Podcast

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

Extras: 
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. 

Themes: 
- 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
Sirene
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

More:
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

 

Episode 7: Mackenzie Rivers Founder & Chocolate Maker at Map Chocolate, Jane of All Trades

Description: On this episode of Well Tempered, the first podcast about chocolate & covering the smart, crafty, and creative women in the industry, Lauren interviews Mackenzie Rivers, solo-preneur, head chocolate maker/recipe developer, wholesale account manager - you name it - of Map Chocolate in Eugene, Oregon. From working on a personal project with David Packard (of Hewlett-Packard) to Grand Canyon tour guide, she is a tour de force and inspiration for the craft chocolate industry and women everywhere. 

 

Themes discussed in this episode:

  • Mackenzie's interest and body of work within writing, making, & the natural world
  • How more makers in the industry will drive a more robust sector 
  • The importance of listening to your (maker's) intuition and your customers 
  • The 70% Craft Chocolate Playbook 
  • Her vision for the future of Map Chocolate (social projects, growth)
  • How cacao holds the world together 

Related links from episode: 
- :Elkhorn Slough, CA native grass restoration propagation project 
- Common Ground Farm, now called Create Common Ground; Mackenzie was a founding team member as Head Farmer
Life's Kitchen, Boise, ID (she coordinated a school lunch program for Riverstone International School with them)
Wampusirpi Honduran cocoa beans at Chocolate Alchemy
- Flavors of Cacao; chocolate industry content and reviews
Rottar Chocolate Machines made by Sam Ratto, Videri Chocolate in Raleigh, North Carolina

My reason for making chocolate has never been about yield...it's about reach..." - Mackenzie Rivers, Map Chocolate Founder

Women in Chocolate (with International Chocolate Awards)
Denise Castronovo - Castronovo Chocolate in Stuart, FL
Christine Blais - Palette de Bine in Mont-Tremblant, Quebec, Canada
Yoon Kim - Smooth Chocolator in Geelong, Australia 

Enthusiastic Craft Chocolate Cheerleaders (mentioned in this show)
37Chocolates Estelle Tracy (she's featured on Well Tempered Episode 2)
Sophia Rea of Projet Chocolat (from Episode 5!)

Mackenzie's 'to the Cosmos' picks: 
Cacao Fiji cocoa beans*
Love Shack - 74% Vietnam Tien Giang with sugared lemon and pink shortbread
John Nanci (and Sandy) Founder of Chocolate Alchemy, Chocolate Maker, Coffee Roaster, Inventor, Chemist, Chocolate Making Consultant/Expert

*Addendum 'Beans to take to the Cosmos': The other night the beans filled my dreams. Fiji, dancing on a beautiful beach, Honduras pleading its case, humbly and quietly. A Peru from Tumbes waving a tiny flag as a reminder: that Dear Mr. Finley bar! the first bean I truly listened to. Belize hovering always on the periphery, and a congo line (what was in that bedtime tea??) of beans I've yet to know. I kept saying which? which?  And when I awoke my answer came through loud and clear: I'd take the beans that are calling my name.

Where to find Mackenzie/Map: 
Website http://mapchocolate.com
Instagram @MapChocolate
Twitter @MapChocolate

Photo credit: Mackenzie Rivers, Map Chocolate 

Photo credit: Mackenzie Rivers, Map Chocolate 

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 6: Madeline Weeks PhD Student, Educator, Craft Chocolate Judge

Description: Episode 6 of the Well Tempered podcast - a show about the crafty, smart, and creative women in the chocolate industry hosted by Lauren of WKND Chocolate features UC Davis PhD student Madeline Weeks. She shares with us on this podcast her extensive work & research within the fine coffee and chocolate world, as well as her personal definitions of 'terroir.'  Her focus is on bridging the quantitative and qualitative arenas of cocoa/chocolate research and education. 

