toronto, Ontario, Canada creates a wide range of award winning single origin chocolate bars, truffles, bonbons, and ice cream (for their multiple locations and online purchase); their goal is to have everything be their own made-in-house chocolate from the bean. Mostly they use professional couverture for enrobing certain truffles. 
  • Map Chocolate (from Episode 7) is an example of a small batch chocolate maker that also makes custom couverture for pastry chefs, chocolatiers & restaurants
  • Lillie Belle Farms in Oregon is an example of an artisan chocolatier and chocolate maker that is interested in one day moving to 100% production from the bean; they've recently invested in a 250kg melangeur (grinder) to assist that transition

Minisode with Carol Morse of Acalli Chocolate

Carol Morse of Acalli Chocolate in New Orleans, LA got into craft chocolate due to her love of people and interest in anthropology, as well as her husband's work in archeology that introduced her to Latin and South American cacao producers. She currently sources from Norandino (the same cooperative that Well Tempered & Marañón Chocolate collaborated on for a GoFundMe campaign to send relief efforts to Peru). Her El Platanal bar received a 2015 Good Food Award. 

In this, the first minisode interview of the Well Tempered podcast, Carol & Lauren talk about mini-bars -- smaller chocolate bars that are becoming a more popular way to introduce consumers to.craft chocolate, and that are popping up in many coffee shops around the country. 

- advantages and disadvantages of mini-bars
- consumer and retailer reaction
- recipe development for varying chocolate products/sizes
- highlighting geographical regions with your chocolate product line
- packaging thought process & lessons learned 

Photo credit: Acalli Chocolate

Photo credit: Acalli Chocolate

Various retailers stocking Acalli Chocolate (their online store of course!) 
World Foods in Portland Oregon
Gryphon Coffee in Wayne, PA
French Broad Chocolate Lounge in Asheville, NC
The Meadow in New York, NY & Portland, OR
Honeycreeper Chocolate -- fine chocolate pop-up in Alabama

Find Carol & Acalli on Social Media: 
Instagram: @acallichocolate
Twitter: @acallichocolate 

Photo credit: Acalli Chocolate

Photo credit: Acalli Chocolate

Episode 10: Pashmina Lalchandani Co-Founder of Bar & Cocoa

Pashmina Lalchandani is a craft chocolate advocate, internet marketer, and co-founder of Bar & Cocoa (formerly Choco Rush), a fine chocolate subscription service mailed monthly to homes across the United States and Canada, as well as a bean to bar chocolate marketplace. 

Themes discussed in this episode: 
- Why she set out to create this chocolate business model
- Her outlook on the state of the craft chocolate scene now, and what manufacturing inventions will grow the industry
- Cacao strains for package labeling and chocolate transparency
- Appellations rather than terroir

Pashmina's 'To the Cosmos' Picks:
Potomac Chocolate - 85% Upala, Costa Rica from Finca La Amistad
Ritual Chocolate Balao, Ecuador 
Map Chocolate, 'Chop Wood, Carry Water'; 73% Madagascar with cardamom & honeycomb

Pashmina (on the left) in Costa Rica 

Pashmina (on the left) in Costa Rica 

Fact checking:
- Pizzaiolos & Naples' 'Vera Pizza' guild/program that authenticates pizza makers processes and product
- Rogue Chocolatier regarding starting his business after Scharffen Berger's acquisition 
Dandelion Chocolate's reference to Scharffen Berger's move East
Puna Chocolate makes bean to bar, bonbons, and other baked goods in both Chicago and at their cacao farm in Hilo, Hawaii. From one of the cofounders; "We are building our factory in Hilo, Hawaii in June (2017) so everything sold in Hawaii will be made in Hawaii, not just grown. We will continue to fill orders from mainland customers via the Chicago facility."
- On on the topic of cacao strains; the most recent efforts and varieties from Camino Verde in Duran, Ecuador are listed via Meridian Cacao website   

Where to find Pashmina and Bar & Cocoa (formerly Choco Rush when this interview took place) : 
Website: Bar & Cocoa
Shop products and chocolate: Bar & Cocoa
Twitter: Bar & Cocoa
Facebook: Bar & Cocoa
Instagram: Bar & Cocoa
Example: Tasting notes by Pashmina/Bar & Cocoa 

More from Lauren, host of Well Tempered and chocolate maker at WKND Chocolate: 
Instagram: @wkndchocolate @welltemperedpodcast 
Facebook: WKND Chocolate 
Pinterest: WKND Chocolate
Email: podcast@wkndchocolate.com

Submit a nomination for future podcasts: https://goo.gl/forms/vzhbiUoxTCu3G55H2
Join the Well Tempered Facebook group! https://www.facebook.com/groups/welltempered/

Episode 9: Jasmine Lukuku Brand Strategist, Chocolate Lover, Small Business Cheerleader

So pleased to bring to you an interview and chat with Jasmine Lukuku, brand strategist, food blogger, and boutique design firm co-founder, based in Vancouver, Canada, who readily admits her healthy obsession with craft chocolate, especially through her work to help small food companies thrive aesthetically and strategically in a crowded marketplace. 

