Tasting Notes to Avoid in Cacao & Chocolate - Ep.55 - Craft Chocolate TV

In the beginning of Manoa Chocolate we would analyze beans and be overly impressed by notes such as forest floor, earthy, mushroom, etc. Over the last ten years we’ve come to learn that these flavors are usually the result of poor harvesting, fermentation, and or drying protocols. In Hawaii we are lucky to live in a place where we can grow and make chocolate. This proximity to farming has allowed us to understand how a flaw on the farm translates to flaws in finished chocolate. In this episode Dylan discusses signs of poor quality cacao and why it’s difficult to make fine chocolate from it.
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Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Music: Pure Imagination, Future James

[@bodynutrition201]

Dylan, please do an episode on shipping chocolate!

[@joyb4117]

You all are so great!! I hope that more people find out about you!

[@CraftChocolateTV]

Thanks!

[@treatmegood1031]

Really interesting video, lots of ideas. And no-one wants a chocolate bars that tastes of a forest floor!

[@r.pinheiro549]

After going to Costa Rica, I can’t eat regular chocolate anymore. It’s also supposed to take like fruit too.

[@benouetfab]

Hello, thank you for this channel witch eventualy will change my life in a good way! I’m a french novice and I would like to find the same flavor diagram than yours. May someone help me for that? 🙏🙏🙏

[@ОльгаСафронова-к1т]

I love just eating cocoa beans! Sometimes I make chocolate). But I like the taste of them. I like Peruvian and Ecuador. Sometimes I buy Colubia. But I like Ecuador better than others.

[@pickychocolate9397]

Thank you

[@dhruvharia9766]

how much profit do you make currently? just wanted to know if craft chocolate business is profitable