In today's episode, David Herrick of Foundry Chocolate walks us through Foundry’s annual whisky-infused bar made with Thompson Distillery.
Today we're talking with Liang Wang of Kessho Chocolate in Austin, Texas. Liang talks about Kessho’s line of tea-infused chocolate bars.
In today's episode, Tyler Cagwin of Nostalgia Chocolates gives advice for craft chocolate makers on selling cacao nibs and other ingredients to craft breweries. Tyler has sold cacao to many breweries in upstate New York and now in North Carolina, and it's become a substantial part of his business at Nostalgia. Here he walks us through things to consider in advance, how to approach prospective brewery partners, what he presents when he meets with them, how he builds these relationships, and how he schedules cacao roasting for his brewery customers in his regular chocolate production schedule.
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