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Preview of Episode 7: The Craft of Chocolate
The specialty chocolate industry has grown exponentially but is still in the process of defining itself. We will explore this evolving industry and some of the leaders who are helping shape it.
Guests include:
Clay Gordon, author of Discover Chocolate, and creator and moderator of TheChocolateLife.com.
Karen Bryant, executive director of the Fine Chocolate Industry Association.
Greg D’Alesandre, chocolate sourcerer at Dandelion Chocolate in San Francisco, CA.
Sunita de Tourreil, founder of The Chocolate Garage.
Carla Martin, founder and executive director of the Fine Cacao and Chocolate Institute.
Art Pollard, founder and head chocolate maker at Amano Artisan Chocolate in Orem, UT.
Launches April 21, 2017. Learn more at theslowmelt.com.
This show is brought to you by the following sponsors:
Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.
FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.
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By The Slow Melt: a podcast about chocolate
4.8
8282 ratings
The specialty chocolate industry has grown exponentially but is still in the process of defining itself. We will explore this evolving industry and some of the leaders who are helping shape it.
Guests include:
Clay Gordon, author of Discover Chocolate, and creator and moderator of TheChocolateLife.com.
Karen Bryant, executive director of the Fine Chocolate Industry Association.
Greg D’Alesandre, chocolate sourcerer at Dandelion Chocolate in San Francisco, CA.
Sunita de Tourreil, founder of The Chocolate Garage.
Carla Martin, founder and executive director of the Fine Cacao and Chocolate Institute.
Art Pollard, founder and head chocolate maker at Amano Artisan Chocolate in Orem, UT.
Launches April 21, 2017. Learn more at theslowmelt.com.
This show is brought to you by the following sponsors:
Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.
FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.