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Trevor Fast

Chocolate Maker, Dandelion Chocolate in Tokyo

Bean to Bar Chocolate

PRESENTED ON DEC 12, 2018
IN TOKYO @ VOL 161

Chocolate maker Trevor Fast explains the process of creating small batches of two-ingredient, single-origin bean to bar chocolate. They only use cacao sourced directly from producers across the globe with whom they build strong and lasting relationships.

チョコレートメーカーのトレバーがたった二つの原材料のビーントゥバーチョコレートの製造方法を説明します。世界中の持続的で強い関係性を築いた農家から直接買い付けたカカオだけを使用しています

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Searching Out the World's Rarest Chocolate

BY ERIKA CHAVEZ-GRAZIANO
@ VOL 15 ON APR 14, 2015

"Lima is home to over 150 different micro-climates and located very close to the ecquator, and this makes it a pretty damn fine place to grow cacoa." 

In Searching Out the World's Rarest Chocolate from PechaKucha Night Louisville Vol. 15Erika Chavez-Graziano recounts her travel to a remote region of Peru on a quest to find "Fortunado #4", the world's rarest cacao. Once thought to be extinct, a lone tree, from which Furtunado #4 comes, was recently re-discovered, and having come back from the dead, now serves as the mother tree for the continuation of this rare chocolate.


Watch this "PechaKucha of the Day" from Wednesday from May 6, 2015.

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Chocolate Man

BY BRIAN TALLARICO
@ VOL 1 ON JUN 26, 2015

Like most kids, Brian Tallarico was passionate about chocolates while he was growing up. But unlike most kids, he went on to open a chocolate shop—but only after receiving a fine arts degree. This year, he celebrated ten years of chocolate making and opened a new shop in Easton. 

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A designer walks into a bar

BY EIRIK HITLAND JOHANNESSEN
@ VOL 4 ON OCT 23, 2015

Eirik Hitland Johannessen tells The story of Muskedunder, a bar three years in the making, and all the ideas that were lost along the way.

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Eat Chocolate

BY PUJA SATIANI
@ VOL 4 ON JUL 10, 2015

Puja Satiani was educated as an attorney. She hit a point in her life when she had to make a tough decision. She pivoted her career from law to chocolate. In this presentation, she discussses real vs fake chocolate and whether chocolate is an aphrodisiac. 

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Life Behind the Bar

BY ELISABETH FORSYTHE
@ VOL 21 ON FEB 23, 2016

Elisabeth Forsythe is a bar director who knows her craft and her audience.

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The Tale of the Rocky Bean Co

BY HAYLEY BOWIE
@ VOL 5 ON SEP 08, 2016

Bouncing in on a kangaroo and bouncing out on coffee beans, the bouancy and charisma of Hayley Bowie is unbeatable. From Australia to serving incredible espresso out of a retrofitted van named Penny, Hayley explains the spark that ignited their community centric coffee business Rocky Mountain Bean co. , what drew them to the valley and their bold plans to stay grow it in the future. 

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En Venezuela somos Cacao

BY MARIA FERNANDA DI GIACOBBE
@ VOL 5 ON MAR 02, 2017

La chef venezolana, ganadora del Basque Culinary World Prize 2016, María Fernanda di Giacobbe, nos inspira con su mensaje de la cultura del chocolate en Venezuela. Cómo ha utilizado este medio para empoderar a cientos de mujeres venezolanas y así cambiar sus vidas. Nos cuenta sobre su experiencia como chocolatera y sus proyectos con Cacao de Origen y Kakao Chocolates.

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Bean-to-Bar, Ashram-to-East Vancouver

BY SHELLEY BOLTON
@ VOL 47 ON NOV 29, 2018

Shelley Bolton starts by talking about being from Vancouver and a little bit about her family and then her travel through Europe and working on farms. She also talks about India and 3 years in an ashram. Then about coming back to Vancouver and having a (pirate) son and then working in the film industry. Then she talks about starting East Van Roasters and the steep learning curve on how to make bean-to-bar chocolate, where it comes from and how they process it. She also touches on the social enterprise and the employment program and how it all fits together in the café, the chocolate making and the coffee roasting program.

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Eat Me: A Brief Look at the Long History of Women and Chocolate

BY LIZ GOAD
@ VOL 11 ON FEB 15, 2019

"Decadent. Seductive. Sinful." When it comes to chocolate, sex sells. And it specifically sells to women. Even though research shows that men and women consume roughly the same amount of chocolate, advertisements are mainly targeted at women, encouraging them to "indulge" their cravings and deepest desires.

While this may seem like a new phenomenon, the association between chocolate and female sexuality predates the modern ad campaign. In fact, some scholars trace it all the way back to the Mesoamerican civilizations that first cultivated Theobroma cacao. Liz Goad takes a quick jog through chocolate’s long, tawdry history to find out where this theme originated and how it has evolved over the centuries.