Adres: Limoenhof 1, Den Haag
Telefoon: +31 (0)70-701.32.54
Openingstijden Do/Za - 09.00/17.00

Bean-to-Bar Chocolate: A Craft of Passion and Quality

Part 1 Introduction

Bean-to-bar chocolate represents a return to the essence of chocolate making: a focus on quality, taste and ethical production. This type of chocolate is produced by artisans who carefully manage every aspect of the production process, from cocoa bean to chocolate bar.

The Origin and Production

Cocoa farming

Cacao grows in a narrow band around the equator and each area gives its unique characteristics to the beans. The taste of cocoa is influenced by the soil, climate and surrounding vegetation.

Varieties of Cocoa

There are three main groups of cocoa beans: Forastero, Criollo and Trinitario. However, recent research suggests that this classification may be a simplification. Each variety has its own unique flavor profile.

Bean-to-Bar Process

From Bean to Reep

Each step in the bean-to-bar process, from fermentation to packaging, affects the final taste of the chocolate. Craft chocolate makers experiment with these steps to create a range of flavors.

Transparent Trade and Sustainability

Ethical Practices

Bean-to-bar producers are committed to ethical trade practices, where farmers are paid fair prices and sustainable farming practices are employed.

Environmental impact

Artisan chocolate makers often support agroforestry systems, which helps promote biodiversity and reduce deforestation.

Tasting Bean-to-Bar Chocolate

Taste Experience

Like wine tasting, there are techniques to appreciate the complex flavors of artisan chocolate. Consider a tasting section on your website with recommendations for combining different chocolates.