Welcome to another deliciously informative episode of 'We Need to Talk About Chocolate'!

Join us as we delve into the essential skills and secrets of melting chocolate to perfection. Hosted by chocolate aficionado Ed Easton, and featuring the expertise of renowned chocolatier Paul from Melt Chocolates, this episode covers everything you need to know to avoid common pitfalls and achieve that luxurious, mouth-watering melt.

Discover the best techniques for both home and professional settings, understand the intricacies of chocolate's crystalline structure, and witness real-time demonstrations of seed tempering and table tempering. Whether you're a seasoned chocolatier or a curious beginner, our experts will guide you through every step, ensuring your next chocolate creation is nothing short of exquisite. Don't miss out on this educational and tantalizing journey into the world of chocolate!

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In this episode of We Need to Talk About Chocolate, Ed and Andrew tackle one of the most misunderstood ingredients in modern nutrition: fat.

From the low-fat craze of the 90s to today’s ultra-processed “health” swaps, we’ve been taught to fear fat - while quietly eating more sugar than ever.

We discuss what the secret tasty ingredient inside chocolate is - cacao butter - the naturally occurring fat inside the cacao bean which gives real chocolate its signature melt, snap, and satisfaction.

Together, we break down:

• Why fat isn’t automatically “fattening” (and why body fat ≠ dietary fat)
• The difference between saturated, unsaturated, and trans fats — and which ones actually harm you
• How good fats support hormones, the brain, and nutrient absorption
• Why cheap chocolate strips out cacao butter and replaces it with industrial oils
• What makes cacao butter uniquely “made for humans” (including its famous melt-at-body-temperature magic)

This episode is part amaetuer science lesson, part chocolate confession - and a full rethink of what “healthy” really means.

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Welcome to We Need to Talk About Chocolate, the podcast where writer and lifelong chocoholic Ed Easton, and amateur chocolate historian Andrew Nason of Melt delve into the complex world of taste. This episode we discuss Ed's and Andrew's weeks of sugar consumption, the differentiation between sweet and bitter tastes, and the impact of these flavours on health.

We explore the nature of bitterness, how it affects our bodies, and why we have developed a preference for these flavours over time. We also conduct taste tests and scientific experiments to understand bitterness better and end the episode on the note of appreciating the health benefits of bitter foods like dark chocolate.

Join us as we peel back the layers of flavour and discover the intricate relationship between taste and health.

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