Every month here on #PodSaveChocolate we take a break to look at the chocolate news you need to know. The floor is open for LIVE participants to ask questions – AMA – about cocoa and chocolate.

One focus of each month’s news is the current state of cocoa markets. This month I will be talking about what I learned on my recent trip to Brussels when it comes to chocolate flavor and my continuing pursuit of answers to the question, “Why Belgium?” ...

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Notes go here

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I first crossed paths with Rowan back in 2008 when our books were finalists in the International Association of Culinary Professionals’ Book Awards. (Spoiler alert: Neither of us carried our category – Technical/Reference.)

I was in Bolivia twice in 2010, first in January and then in November. While our paths did not cross that year, an article Rowan wrote on the wild cacao – cacao silvestre – of the Bolivian Amazon was published that same year ...

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Every month here on #PodSaveChocolate we take a break to look at the chocolate news you need to know. The floor is open for LIVE participants to ask questions – AMA – about cocoa and chocolate.

The focus of this month’s news will be on the current state of cocoa markets an update on the status of the EUDR – PLUS a heavy metal lawsuit, a new study on consumer preferences, and the impact of AI on flavor trends in confectionery. If there is time for more stories, we’ll get to those. ...

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In this episode, I will continue my exploration of topics that will go into my presentation at the 2024 Annual Symposium of the British Society of Flavourists on Friday, October 25th – and this will, most likely, be the final episode in this series. ...

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In this episode, I will be discussing several related topics:

1. The Bliss Point
2. The Five Gestalt Principles of Perceptual Organization

... and how they relate to the making and business of chocolate, chocolate confectionery, and bakery items made with chocolate. This episode is part of my exploration of chocolate in preparation for my presentation at the 2024 Annual Symposium of the British Society of Flavourists, which is happening on Friday, October 25th.

If you’re making chocolate and items that have chocolate as an ingredient, knowing about these topics is critical to making products your customers want to buy – over and over again. ...

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Support PodSaveChocolate by contributing to their tip jar: https://tips.pinecast.com/jar/podsavechocolate

Find out more at https://podsavechocolate.pinecast.co