Kahkow Culture

¡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 preciado producto. Acompáñanos mientras exploramos los secretos y desafíos de llevar el cacao dominicano a mercados internacionales. ¡No te lo pierdas! Suscríbete y activa las notificaciones para no perderte este emocionante episodio.

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 labor en los agricultores y sus familias. En esta ocasión exploraremos cada etapa del cacao dominicano desde el estudio de su genética, hasta convertirse en un producto reconocido por su calidad y premiado a nivel internacional; así como sus mercados derivados.

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 inciden en su calidad y cómo la producción del mismo impacta positivamente en la vida de los agricultores.

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 apreciar aún más los tesoros ocultos en esta colección. Este episodio es un festín para los amantes del chocolate y para todos los que buscan elevar sus habilidades de maridaje y disfrutar de una experiencia gourmet inolvidable.

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, aprenderás a identificar y apreciar cada matiz con una perspicacia sensorial que te sorprenderá. Prepárate para despertar tus papilas gustativas y descubrir los tesoros ocultos en cada bocado de estos chocolates extraordinarios.

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 defensores de un mundo más saludable y justo.

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.

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 través de cuatro recetas únicas que con cada bocado te transportarán a un mundo de sabor y textura inigualables.No pierdas la oportunidad de conocer estos tesoros culinarios que han sido creados para complacer los paladares más exigentes.

¡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 especiales, Ela Sarah y Nadia Rizek quienes comparten nuestra historia como marca y participación en el desarrollo de la producción de cacao orgánico en el país. ¡Vamos a sumergirnos en este viaje de #culturaKahkow juntos!

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 stakeholders. Don’t forget to follow us on social media, we are @kahkow_usa | If you’re interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

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: @kahkow_usa.Send us your questions or comments: info@kahkow.comShop: www.kahkow.com

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 the difference between risk & hazard, exposure vs. toxicity. Don’t worry #kahkowlovers, you don’t have to be afraid of dark chocolate!Don’t forget to follow us on social media, we are @kahkow_usa | If you’re interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

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: info@kahkow.comwww.kahkow.com | @kahkow_usaShop: www.kahkow.com

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 with honor. There is something seductive about the flavor profile of this origin: a powerful yet round blend of satisfying cacao, rich dried fruits like prunes, walnuts, a hint of black olives, and fresh berry notes.To see the video of our delightful cacao conversation, visit our YouTube channel: Kahkow USA. Don’t forget to follow us on social media, we are @kahkow_usa | If you’re interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

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 channel: Kahkow USA. Don’t forget to follow us on social media, we are @kahkow_usa | If you’re interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

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 Japanese market. Their first chocolate was introduced in 1918, after which they released Meiji Milk Chocolate in 1926.Don’t forget to follow us on social media, we are @kahkow_usaIf you’re interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

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 and roasting, and has worked closely with our Quality Control team in the Dominican Republic on very important projects. For those of you that don’t know: Meiji is the #1 chocolate manufacturer in the Japanese market. Their first chocolate was introduced in 1918, after which they released Meiji Milk Chocolate in 1926.Don’t forget to follow us on social media, we are @kahkow_usaIf you’re interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

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 farmers, Brad and Nathan have always shared their passion for cacao & chocolate through education. After 2020, they pivoted from traditional knowledge-sharing platforms to the virtual and digital. They continue to reach out to their audiences -in real time- as they explore the nobility of ingredients. Watch the full video on our YouTube Channel. If you’re interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com. Don’t forget to follow us on social media, we are @kahkow_usa

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 author. Nathan is the Culinary and Culture Ambassador for Curiosity Stream, the host of Good Food America with Nathan Lyon (Z Living), chef and co-host of Growing A Greener World (PBS), creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), co-creator of the Fiber Fourteen meal plan. Don’t forget to follow us on social media, we are @kahkow_usaIf you’re interested in being a guest of the Kahkow Culture podcast, e-mail us: info@kahkow.com

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 genotypes. To see the full recording of this episode, visit our YouTube channel: Kahkow USA https://www.youtube.com/watch?v=Z4M-VSLiMjUCorazon de Dahlia is a nonprofit organization that provides education and community development to impoverished, marginalized Peruvian children and families for 10 years. To learn more, visit http://www.corazondedahlia.org/ For more Kahkow, don’t forget to follow us on social media, we are @kahkow_usaIf you’re interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com