PODCAST · arts
Kahkow Culture
by Rizek Cacao SAS
Welcome to Kahkow Culture! This podcast is dedicated to chocolate makers and chocolate lovers. Join us as we explore the world of craft chocolate along with our incredible guests. Immerse yourself in the cacao and chocolate world by learning about our entire process: from the moment cacao is planted in the Dominican Republic, to tasting exquisite chocolate bars, confections and preparations. Learn about our behind-the-scenes process. Follow us on Instagram to stay updates @kahkow_usa. Send us your questions or comments to: [email protected] | Shop: www.kahkow.com
Episodes
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Chocolates Bean To Bar y Productos Terminados (Parte 2)
En la segunda parte de nuestro episodio Chocolates Bean to Bar de #KahkowCultura conocemos los usos que se le pueden dar a los derivados del cacao como por ejemplo el polvo de cacao. ¡Gracias a las chocolateras que nos acompañaron en este viaje, Elaine De Windt y Diana Munné!
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Chocolates Bean To Bar y Productos Terminados (Parte 1)
En el nuevo episodio de #KahkowCultura exploramos el increíble proceso Tree to Bar con dos expertas en el área, Diana Munné, primera chocolatera dominicana en crear su propia marca de chocolate elaborado con cacao dominicano Xocolatrd y Elaine De Windt, chocolatier experta en este concepto.
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Novedades y Tendencias en el Chocolate y el Cacao, con Jens Kamin, Yifat Milz y Massimiliano Wax (Parte 2)
Te invitamos a sumergirte en la deliciosa continuación del podcast Kahkow Cultura. En esta segunda parte del episodio Novedades y Tendencias en el Chocolate, exploramos aún más las innovaciones y los cambios que están revolucionando el mundo del chocolate en la República Dominicana y más allá....
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Novedades y Tendencias en el Chocolate y el Cacao, con Jens Kamin, Yifat Milz y Massimiliano Wax. (Parte 1)
En este nuevo episodio del podcast Kahkow Cultura, exploramos la fascinante evolución del consumidor de chocolate en la República Dominicana. Descubre cómo han cambiado las preferencias y comportamientos de los amantes del chocolate a lo largo de los años, y entérate de las últimas novedades y...
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Exportando Cacao - Parte 2
En la segunda parte del episodio Exportando Cacao de Kahkow Cultura, Fumie Hiromitsu, gerente de mercados asiáticos en Rizek Cacao, nos comparte la importancia de entender la cultura de los clientes para exportar cacao con éxito.
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Exportando Cacao - Parte 1
¡Descubre el fascinante mundo del cacao en el nuevo episodio de Kahkow Cultura! En esta ocasión, nos acompaña Patricia Nin, gerente de exportación de Rizek Cacao, y Fumie Hiromitsu, gerente de mercados asiáticos en Rizek Cacao, para adentrarnos en el proceso de exportación de este delicioso y...
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Historia del Cacao en República Dominicana - Parte 2
Bienvenidos nuevamente a Kahkow Cultura, esta vez en la segunda parte de nuestro episodio Historia del Cacao en República Dominicana. En la primera parte conocimos la historia del cacao en la isla, los avances e innovaciones que se implementan en la cosecha y post-cosecha y el impacto de esta…
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Historia del Cacao en República Dominicana - Parte 1
Bienvenidos a la primera parte del episodio Historia y Evolución del Cacao en la República Dominicana, en el que, junto con Elvi Reyes, gerente de producción de Rizek Cacao, exploramos la historia y evolución del cacao en República Dominicana, sus principales zonas de producción, los factores que...
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Maridando los Tesoros del Cibao
En este delicioso episodio te llevamos en un viaje culinario para explorar Tesoros del Cibao, y descubrir los secretos de maridaje que realzan su sabor. Únete a los expertos mientras te guían a través de un emocionante recorrido sensorial. Sumérgete en esta experiencia única que te ayudará a...
