The Slow Melt: A podcast about chocolate

Makers Series 9: Fruition Chocolate Oct 06, 2017

Fruition Chocolate was founded in 2011 by Bryan Graham and is based in Woodstock, USA. The company is known for stone-grinding cocoa beans as a means, Bryan says, of accentuating their inherent flavor. Fruition Chocolate won the gold medal for “Best in Competition” at the 2016 International Chocolate Awards. In this episode, Bryan tells us about his pastry chef training, the story behind the Corazon de Dahlia bar and how the proceeds help children in Peru, and about recreating flavors in chocolate that he loved in his youth.

Please join us in tasting the Corazon de Dahlia Milk Chocolate Quinoa Crunch bar. Learn more at theslowmelt.com. For more information on Fruition, head to their website (www.tastefruition.com), and use code “slowmelt” for a 15% discount from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.
Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 9: Fruition Chocolate Sep 29, 2017

Fruition Chocolate was founded in 2011 by Bryan Graham and is based in Woodstock, USA. The company is known for stone-grinding cocoa beans as a means, Bryan says, of accentuating their inherent flavor. Fruition Chocolate won the gold medal for “Best in Competition” at the 2016 International Chocolate Awards. In this episode, Bryan tells us about his pastry chef training, the story behind the Corazon de Dahlia bar and how the proceeds help children in Peru, and about recreating flavors in chocolate that he loved in his youth.

Launching October 6, 2017. Please join us in tasting the Corazon de Dahlia Milk Chocolate Quinoa Crunch bar. Learn more at theslowmelt.com. For more information on Fruition, head to their website (www.tastefruition.com), and use code “slowmelt” for a 15% discount on all products, including the Corazon de Dahlia Milk Chocolate Quinoa Crunch bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.
Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Makers Series 8: Theo Chocolate Sep 22, 2017

Theo Chocolate was founded in 2006 by Joe Whinney and Debra Music and is based in Seattle, USA. The company is known as being the first organic, fair-trade certified, bean-to-bar chocolate maker in North America, and offers chocolate made with beans from the Democratic Republic of Congo and Peru, as well as confections and caramels. In this episode, Joe tells us about experiencing Mayan cocoa drinks and working on cacao farms as a young conservation volunteer, the many ideas he had to support these farmers that eventually led to building the Theo factory in Seattle in 2005, and why organic certification is important to them.

Please join us in tasting the Bread and Chocolate bar. Learn more at theslowmelt.com. For more information on Theo, head to their website (www.theochocolate.com), and use code “slowmelt” for a 50% discount on their fantasy bar line, including the Bread and Chocolate bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.
Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 8: Theo Chocolate Sep 15, 2017

Theo Chocolate was founded in 2006 by Joe Whinney and Debra Music and is based in Seattle, USA. The company is known as being the first organic, fair-trade certified, bean-to-bar chocolate maker in North America, and offers chocolate made with beans from the Democratic Republic of Congo and Peru, as well as confections and caramels. In this episode, Joe tells us about experiencing Mayan cocoa drinks and working on cacao farms as a young conservation volunteer, the many ideas he had to support these farmers that eventually led to building the Theo factory in Seattle in 2005, and why organic certification is important to them.

Launching September 22, 2017. Please join us in tasting the Bread and Chocolate bar. Learn more at theslowmelt.com. For more information on Theo, head to their website (www.theochocolate.com), and use code “slowmelt” for a 50% discount on their Fantasy Bar line, including the Bread and Chocolate bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.
Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Makers Series 7: Cailo Chocolate Sep 08, 2017

Cailo Chocolate was founded in 2016 by the Castillo and Carniello families and is based in Perth, Australia. The bean-to-bar producer sources its cocoa beans from the Bocas del Toro region of Panama and is known for small-batch chocolate bars that incorporate ingredients indigenous to Australia, such as ooray, lemon myrtle and mountain pepper. Hear from co-founder and chocolate maker Mark Carniello about his “aha” moment in Santa Barbara, California, shipping beans to the remote coast of West Australia, and bringing awareness to native foods through his flavor inclusions.

