Episode 5 - Current Favorites, Entries to Chocolate, and a Model of Creating Value
In this episode we talk about a few bars we've been excited about lately, how our paths of entry differ yet meet in the middle, and how one builds a system to engage customers around a new food category.
(0:30) Sunita and Brian discuss their favorite bars from Patric Chocolate, including pairing bars with tequila.
(5:30) Sunita describes the model of the Chocolate Garage and the history of Patric Chocolate’s Boss Bar and other collaborations.
(12:16) Sunita discusses her favorite gianduja bars.
(18:05) How is India growing as a source of cacao?
(19:51) How can chocolate help engineers learn about sustainable design?
(23:41) Brian discusses how he come to appreciate the importance of paying more for good chocolate.
(28:15) Brian likens experiencing chocolate flavor to quality guitar amps.
(30:14) Sunita discusses her background as a molecular biologist, how she developed the Chocolate Garage, and how it fits within the ethos of the nearby weekly farmers market.
(49:50) Who is the ideal consumer for bean-to-bar craft chocolate?
Sunita: “In [discovering chocolate,] I came to see an opportunity for cacao to lift up communities.”
Brian: “Understanding from the coffee side first, and how it trickles back and all the steps it goes back through for the farmer, it was an easy transition to see a value that would be there in regards to chocolate.”
Michael Cluizel: https://cluizel.us/
Francois Pralus: https://www.chocolats-pralus.com/en/index.php
Scott DFW: @dallasfood