In “Cacao Crusades: How Chocolate Conquered Europe,” Brothers Horacio and Hugo recount the wild journey of cacao from sacred Aztec elixir to royal European obsession. With medieval flair and mischief, the monks trace how chocolate slipped past borders, tempted nobles, and sweetly overthrew the continent—one decadent sip at a time.

Brothers Horacio and Hugo battle over the ultimate chocolate pairing—wine or beer. Hugo praises wine’s elegance; Horacio cheers for beer’s comfort. Through witty banter and tempting tastings, they discover that true pairing perfection lies not in the drink, but in the joy (and mischief) of savoring both.

The monks dig into the mysterious world of truffles—wild versus cultivated—while hilariously confusing them with chocolate truffles. Hugo delivers the facts on fungi, Horacio dreams of pigs sniffing treasure, and together they explore how the earthy luxury of truffles collides with the sweet impostor of the chocolate world.

The monks dig into the mysterious world of truffles—wild versus cultivated—while hilariously confusing them with chocolate truffles. Hugo delivers the facts on fungi, Horacio dreams of pigs sniffing treasure, and together they explore how the earthy luxury of truffles collides with the sweet impostor of the chocolate world.

Discover the three legendary cacao beans—Criollo, Forastero, and Trinitario—that shaped the chocolate world. Join Brothers Horacio and Hugo as they explore each bean’s unique character, from Criollo’s delicate elegance to Forastero’s bold dependability and Trinitario’s perfect balance. A playful, three-minute tasting pilgrimage through cocoa history!

In this playful three-minute episode of the Mixed Monks Podcast, Brothers Horacio and Hugo explore the unexpectedly divine pairing of bacon and chocolate. They break down why the salty-sweet contrast works, offer tips for making chocolate-dipped bacon and creative twists like bacon brownies, and suggest drink pairings from bourbon to Zinfandel. With Horacio’s exuberance and Hugo’s dry wit, they prove that even unlikely companions can create a heavenly culinary harmony.

Horacio and Hugo compare English scones and American biscuits—royal teatime treats versus Southern comfort food. From texture to traditions, they debate cream vs. gravy, sweet vs. savory, and agree both are blessed vessels of buttered joy.

Brothers Hugo and Horacio uncork a spirited debate on pairing wine with chocolate. From milk chocolate melting into Merlot to dark chocolate battling bold Cabernets, the monks weigh harmony against chaos—with Hugo preaching balance and Horacio championing indulgence. Along the way, they stumble into sugar avalanches, angel cartwheels, and the truth that pairing is as personal as your palate. In the end, joy wins out—though restraint may have been left in the cellar.

In this episode of the Mixed Monks Podcast, Brothers Horacio and Hugo dive into the smoky, surprising world of chocolate in barbecue. Horacio celebrates cocoa-glazed ribs, cornbread with melted chocolate pockets, and piña colada–brushed shrimp skewers, while Hugo explains how dark chocolate deepens flavor by balancing sweetness, bitterness, and smoke. Together, they reveal how chocolate transforms barbecue from a simple meal into a sacred, memorable feast—equal parts philosophy and finger-licking joy.

In this playful episode of the Mixed Monks Podcast, Brothers Horacio and Hugo explore what your favorite type of chocolate says about you. From the cozy nostalgia of milk chocolate to the serious intensity of dark, the wild-card energy of white, and the adventurous spirit of flavored bars, each preference reveals a little personality truth. Equal parts tasting guide and tongue-in-cheek therapy session, this episode proves that chocolate is more than a treat—it’s a mirror to the soul.