Please join us in tasting the Ooray bar. Learn more at theslowmelt.com. For more information on Cailo, head to their website (www.cailochocolate.com), and use code “slowmelt” for a 15% discount on all products, including the Ooray bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.
Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 7: Cailo Chocolate Sep 01, 2017

Cailo Chocolate was founded in 2016 by the Castillo and Carniello families and is based in Perth, Australia. The bean-to-bar producer sources its cocoa beans from the Bocas del Toro region of Panama and is known for small-batch chocolate bars that incorporate ingredients indigenous to Australia, such as ooray, lemon myrtle and mountain pepper. Hear from co-founder and chocolate maker Mark Carniello about his “aha” moment in Santa Barbara, California, shipping beans to the remote coast of West Australia, and bringing awareness to native foods through his flavor inclusions.

Launching September 8, 2017. Please join us in tasting the Ooray bar. Learn more at theslowmelt.com. For more information on Cailo, head to their website (www.cailochocolate.com), and use code “slowmelt” for a 15% discount on all products, including the Ooray bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.
Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Makers Series 6: Cacao Hunters Aug 25, 2017

Cacao Hunters was founded in 2013 by Carlos Ignacio Velasco and Mayumi Ogata and is based in Popayán, Colombia. The company is dedicated to finding, preserving and promoting heirloom varieties of cacao in indigenous and post-conflict regions of Colombia. Currently, it supports more than 1,500 families growing cacao throughout the country. In this episode, Carlos tells us about his start in the coffee industry, finding “hidden treasures” in cacao varieties that have been hidden for years in the Colombian jungles, helping local farmers grow and sell better cacao, and the Japanese elements of his packaging design, inspired by his business partner Mayumi.

Please join us in tasting the Arhuacos 72% bar and apologies for the slightly fuzzy audio from inside the chocolate factory. Learn more at theslowmelt.com. For more information on Cacao Hunters, head to their website (www.cacaohunters.com), and use code “slowmelt” for a 15% discount on all products, including the Arhuacos 72% bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.
Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 6: Cacao Hunters Aug 18, 2017

Cacao Hunters was founded in 2013 by Carlos Ignacio Velasco and Mayumi Ogata and is based in Popayán, Colombia. The company is dedicated to finding, preserving and promoting heirloom varieties of cacao in indigenous and post-conflict regions of Colombia. Currently, it supports more than 1,500 cacao families growing cacao throughout the country. In this episode, Carlos tells us about his start in the coffee industry, finding “hidden treasures” in cacao varieties that have been hidden for years in the Colombian jungles, helping local farmers grow and sell better cacao, and the Japanese elements of his packaging design, inspired by his business partner Mayumi.

Launching August 25, 2017. Please join us in tasting the Arhuacos 72% bar. Learn more at theslowmelt.com. For more information on Cacao Hunters, head to their website (www.cacaohunters.com), and use code “slowmelt” for a 15% discount on all products, including the Arhuacos 72% bar, from now until October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.
Audible: Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Makers Series 5: Marou, Faiseurs de Chocolat Aug 11, 2017

Marou, Faiseurs de Chocolat, was founded in 2011 by Vincent Mourou and Samuel Maruta and is based in Ho Chi Minh City, Vietnam. The company is the first artisan chocolate maker based in Vietnam, and works in close collaboration with farmers, cooperatives and cacao experts to make Vietnamese chocolate a widely recognized origin for gourmet chocolate. In this episode, Sam talks about experiencing “chocolate withdrawal syndrome” when traveling as a French youth to Japan, the kismet timing of meeting his co-founder on a jungle trek in Vietnam, and the frustrations of organic certification processes.

