Hey, Milkstreet Radio listeners, for our Thanksgiving episode this year, we want to tackle your

greatest Thanksgiving cooking challenges, savory and sweet. So if you need a new side dish, for example,

or help with your pie dough, we're here to help. Email us at questions at milkstreetradio.com.

One more time. Thanksgiving questions, please send them to questions at milkstreetradio.com. Thanks.

This is Mill Street Radio from PRX. I'm your host, Christopher Kimball. When Claire Patack baked

the cake for Prince Harry and Megan Markle's wedding, there was no room for heroin.

Well, I think when something like that, it was obviously so high profile and there's so many eyes on it, I wanted to make sure we had a backup plan for the backup plan.

How Claire Patak baked cake for a thousand wedding guests.

Plus, she gives tips on making desserts with California-style and London sensibility.

That's coming up later in the show.

But first, we're traveling to the Amazon.

Joining me now is Rowan Jacobson, host of the podcast series, Obsessions Wild Chocolate.

Rowan, welcome to Milk Street.

Thanks, Chris. Great to be here.

Just when I thought I knew something about chocolate and cacao, you show up.

I realize I don't know very much.

So let's start with the current state of big chocolate.

I think you said, and it was hard to believe, that Hershey's doesn't actually make chocolate, per se, anymore. Is that right?

Yeah, there's sort of a handful of actual chocolate companies that make the bulk of the world's chocolate.

And, you know, chocolate can just be melted down and reformed.

And so most chocolate companies just buy ready-made chocolate and then mold it into their own needs.

So at the other end of this process are the small growers, the small producers.

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