Arcelia Gallardo's guest appearances

Arcelia Gallardo

Well Tempered

BizMode Podcast

Paladar Distinto 

Projeto Brekkie

Fork Podcast

Matt Jones

Kirk Nishikawa

Sherwin Antonio

Erin Andrews

Chef Mara Salles

Gwen Burnyeat

Kim Wilson

Pam Williams

Kristy Leissle

Susan Brown

Megan Giller

Oscar Freire

Annie Choi

Dick Taylor

Deborah Orr

OwlTail

Arcelia Gallardo chegou ao Brasil atrás de duas paixões: o cacau e a gastronomia. Criou a @missionchocolate um dos mais premiados do país no conceito "bean to bar". Conversamos sobre a fermentação e a torra do cacau, chocolate 100% (já provou?) e as infinitas possibilidades de sabores, como baru e cupuaçu. Arcelia também falou sobre cafés da manhã mexicanos e cursos que oferece para mulheres indígenas na América Latina. Quer saber toda história de como o chocolate dominou o mundo? Corre para dar o play!

Arcelia Gallardo chegou ao Brasil atrás de duas paixões: o cacau e a gastronomia. Criou a @missionchocolate um dos mais premiados do país no conceito "bean to bar". Conversamos sobre a fermentação e a torra do cacau, chocolate 100% (já provou?) e as infinitas possibilidades de sabores, como baru e cupuaçu. Arcelia também falou sobre cafés da manhã mexicanos e cursos que oferece para mulheres indígenas na América Latina. Quer saber toda história de como o chocolate dominou o mundo? Corre para dar o play!

Entrevista com Arcelia Gallardo, proprietária da Mission Chocolate, uma pequena fábrica de chocolate, localizada no bairro do Brooklin em São Paulo, de onde vem o chocolate mais premiado do Brasil. Seu principal objetivo é apresentar sabores típicos brasileiros ao mundo. Chocolatier, fazedora de chocolate, consultora, professora, filha de fazendeiros e trabalha com chocolate há 17 anos. Viaja pela América Latina para trabalhar com produtores de cacau, fazedores de chocolate e chocolatiers, e para ensinar mulheres indígenas a produzir chocolate. Já trabalhou com mulheres da etnia Zapotec no estado mexicano de Oaxaca, mulheres Maia na Guatemala e no Belize e mulheres Ngäbe no Panamá. Ama doces, sobremesas e desenvolve menus para restaurantes em São Paulo. Já visitou 23 países com o intuito de aprender sobre chocolate, cacau e sobremesas: desde ateliês de luxo em Paris até comunidade isoladas no meio da Floresta Amazônica. Passa a maior parte do seu tempo no Brasil, de onde vem todo o cacau e o açúcar que trabalha, mas com frequência faz umas escapadinhas ao México, onde ama trabalhar por conta da sua paixão por chocolate quente (e é fato que os mexicanos reinam nesse quesito). No entanto, o seu lar é a Califórnia. Além disso, realiza cursos de como produzir chocolate, ministra sessões de degustação e faz jantares para convidados, sempre com inspiração no chocolate. Foi presidente da Associação Bean to Bar Brasil, co-presidente da Good Food Awards (na categoria Chocolate), localizada em São Francisco – Califórnia, e jurada da NorthWest Chocolate Festival Awards em Seattle, Washington, EUA. @missionchocolate  Fique por dentro das novidades, siga nosso Instagram: @paladar.distinto