Themes discussed: 
- Creating a system for chocolate tasting utilizing visual design cues intertwined w/ organoleptic principles
- An elusive synthetic raspberry flavor note  
- Finding your voice through more than just writing
- Repel clients/customers you don't want
- Learn to create systems over content mills
- Importance and intention of Pinterest for small food brands; a visual search engine
- Ideology as a flavor; what appeals to a client from your brand values, while being both ethical & relatable
- Packaging -- where to gather inspiration outside of your own industry

Jasmine Lukuku via JasmineLukuku.com 

Jasmine Lukuku via JasmineLukuku.com 

Take a peek at the Chocolate Codex tasting system

Credit: Chocolate Codex

Credit: Chocolate Codex

Canadian Chocolate Makers mentioned in this Well Tempered episode:
East Van Roasters
Palette de Bine
Soma Chocolate Makers

Additional links from the episode:
Blavity - "a tech company for forward thinking Black millennials pushing the boundaries of culture and the status quo."
Rozsavolgyi - Hungarian bean to bar craft chocolate

Chocolate to the Cosmos - Jasmine would take with her:
Fortunato No. 4 from Marañón Chocolate (converted into chocolate via multiple makers)
Soma Old School Dark Bar
Snickers Bar

Where to learn from Jasmine:
Pinterest for Small Business - Jasmine's course for Pinterest mastery 
Craft Food Brand facebook group

Where to find Jasmine:
Personal website JasmineLukuku.com 
Design/Branding Agency RXVP
Blog TheBlenderist.com
on Instagram @JasmineLukuku
on Twitter @TheBlenderist
on Pinterest @TheBlenderist 

Chocolate-y Extras:
Nominate a cacao/chocolate industry gal for future episodes https://goo.gl/forms/vzhbiUoxTCu3G55H2
Comments? Reach out to Well Tempered host Lauren Heineck via: social media @wkndchocolate & @welltemperedpodcast or email podcast at wkndchocolate dot com

by Lauren WKND

Episode 8: Sarah Hartman of Harper Macaw

Sarah is Chief Chocolate Maker and co-owner at Harper Macaw in Washington, DC. Alongside her husband Colin, she co-founded this ambitious company on the premise of utilizing Brazilian cacao (from her homeland), whilst increasing awareness of and supporting on-the-ground efforts to conserve Atlantic rainforests. With nearly a decade of experience in the specialty chocolate industry - working at Dandelion Chocolate and studying under Ecole Chocolat programs - she has thrown herself into crafting deliciously accessible for the palate chocolates, employing and running a chocolate factory, as well as growing her own family.  

Sarah hard at work at the Harper Macaw chocolate factory. Photo credit: Harper Macaw

Sarah hard at work at the Harper Macaw chocolate factory. Photo credit: Harper Macaw

Topics and where to find:
14:56 her thoughts on CCN-51, cacao hybrid
17:40 the Sarah Hartman 'Cork Board Method'
20:01 being relevant year after year
23:19 "going big or going home"
26:29 working with your spouse or partner
28:45 what traits are imperative for chocolate makers/chocolatiers
33:47 use vehicles of communication (social, packaging, storytelling)
38:18 mom chat - having a business & a baby

Links & facts from this Well Tempered episode: 
M. Libânio  -- cacao & agriculture sourcing in Brazil
Bahia & Amazon: Agroforestry and cabruca - two different systems/types of farming implemented within their farms. Sarah mentions that "agroforestry is 3x more affective in aiding biodiversity" -- here is an article highlighting that potential. 
Witches Broom fungus in Brazil, and how the country has rebounded, as well as how projects like Harper Macaw can reward local economies to continuing in the cacao trade

Choosing certifications for chocolate: As with much in the third wave chocolate world, there is no protocol for brand or product development. For example USDA organic certification against Rain Forest Alliance; she suggests talking to everyone else in the industry who is using some form of certification to learn more.  

"...Take a step back. What's your mission, what's your strategy, what are your plans to achieve them?"  - Sarah Hartman

Sarah's 'what would you take to the Cosmos' chocolates:
Original beans Piura Porcelana
52% Harper Macaw Milk Blend
Dick Taylor Limited Release 78% Vietnam Tien Giang 

Photo credit: Harper Macaw

Photo credit: Harper Macaw

Learn more about Harper Macaw: https://harpermacaw.com/our-story/
Instagram: @HarperMacaw @VoteChocolate
Twitter: @HarperMacaw
Facebook: @HaperMacaw

More from Lauren, host of Well Tempered and chocolate maker at WKND Chocolate: 
Instagram: @wkndchocolate @welltemperedpodcast 
Facebook: WKND Chocolate 
Pinterest: WKND Chocolate
Email: podcast@wkndchocolate.com

Submit a nomination for future podcasts: https://goo.gl/forms/vzhbiUoxTCu3G55H2