Mushrooms aren't the first ingredient we think of for flavoring beer or chocolate, but many craft brewers and craft chocolate makers are using different species of mushrooms to create unique flavor experiences. In today's episode, we talk all about using mushrooms in beer and chocolate. Guests include Marika Josephson of Scratch Brewing, Sara Ratza of Ratza Chocolate, and mushroom grower Jesse Bussard.

In this episode of Bean to Barstool Bite Sized, host David Nilsen spends five minutes with Sara Ratza of Ratza Chocolate in Tarpon Springs, Florida. Sara spends a few minutes talking about the botanicals in her Aphrodite and Self Love bars and how they can potentially benefit our bodies. Listen in as Sara discusses chocolate for our love lives, loving ourselves, and loving cacao.

Bean to bar chocolate maker Sara Ratza of Ratza Chocolate loves craft beer almost as much as chocolate, and she recently provided Bolivian cacao to Brighter Days Brewing for Hooray for Hazel, a bourbon barrel-aged Imperial Stout that also included lactose and hazelnuts. Check out my quick interview with Sara here!

Sara Ratza loves plants. She got into chocolate making after getting into herbal medicine, and she brings that plant wisdom and love for green, growing things to the art of chocolate making at Ratza Chocolate. Listen in as she talks about her philosophy behind using these botanical ingredients.

Craft brewers and bean to bar chocolate makers are using coffee in exciting ways in their creations. Here we talk to brewers, chocolate makers, and coffee roasters and the synergies between these culinary arts.