Quality Chocolate Explained: Bean-to-Bar, Single-Origin & Flavour Journeys with TuTu Chocolates

230. What really makes quality chocolate? In this inspiring conversation, Roberto sits down with Milissa Davis, award-winning chocolatier and owner of TuTu Chocolates, to explore the world of artisan chocolate and entrepreneurship. You’ll discover: The difference between bean-to-bar, single-origin and mass-produced chocolate Why real chocolate doesn’t leave you bloated or guilty like supermarket bars How colour, flavour and creativity shape unforgettable chocolate experiences Milissa’s remarkable journey from Saturday girl to Artisan Chocolate Entrepreneur of the Year 2025 The surprising parallels between bespoke tailoring and artisan chocolate craftsmanship Along the way, we playfully imagine what James Bond, Taylor Swift and David Attenborough would taste like as chocolates (spoiler: no blue cheese truffles). 🍫 Whether you’re a chocolate lover, a foodie, or just love hearing stories of young entrepreneurs doing things differently, this episode will leave you inspired — and probably craving something sweet. Hosted on Acast. See acast.com/privacy for more information.