Bean to Bar Production: From Bean to Artisan Chocolate

The “Bean to Bar” approach is revolutionizing the artisan chocolate industry. In this article, we break down each stage of the process in a clear and practical manner, ideal for those looking to embark on a purposeful chocolate-making journey.

What is Bean to Bar?

“Bean to Bar” signifies that the producer oversees the entire process: from selecting the cocoa bean to molding the final chocolate product. Unlike brands that purchase pre-made chocolate, Bean to Bar producers work directly with raw cocoa, ensuring quality, traceability, and unique flavors.

1. Selection and Origin of the Bean

It all starts in the field. Choosing the right bean is the first step toward exceptional chocolate.

¿Considerations?

• Genetic variety (Criollo, Trinitario, Forastero, etc.)

• Cultivation region and terroir (soil, climate, altitude)

• Good agricultural practices by the cocoa Farmer

Notable Origins:

• Tumaco, Colombia: Floral and fruity profile

• Quipile: Sweet notes with body

• Santander: Intense cocoa with balanced bitterness

 

2. Drying and Roasting the Bean

After fermentation and drying, cocoa beans are roasted to enhance their flavors.

Key Tips:

• Each origin requires a distinct roasting profile.

• Time and temperature directly influence flavor notes.

Outcome:

Notes of nuts, caramel, fruits, wine, wood… each bean is a world of its own!

1. Winnowing and Grinding

Post-roasting, the bean is cracked, and the shell is removed to obtain cocoa nibs.

Equipment Used:

• Cocoatown (Winnower)

• Grinder or refiner (to produce cocoa liquor)

The result is a thick, aromatic paste that already tastes like chocolate… but it’s not ready yet.

2. Conching and Refining

Conching smooths the texture and helps evaporate volatile acids. It’s a crucial step for achieving fine chocolate.

Duration:

Can range from 12 to 72 hours, depending on the chocolatier’s style.

¿Benefits?

• Silky texture

• Better flavor integration

• More defined aroma

 

3. Tempering and Molding

Once conched, the chocolate is precisely cooled to achieve a shiny and crisp structure.

Tempering:

• Aligns cocoa butter crystals

• Enhances finish and shelf life

Molding:

• Poured into molds and cooled

• Defines the final shape of the chocolate (bars, bonbons, figures, etc.)

Conclusion: Bean to Bar, an Artisan Process with Purpose

Bean to Bar chocolate is more than just a product; it’s an experience that honors cocoa, the producer, and the consumer. It’s a model that champions quality, fair trade, and transparency at every stage.

Interested in learning more or starting your own Bean to Bar project?

Explore our blog and become a cocoa artisan with impact.