Entrevista com Arcelia Gallardo, proprietária da Mission Chocolate, uma pequena fábrica de chocolate, localizada no bairro do Brooklin em São Paulo, de onde vem o chocolate mais premiado do Brasil. Seu principal objetivo é apresentar sabores típicos brasileiros ao mundo. Chocolatier, fazedora de chocolate, consultora, professora, filha de fazendeiros e trabalha com chocolate há 17 anos. Viaja pela América Latina para trabalhar com produtores de cacau, fazedores de chocolate e chocolatiers, e para ensinar mulheres indígenas a produzir chocolate. Já trabalhou com mulheres da etnia Zapotec no estado mexicano de Oaxaca, mulheres Maia na Guatemala e no Belize e mulheres Ngäbe no Panamá. Ama doces, sobremesas e desenvolve menus para restaurantes em São Paulo. Já visitou 23 países com o intuito de aprender sobre chocolate, cacau e sobremesas: desde ateliês de luxo em Paris até comunidade isoladas no meio da Floresta Amazônica. Passa a maior parte do seu tempo no Brasil, de onde vem todo o cacau e o açúcar que trabalha, mas com frequência faz umas escapadinhas ao México, onde ama trabalhar por conta da sua paixão por chocolate quente (e é fato que os mexicanos reinam nesse quesito). No entanto, o seu lar é a Califórnia. Além disso, realiza cursos de como produzir chocolate, ministra sessões de degustação e faz jantares para convidados, sempre com inspiração no chocolate. Foi presidente da Associação Bean to Bar Brasil, co-presidente da Good Food Awards (na categoria Chocolate), localizada em São Francisco – Califórnia, e jurada da NorthWest Chocolate Festival Awards em Seattle, Washington, EUA. <a href="https://www.instagram.com/missionchocolate/" rel="nofollow" target="_blank">@missionchocolate</a> Fique por dentro das novidades, siga nosso Instagram: <a href="https://instagram.com/paladar.distinto?utm_medium=copy_link" rel="nofollow" target="_blank">@paladar.distinto</a>

# 71 - Arcelia Gallardo | Mission Chocolate / "Chocolate Bean to Bar"

The Value of Industry Associations with Arcelia Gallardo

The Value of Industry Associations with Arcelia Gallardo

13: The Value of Industry Associations with Arcelia Gallardo

Description: Arcelia has had a profound impact on the communities around her - always taking into consideration the needs of the people and being infinitely generous with her knowledge, contacts, and resources. For her, the realization that chocolate was born in Mexico, her parent's birthplace, propelled her into learning the history of chocolate and becoming immersed in the world of cacao. She's studied as a chocolatier (under the likes of Shawn Williams of Feve Artisan), opened a successful Latin-foods inspired chocolate shop in Northern California, and trained in 'bean to bar' chocolate making under the direction of Dandelion Chocolate in San Francisco, which firmly launched her into a career promoting craft chocolate. Now in her new home of São Paulo, Brazil, she's since initiated the Association of Brazilian Chocolate Makers  / Bean to Bar Brasil (Associação do Chocolate do Cacau à Barra), and gathered numerous international figures and chocolate makers to catalyst her adopted country's cacao scene into the future.Update 2019: she is now president of the Associação Bean to Bar Brasil, Co-Chair of the Good Food Awards (Chocolate) in San Francisco, California, and judge for the NorthWest Chocolate Festival Awards in Seattle, Washington.  Podcast RSS Photo: Felipe Rau // Estadão Themes discussed in this episode: - How researching the origins of drinking chocolate launched a career in the industry- Getting into bean-to-bar from chocolatier'ing- Accessibility, pros and cons, as well as learnings from making chocolate at origin (cocoa bean sourcing, relationships, equipment, chocolate packaging)- Brazilian Biomes project, homage to seldom known about ingredients that will complement cacao- The organic fast-paced growth of bean to bar interest in Brazil; some 40 new makers in last two years &amp; and their community efforts to consolidate events, awards, and camaraderie of the movement- Her work teaching indigenous women to make chocolate, such as the Zapotec women in Oaxaca, Maya women in Guatemala and Belize, and Ngäbe women in PanamaLinks related to episode:Arcelia will speak at the NW Chocolate Festival 'Game of Biomes: Chocolate with wild fruits and nuts of Brazil' workshop' Saturday November 11th 1-2:00PM Bean to Bar Association of Brazil (in Portuguese: Associação do Chocolate do Cacau à Barra)AMMA Chocolates in Bahia Casa de Chocolates in Berkeley, California -- Arcelia was a founding partner of the shopWhat chocolates Arcelia would take to the Cosmos: - Patric Madagascar 67% Dark Chocolate (available for order via Chocolopolis)- Dark chocolate covered brazil nuts- Her Mission Chocolate Candied Cupuaçu Dark Chocolate Bar Where to find Mission ChocolateIn the US:New York -- Roni-Sue's in LES and The Meadow West Village location (which carries the cupuaca bar) California -- Chocolate Covered San Francisco In Mexico: Mucho Museo del ChocolateIn Brazil: Sweet Shop  #WomenInChocolate BrazilBaiani Chocolates (listen to Juliana in Well Tempered Episode 16)Chocolat du Jour; by Claudia using Vale do Juliana cocoa beansChocolatras Online; Zelia is the premier cacao/craft chocolate blogger in the countryDona Nena; sells her tree to bar rustic chocolate to D.O.M, Alex Atala's groundbreaking Brazilian ingredient focused restaurantGallette Chocolates Luisa Abram ChocolatesNugali Chocolates (winners of 2017 International Chocolate Awards, Bronze for Dark chocolate (63% cocoa) w/ Cupuaçu Brittle)Raros Fazedores de Chocolate Brasil; utilizes unique Amazonian spices and originsMore from Arcelia: Mission Chocolate websiteArcelia Gallardo // Mission Chocolate InstagramContact her directly regarding bean to bar classes in Brazil, questions surrounding the Association of Bean to Bar Chocolate Makers in Brazil. Where to find Lauren, host of Well Tempered and chocolate maker at WKND Chocolate: Instagram: @wkndchocolate and Twitter: @wkndchocolateChocolate recipes, interviews, and Conversations in Cocoa at laurenonthewknd.substack.com  Permalink

