Show 208, January 28, 2017: Dominique Duby of Wild Sweets, Richmond, B.C.

Dominique and CIndy DubyDominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s boutique chocolatier, Wild SweetsDominique joins us in sweet conversation.

“As Canada’s only science-based cocoa bean-to-bar chocolate-makers, we turn premium cocoa beans into ‘Haute’ chocolates, novel confections & designer pastry. Located in Richmond, Greater Vancouver Region, BC, Canada.”

The Dubys are world-acclaimed chocolate makers, designer chocolatiers, celebrated authors, foodArt architects, photographers and owners of Wild Sweets. Wild Sweets is an haute chocolate couture concept that specializes in the painstaking multi-step process of making their own vintage chocolate in-house from premium cocoa beans.

Their list of international accolades and major awards is extensive.

Their chocolate lab and production facility in Richmond is a must visit (by appointment only) for serious chocolate aficionados. Try their chocolate tea created from the byproducts of the chocolate making process. They offer a variety of very special Cocoa Bean to Chocolate Tasting & Appreciation classes.

Their line of decadent chocolate products can be purchased via their Website and safely shipped to the United States.

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Show 143, October 24, 2015: Executive Pastry Chef David Rossi, The Ranch Restaurant, Anaheim, CA

David RossiThe Ranch Restaurant’s (Anaheim) incredible pastry Chef is David Rossi. He was the recipient in 2014 of the Golden Foodie Award for Outstanding Pastry Chef. This is “Peer Selected” award which gives the honor even more weight. (He was nominated again in 2015.)

David just returned from an intensive cacao (chocolate) tour and research trip in Ecuador with 6 other accomplished pastry chefs and chocolatiers. He visited the single origin cacao plantations of Republica Del Cacao. This is a bean-to-bar, premium chocolate entirely produced in Ecuador. Chef David also toured the dairy where they source their milk from as well as the local organic sugar cane plantations where the sugar is grown.

Chef David now uses this exclusively at The Ranch. He’s even using the chocolate in two of his special Thanksgiving Dinner menu (November 26th.) desserts including the Republica Del Cacao Chocolate Pots De Crème with Espresso Chantilly.

We’ll get all the sweetly decadent details…

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Show 118, April 18, 2015: ChocXo Bean to Bar Chocolatier

ChocXOCraving chocolate? Who doesn’t?

ChocXO “Bean To Bar Chocolatier” starts with fine flavor cacao beans from Central and South America. ChocXO believes in the quality of the bean above all else. They process them using the latest technology and highest quality raw materials locally in their Irvine factory. From this incredible liquid chocolate ChocXO creates their own chocolate bars, filled chocolates, chocolate bark, and other chocolate specialties. The factory is available for tours Tuesday through Saturday.

ChocXO Partner and General Manager Armon Demarco is our guest.

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Show 118, April 18, 2015: ChocXo Bean to Bar Chocolatier Continues…

ChocXO Bean To Bar ChocolatierChocXO “Bean to Bar Chocolatier” continues with General Manager Armon Demarco.

ChocXO is the brainchild of Richard Foley, a third generation chocolate guy. Richard literally bleeds chocolate. For the past 30 years, Richard has immersed himself in the chocolate industry. From distribution to manufacturing, he’s about done it all.

“Come visit our Irvine factory and look through our viewing windows and see our factory for yourself. Take a tour while you’re here or just stop in to buy a chocolate bar. We’re proud of what we’re doing and look forward to sharing it with you.”

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