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Degustando los Tesoros del Cibao
Acompáñanos mientras nuestros expertos te guían a través de una degustación detallada de Tesoros del Cibao, revelando los misterios de los sabores, aromas y texturas que esta colección única y exclusiva ofrece. Desde los tonos profundos de cacao, hasta las notas sutiles de frutas tropicales,...
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Cosechando los Tesoros del Cibao (Parte 2)
Este episodio te ayudará a comprender cómo las certificaciones en el cacao orgánico son una poderosa herramienta para promover la sostenibilidad, la salud y el bienestar de nuestro planeta y de quienes dependen de él. No te pierdas esta conversación esencial para los amantes del chocolate y los...
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Cosechando los Tesoros del Cibao (Parte 1)
En este episodio exploramos a fondo la importancia crucial de las certificaciones en el mundo del cacao orgánico. Acompaña a nuestros expertos mientras desentrañan el tejido de estándares y procesos que respaldan la producción de cacao sostenible y ecológicamente responsable.
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Conociendo los Tesoros del Cibao
Te invitamos a conocer Tesoros del Cibao, mucho más que chocolate, una experiencia sensorial extraordinaria cuidadosamente elaborada para los amantes del buen gusto. Descubre junto a nuestros expertos la historia detrás de esta exquisita colección, un encuentro con lo sublime de nuestro origen a...
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Kahkow en República Dominicana
¡Bienvenidos a nuestro podcast Cultura Kahkow! Estamos encantados de presentarles este espacio donde podrán expandir sus horizontes y enriquecer sus conocimientos en este viaje lleno de sabores, historia y cultura en torno al cacao y el chocolate. En esta ocasión contamos con dos invitadas muy...
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FCIA Glossary Project: a resource for everyone.
Dr. Romi Burks (@ProfRomi) and Tara Durieux (@taradurieux ) join us on this episode to talk about the Glossary Project, a global grass-roots effort to create an on-going, living collection of key terms associated with fine chocolate that promote consistent communication across multiple...
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Rizek reminder: how to care for your ingredients
Kahkow wasn’t built in a day… A family business that started in 1905 that went from cacao growers, to chocolate makers in the Dominican Republic, and now provides unique cacao profiles for craft chocolate makers in the US with our Rizek Essentials.Don’t forget to follow us on Instagram:...
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Risk vs. Hazard, cadmium in chocolate
Thanks to our good friend Dr. Keith Ayoob for helping us shed some light on the “heavy” topic. We’re kicking off season 2 tackling some of the most common questions we’ve been asked after the Consumer Reports article came out talking about heavy metals in chocolate. Dr. Keith helps us understand...
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Heavy Metals in Chocolate
Check out this Kahkow Culture Short with Max & Daisy on recent findings of heavy metals in Dark Chocolate. Follow us on Instagram to stay updated @kahkow_usa. Send us your questions or comments to: [email protected] www.kahkow.com | @kahkow_usa Shop: www.kahkow.com
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Noblest cacao; sublime chocolate
After its launch 20 years ago, Los Ancones continues to win international recognition. This incredible profile originates from Rizek’s Denomination of Origin Los Bejucos, located in the eastern part of the Duarte province. This origin has represented the promise of Dominican cacao internationally...
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Cacao tradition: Rizek Cacao & Michel Cluizel
Our long-time friend Jacques Dahan, of Michel Cluizel, joins us on this episode as we discuss how both of our companies continue to work together, after having achieved the incredible success of Los Ancones years ago. To see the video of our delightful cacao conversation, visit our YouTube…
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Cacao is alive, part 2!
Masako Miyabe has worked in the R&D Department of cacao and chocolate at Meiji since 2013. She specializes in fermentation and roasting, and has worked closely with our Quality Control team in the Dominican Republic on very important projects. Meiji is the #1 chocolate manufacturer in the…
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Cacao is alive!
