{"id":98442,"date":"2025-02-20T01:38:27","date_gmt":"2025-02-20T01:38:27","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/bean-to-barstool-podcast-tandy-peterson-of-embers-chocolate\/"},"modified":"2025-02-20T01:38:27","modified_gmt":"2025-02-20T01:38:27","slug":"bean-to-barstool-podcast-tandy-peterson-of-embers-chocolate","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=98442","title":{"rendered":"Bean to Barstool Podcast | Tandy Peterson of Embers Chocolate"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<div class=\"leftblogcontent\">\n<div class=\"details\">\n            <img loading=\"lazy\" decoding=\"async\" data-del=\"avatar\" alt=\"David Nilsen\" src=\"https:\/\/www.porchdrinking.com\/wp-content\/uploads\/2017\/04\/Author-photo-320x316.jpg\" class=\"avatar pp-user-avatar avatar-64 photo \" height=\"64\" width=\"64\"\/>            <\/p><\/div>\n<\/p><\/div>\n<p>         <!-- Content\n           ================================================== -->                      <\/p>\n<p>In this episode we talk with Tandy Peterson of Embers Chocolate in Phoenix, Arizona. We discuss her spirits-infused bars using bourbon, mezcal, and other spirits that are made utilizing techniques not many makers are using, including soaking sugars, milk powder, and inclusion ingredients in the spirits themselves. We also discuss her unique, award-winning Elote bar that emulates the flavors of Mexican street corn.<\/p>\n<p class=\"\">Much of Tandy Peterson\u2019s life and career has been shaped by fire, from childhood memories of camping to working as a chef in a fine dining restaurant that cooked exclusively over fire. When she started making craft chocolate, she chose the name Embers as a nod to point when a cooking fire is perfectly cooked down, a moment of perfection.<\/p>\n<p class=\"\">You can <a href=\"https:\/\/emberschocolate.com\/\" target=\"_blank\" rel=\"noopener\">learn more about Embers Chocolate and order their bars here<\/a>, and you can <a href=\"https:\/\/www.instagram.com\/emberschocolate\" target=\"_blank\" rel=\"noopener\">follow them on Instagram here<\/a>.<\/p>\n<p>The music for Bean to Barstool is by indie folk musician Anna p.s. You can find out more about Anna\u2019s music in the show notes or at <a href=\"https:\/\/annapsmusic.com\/\" target=\"_blank\" rel=\"noopener\">her website annapsmusic.com<\/a>, where you can also get in touch to book her to play at your brewery or other establishment.<\/p>\n<p><a href=\"https:\/\/www.beantobarstool.com\/\" target=\"_blank\" rel=\"noopener\">Bean to Barstool<\/a> is a podcast that looks at the intersections between craft beer and craft chocolate, using them as lenses for exploring the world of flavor. It is hosted by <a href=\"https:\/\/davidnilsenbeer.com\/\" target=\"_blank\" rel=\"noopener\">Advanced Cicerone\u00ae David Nilsen<\/a>. Be sure to <a href=\"https:\/\/www.porchdrinking.com\/articles\/tag\/bean-to-barstool\/\" target=\"_blank\" rel=\"noopener\">check out all the episodes here<\/a>.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-224162\" src=\"https:\/\/www.porchdrinking.com\/wp-content\/uploads\/2025\/02\/Embers-bars-small.jpg\" alt=\"\" width=\"1200\" height=\"768\"\/><\/p>\n<p><iframe loading=\"lazy\" style=\"border-radius: 12px;\" src=\"https:\/\/open.spotify.com\/embed\/episode\/5PQ6PKh1FKlpwvvKiTf8iL?utm_source=generator\" width=\"100%\" height=\"352\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<hr\/>\n<p>       <!-- Tags\n         ================================================== -->                      <\/p><\/div>\n<p><script type=\"7b7583698ef12665fe7c9b25-text\/javascript\">window.fbAsyncInit = function() {\n\tFB.init({\n\t\txfbml      : true,\n\t\tversion    : 'v2.3'\n\t});\n\t}; (function(d, s, id){\n\t\tvar js, fjs = d.getElementsByTagName(s)[0];\n\t\tif (d.getElementById(id)) {return;}\n\t\tjs = d.createElement(s); js.id = id;\n\t\tjs.src = \"https:\/\/connect.facebook.net\/en_US\/sdk.js\";\n\t\tfjs.parentNode.insertBefore(js, fjs);\n\t}(document, 'script', 'facebook-jssdk'));<\/script><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this episode we talk with Tandy Peterson of Embers Chocolate in Phoenix, Arizona. We discuss her spirits-infused bars using bourbon, mezcal, and other spirits that are made utilizing techniques not many makers are using, including soaking sugars, milk powder, and inclusion ingredients in the spirits themselves. We also discuss her unique, award-winning Elote bar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":98443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[46217,46218,46219,41673,2451,10489,37948,46085,6252,46220],"dealstore":[],"offerexpiration":[],"class_list":["post-98442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer","tag-bean-to-barstool","tag-craft-chocolate","tag-embers-chocolate","tag-barstool","tag-bean","tag-chocolate","tag-embers","tag-peterson","tag-podcast","tag-tandy"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bean to Barstool Podcast | Tandy Peterson of Embers Chocolate - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=98442\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bean to Barstool Podcast | Tandy Peterson of Embers Chocolate - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"In this episode we talk with Tandy Peterson of Embers Chocolate in Phoenix, Arizona. We discuss her spirits-infused bars using bourbon, mezcal, and other spirits that are made utilizing techniques not many makers are using, including soaking sugars, milk powder, and inclusion ingredients in the spirits themselves. 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