Minisode with Emily Packer Koons of Cacao Review

Description: Emily co-creator of and head photographer of Cacao Review, an e-commerce craft chocolate website, and now home to the first multiple-maker micro-batch chocolate collection, shares on this minisode of Well Tempered her chocolate journey from bean-to-bar-to-club. Starting with the Amano 'Dios Rios' chocolate bar (introduced through Brian Ruggles of the Utah Chocolate Society) to launching her own business around this beloved ingredient and community of makers and tasters, this episode is full of juicy tidbits in under 20 minutes, AND includes a special offer for you! 

Photo credit: Emily Packer Koons, Cacao Review

Photo credit: Emily Packer Koons, Cacao Review

Themes discussed in this minisode:
- Expanding your business and greater idea concepts from a social media beginning
- How limited edition bars from various makers were created with synergy; 200 bars each maker this time around
- The very first roasted Raaka bar in collaboration with brand manager William Mullan
- Learnings for a second collection launch in 2018
- Not to be missed holiday traditions

Support Cacao Review's Chocolate Collections Kickstarter campaign running through November 30, 2017

Cacao Review's micro-batch limited edition club (Collection #1) is comprised of:
Dick Taylor Craft Chocolate
Eat Chic Chocolates
Map Chocolate
Solstice Chocolate

Cacao Review's Craft Chocolate Collection #1 - are you going to find the golden bean!?  Photo credit: Emily Packer Koons

Cacao Review's Craft Chocolate Collection #1 - are you going to find the golden bean!? 
Photo credit: Emily Packer Koons

At the NW Chocolate Festival November 11-12th, 2017, find Emily and Dayton and these bundles at: the Solstice Chocolate booth, & Durci/Crio Bru & Map Chocolate

Special to Well Tempered listeners!
Emily has kindly offered a 15% discount on CacaoReview.com orders through the end of the year 12/31/2017. Enter at checkout the code; welltempered

Where to find more from Emily and Cacao Review
Cacao Review Instagram @cacaoreview
Cacao Review Facebook @cacaoreview
Cacao Review Twitter @cacaoreviews

Episode 17: Arcelia Gallardo Founder of Mission Chocolate & Worldwide Cacao Ambassador

Description: Arcelia has had a profound impact on the communities around her - always taking into consideration the needs of the people and being infinitely generous with her knowledge, contacts, and resources. For her, the realization that chocolate was born in Mexico, her parent's birthplace, propelled her into learning the history of chocolate and becoming immersed in the world of cacao. She's studied as a chocolatier (under the likes of Shawn Williams of Feve Artisan), opened a successful Latin-foods inspired chocolate shop in Northern California, and trained in 'bean to bar' chocolate making under the direction of Dandelion Chocolate in San Francisco, which firmly launched her into a career promoting craft chocolate. Now in her new home of São Paulo, Brazil, in little over 2 years time, she's since initiated the Association of Brazilian Chocolate Makers (Associação do Chocolate do Cacau à Barra) and gathered numerous international figures and chocolate makers to catalyst her adopted country's cacao scene into the future.

Photo: Felipe Rau // Estadão

Photo: Felipe Rau // Estadão

Themes discussed in this episode: 
- How researching the origins of drinking chocolate launched a career in the industry
- Getting into bean-to-bar from chocolatier'ing
- Accessibility, pros and cons, as well as learnings from making chocolate at origin (cocoa bean sourcing, relationships, equipment, chocolate packaging)
- Brazilian Biomes project, homage to seldom known about ingredients that will complement cacao
- The organic fast-paced growth of bean to bar interest in Brazil; some 40 new makers in last two years & and their community efforts to consolidate events, awards, and camaraderie of the movement
- Her work teaching indigenous women to make chocolate, such as the Zapotec women in Oaxaca, Maya women in Guatemala and Belize, and Ngäbe women in Panama

Links related to episode:
Arcelia will speak at the NW Chocolate Festival 'Game of Biomes: Chocolate with wild fruits and nuts of Brazil' workshop' Saturday November 11th 1-2:00PM
Bean to Bar Association of Brazil (in Portuguese: Associação do Chocolate do Cacau à Barra)
AMMA Chocolates in Bahia 
Casa de Chocolates in Berkeley, California -- Arcelia was a founding partner of the shop