Please join us in tasting the Dak Lak 70% bar. Learn more at theslowmelt.com. For more information, head to their website: www.marouchocolate.com. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans.
Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 5: Marou, Faiseurs de Chocolat Aug 04, 2017

Marou, Faiseurs de Chocolat, was founded in 2011 by Vincent Mourou and Samuel Maruta and is based in Ho Chi Minh City, Vietnam. The company is the first artisan chocolate maker based in Vietnam, and works in close collaboration with farmers, cooperatives and cacao experts to make Vietnamese chocolate a widely recognized origin for gourmet chocolate. In this episode, Sam talks about experiencing “chocolate withdrawal syndrome” when traveling as a French youth to Japan, the kismet timing of meeting his co-founder on a jungle trek in Vietnam, and the frustrations of organic certification processes.

Launching August 11, 2017. Please join us in tasting the Dak Lak 70% bar. Learn more at theslowmelt.com. For more information, head to their website: www.marouchocolate.com. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans.
Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Makers Series 4: Ritual Chocolate Jul 28, 2017

Ritual Chocolate was founded in 2010 by Robbie Stout and Anna Davies and is based in Park City, USA. The company makes small-batch, bean-to-bar chocolate by hand using classic European methods, and offers single-origin chocolate from Belize, Peru, Ecuador and Madagascar, as well as drinking chocolate and cacao nibs. In this episode, Robbie tells us how the grinder would keep them up at night when he and Anna began Ritual in their Boulder apartment, details the checklist they use when choosing a cacao origin, and shares a great story about the farmers behind the bar we taste in the show.

Please join us in tasting the Peru Marañón 75% bar. Learn more at theslowmelt.com. For more information on Ritual, head to their website (www.ritualchocolate.com), and use code “slowmelt” for a 20% discount on all products, including the Peru Marañón 75% bar, from now through October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans.
Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 4: Ritual Chocolate Jul 21, 2017

Ritual Chocolate was founded in 2010 by Robbie Stout and Anna Davies and is based in Park City, USA. The company handmakes small-batch, bean-to-bar chocolate using classic European methods, and offers single-origin chocolate from Belize, Peru, Ecuador and Madagascar, as well as drinking chocolate and cacao nibs. In this episode, Robbie tells us how the grinder would keep them up at night when he and Anna began Ritual in their Boulder apartment, about the checklist they use when choosing a cacao origin, and a great story about the farmers behind the bar we taste in the show.

Launching July 28, 2017. Please join us in tasting the Peru Marañón 75% bar. Learn more at theslowmelt.com. For more information on Ritual, head to their website (www.ritualchocolate.com), and use code “slowmelt” for a 20% discount on all products, including the Peru Marañón 75% bar, from now through October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans.
Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Makers Series 3: Valrhona Jul 14, 2017

Valrhona was founded in 1922 by Albéric Guironnet in the small village of Tain L’Hermitage, France, and is now also based in Brooklyn, USA. The company is dedicated to enhancing the flavors of rare cocoa beans, highlighting the land where the cocoa beans come from, and offers artisan tasting bars and baking products. It also operates its own four pastry and chocolate schools (two in France, one in Tokyo and one in Brooklyn), L’École Valrhona—for which our guest, chef Sarah Tibbetts, serves as the North American Pastry Chef—and cocoa plantations in Venezuela and the Dominican Republic. Hear from chef Sarah about the history of Valrhona, how they let the flavor of the beans determine the end products, and the difference between tasting and eating chocolate.

Please join us in tasting the Manjari 64% bar. Learn more at theslowmelt.com. For more information on Valrhona, head to their website (www.valrhona-chocolate.com), and use code “slowmelt” for a 15% discount on all products, including the Manjari 64% bar, from now through October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans.
Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 3: Valrhona Jul 07, 2017

Valrhona was founded in 1922 by Albéric Guironnet in the small village of Tain L’Hermitage, France, and is now also based in Brooklyn, USA. The company is dedicated to enhancing the flavors of rare cocoa beans, highlighting the land where the cocoa beans come from, and offers artisan tasting bars and baking products. It also operates its own four pastry and chocolate schools (two in France, one in Tokyo and one in Brooklyn), L’École Valrhona—for which our guest, chef Sarah Tibbetts, serves as the North American Pastry Chef—and cocoa plantations in Venezuela and the Dominican Republic. Hear from chef Sarah about the history of Valrhona, how they let the flavor of the beans determine the end products, and the difference between tasting and eating chocolate.

