Show Notes
In this episode, hosts Ed Easton and Andrew Nason delve into the fascinating world of chocolate fermentation from their chocolate yurt in West London. They discuss how the intricate process of fermentation, involving various bacteria and fungi, plays a crucial role in crafting high-quality chocolate.
While debunking myths like the 'Mars bar being made on Mars,' they explore the concept of panspermia and the idea that yeast may be an alien species.
They also initiate a live fermentation experiment with cacao pods, highlighting the complexity and unpredictability of the process, influenced by environmental factors and microorganisms. This journey into the microscopic world of chocolate promises to reveal the hidden layers of flavor development and the intricate dance that transforms cacao into chocolate. Hosted on Acast. See acast.com/privacy for more information.
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How did Mars go from a failed family candy business to the beginnings of one of the biggest chocolate companies in the world?
In this episode of The Chocolate Podcast, Andrew & Ed Easton roleplay and discuss the life of Lope de Aguirre, a Basque conquistador who fought for Spain in Peru, who was publicly whipped for mistreating indigenous people, hunted down and murdered Judge Esquivel, then joined an El Dorado expedition led by Pedro de Ursúa.
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