In this episode of Bean to Barstool, David Nilsen talks with Elmer Pineda of Yojoa Chocolate in Honduras. They discuss the background of Yojoa Chocolate and their cacao farm, the natural landscape that provides so much flavor and inspiration to Yojoa’s bars, the importance of not only fermentation but carefully controlled drying in flavor formation, and some of Yojoa’s unique inclusion bars, like Espresso and Anis Avocado.
This is the second in a four-part series called Collaborations for Chocolate Makers. In this episode, we're talking all about craft chocolate collaborations with breweries, distilleries, wineries, and other beverages alcohol producers. We discuss the benefits of the collaborations, potential product ideas, how to approach potential collab partners in this space, and things to consider beforehand.
In this episode of Bean to Barstool, David Nilsen talks with Mike King of Encore Coffee and Chocolate about the overlap between these worlds, what he’s learned about each from the other, how sourcing and roasting and flavor formulation differs between them, and how he creates the delicious coffee infused bars like Cafe Mocha, Vanilla Latte, and Caramel Macchiato in his Coffee House Series.
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