{"podcast":{"title":"The Chocolate Conservatory","slug":"the-chocolate-conservatory-7712281","podcast_index_feed_id":7712281,"rss_url":"https://feeds.captivate.fm/choco-conservatory/","website_url":"https://choco-conservatory.captivate.fm","image_url":"https://artwork.captivate.fm/277b35a1-a2a4-4099-88dc-66c9ae33d244/chocolate-conservatory-new-2.png","author":"Institute of Cacao and Chocolate Research","episode_count":9,"summary":"Welcome to the Chocolate Conservatory, a podcast brought to you by the Institute for Cacao and Chocolate Research and Heirloom Cacao Preservation Fund. In each episode, scholars Carla D. Martin and Jose Lopez Ganem host a conversation with researchers and industry members engaged in the study of pressing issues related to cacao and chocolate. They use these conversations to bring research to life and put you in the middle of the questions being asked and solutions being proposed and practiced. From the social sciences to hard sciences, arts and humanities to business and finance, they take you directly to the thinkers who are shaping conversations today. Get in touch with us! Send your voice recordings and emails to contact@chocolateinstitute.org with suggestions for topics, guests, or what how you might answer the questions we ask and we might just use it on the show!","last_synced_at":"2026-07-18T00:18:29.814481+00:00","page_url":"https://stenobird.com/podcast/the-chocolate-conservatory-7712281"},"episode":{"title":"Bean to confection in Mexico","slug":"bean-to-confection-in-mexico","published_at":"2026-06-19T14:00:00+00:00","page_url":"https://stenobird.com/podcast/the-chocolate-conservatory-7712281/bean-to-confection-in-mexico","show_page_url":"https://stenobird.com/podcast/the-chocolate-conservatory-7712281","url":"https://choco-conservatory.captivate.fm","audio_url":"https://episodes.captivate.fm/episode/2e6c46a5-6b20-4ff4-80bc-9cda79f1754c.mp3","summary":"Most modern chocolate doesn’t end in a solid bar, and it is through the craft of Mexican chocolatier Luis Robledo—using chocolate couverture made from cacao beans produced by Hugo Francisco Chávez and his team at Agrofloresta Mesoamericana—that we can tell a different story. An unusual conversation between a chocolatier and a cacao producer, hailing from the same country, discusses the future of specialty confectionery, the hard work required to get things right throughout the supply chain, and offers an open invitation to explore Mexico sustainably through the senses. Connect with our guests via LinkedIn: Luis Robledo https://www.linkedin.com/in/luis-robledo/ Learn more about Agrofloresta Mesoamericana here https://agroflorestamesoamericana.com/ or taste their work via SleepWlalk Chocolateria in the US (https://www.darkmattercoffee.com/collections/sleep-walk-chocolateria) or Sprügli in the EU and Switzerland (https://www.spruengli.ch/en/shop/chocolate-bars/grand-cru-selva-zoque-chocolate-80.html). Taste the Mexico 66% by Republica del Cacao by placing an order here https://republicadelcacao.com/en/product/chocolate-negro-mexico-66/ or visiting Tout Chocolat in Mexico City https://www.toutchocolat.mx/ or Mayaguel in Houston, TX https://www.toutchocolat.mx/","meta_description":"Most modern chocolate doesn’t end in a solid bar, and it is through the craft of Mexican chocolatier Luis Robledo—using chocolate couverture made from cac…","key_points":[],"chapters":[],"topics":[],"duration_seconds":4559,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/the-chocolate-conservatory-7712281/episodes/bean-to-confection-in-mexico/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/the-chocolate-conservatory-7712281/bean-to-confection-in-mexico.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}