What is Bean-to-Bar chocolate?

"Bean to bar" is the entire process of chocolate production from the raw cacao beans to the final chocolate bar. This term emphasizes the control and craftsmanship involved in each step of production.

Roasting

Roast the cacao beans to develop flavor. Adjust roasting time and temperature based on the bean type and desired flavor profile.

Cracking and Winnowing

Once roasted, crack the beans to separate the nibs from the shells. Use a winnower or do it manually to obtain pure cacao nibs.

Grinding

Grind the nibs into a chocolate liquor (cocoa mass). This process releases the natural fats (cocoa butter) within the nibs, resulting in a thick liquid.

Refining

Refine the chocolate liquor for a smoother texture. This can be done using a conching machine or stone grinder, which reduces particle size and develops flavor.

Tempering

Temper the chocolate to stabilize the cocoa butter crystals. This process involves heating and cooling the chocolate to achieve a glossy finish and a smooth texture that snaps when broken.

Molding and Cooling

Pour the tempered chocolate into molds and allow it to cool and harden. You can also add any inclusions (like nuts or spices) at this stage.