Launching July 14, 2017. Please join us in tasting the Manjari 64% bar. Learn more at theslowmelt.com. For more information on Valrhona, head to their website (www.valrhona-chocolate.com), and use code “slowmelt” for a 15% discount on all products, including the Manjari 64% bar, from now through October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis.com (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by BeanBarYou.com.au (in Australia).

This episode is brought to you with the kind support of these sponsors:

Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans.
Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com.
Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1.
Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Makers Series 2: Askinosie Chocolate Jun 30, 2017

Askinosie Chocolate was founded in 2007 in Springfield, USA, by Shawn Askinosie, who left his job as a criminal defense lawyer to pursue his love of chocolate. The company has an articulated commitment to fairness, sustainability, minimal environmental impact and community enhancement and offers direct-trade chocolate from the Philippines, Ecuador and Tanzania. In this episode, Shawn shares his insights on transitioning from a career in law to working with chocolate, the two-year process Askinosie undertakes when finding a new origin, and their many inspiring successes with humanitarian programs. Please join us in tasting the 72% Mababu Tanzania Dark Chocolate bar. Learn more at theslowmelt.com. For more information on Askinosie, head to their website (www.askinosie.com), and use code “slowmelt” for a 15% discount on the 72% Mababu Tanzania Dark Chocolate bar from now through October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by Bean Bar You (in Australia). This episode is brought to you with the kind support of these sponsors: - Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans. - Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com. - Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1. - Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 2: Askinosie Chocolate Jun 23, 2017

Askinosie Chocolate was founded in 2007 in Springfield, USA, by Shawn Askinosie, who left his job as a criminal defense lawyer to pursue his love of chocolate. The company has an articulated commitment to fairness, sustainability, minimal environmental impact and community enhancement and offers direct-trade chocolate from the Philippines, Ecuador and Tanzania. In this episode, Shawn shares his insights on transitioning from a career in law to working with chocolate, the two-year process Askinosie undertakes when finding a new origin, and their many inspiring successes with humanitarian programs. Launching June 30, 2017. Please join us in tasting the 72% Mababu Tanzania Dark Chocolate bar. Learn more at theslowmelt.com. For more information on Askinosie, head to their website (www.askinosie.com), and use code “slowmelt” for a 15% discount on the 72% Mababu Tanzania Dark Chocolate bar from now through October 15, 2017. You can also purchase an exclusive bar bundle, including all nine bars featured in the Makers Series, at Chocolopolis (in the U.S.; use code “slowmelt” for a 15% discount), and find most of the bars in a subscription box by Bean Bar You (in Australia). This episode is brought to you with the kind support of these sponsors: - Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans. - Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com. - Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1. - Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Makers Series 1: SOMA Chocolatemaker Jun 16, 2017

There are so many incredible makers who are part of the emerging craft chocolate movement and bigger markets, we decided to create a series highlighting them. Our Makers Series will introduce you to chocolate makers from all over the world, crafting chocolate at origin and abroad. Join us for interactive chocolate tastings guided by each maker. Hear the stories of origins and inspiration from the very people who created the chocolate.

SOMA Chocolatemaker was founded in 2003 by David Castellan and Cynthia Leung and is based in Toronto, Canada. The company has since grown to two stores, a small chocolate factory and a network of wholesalers. SOMA says it is “propelled by the love and curiosity of all things chocolate” as the company continues to seek out great cacao and explore more ingredients. In this episode, we’ll hear about David’s start as a pastry chef back before people spoke about chocolate origins, Cynthia’s ever-creative forays into flavor—both successful and not—and the difference between a chocolate maker and a chocolatier.

Please join us in tasting the Porcelana 70% bar. Learn more at theslowmelt.com. For more information on SOMA, head to their website (www.somachocolate.com), and use code “slowmelt” for a 10% discount on the Porcelana 70% bar from now until October 15, 2017.

