Ep 33: Chocolate: Where It Came From & How to Make It

What do ancient civilizations, antioxidants, and my dad’s kitchen have in common? CHOCOLATE.

In this rich and delicious episode of Trivia Tangents, I quiz my dad, Michael, a world-traveling, bean-roasting, blender-wielding chocolate nerd, on everything from cacao’s mysterious origins to the science behind why dark chocolate is actually good for you.

We dive into bitter compounds like theobromine, geek out over flavor profiles, and get deep into the chocolate-making process (spoiler: conching is not a beach activity). Plus, you’ll learn why cacao is technically a fruit, how to temper chocolate at home without losing your temper, and what to look for when shopping for your next chocolate bar.

Whether you're a trivia junkie, a chocolate lover, or just here for the dad jokes, this episode is a sweet one.

Links

Michael’s Chocolate Workshop: ⁠https://www.youtube.com/watch?v=0dxolnAiYUU⁠

Chocolate Processing ⁠Workflow⁠

Harvard article: ⁠Ancient chocolate⁠

The Chocolate Professor: ⁠Flavanol Chocolate Bars ⁠

Ethically sourced beans: ⁠https://www.uncommoncacao.com⁠, ⁠https://chocolatealchemy.com