Konnichiwa Kahkow lovers! On this episode we talk to a very special guest from the other side of the world! With a Masters of Engineering and a Major in Applied Chemistry, Masako Miyabe has worked in the R&D Department of cacao and chocolate at Meiji since 2013. She specializes in fermentation…
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A Lyon in our podcast! With Brad Kintzer & Chef Nathan Lyon part 2
We had too many topics to cover with Brad Kintzer, Chief Chocolate Maker at TCHO Chocolate, and Chef Nathan Lyon – Emmy nominated cookbook author, so here’s part 2 of their episode. From botany and environmental studies to working in renowned restaurants and working with local growers and…
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The Power of Food & Chocolate, with Brad Kintzer and Chef Nathan Lyon part 1
Hi Kahkow lovers! On this episode of Kahkow Culture Nadia, Max & I have the pleasure of speaking to 2 good friends – Brad Kintzer, Chief Chocolate Maker at TCHO Chocolate, and President of the Fine Chocolate Industry Association (FCIA). We also speak to Chef Nathan Lyon – Emmy nominated cookbook...
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More Fruition Chocolate & Maricel Presilla
Dominican Nacional from Ecuador, ‘lightbreaking’ cacao and many more profiles… one country is not one flavor! As we talk about the variety of genetics Rizek currently works with in the Dominican Republic, the Fruition team and Maricel get into the challenges of working with different cacao...
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Dahlia & Bryan Graham (Fruition Chocolate) & Maricel Presilla – Part 1.
Dahlia and Bryan Graham of Fruition Chocolate talk to us about how they got into chocolate-making, as Maricel, Nadia & Daisy ask the burning questions. Fruition’s work begins by selecting ethically sourced and flavorful cacao, primarily from Central and South America – and this is essentially why...
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Alberto Simionato & chocolate education – Part 2
Alberto Simionato & the Rizek team continue this dialogue about emerging trends in the cacao & chocolate industry. We delve into the aspects of authenticity regarding chocolate makers and the cacao supply chain. Should our conception of quality change considering the nature of cacao as an...
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Alberto Simionato & his passion for fermentation
Our first episode in Italian! In this episode Max, Daisy & Alberto Fanton of Rizek Cacao, speak to Alberto Simionato - Chocolate Academy Director in Milan and Cacao Barry Chef. We hope you enjoy this interesting conversation about fermentation, education, our world-renowned single estate La...
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Nostalgia for junk food? Part 2
Part 2 with Daniel Korson, co-founder of Coracao Chocolate is here! He created one of the top-selling drinking chocolates in the US, and spoke to us about the motivations that lead him towards the 'natural' channels. A special thanks to Daniel for recognizing the value of our ingredients and the...
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Nostalgia for junk food?
Daniel Korson, co-founder of Coracao Chocolate, talks to us about the importance of transparency and trust in the cacao supply chain. As he creates one of the top-selling drinking chocolates in the US, he told us about the motivations that lead him towards the natural channels. Coracao has won…
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Part 2: More chocolate noise
Kahkow lovers, Megan Giller of Chocolate Noise joins us for the second part of this chocolate conversation. Megan is also hosting online chocolate-tasting events, teaches classes at the Institute of Culinary Education and other locales, and judges at chocolate competitions. But wait, there’s…
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A little bit of chocolate noise
Megan Giller joins us on this week’s episode, where we talked about her book: Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution. Her guided chocolate tastings have been featured in The New York Times in 2020, and her writing has been published in Slate, Zagat, and Food & Wine. Megan’s...
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Meet Monica Rogan
On this episode we speak to Monica Rogan of @goodnowfarms. Her career in real estate development brought her to southern California, where while working on large-scale construction programs she discovered craft chocolate and began experimenting with the many possibilities of true, bean to bar...
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Getting to know WM Chocolate
One of our favorite guests yet! From efficiency in sourcing, not compromising quality & the appreciation of sourcing cacao from one country, to educating consumers on the fact that there are endless possibilities regarding flavor profiles, William Marx joins #kahkowculture to tell us about WM...
