Welcome to the fifth episode of the Taste of Harmons podcast! This week Mariah Christensen, specialty cheese buyer, is back to talk a little bit about bean-to-bar chocolate. Here she explains the difference between craft and candy chocolate, flavor notes, and why we put chocolate in the same category as cheese.
The three chocolates sampled in this episode are Solstice Madagascar, The Chocolate Conspiracy, Millcreek Cacao, and Amano! And, although the recipes below call for a specific chocolate, can be used in the recipes below.
Take a tour of the The Chocolate Conspiracy and learn more about how bean-to-bar chocolate is made with this video below!