You can also purchase a bar bundle featuring all nine bars for the entire Makers Series at Chocolopolis.com (use code “slowmelt” for a 15% discount) and subscribe to BeanBarYou.com.au (in Australia) and receive most of the bars in a specialty subscription box.

This episode is brought to you with the kind support of these sponsors: - Cacao Cucina: Reliable and rugged chocolate-making machinery built in the USA. Use code "SlowMelt10" at cacaocucina.com/contact-us for a 10% discount through September 1. - Chocolate Alchemy: Supplier of the largest selection of fine flavor cocoa beans, chocolate-making equipment and volumes of free chocolate-making information. Use code "slowmelt" at chocolatealchemy.com to receive 10% off any retail cocoa beans. - Rottar Grinders: Chocolate grinders designed and built by a chocolate maker in the USA. Learn more at www.rottar.com. - Blue Apron: $30 off your first order with free shipping at blueapron.com/chocolate.

Soundtrack: "Soldier" by The Slackers. Hear more at theslackers.com.

Preview of Makers Series 1: SOMA Chocolatemakers Jun 09, 2017

There are so many incredible makers who are part of the emerging craft chocolate movement and bigger markets, we decided to create a series highlighting them. Our Makers Series will introduce you to chocolate makers from all over the world, crafting chocolate at origin and abroad. Join us for interactive chocolate tastings guided by each maker. Hear the stories of origins and inspiration from the very people who created the chocolate.

SOMA Chocolatemaker was founded in 2003 by David Castellan and Cynthia Leung and is based in Toronto, Canada. The company has since grown to two stores, a small chocolate factory and a network of wholesalers. SOMA says it is “propelled by the love and curiosity of all things chocolate” as the company continues to seek out great cacao and explore more ingredients. In this episode, we’ll hear about David’s start as a pastry chef back before people spoke about chocolate origins, Cynthia’s ever-creative forays into flavor—both successful and not—and the difference between a chocolate maker and a chocolatier.

Launching June 16, 2017. Please join us in tasting the Porcelana 70% bar. Learn more at theslowmelt.com.

For more information on SOMA, head to their website (www.somachocolate.com), and use code “slowmelt” for a 10% discount on the Porcelana 70% bar from now until October 15, 2017.

You can also purchase a bar bundle featuring all nine bars for the entire Makers Series at Chocolopolis.com (use code “slowmelt” for a 15% discount).

Episode 9: Your Chocolate is Probably African (part 2) Jun 02, 2017

Part 2: Although cacao’s birthplace is across the upper Amazon in South America, 70 percent of cacao comes from West Africa. In this two-part episode, we’re exploring the history and politics of chocolate and meet the farmers who make it all happen. Last week, you heard from Rick Scobey, president of the World Cocoa Foundation, and author and journalist Órla Ryan, who spoke about the historical significance and present-day cultivation of cocoa in Africa.

Today, Simran Bindra, director of East African cocoa supplier Kokoa Kamili in Tanzania, explains the growing popularity of specialized varieties. (Episode image courtesy of Kokoa Kamili.)

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

Episode 9: Your Chocolate is Probably African (part 1) May 26, 2017

Although cacao’s birthplace is across the upper Amazon in South America, 70 percent of cacao comes from West Africa. In this two-part episode, we’ll explore the history and politics of chocolate and meet the farmers who make it all happen. In part one, you’ll meet Rick Scobey of the World Cocoa Foundation and author and journalist Órla Ryan, who will talk about the historical significance and present-day cultivation of cocoa in Africa. In part two, Simran Bindra of Kokoa Kamili explains the growing popularity of specialized varieties.

Guests include:

Rick Scobey, president of the World Cocoa Foundation, who explains the kinds of cocoa grown in West Africa and the CocoaAction initiative.

Órla Ryan, author of Chocolate Nations: Living and Dying in West Africa and journalist at the Financial Times, on the history of cocoa cultivation in West Africa.

Simran Bindra, director of Tanzanian cocoa supplier Kokoa Kamili, on what happens when a country known for commodity cacao starts to grow more specialized varieties (in part two).

