Elmer Pineda of Yojoa Chocolate in Honduras

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.