Description: Arcelia has had a profound impact on the communities around her - always taking into consideration the needs of the people and being infinitely generous with her knowledge, contacts, and resources. For her, the realization that chocolate was born in Mexico, her parent's birthplace, propelled her into learning the history of chocolate and becoming immersed in the world of cacao. She's studied as a chocolatier (under the likes of Shawn Williams of Feve Artisan), opened a successful Latin-foods inspired chocolate shop in Northern California, and trained in 'bean to bar' chocolate making under the direction of Dandelion Chocolate in San Francisco, which firmly launched her into a career promoting craft chocolate. Now in her new home of São Paulo, Brazil, she's since initiated the Association of Brazilian Chocolate Makers / Bean to Bar Brasil (Associação do Chocolate do Cacau à Barra), and gathered numerous international figures and chocolate makers to catalyst her adopted country's cacao scene into the future.Update 2019: she is now president of the <a href="http://www.beantobarbrasil.com.br/" rel="nofollow" target="_blank">Associação Bean to Bar Brasil</a>, Co-Chair of the <a href="https://goodfoodfdn.org/awards/" rel="nofollow" target="_blank">Good Food Awards</a> (Chocolate) in San Francisco, California, and judge for the <a href="https://www.nwchocolate.com/awards/" rel="nofollow" target="_blank">NorthWest Chocolate Festival Awards</a> in Seattle, Washington. <a href="https://wkndchocolate.com/podcast?format=rss" rel="nofollow" target="_blank">Podcast RSS</a> Photo: Felipe Rau // Estadão Themes discussed in this episode:  - How researching the origins of drinking chocolate launched a career in the industry - Getting into bean-to-bar from chocolatier'ing - Accessibility, pros and cons, as well as learnings from making chocolate at origin (cocoa bean sourcing, relationships, equipment, chocolate packaging) - Brazilian Biomes project, homage to seldom known about ingredients that will complement cacao - The organic fast-paced growth of bean to bar interest in Brazil; some 40 new makers in last two years &amp; and their community efforts to consolidate events, awards, and camaraderie of the movement - Her work teaching indigenous women to make chocolate, such as the Zapotec women in Oaxaca, Maya women in Guatemala and Belize, and Ngäbe women in Panama Links related to episode: Arcelia will speak at the <a href="https://www.nwchocolate.com/schedule" rel="nofollow" target="_blank">NW Chocolate Festival 'Game of Biomes: Chocolate with wild fruits and nuts of Brazil' workshop' Saturday November 11th 1-2:00PM </a> <a href="http://www.beantobarbrasil.com.br/" rel="nofollow" target="_blank">Bean to Bar Association of Brazil</a> (in Portuguese: Associação do Chocolate do Cacau à Barra) <a href="http://www.ammachocolate.com.br/" rel="nofollow" target="_blank">AMMA Chocolates in Bahia</a> <a href="http://www.casadechocolates.com/" rel="nofollow" target="_blank">Casa de Chocolates in Berkeley, California</a> -- Arcelia was a founding partner of the shop What chocolates Arcelia would take to the Cosmos:  - <a href="https://www.chocolopolis.com/product/598/" rel="nofollow" target="_blank">Patric Madagascar 67% Dark