Bean to Bar

30 Episodes

1. Criollo & White Cacao Seeds | ft. Greg D'Alesandre

   Published: 3/2/2024
2. Growing the Future of Cacao | ft. Dan O'Doherty

   Published: 9/14/2023
3. Simple Ways to Improve Your Chocolate

   Published: 9/14/2023
4. How to Create Your Best Selling Chocolate Bar

   Published: 9/14/2023
5. Should You Take Investment? | ft. Greg D'Alesandre

   Published: 6/9/2023
6. Is Cadmium in Chocolate Dangerous? | ft. Greg D'Alesandre

   Published: 1/14/2023
7. Tasting Chocolate With Colour | ft. Hazel Lee

   Published: 12/8/2022
8. The Bean-to-Bar Chocolate Factory That Makes 600+ Flavors: Zotter Schokoladen | ft. Julia Zotter

   Published: 12/8/2022
9. Our Process for Analyzing Raw Cacao

   Published: 12/8/2022
10. Mini Chocolate Grinder Review: Premier vs Cocoatown

    Published: 12/8/2022
11. Cacao Farm Comparison

    Published: 12/8/2022
12. Craft Chocolate Machines You Need

    Published: 12/8/2022
13. Chocolate Texture: An Essential Component to Flavor

    Published: 8/30/2022
14. The Importance of Chocolate Festivals | ft. Patrick Walter

    Published: 8/18/2022
15. Witches' Broom: The Disease That Decimated Brazil's Cacao Industry | ft. Tuta Aquino

    Published: 8/18/2022
16. Cacao Economics in the Dominican Republic | ft. Greg D'Alesandre

    Published: 7/19/2022
17. How to Keep a Clean Chocolate Factory | ft. Greg D'Alesandre

    Published: 5/28/2022
18. Cacao Fruit Tasting | ft. Chuck Kerchner & Greg D'Alesandre

    Published: 5/28/2022
19. Chocolate Machines, When to Scale, What We Can Learn from Industrial Chocolate + More | ft. Lorenzo Datei of Packint

    Published: 5/28/2022
20. How We Prepare for a New Chocolate Machine

    Published: 5/27/2022