Episode 4 - Competition
In this episode we talk about Brian's coffee competition coming up, and what it may look like for a similar thing to exist in chocolate or what prevents that.
(0:25) What specialty coffee events does Brian attend?
(4:45) Can coffee tasting competitions serve as a guide for chocolate tasting events?
(7:03) How do ethnic food traditions enhance the ability to taste chocolate and appreciate its nuances.
(14:00) Why and how does Sunita incorporate a defective chocolate bar into her blind tastings?
(17:00) How can makers experiment with differing percentages of the same cacao?
(21:15) Sunita and Brian discuss efforts by chocolate makers and organizations to have blind chocolate making competitions using the same cacao.
(26:08) How can chocolate awards encourage entrants to make and submit the best chocolate?
(36:00) Sunita discusses designing a retail experience at the Chocolate Garage that aligns with her values.
(41:45) Brian discusses his upcoming coffee competition.
Sunita: “I look forward to a day where it is agreed upon and folks in the [craft chocolate] industry understand that there are objective flaws.”
Brian (paraphrasing @ScottDFW): “A lot of times you think about greatness in terms of flavor or lots of it or more so about what something does have instead of what something doesn’t have.”
RE; CO Symposium: https://www.recosymposium.org/
Greg D'Alesandre of Dandelion Chocolate: @gregd
Carla Martin: @carladmartin