Ep 50.2: Ning-Geng Ong (Founder, Chocolate Concierge&Culture Cacao) - a podcast by Ling Yah

PART 2 of STIMY’s interview with Ning-Geng Ong - Artisan chocolate maker, farmer, and founder of Chocolate Concierge & Culture Cacao.

For Part 1, please refer to the earlier episode. 

Highlights:

• 2:48: How the signature flavours of chocolate are brought out
• 4:34: What Ning means by saying he is “fiercely unbending”
• 12:10: Why Ning runs fermentation anywhere between 6 to 71 days!
• 18:23: The sheltered, sun-drying process
• 21:54: Creating some of Chocolate Concierge’s signature flavours, including Assam laksa and nasi kerabu bon bon
• 34:10: Impact of the global pandemic
• 37:24: Advice for those seeking to be chocolate makers too

📍Show notes: www.sothisismywhy.com/50-2 

💌 Sign up for the weekly STIMY newsletter: https://sothisismywhy.ck.page/ebf231f605 

Further episodes of So This Is My Why

Further podcasts by Ling Yah

Website of Ling Yah