Themes discussed in this episode:

  • Madeline's passion for chocolate via humanity, geography, and anthropology to name a few
  • Linking industry with research/academia and making relevant information accessible to all 
  • Impact of quality of crop on farmers' quality of life 
  • Terroir as interconnectedness; a broader definition than soil, place, or biophysical traits 
  • Writing as both prerogative for work and an outlet of creativity

Related links from episode: 
- Carla Martin & her work at the FCCI (Fine Cacao and Chocolate Institute) 
Ryan Galt - Madeline's advisor at UC Davis
- Thomas S. Kuhn The Structure of Scientific Revolutions 
- Madeline's article on terroir found at Dandelion Chocolate's blog
Theo Chocolate factory/chocolate tours in Seattle & the Blommer Chocolate factory in Chicago
- Two examples of how projects utilizing research & partnerships at various levels of the supply, production and value chains are identifying and enabling quality of cacao and life at origin
----> CocoaCompassion (mentioned as Cocoa Collective on podcast) partnered with Raaka Chocolate of Brooklyn, NY to create a bar in which 20% of sales aid program development and put more profits directly back to their sourcing cooperative Maya Mountain Cacao 
-----> Yellow Seed (yellow-seed.org): A conscious trade network where cacao farmers, buyers and other members work together to support equality, ecological conservation and community resilience.

What chocolate Madeline would take to the Cosmos: 
Her answer is any chocolate that would take her to the Cosmos including Tabal Chocolate out of Milwaukee, WI

Madeline's links:
Academic profile for Madeline Weeks, UC Davis PhD student
Personal website: cacaoycafe.org
Twitter: MadelineCacao
Instagram: MadelineCacao

Madeline's Bullet-proof Cacao Beverage Recipe: 
- BREW  a standard portion of mate tea
- ADD coconut milk, cacao powder, coconut oil, cinnamon, chili powder (kind of like a spicy aztec warrior chocolate)
- BLEND together in a blender or with a frappe mixing wand so it's frothy, and enjoy!  
 

Where to find 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
Join the Well Tempered Facebook group! https://www.facebook.com/groups/welltempered/

by Lauren WKND

Episode 5: Sophia Rea of Projet Chocolat

Description: Episode 5 of the Well Tempered podcast - a show about the crafty, smart, and creative women in the chocolate industry - hosted by Lauren of WKND Chocolate features Sophia Rea of Projet Chocolat. Based in Nashville, TN. She is a chocolate sommelier, business owner, chocolate history buff & antiquities collector.  The aim of her company Projet Chocolat is to 'educate and elevate the culture and history of chocolate' through their line of services and fine chocolate accoutrements. 



Themes discussed in this episode:

  • Sophia's background that led her to represent chocolate as art
  • The essentialness of esthetics inside the fine chocolate market 
  • Europe's reference to chocolate throughout their cultural history
  • Finding your strengths and building your team around them
  • Drinking chocolate recipes 
  • Utilizing sensorial memories as gateways to further comprehension within chocolate tasting
Photo credit: Projet Chocolat

Photo credit: Projet Chocolat

Related links from episode: 
Mandy Aftelier Perfumes
Kakawa Chocolate House in Santa Fe, New Mexico
Brian Beyke of 'I Brew My Own Coffee' Podcast (along with Bryan Schiele)
Bill DeMain songwriter and journalist   

Sophia's team: 
Heather Baker - designer/artist
Angela Cay Hall - photographer
Sarah Mallory - seamstress
Erin Fraser - aromatics developer/perfumer
Bryce McCloud - box maker/print-meister

Where to find more from Sophia: 
- Projet Chocolat website and online shop
- She holds public craft chocolate tastings and is available for hire 
Instagram: @projet_chocolat
Facebook: @projetchocolat
Twitter: @projetchocolat
Pinterest: Projet Chocolat

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
Join the Well Tempered Facebook group! https://www.facebook.com/groups/welltempered/

by Lauren WKND