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

Preview of Episode 9: Your Chocolate Is Probably African May 19, 2017

Although cacao’s birthplace is across the upper Amazon in South America, 70 percent of cacao comes from West Africa. In this two-part episode, we’ll explore the history and politics of chocolate and meet the farmers who make it all happen. In part one, you’ll meet Rick Scobey of the World Cocoa Foundation and author and journalist Órla Ryan, who will talk about the historical significance and present-day cultivation of cocoa in Africa. In part two, Simran Bindra of Kokoa Kamili explains the growing popularity of specialized varieties. Guests include: Rick Scobey, president of the World Cocoa Foundation, who explains the kinds of cocoa grown in West Africa and the CocoaAction initiative. Órla Ryan, author of Chocolate Nations: Living and Dying in West Africa and journalist at the Financial Times, on the history of cocoa cultivation in West Africa. Simran Bindra, director of Tanzanian cocoa supplier Kokoa Kamili, on what happens when a country known for commodity cacao starts to grow more specialized varieties. Launches May 26, 2017. Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

Episode 8: The Deep Origin: Latin America May 12, 2017

The cocoa and chocolate we know and love was born in the upper Amazon and domesticated (turned into chocolate) in Mesoamerica. In this episode, we will explore the history of the food of the gods and, as the leading producer of fine and flavor cocoa, the role Latin America plays in chocolate today.

Guests include:

Maricel Presilla, chef, culinary historian, author of The New Taste of Chocolate and coordinator of the International Chocolate Awards, on the history of cacao and cocoa. *Visit our website to see a correction to this interview.

Chloé Doutre-Roussel, consultant and author of The Chocolate Connoisseur, on how the economic crisis in Venezuela impacts cocoa farmers and the industry at large.

Cristian Melo, professor at Universidad Tecnológica Equinoccial, on the development of prized indigenous cacao and one of the world’s most prolific hybrids in the country that leads in fine and flavor production.

Learn more at theslowmelt.com.

This show is brought to you by the following sponsors:

Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

Preview of Episode 8: The Deep Origin: Latin America May 05, 2017

The cocoa and chocolate we know and love was born in the upper Amazon and domesticated (turned into chocolate) in Mesoamerica. In this episode, we will explore the history of the food of the gods and, as the leading producer of fine and flavor cocoa, the role Latin America plays in chocolate today.

Guests include: Maricel Presilla, chef, culinary historian, author of The New Taste of Chocolate and coordinator of the International Chocolate Awards, on the history of cacao and cocoa. Chloé Doutre-Roussel, consultant and author of The Chocolate Connoisseur, on how the economic crisis in Venezuela impacts cocoa farmers and the industry at large. Cristian Melo, professor at Universidad Tecnológica Equinoccial, on the development of prized indigenous cacao and one of the world’s most prolific hybrids in the country that leads in fine and flavor production.

Launches May 12, 2017. Learn more at theslowmelt.com.

This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

Episode 7: The Craft Of Chocolate Apr 21, 2017

The specialty chocolate industry has grown exponentially but is still in the process of defining itself. We will explore this evolving industry and some of the leaders who are helping shape it. Guests include: Clay Gordon, author of Discover Chocolate, and creator and moderator of TheChocolateLife.com. Karen Bryant, executive director of the Fine Chocolate Industry Association. Greg D’Alesandre, chocolate sourcerer at Dandelion Chocolate in San Francisco, CA. Sunita de Tourreil, founder of The Chocolate Garage. Carla Martin, founder and executive director of the Fine Cacao and Chocolate Institute. Art Pollard, founder and head chocolate maker at Amano Artisan Chocolate in Orem, UT.

Read a transcript of Simran’s interviews with these six experts at theslowmelt.com.

This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.

