What is bean to bar chocolate? Get ready to be blown away.

If you’re here and you don’t know what bean to bar chocolate is, then get ready to find a whole other side of chocolate you had no idea existed.

Because that’s exactly how we felt just a few years ago when we stumbled into the world of craft chocolate.

But before we can get into what Bean to Bar chocolate is, we’ve got to mention a few quick facts:

1. The first chocolate bar was invented in the mid 1850s (so we’ve been eating chocolate for a long time)
2. The chocolate making industry has been led by some of the largest commercial chocolate makers in the world – think Nestlé, Lindt, Mondelez (who own Cadbury), Mars and Hershey.
3. And sitting above this layer of commercial chocolate makers are Barry Callebaut, OFI and Cargill, who control approximately 60% of the worlds cocoa beans.
4. (And we’ll cover this later) Chocolate can have its own flavour notes (that chocolate-y flavour as we know it plus a extra special layer that sits over the top)

Bean to bar chocolate sits outside the commercial chocolate industry.

Instead of using cocoa beans sourced by the big three manufacturers, or even chocolate made by the large commercial chocolate makers, bean to bar chocolate makers go several steps further and source beans from cacao farmers all over the world and make their chocolate bars from scratch, from cocoa bean to chocolate bar.

This process involves careful sourcing of cocoa beans, meticulous fermentation, and then roasting, grinding, conching, and tempering to create high-quality chocolate bars with strong, rich and vibrant flavours.

– (a brief word on flavours) –

These high quality bars are known for their unique flavours. Chocolate makers make these bars with distinct flavours using only two ingredients and without adding any essences or additives. It’s just cocoa beans (or cacao beans) and sugar.

And when we say flavour in chocolate there are chocolate makers out there that are able to make bars with different flavours:

When we eat their bars, we taste that classic chocolate flavour, but we also find fruity flavours, or a nuttiness that sneaks in there.

And as we tried more and more bars, those flavours started to shape into something quite specific like cherry, raisin, oak and honey notes.

Those flavours aren’t stagnant either. They change as the bar melts!

You can start with notes of apple which could morph into caramelised fig notes which really takes chocolate eating to a whole other level.

The best comparison is wine

Where grapes are to wine, cacao or cocoa beans are to chocolate. See this post here for a little more on this!

So there you have it!

Bean-to-bar chocolate is where every step of the process is carefully chosen to suit that specific batch of cocoa beans (depending on their source location, season, terroir, etc) to create chocolate bars of unparalleled quality and flavor.

No two batches of farmed cocoa beans are the same and with so many variables at play, the chocolate makers take their time to make each origin of bean shine. And the result is shelves of chocolate bars bursting with unique flavours.

What’s more, is by prioritising ethically sourced cocoa beans and traditional chocolate-making techniques, bean-to-bar chocolate makers are not only producing delicious treats but also supporting sustainable practices in the cocoa industry. So the next time you indulge in a piece of bean-to-bar chocolate, take a moment to appreciate the craftsmanship and care that went into creating each individual bar just so we can stuff our faces with good chocolate!

Where to next?

Well if you’re hooked we recommend:

What is the Bean to Bar Process?

And if you’re still not so sure, check out what events or makers are in your area:

Talk Beans with us!

Got any questions? Feedback? Want to hi say? Reach out below – we’re always happy to chat!

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