One of the best and honest conversations I've ever heard about the craft chocolate industry. Two successful company and yet two different styles and a lot of interesting topics covered. Thanks Dylan and Greg.
49:18 agree, too many people are obsessed with genetics. not that it doesn't matter but in the grand scheme of things, there are lower hanging fruits that are easier to improve that will bring leaps and bounds to the quality of chocolate, without having to worry about genetics.
Thanks for this quality craft content Greg and Dylan! Two of my most chocolatey inspirations. Excellent sourcing of guests, processing of conversation, and balance of quality topics + volume of output (although speaking of volume, would love to see some lapel mics in the future :)). Overall, left a taste in my mouth that I will savor till the next CCTV batch! Thanks for sharing your wealth of knowledge with the world!
Great conversation. I am finding the world of craft chocolate incredibly interesting, especially the tempering procedure. I am making a chocolate with cacao powder- virgin organic coconut oil- and regional raw honey. I live in the Yucatan of Mexico and our honey has many interesting and varied flavors. I use exclusively those three ingredients in a 2-2-1 ratio, all from Mexico. My current production is by hand. I just heat the oil in a double boiler, wisk in the cacao powder until completely smooth, temp around 140F. Then drizzle and stir in the honey. The mix then transitions to a hot pizza-dough like ball as it cools. I roll that out on parchment, cut it into strips and then refrigerate it. Cold it has a good snap breaking and a somewhat chalky finish eating it. Somehow this is tolerable because of the delicious blend of flavors, primarily due to the cacao and honey. At room temperature this chocolate is a paste. So my question is: Do you have any advice regarding mixing and tempering the final chocolate? Any insights into working with honey instead of sugar? Thanks for all your wonderful content!
44:52 "helping to support small farmers in another part of the world is great but [it's really not what we're going after]" -- really breaks my heart to hear this from the two of you.
I just saw this and thought it worth clarifying, buying a good product from someone making a good product isn't "supporting them" it's doing business with them. I think I was trying to highlight that we aren't doing charity, we are working with people. Sorry if it came across as otherwise!
interesting to learn about the challenge you face about the different fat composition of bean origins. would be interesting to see how having a DSC instrument in your premise would do say in characterizing the crystallization profile of your specific batch. do you have an in-house lab or do you use specific instruments in analyzing your raw materials?
Great video and definitely enjoyable. Dylan seemed to get a little buzz of that wine!! Great! Question on the percentage of 70% with 30% sugar. Dylan stated they use 10% cacao butter. So 60% cacao liqueur with 10% butter to make the 70% total? Thanks for all the great informative videos!
Hey Greg. Good video. Do you refer to chocolate and sugar, as the simple recipe, but do you have any reference for sugar subsistute, such as stevia. I would love to try with this other ingredient instead of regular sugar.
Great question and sadly I have very little knowledge of sugar substitutes, every time we try them they tend to overpower the flavor of the beans and our focus is on bean flavor. Not hating on substitutes but just not our focus :)
Heya! Kokoa Kamili is working out of Mbingu which is a 16 hour drive for Dar, so it's not Tanzania that's so hard to get to but once you are there it's still quite some time to get to the producers!
Hi I'm American & live in the Dominican Republic, I have a 16,000 Cacao Tree plantation on the north coast. I would like to send you a normal sample 1 kilo so you can possibly use our cacao in your production. Thank you for time Donn
One of the best and honest conversations I've ever heard about the craft chocolate industry. Two successful company and yet two different styles and a lot of interesting topics covered. Thanks Dylan and Greg.
Greg is always entertaining and informative. Thanks for hosting him.
Thanks Nick!
49:18 agree, too many people are obsessed with genetics. not that it doesn't matter but in the grand scheme of things, there are lower hanging fruits that are easier to improve that will bring leaps and bounds to the quality of chocolate, without having to worry about genetics.
I started many years ago on a marbol tempering. Now, I use robotic machines.
Allwaays I reapit the hand tempering afer so many years - not to forget.
The casual chat about the industry was great. Awesome video.
