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 out4:34: 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 process21:54: Creating some of Chocolate Concierge’s signature flavours, including Assam laksa and nasi kerabu bon bon34:10: Impact of the global pandemic37:24: 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