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First Aired - 02/06/2013 03:00PM
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We've heard of single-source coffee and chocolate, but single-source ice cream? That's the topic this week on Straight From the Source. Guest Marc Boatwright is the founder of Choctal, the makers of the first single-origin chocolate ice cream line in the US. They extended to create a complementary line of single-origin vanillas. Tune in and learn more and hear about his project called Oxygen Farming Foundation. This program was sponsored by S. Wallace Edwards & Sons
"Vanilla is just like wine and cacao, depending on where it's grown, soil conditions, extraction, etc... it all makes a difference." [6:00]
--Marc Boatwright of Choctal & Oxygen Farming Foundation on Straight From the Source
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Single-Origin Chocolate Ice Cream (20:16)
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single origin ice cream, ice cream, cacao beans, vanilla beans, The Vanilla Queen, ingredients, origins, Costa Rica, Haiti, vanilla vines, hand pollination,Oxygen Farming Foundation (14:02)
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reforesting, planting, Oxygen Farming Foundation, rain forests, shade grown cocoa, oxygen,To comment on this episode click here. There are currently Comments
First Aired - 09/19/2012 03:00PM
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On this week's episode of Straight From the Source, host Clay Gordon is joined by Gino Dalla Gasperina, founder of Meridian Cacao, a brand new boutique cocoa brokerage firm created specifically to cater to the needs of startup hobbyist and smaller craft chocolate makers looking to source high-quality beans, but don't have the resources to buy tons at a time. Find out what motivated Gino to start the business and hear some of the challenges of direct sourcing cacao. Learn more about cacao production in Trinidad and Tobago and the differences between direct model and fairtrade and other certification models.This program was sponsored by Cain Vineyard & Winery.
"There's so many different ways to alleviate yourself from poverty in Trinidad, but there is not too much incentive to be in the agriculture industry."
"Tobago 80 years ago was a thriving cacao producer and since then has become absent."
"The price of fine flavor cacao is so ambiguous. It cannot be pegged to a trader's commodity."
--Gino Dalla Gasperina, founder of Meridian Cacao on Straight From the Source
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First Aired - 11/17/2009 06:30PM
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This week's episode of Why We Cook is all about cacao with special guest Jeff Pzena, owner of The Cotton Tree Lodge in Belize. Why might cacao be the next superfood and how is this bitter plant transformed into what we know as chocolate?
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Cacao: The Next Superfood? (10:15)
Tags:
The Cotton Tree Lodge, cacao, uses, products, cacao pod comes from cacao tree, native to all tropical regions of the Americas, originated in the Amazons, white pulpy covered beans, cacao doesn't taste anything like chocolate at first, beans get transformed through fermentation and roasting, cacao high in flavonoids, cacao poised to become the next superfood, big artisanal chocolate making movement, super high quality single-origin beans,Jeff Pzena Introduces The Cotton Tree Lodge (15:10)
Tags:
Fairway Market, The Naturalist, Belize, Jeff Pzena, The Cotton Tree Lodge: www.cottontreelodge.com, rustic ecotourism lodge, what's the connection between the cacao and the lodge?, Jeff bought what he thought was a bag of almonds but were actually washed cacao seeds, Cotton Tree Chocolate, Belize used to be British colony, hot chocolate: the Mayan way, why has the Mayan version of hot chocolate not hit the American market?, 3 different types of cacao beans in world, all three varieties have hybridized and cross-polinized, fungus attacking cacao trees,Bean-to-Bar Chocolate Production (7:20)
Tags:
yeast and bacteria attacks and ferments cacao, beans break down under influence of acidic and lactic acid, wicking away acids from center of the bean, beans must dry over the course of a week, beans are then roasted for twenty minutes, no acidity in unfermented beans, after roasting beans are milled and paper-thin shell removed, broken pieces without the shell are called nibs, sugar wasn't widely grown until colonization of new world,To comment on this episode click here. There are currently Comments
