Chocolate, like love and truth, is multiple. This pilot episode (edited by founding producer Jason Slote) gives an overview of the different people, places and processes involved in creating chocolate—and the steps involved in savoring it.
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.
Subscribe here and listen below.
Check out this recent Washington Post story on diverse types of chocolate, and take a look at the inspiring video on cacao harvesting created by Chocolate Momotombo below.