Thanks for this quality craft content Greg and Dylan! Two of my most chocolatey inspirations. Excellent sourcing of guests, processing of conversation, and balance of quality topics + volume of output (although speaking of volume, would love to see some lapel mics in the future :)). Overall, left a taste in my mouth that I will savor till the next CCTV batch!
Thanks for sharing your wealth of knowledge with the world!
Great conversation. I am finding the world of craft chocolate incredibly interesting, especially the tempering procedure. I am making a chocolate with cacao powder- virgin organic coconut oil- and regional raw honey. I live in the Yucatan of Mexico and our honey has many interesting and varied flavors. I use exclusively those three ingredients in a 2-2-1 ratio, all from Mexico. My current production is by hand. I just heat the oil in a double boiler, wisk in the cacao powder until completely smooth, temp around 140F. Then drizzle and stir in the honey. The mix then transitions to a hot pizza-dough like ball as it cools. I roll that out on parchment, cut it into strips and then refrigerate it. Cold it has a good snap breaking and a somewhat chalky finish eating it. Somehow this is tolerable because of the delicious blend of flavors, primarily due to the cacao and honey. At room temperature this chocolate is a paste. So my question is: Do you have any advice regarding mixing and tempering the final chocolate? Any insights into working with honey instead of sugar? Thanks for all your wonderful content!
I love your channel I have learnt a lot ! Love from Nepal 🇳🇵🇳🇵
good conversation! Loved to watch it!
so good, more of this please!
44:52 "helping to support small farmers in another part of the world is great but [it's really not what we're going after]" -- really breaks my heart to hear this from the two of you.
I just saw this and thought it worth clarifying, buying a good product from someone making a good product isn't "supporting them" it's doing business with them. I think I was trying to highlight that we aren't doing charity, we are working with people. Sorry if it came across as otherwise!
Great conversation!
so great to listen to you guys ;-)
thankyou for the content.
Great information!
interesting to learn about the challenge you face about the different fat composition of bean origins. would be interesting to see how having a DSC instrument in your premise would do say in characterizing the crystallization profile of your specific batch. do you have an in-house lab or do you use specific instruments in analyzing your raw materials?
I like the Nerd, he's clearly passionate about chocolate. The purple shirt guy seems high.
Great video and definitely enjoyable. Dylan seemed to get a little buzz of that wine!! Great!
Question on the percentage of 70% with 30% sugar. Dylan stated they use 10% cacao butter. So 60% cacao liqueur with 10% butter to make the 70% total?
Thanks for all the great informative videos!
Great talk thanks
thank you , do you know any suppliers from ivory coast ?
You should do a video with wine and chocolate pairing. How to pair wine and chocolate.
Hey Greg. Good video. Do you refer to chocolate and sugar, as the simple recipe, but do you have any reference for sugar subsistute, such as stevia. I would love to try with this other ingredient instead of regular sugar.
Great question and sadly I have very little knowledge of sugar substitutes, every time we try them they tend to overpower the flavor of the beans and our focus is on bean flavor. Not hating on substitutes but just not our focus :)
How can i contact with you
1:06:08 hard to get to Tanzania? In what context? expensive or hard to get to?
Heya! Kokoa Kamili is working out of Mbingu which is a 16 hour drive for Dar, so it's not Tanzania that's so hard to get to but once you are there it's still quite some time to get to the producers!
Hi dan !
I need to mack a chocolate in a jar
I'm not looking for bars
Can you give me advice?
Greg mentioned India for beans. Which area of India ?
I don't know what Greg was referring to but Idukki, Kerala is common to see.
We work with Regal Plantations out of Tamil Nadu!
Maybe the difference between craft chocolate and other chocolate is that we love making chocolate? Hehe! Or just the human touch on the process of it?
Donn again, so you know we do a 4 box FERMENTATION process, & believe quality is most important.
Hi I'm American & live in the Dominican Republic, I have a 16,000 Cacao Tree plantation on the north coast. I would like to send you a normal sample 1 kilo so you can possibly use our cacao in your production. Thank you for time Donn
Hi Donn , next year I get my own bean to Bar Manufaktur in Germany as a small beginning, it's possible we have a connection together? Greating Roy
@@royzimmer16
Roy, it would be great to keep in touch with you.
Donnlamere1@gmail.com