In this bonus episode, host David Nilsen talks about his concerns around the ecological and human harms of LLM AI technology, and the business reasons he doesn't think you should use it in promoting your craft chocolate business.
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.
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