Facebook Pixel

What Is Bean-To-Bar Chocolate?

What is bean-to-bar chocolate

Bean-to-bar chocolate refers to a process where chocolate makers produce chocolate directly from cacao beans, controlling every step of the production process from sourcing the beans to crafting the final chocolate bar. This approach emphasizes transparency, quality, and ethical sourcing.

Processing of Bean-to-Bar Chocolates

  1. Sourcing: Bean-to-bar chocolate makers carefully select high-quality cacao beans, often directly from farmers or cooperatives, ensuring fair prices and sustainable farming practices.
  2. Roasting: The cacao beans are roasted to develop their flavor profiles, with the roasting time and temperature varying based on the bean variety and desired flavor.
  3. Cracking & Winnowing: After roasting, the beans are cracked to remove the outer shells, a process known as winnowing, leaving behind the cacao nibs for the bean-to-bar chocolate.
  4. Grinding & Refining: The cacao nibs are then ground into a paste called chocolate liquor, which is refined to achieve a smooth texture.
  5. Tempering & Molding: Finally, the chocolate is tempered to create a glossy finish and then molded into bars or other shapes.

Bean-to-bar chocolate makers often focus on highlighting the unique flavors and characteristics of the cacao beans, resulting in bean bar chocolates that are distinctive, flavorful, and reflective of the terroir and craftsmanship involved in their production.