Smoke is one of the most evocative smells in the world, awakening a primal human recognition within us. It can be alarming or reassuring, acrid or appetizing, but it’s always impossible to ignore.
Smoke can be found in abundance in the world of craft beer, and it’s making its way into more and more bean to bar chocolate as well. There is a colorful world of these aromas and flavors out there, and brewers and chocolate makers are using that palette to paint beautiful culinary pictures in smoke.
In this episode we talk with Caleb Michalke of Sugar Creek Malt in Indiana, an artisan malthouse providing a range of unusual smoked malts for craft brewers. We also talk with Natalie Suwanprakorn of Xoconat in Bangkok, Thailand, and Eric Parks of Somerville Chocolate in Somerville, Massachusetts, who are both introducing smoke flavors to their bean to bar chocolates.
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