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Resilience in fine chocolate, with Bill Guyton
If there could be one word to describe this year, it would be resilience. Max & Daisy speak to Bill Guyton, FCIA’s Executive Director, about the ups and downs we’ve had as an industry regarding fine chocolate and cacao sourcing countries throughout the pandemic. FCIA members will receive a 15%...
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History & genetics of Dominican Cacao (Part 1)
Intriguing, mysterious, and completely fascinating. Where does Dominican cacao come from? How did it get to the island? Max & Elvi delve into the history of Dominican cacao, as we discuss genetic varieties and the famous classification that came from Juan Carlos Motamayor's research, thanks to…
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Episode 4, Pt. 3: Fermentation & Drying, conclusions.
Max tells us why we spilled rum (intentionally) in our post-harvest facility. Learn about the importance of traceability and how we keep track of metric tons of cacao. Elvi explains the efficiency in Rizek’s ‘lung’.
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Episode 4, Pt. 2: Fermentation & drying, advanced concepts
Yeasts, lactic bacteria, acetic bacteria, the role of oxygen…when does fermentation start & when does it end?
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Episode 4, Pt. 1: Fermentation, science & art come together
A sit down with 2 cacao gurus: Max Wax & Elvi Reyes, discussing the art of fermenting cacao in our post-harvest center, located in the heartland of Dominican cacao – San Francisco de Macorís.
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Cacao, chocolate & the pandemic, with Michael Laiskonis
Thanks to Michael Laiskonis, creator of the Chocolate Lab at New York City’s Institute of Culinary Education, for joining us on this episode where we discuss how the pandemic has impacted the way we do things in the Dominican Republic and in New York, and how we've been coping with new health...
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Chocolate 101: Myths in the chocolate industry
Specialty coffee, craft beer, wine, denominations of origin & craft chocolate! Elaine, Max and Daisy tackle some of the myths and misconceptions in the cacao and chocolate industry. We delve into terroir, sustainability and we provide some tips on how we can determine quality from the labels in…
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Biome impact on flavor profiles
Max & Daisy talk about the cacao biomes and the juxtaposition of 3 profiles with the farms where the cacao comes from: Better Orange, West Indian and Añejo V.S.O.D. – Very Special Old Dark. Is there an impact on cacao flavor because of the fruits and trees that are also planted in these farms?...
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Single Estate Chocolate tasting for chocolate lovers
Max, Nadia, Daisy & Damion talk about Single Origin cacao from the Dominican Republic & Rizek’s Single Estate chocolates: La Esmeralda, La Magdalena & Tireo – farms located in the Dominican cacao heartland.
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ABOUT THIS SHOW
Welcome to Kahkow Culture! This podcast is dedicated to chocolate makers and chocolate lovers. Join us as we explore the world of craft chocolate along with our incredible guests. Immerse yourself in the cacao and chocolate world by learning about our entire process: from the moment cacao is planted in the Dominican Republic, to tasting exquisite chocolate bars, confections and preparations. Learn about our behind-the-scenes process. Follow us on Instagram to stay updates @kahkow_usa. Send us your questions or comments to: [email protected] | Shop: www.kahkow.com
HOSTED BY
Rizek Cacao SAS
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Frequently Asked Questions
How many episodes does Kahkow Culture have?
Kahkow Culture currently has 43 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Kahkow Culture about?
Welcome to Kahkow Culture! This podcast is dedicated to chocolate makers and chocolate lovers. Join us as we explore the world of craft chocolate along with our incredible guests. Immerse yourself in the cacao and chocolate world by learning about our entire process: from the moment cacao is...
How often does Kahkow Culture release new episodes?
Kahkow Culture has 43 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Kahkow Culture?
You can listen to Kahkow Culture on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Kahkow Culture?
Kahkow Culture is created and hosted by Rizek Cacao SAS.
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