What chocolates Arcelia would take to the Cosmos: 
- Patric Madagascar 67% Dark Chocolate (available for order via Chocolopolis)
- Dark chocolate covered brazil nuts
- Her Mission Chocolate Candied Cupuaçu Dark Chocolate Bar

Where to find Mission Chocolate
In the US:

New York -- Roni-Sue's in LES and The Meadow West Village location (which carries the cupuaca bar) 
California -- Chocolate Covered San Francisco 
In Mexico: Mucho Museo del Chocolate
In Brazil: Sweet Shop  

#WomenInChocolate Brazil
Baiani Chocolates (listen to Juliana in Well Tempered Episode 16)
Chocolat du Jour; by Claudia using Vale do Juliana cocoa beans
Chocolatras Online; Zelia is the premier cacao/craft chocolate blogger in the country
Dona Nena; sells her tree to bar rustic chocolate to D.O.M, Alex Atala's groundbreaking Brazilian ingredient focused restaurant
Gallette Chocolates 
Luisa Abram Chocolates
Nugali Chocolates (winners of 2017 International Chocolate Awards, Bronze for Dark chocolate (63% cocoa) w/ Cupuaçu Brittle)
Raros Fazedores de Chocolate Brasil; utilizes unique Amazonian spices and origins

More from Arcelia: 
Mission Chocolate website
Arcelia Gallardo // Mission Chocolate Instagram
Contact her directly regarding bean to bar classes in Brazil, questions surrounding the Association of Bean to Bar Chocolate Makers in Brazil, or to get some chocolate at NW Chocolate Festival! 

March 2018 Cocoatown Bean to Bar Workshop with Arcelia in Georgia, USA  

Episode 16: Juliana Aquino of Vale Potumuju & Baianí Chocolates

Description: Juliana casually told me during our interview that she was a singer. A little YouTube digging led me to videos of her with hundreds of thousands of views. She's a modern day Bossa Nova queen! Native of Bahia, Brazil, in this episode of Well Tempered, the podcast about the smart, creative and crafty women in the chocolate industry, she shares the entrepreneurial journey to launch a fine cacao company on storied family land, as well as zeal for being part of a movement that is just getting started. They keep dreaming, with plans to build-out an eco-tourism piece of their business, and a soon to launch tree-to-bar chocolate company (Baianí) utilizing cocoa beans from their farm (fazenda) Vale Potumuju. 

Tuta and Juliana of Vale Potumuju (photo credit: Dan O'Doherty, Cacao Services)

Tuta and Juliana of Vale Potumuju (photo credit: Dan O'Doherty, Cacao Services)

Themes discussed in the episode: 
How they settled on the idea of renovating formally 'Fazenda Santa Rita' (purchased in 1973) to Vale P.otumuju and the businesses and social projects that emerged from that move; both sides of the families have been in cacao in Brazil since the early 1900s
- Balancing 110 hectares of cacao between a standardized commodities market and the flourishing craft chocolate market (some direct trade), of which 40-60 hectares are of fine quality cacao (the rest of their land is a Mata Atlântica rainforest preserve, where they will replant various biodiverse trees to maintain vibrance of rainforest)
- Adjustments to climate change - on the farm and via the supplier market; finding new clones and varieties to best succeed
- Juliana and Tuta consulted Daniel O'Doherty of Cacao Services to catapult their operation and fermentation/post-harvesting practices to their optimal place
- They are interested in creating and maintaining a "direct line farm-to-maker” model, an example of this is their partnership with Manoa Chocolate in Hawaii
- Their commitment to preservation, transparency, and a new wave of entrepreneurship in the cacao sector in Latin America

“...the Cabruca system" that has been in place for more than a century at our region is being kept, so all our cacao orchards are under the shade of the local “Mata Atlântica” rainforest. A tree canopy composed of a variety of hardwood and exotic fruit trees, some only found here." - Tuta Aquino, Vale Potumuju

Related Links:
- Witches Broom fungus; a documentary in Portuguese 'O no Ato humano deliberado' & also read more in the book Raising the Bar by Pam Williams and Jim Eber 
A menor fabrica de chocolate do mundo (Estadao article about young pioneer Luisa Abram that catapulted her to the public eye in Brazil)
- Cacao community; Greg D'Alesandre of Dandelion Chocolate motivated them to start their own chocolate line

