The Slow Melt: A podcast about chocolate
About This Show
The first podcast to cover the continuum of chocolate, The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry. By better understanding chocolate, we can better appreciate it, more easily identify what we love, and support the makers and producers that create those kinds of bars.
The Slow Melt is hosted and written by journalist and author Simran Sethi. Guests include farmers, conservationists, manufacturers, tasting experts, scientists, social justice advocates, chocolate purveyors and, of course, award-winning chocolate makers.
Learn more at theslowmelt.com
This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.
Most Recent Episode
Episode 5: Eat With Your Ears (And More)
5 days ago
Most of our experience of chocolate comes from smell and taste but also touch, sight and sound. In this episode, we’ll explore the sense people think of most when it comes to eating chocolate—and the one they think of the least. This show was previewed on Los Angeles NPR affiliate KCRW.
Lisa Schroeder, sensory technologist and professional chocolate taster at Mars, on what it means to be the taster for iconic confections such as M&M’s, Snickers and Twix.
Russell Jones, the co-founder of Condiment Junkie, a creative agency based in London, on the surprising ways our senses influence flavor.
Felipe Carvalho, Brazilian sound designer and experimental psychologist, on how sound impacts our experience of the texture of chocolate.
Learn more at theslowmelt.com.
This show is brought to you by the following sponsors:
Warby Parker. Get a free 5-day home try-on at www.warbyparkertrial.com/chocolate.
FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.