If you like what you hear, please consider making a donation to support a second season at www.theslowmelt.com/donate/

Preview of Episode 7: The Craft of Chocolate Apr 14, 2017

The specialty chocolate industry has grown exponentially but is still in the process of defining itself. We will explore this evolving industry and some of the leaders who are helping shape it. Guests include: Clay Gordon, author of Discover Chocolate, and creator and moderator of TheChocolateLife.com. Karen Bryant, executive director of the Fine Chocolate Industry Association. Greg D’Alesandre, chocolate sourcerer at Dandelion Chocolate in San Francisco, CA. Sunita de Tourreil, founder of The Chocolate Garage. Carla Martin, founder and executive director of the Fine Cacao and Chocolate Institute. Art Pollard, founder and head chocolate maker at Amano Artisan Chocolate in Orem, UT.

Launches April 21, 2017. Learn more at theslowmelt.com.

This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.

Episode 6: Save By Savoring Apr 06, 2017

Disease, climate change and low wages are just a few of the reasons we are losing some of the most diverse, delicious varieties of cocoa. In this episode, we will explore some of the efforts to save the crop we love. (Hint: This includes eating even more chocolate.) Guests include: Sam Maruta, chocolate maker and co-founder of Marou, Faiseurs de Chocolat, in Vietnam, on efforts to identify and preserve native varieties of cacao with farmer Pham Thanh Cong and the Heirloom Cacao Preservation Fund. Pathmanathan Umaharan, director of The University of the West Indies Cocoa Research Centre and International Cocoa Genebank, Trinidad (ICG,T), on the importance of preserving cocoa in stored collections. Charles Kerchner, co-founder of Reserva Zorzal, on growing cocoa as a way to preserve the Dominican Republic’s 1,019-acre bird sanctuary. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.

Preview of Episode 6: Save By Savoring Mar 31, 2017

Disease, climate change and low wages are just a few of the reasons we are losing some of the most diverse, delicious varieties of cocoa. In this episode, we will explore some of the efforts to save the crop we love. (Hint: This includes eating even more chocolate.) Guests include: Sam Maruta, chocolate maker and co-founder of Marou, Faiseurs de Chocolat, in Vietnam, on efforts to identify and preserve native varieties of cacao with farmer Pham Thanh Cong and the Heirloom Cacao Preservation Fund. Pathmanathan Umaharan, director of The University of the West Indies Cocoa Research Centre and International Cocoa Genebank, Trinidad (ICG,T), on the importance of preserving cocoa in stored collections. Charles Kerchner, co-founder of Reserva Zorzal, on growing cocoa as a way to preserve the Dominican Republic’s 1,019-acre bird sanctuary. Launches April 7, 2017. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.

Episode 5: Eat With Your Ears (And More) Mar 24, 2017

Most of our experience of chocolate comes from smell and taste but also touch, sight and sound. In this episode, we’ll explore the sense people think of most when it comes to eating chocolate—and the one they think of the least. This show was previewed on Los Angeles NPR affiliate KCRW. Guests include: Lisa Schroeder, sensory technologist and professional chocolate taster at Mars, on what it means to be the taster for iconic confections such as M&M’s, Snickers and Twix. Russell Jones, the co-founder of Condiment Junkie, a creative agency based in London, on the surprising ways our senses influence flavor. Felipe Carvalho, Brazilian sound designer and experimental psychologist, on how sound impacts our experience of the texture of chocolate.

Learn more at theslowmelt.com.

This show is brought to you by the following sponsors: Warby Parker. Get a free 5-day home try-on at www.warbyparkertrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.

Preview of Episode 5: Eat With Your Ears (And More) Mar 17, 2017

Most of our experience of chocolate comes from smell and taste but also touch, sight and sound. In this episode, we’ll explore the sense people think of most when it comes to eating chocolate—and the one they think of the least. This show was previewed on Los Angeles NPR affiliate KCRW.

Guests include: Lisa Schroeder, sensory technologist and professional chocolate taster at Mars, on what it means to be the taster for iconic confections such as M&M’s, Snickers and Twix. Russell Jones, the co-founder of Condiment Junkie, a creative agency based in London, on the surprising ways our senses influence flavor. Felipe Carvalho, Brazilian sound designer and experimental psychologist, on how sound impacts our experience of the texture of chocolate.

Launches March 24, 2017. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Warby Parker. Get a free 5-day home try-on at www.warbyparkertrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.

