In this episode, host David Nilsen and cacao agronomist Sarah Bharath discuss cacao farming, cacao fermentation, and the tension between the economic need for efficiency and the deeper need for patience and complexity.

In this episode, host David Nilsen talks with Angi at ChocolateSpiel about how and why she uses chocolate as a canvas for color, as well as pairing chocolate with beer, cider, wine, coffee, tea, and cocktails. 

In this episode, Kumi Arhin of Ofori Brothers Wine talks about how his family's legacy in cacao has impacted his current venture in wine, the significance of including a flavor ingredient from Ghana in a American wine and how that helps him reach new audiences, and the importance of storytelling along the way.

In this episode, chocolate pairing expert Estelle Tracy walks us through making various loose leaf teas and pairing them with craft chocolate. Along the way, she explains what tea is and the basics of different common types of good tea.

In this episode, Third Eye Brewing brewmaster Kelly Montgomery talks about brewing with cacao, working with Maverick Chocolate and Violet Sky Chocolate, collaborating with River North Brewery in Denver, writing beer recipes with cacao or barrel-aging in mind, and pairing with craft chocolate. Listen in as one of the best brewers of adjunct stouts in the country shares his expertise!

In this episode, we talk with Christopher Nobles of Piety & Desire Chocolate in New Orleans, Louisiana. We talk about the flavors of New Orleans, the city’s personality, and how it all makes its way into his chocolate, including bars made with local beer and rum.

In this episode, we talk with Greg & T from Front Porch Chocolate in Montana. They've crafted many of their excellent inclusion bars—Including Chai Rose, Fig & Cherry, and Strawberry Lemon—with beer pairing in mind, and here we talk with them about the concepts behind their bars and the beer pairings they've designed for each. 

In this episode we talk with Estelle Tracy. For our 100th full length episode of Bean to Barstool, we're talking with an old friend and supporter of the pod, Estelle Tracy. Estelle leads chocolate tastings and pairings through her business, 37 Chocolates, and in this episode we're tasting and pairing the adventurous bars from her new curated collection. Which wines and beers do we pair with a bar inspired by Beijing lamb skewers? How about the always challenging 100% cacao bar, or a bar loaded with chili pepper? Listen in as we have a fun time coming up with pairings  for these unusual bars.

In this episode, David talks with Dorothy Neary of NearyNogs Chocolate in Northern Ireland. They discuss the importance of music in Irish culture and how it's influenced several of their chocolate bars, the use of distinctly Irish ingredients like gorse flower and seaweed, and the beautiful natural landscape around their factory that influences them creatively. They also discuss their use of Irish whiskey in several bars, and pairing with whiskey. 

In this episode, we talk with Michael Beans of Namesake Coffee in Dayton, Ohio. We talk about how to make great coffee at home without fancy equipment, how he develops roast profiles for new coffee bean origins, and how to taste coffee thoughtfully.

In this episode, we talk with Nico Silverman of Diego's Chocolate in Guatemala . We talk about Diego's story, the details of their chocolate, and Nico's experiences with pairing Diego's Chocolate rolls with craft beer and craft cider in New York state.

In this episode, host David Nilsen talks with Serge Savchuk, owner and chocolate maker at Vaka Chocolate in London, Ontario, about his spirits-infused or -inspired bars, including bars made with whisky, absinthe, gin, and rum, using spirits from North of 7 Distillery and Junction 56 Distillery.

In this episode, host David Nilsen talks with Tandy Peterson of Embers Chocolate in Phoenix, Arizona. We discuss her spirits-infused bars using bourbon, mezcal, and other spirits, as well as her unique, award-winning Elote bar that emulates the flavors of Mexican street corn.

In this episode, host David Nilsen talks with Lucia Carrillo of Cerveceria Itañeñe and Rodrigo Romo of Tout Chocolat about their pursuit of unique flavors, their chocolate and beer collaborations, and what makes Mexican beer and chocolate unique and exciting.

In this episode, host David Nilsen talks with Jenny Risner-Wade, owner and chocolate maker at Yellow Bird Chocolate, and Ben Wade, co-founder and brewer at Albion Malleable Brewing Company, both in Albion, Michigan. They talk about the collaborations between Yellow Bird and Albion Malleable, and the creative opportunities provided by having these businesses run side by side.

In this episode, David Nilsen talks with Joel Geier, author of Flights Across America: A Brewery Lover’s Journey. They discuss their love of beer flights and some of Joel’s favorite breweries and experiences while writing the book!

In this episode, David Nilsen talks with chocolate educator Kathryn Laverack of Cocoa Encounters and The Brown Cow pub proprietor Victoria Hopper to discuss cacao and chocolate cocktails, and chocolate and whiskey pairings.

In this episode, David Nilsen talks with brewing scientist Zadkiela Rios about pairing beer and chocolate and how travel and her science background inform her tasting process and experiences.

The inaugural Midwest Craft Chocolate Festival in Rushville, Indiana, will be a celebration of craft chocolate, cacao, and the farmers who grow and harvest it. In this preview, David Nilsen talks with organizer Barb Genuario and Leila Carvajal Erker of sponsor Cocoa Supply.

In this episode, David Nilsen talks with barista and mixologist Charlene Cabioch about using coffee and cacao in cocktails, what happens during barista competitions and mixology competitions, and the role of curiosity in professional development.