What craft chocolates Juliana would take to the Cosmos: 
Marou Chocolate (podcast on Marou), Letterpress' Honduras, Luisa Abram's Rio Acara

Where to listen to Juliana! 
Juliana Aquino on Spotify 
Amazon Music: Disco Bossa & 2xBossa

More f
rom Juliana (and Tuta): 
Vale Potumuju / Prime Cacao website
Baiani Chocolates website
Facebook Vale Potumuju 
Instagram Vale Potumuju // Instagram Baiani Chocolates

Episode 15: Katie Gilmer Pon Coffee & Chocolate Specialist

Description: Katie Gilmer Pon has fallen for both coffee and cocoa; over the past decade she's spilt her professional career between both industries working with companies such as Sustainable Harvest, TCHO Chocolate, and most recently as General Manager of La Minita Coffee.  On this episode of Well Tempered, she leads us through what makes specialty coffee unique and distinctive to cocoa, and also similar as an agricultural crop grown in at times the same regions, drawing from day-to-day learnings and what she's witnessed in the field. Her strong suites include: sensory analysis, green coffee buying, and community projects. We thank her for sharing her passion and knowledge. 

Photo credit: Katie Gilmer Pon

Photo credit: Katie Gilmer Pon

Themes discussed in this episode: 
(in a nutshell: Raw Ingredient Evaluation, Farmer Equity, Machines, Community, Product Innovation, Millennials)
- Her work with the 'TCHO Source Program' - and how her coffee knowledge then and now prepared her sensory skills for both worlds
- Means of evaluating samples of cocoa and coffee
- Direct trade: & how generally the blanket term doesn't encompass the nuances of operating a commodity in logistic based societies
- Landscape is changing; 15-20 years ahead of cocoa, coffee is going through a resurgence of small roasters after some major acquisitions in recent years
- Trends in the industries: ceremonial cacao (Jonas of Firefly Cacao), bullet proof coffee/cocoa, cold brew, 100% cacao bars (sugar free confections)

Other links: 
Uncommon Cacao 2016 Transparency Report  
Taza Chocolate 2016 Transparency Report 
Kokoa Kamili (cacao) social enterprise in Tanzania, distributed by Meridian Cacao
- #shestheroaster recognizing female roasters in coffee

Various key takeaways:

In coffee, elevation has an enormous impact on maturation and acidity
In cocoa,  while terroir impacts flavor, genetics, fermentation (and other post-harvesting processes) have an even greater influence on final taste (later comes the maker's touch, which will also play a role)

The fruit is the coffee cherry (shape of a small grape) & like cocoa the 'beans' are covered in a mucilage
- Washed, Natural, and Honey-processed (outer fruit is removed, but mucilage is left on when dried) coffees are the most commonly sold variations of 'green coffee
- both mechanical and sun-dried means are employed in various climates to dry the coffee (same as cocoa with a preference falling on sun-dried for most chocolate makers)

Tasting & Evaluating
Counter Culture flavor wheel

Coffee upping protocols by the SCAA 

Q Grader system by the Coffee Qualtiy Institute  

FCCI 'Cacao Grader Intensive' with Dr. Carla Martin; upcoming course is January 17-19, 2018 in San Francisco, CA
- read about Greg D'Alesandre of Dandelion Chocolate using the FCCI Protocol at origin

International Institute of Chocolate and Cacao Tasting: courses in tasting and sensory analysis

TCHO Chocolate's sensory methods profiled by Megan Giller of Chocolate Noise

Spider graphs in relation to roasting profiles of cocoa from Chocolate Alchemy


Where can one learn more about cacao genetics? 

Juan Carlos (JC) Motamayor
- Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree
- The Genome of Theobroma Cacao

The cacao Criollo genome v2.0

The C-Spot: Chocolate Strains

The Genetic Diversity of Cacao and its Utilization by B G D Bartley

The New Taste of Chocolate Revised by Maricel Presilla 


Fine chocolates Katie would take to the Comos: a classic Ecuador, Fruition Chocolate's 100% bar, TCHO 53% Milk

Find more from Katie:
- writings at Medium

TheCocoaRising.com was started by Katie and Wynne McAuley (of Meridian Cacao) in their efforts to aggregate news that they readily found in the coffee world like Sprudge, Daily Coffee News, etc. 

Want to write for 'The Cocoa Rising'? Contact info@thecocoarising.com

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