Episode 4: The High Price of Cheap Chocolate Mar 10, 2017

Over 40 percent of cocoa comes from Ivory Coast and one-fourth of the population—about 6 million people—earn their living through the crop. In the past year, the price of cocoa has dropped by 30 percent, hitting record lows just after Valentine’s Day. In this episode, we’ll learn how this affects farmers on the ground and what consumers can do to have an impact.

Guests include: Laurent Pipitone, director of the economics and statistics division at the International Cocoa Organization, on the impacts of historically low cocoa prices on subsistence cocoa farmers in West Africa. Antonie Fountain, managing director of the VOICE (Voice of Organisations in Cocoa in Europe) Network, on how the money consumers pay for chocolate is allocated. Sako Warren, global executive secretary of the World Cocoa Farmers Organization, on what farmer empowerment in cocoa really means.

Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Warby Parker. Get a free 5-day home try-on at www.warbyparkertrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate. Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Preview of Episode 4: The High Price of Cheap Chocolate Mar 06, 2017

Over 40 percent of cocoa comes from Ivory Coast and one-fourth of the population—about 6 million people—earn their living through the crop. In the past year, the price of cocoa has dropped by 30 percent, hitting record lows just after Valentine’s Day. In this episode, we’ll learn how this affects farmers on the ground and what consumers can do to have an impact.

Guests include: Laurent Pipitone, director of the economics and statistics division at the International Cocoa Organization, on the impacts of historically low cocoa prices on subsistence cocoa farmers in West Africa. Antonie Fountain, managing director of the VOICE (Voice of Organisations in Cocoa in Europe) Network, on how the money consumers pay for chocolate is allocated. Sako Warren, global executive secretary of the World Cocoa Farmers Organization, on what farmer empowerment in cocoa really means. Launches March 9, 2017. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Warby Parker. Get a free 5-day home try-on at www.warbyparkertrial.com/chocolate. FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate. Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Episode 3: We Eat the Seeds Feb 23, 2017

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we’ll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career.

Guests include:

Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate.

Todd Masonis, founder of San Francisco’s Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory.

Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Preview of Episode 3: We Eat the Seeds Feb 17, 2017

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we’ll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career. Guests include: Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate. Todd Masonis, founder of San Francisco’s Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory. Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Episode 2: Be Still My Heart Feb 10, 2017

Chocolate: food of the gods, balm of our hearts, and, at one point in time, a symbol of sacrifice and stand-in for human blood. In this episode, we explore what makes chocolate sexy and how to decipher labels on the nearly $400 million of chocolate sold in the days leading up to Valentine’s Day.

Guests include: Gillian Goddard, farmer, educator and founder of Sun Eaters Organics, on how chocolate forges intimacy and what it means to empower farmers in the places where cacao is grown. Aubrey Lindley, co-founder of Portland’s Cacao, one of the oldest specialty chocolate shops in the United States, on what to look for when assessing a chocolate bar. Thierry Muret, global executive chef at Godiva, on what makes chocolate sexy.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Pilot: Chocolate is Multiple Jan 27, 2017

Chocolate, like love and truth, is multiple. This pilot episode gives an overview of the different people, places and processes involved in creating chocolate—and the steps involved in savoring it. Guests include: Brigitte Laliberté, coordinator of the Global Network for Cacao Genetic Resources (CacaoNet) and the Cocoa of Excellence initiative designed to award farmers for growing quality cocoa, on the diversity of people, places and processes in chocolate. Peter Schieberle, food chemist at Munich Technical University and director of the German Research Center for Food Chemistry, on the 600 flavor compounds in chocolate and how a small percentage of them come together to actually create the aroma we adore. Eagranie Yuh, Vancouver-based chocolate educator and author of The Chocolate Tasting Kit, on dominant flavors in chocolate and how to best discover them.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Season One Preview: A Podcast about Chocolate Jan 10, 2017

Welcome to The Slow Melt—the first podcast to cover the continuum of chocolate. Hosted by Simran Sethi, The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry.

Learn more at theslowmelt.com.

This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

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