Chocolate (available for order via Chocolopolis)</a> - Dark chocolate covered brazil nuts - <a href="https://missionchocolate.com/collections/chocolate-bars" rel="nofollow" target="_blank">Her Mission Chocolate Candied Cupuaçu Dark Chocolate Bar </a> Where to find Mission Chocolate In the US: New York -- <a href="http://www.roni-sue.com/" rel="nofollow" target="_blank">Roni-Sue's in LES</a> and <a href="https://themeadow.com/pages/manhattan-new-york-city" rel="nofollow" target="_blank">The Meadow West Village</a> location (which carries the cupuaca bar)  California -- <a href="http://www.chocolatecoveredsf.com/" rel="nofollow" target="_blank">Chocolate Covered San Francisco</a> In Mexico: <a href="http://www.mucho.org.mx/" rel="nofollow" target="_blank">Mucho Museo del Chocolate</a> In Brazil: <a href="https://www.facebook.com/sweetshop.br/" rel="nofollow" target="_blank">Sweet Shop</a> #WomenInChocolate Brazil Baiani Chocolates (<a href="http://wkndchocolate.com/podcast/valepotumuju" rel="nofollow" target="_blank">listen to Juliana in Well Tempered Episode 16</a>) <a href="https://www.chocolatdujour.com.br/" rel="nofollow" target="_blank">Chocolat du Jour</a>; by Claudia using Vale do Juliana cocoa beans <a href="http://chocolatrasonline.com.br/" rel="nofollow" target="_blank">Chocolatras Online</a>; Zelia is the premier cacao/craft chocolate blogger in the country Dona Nena; sells her tree to bar rustic chocolate to <a href="http://domrestaurante.com.br/pt-br/home.html" rel="nofollow" target="_blank">D.O.M, Alex Atala's</a> groundbreaking Brazilian ingredient focused restaurant <a href="https://www.gallette.com.br/novaloja/" rel="nofollow" target="_blank">Gallette Chocolates</a> <a href="http://luisaabram.com/" rel="nofollow" target="_blank">Luisa Abram Chocolates</a> <a href="http://www.nugali.com.br/" rel="nofollow" target="_blank">Nugali Chocolates</a> (<a href="http://www.internationalchocolateawards.com/2017/10/world-final-winners-2017/" rel="nofollow" target="_blank">winners of 2017 International Chocolate Awards, Bronze for Dark chocolate (63% cocoa) w/ Cupuaçu Brittle</a>) <a href="http://www.rarosfazedoresdechocolate.com.br/" rel="nofollow" target="_blank">Raros Fazedores de Chocolate Brasil</a>; utilizes unique Amazonian spices and origins More from Arcelia:  <a href="https://missionchocolate.com" rel="nofollow" target="_blank">Mission Chocolate website</a> <a href="https://www.instagram.com/arceliagallardo/" rel="nofollow" target="_blank">Arcelia Gallardo // Mission Chocolate Instagram</a> Contact her directly regarding bean to bar classes in Brazil, questions surrounding the Association of Bean to Bar Chocolate Makers in Brazil. Where to find Lauren, host of Well Tempered and chocolate maker at WKND Chocolate: Instagram: <a href="http://instagram.com/wkndchocolate" rel="nofollow" target="_blank">@wkndchocolate</a> and Twitter: <a href="https://twitter.com/wkndchocolate" rel="nofollow" target="_blank">@wkndchocolate</a> Chocolate recipes, interviews, and Conversations in Cocoa at <a href="https://laurenonthewknd.substack.com" rel="nofollow" target="_blank">laurenonthewknd.substack.com</a> <a href="https://wkndchocolate.com/podcast/missionchocolate" rel="nofollow" target="_blank">Permalink</a>