In this episode, we talk about the future of our business and discuss an audacious plan to connect our customers more directly with the cacao farmers who make our chocolate possible. 

Enjoy!

On our latest episode of the Chocolate Bros podcast, we get into what Peruvian cacao farmers do for fun.

It is a very interesting look at a different culture.

While there are differences between what a typical American and a Peruvian cacao farmer do for fun, I think you will find that people in different parts of the world are more alike than different.

In fact, that has been one of our major takeaways after almost a decade and a half in the chocolate business.

Environments are different and lead to cultural differences, but people are fundamentally the same everywhere.

We discuss soccer, sugar cane liquor, drinking beer, public chicken cook outs, volleyball, and much more.

Enjoy!

Back in the day we got an email from a well known chocolatier in SF who we had sent a sample too. He wrote something like this:

"Your chocolate is near perfection. It is flavor profile is divine. The texture is second to none. The formulation makes it easy to work with. Your commitment to direct trade is heroic. In short, your chocolate is the embodiment of everything fine chocolate should be. I rate your chocolate as flawless, best in class."

I wrote him back and said "That's amazing! Thank you! How much would you like for your first order?"

He wrote back "I'm sorry. We're under an exclusive contract with Valrhona and we aren't allowed to use any other chocolate in the store. I'd love to use your chocolate but, I can't."

We ran into that a lot in the early days of our business trying to sell chocolate to restaurants and chocolatiers. 

Well, just a few days ago, we got this review on our website:

"5 Stars. Household staple. We are a household of chocoholics and have finally found a favorite….

We've come a long way. 

No disrespect to Valhrona at all by the way. 

A good reminder that under certain circumstances, when the stars align, little companies can still prevail over big companies and heart can still triumph over capital. 

That is the what the latest episode of the Chocolate Bros podcast is all about. 

Enjoy!

On this episode, we continue our discussion of what it is like to break bread with cacao farmers in their family houses. 

We go into detail about the experience of shooting an episode of Parts Unknown with Anthony Bourdain. 

Lastly, Brian comes up with an idea to have our customers send gifts for cacao farmers with him on his next trip to Peru.

Enjoy!

In this episode of The Chocolate Bros podcast we discuss working on the Good & Evil chocolate bar with Anthony Bourdain and Eric Ripert. 

We talk about making chancaca from boiled sugar cane.

And we have a thrilling discussion about what its like to get sick in the Peruvian jungle. 

Enjoy!

In this episode of The Chocolate Bros podcast, we continue discussing what it is like to take visitors from the US and Europe out to the Peruvian jungle to meet cacao farmers. 

We talk about about the our experiences with the national dish of Peru, Guinea pig.

Brian also proudly announces that he is the most humble man in the world. 

Lastly, we delve into what there is no such thing as "noble poverty" out in the jungle where cacao grows. 

Enjoy!

Take a trip to Peru without getting on a plane. 

In this episode we describe the trip from the airport in Lima all the way out to the Peruvian jungle. 

This is the first episode in a series of episodes talking about taking travelers from all over the world to meet cacao farmers. 

Enjoy!

Adam

After many years of struggling in the chocolate business, we finally found something that worked. 

Over the course of several years, we ended up selling chocolate in 30 countries!

In this episode my brother Brian also gives me the business, referring to me as a meathead, a fancy pants, and also critiquing my pronunciation of several words. Thankfully I am not easily offended by such pettiness. 

Give it a listen! I think you will enjoy it!

In our latest episode of The Chocolate Bros podcast, me and Brian talk about facing ice cold rejection from the chocolate world when we first launched our business.

This is something that keeps most new business from making it.

Give it a listen!

In this episode we talk about a huge rice husk fire. 

We explain why chocolate is so much harder to bring into existence than coffee. 

And for all of you fermentation enthusiasts out there, we go deep on fermenting cacao. 

Also, we talk about opening the mail with a machete. 

Enjoy!