Collaboration for Chocolate Makers Part 1: Why Do It, and General Considerations

Back in the first episode of 2026, I shared some things I think craft chocolate can learn from craft beer. One of those lessons (and, upon reflection, one of the only positive ones) was to collaborate expansively. While craft chocolate makers periodically partner with breweries and coffee roasters, the avenues for collaboration in the industry remain pretty limited. That's a shame, because collaboration offers amazing opportunity to growing your chocolate business.

This is the first in a four part bonus series called Collaborations for Chocolate Makers. In the series, we'll walk through different types of possible collaborations and how craft chocolate makers should go about them.

In this first episode, we're stepping back and looking at collaboration more generally: What are the benefits, why should you do it, and what are considerations you should think about before beginning a partnership?

If you have any thoughts, questions, or suggestions from this episode, please feel free to reach out!

Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.

Sign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

The music for this episode is by my dear friend, indie folk musician Anna ps. You can find out more about Anna’s music in the show notes or at their website annapsmusic.com, where you can also get in touch to book them to play at your brewery or other establishment.