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

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Chapters:

02:51 Ancient Chocolate Origins

06:07 Chocolates in different cultures

08:42 Flavor Profiles in Chocolate

11:49 Health Benefits of Chocolate

15:13 How Antioxidants Work

18:23 Chocolate Making Process and Preferences

19:05 Cacao Solids vs Cacao Butter

23:49 Stuff to look out for when buying chocolate!

24:53 Exploring Chocolate Varieties and Brands

27:31 Exploring the Intricacies of Cacao

27:47 Chocolate Is a Fruit!

28:50 Claude Monet Philosophical Tangent

35:01 From Bean to Bar: The Chocolate Making Process

50:02 Reflections and Future Endeavors