In this post, David Nilsen discusses common pitfalls companies make in media relations, and how to get started with working with the media.

In this post, David Nilsen and Melinda Guerra talk about a what to do after your craft chocolate company gets media coverage!

In this post, David Nilsen and Melinda Guerra talk about a less pleasant aspect of media relations: crisis communications. They discuss what it involves and tips for things to do and not do in crisis comms.

In this post, David Nilsen talks about fostering ongoing relationships with members of the media, and how informal communication can be used to share story ideas and keep them informed of what you have going on so they can cover your stories.

In this post, David Nilsen and Melinda Guerra talk all about press releases: What they are, when to send them, to whom to send them, what to include, and—just as importantly—the inverse of all those: when not to send them, what not to include, etc.

In this post, David Nilsen talks about how to reach out to craft chocolate-specific media, and how to identify media outlets and journalists from outside craft chocolate that might seem, on the surface, to have nothing to do with our industry, but can be fantastic outlets for the right stories.

In this post, David Nilsen and Melinda Guerra talk about how to begin building a media list for outreach. They talk about different types of media, how to identify media outlets and members to add to your list, and the information about them you’ll need.

In this post we’re continuing our look at media relations for craft chocolate makers by talking about types of media coverage and how to identify the stories you can tell through them.

Journalist David Nilsen explains why a media strategy is so important no matter the size of your craft chocolate business.

In this post we learn from Estelle Tracy, a chocolate educator who collaborated with a craft chocolate maker on a special chocolate bar and educational event.

In this post we talk about how craft chocolate makers can pursue creative, outside-the-box collaborations with folks outside the craft chocolate industry.

In this post we talk about how craft chocolate makers can collaborate with each other on special release chocolate bars, and why they should!

Third Eye Brewing Double Astral chocolate imperial stout has won numerous awards over the years, but that doesn’t mean brewmaster Kelly Montgomery is done tinkering with it. He recently brewed a batch using Liberian cacao from Kemu Farms and Haitian PISA nibs, both roasted by Violet Sky Chocolate. Here’s how it came to be.

In this post we talk about how craft chocolate makers can collaborate with beverage alcohol producers on chocolate-based collabs using beer, whiskey, wine, or other alcoholic drinks.

David Nilsen explains how and why craft chocolate makers should collaborate with breweries, distilleries, and other beverage alcohol producers. He explains things to consider in these collabs, and offers ideas for what types of projects to pursue.

In the first entry in the Collaboration for Chocolate Makers series, writer David Nilsen talks about why craft chocolate makers should collaborate with other businesses, and what they should consider before they begin.

Atlanta beer writer Ale Sharpton and Creature Comforts are releasing the latest edition of Piano Keys, a chocolate vanilla Imperial Stout using Ecuadorian cacao nibs from Condor Chocolate and vanilla beans from Peru, Uganda, and the Cook Islands.

Jorge Torres shares the beer and chocolate tasting experiment he led as part of Professor Robyn Araiza’s Chemistry of Chocolate course at California State University San Marcos.

Let’s look at the most common Christmas beer styles and how to pair them with craft chocolate!