Bean to Bar

Bean to Bar

Every chocolate maker knows that the most important thing in chocolate making is to extract the cocoa’s own flavours and aromas.

But for a bean-to-bar chocolate maker, it’s not just about making tasty chocolate, it’s just as much about how this is done.

And especially with regard to the cocoa. The pure raw starting mass.

First of all, this is about: what kind of cocoa is it, where does it come from and how much does a cocoa farmer earn with his crop?

Because: making good chocolate starts with good quality cocoa. But this cocoa is often more susceptible to diseases and pests, and the processing needs more attention. Most suppliers do release their own recipes and blends, but these are still not their own.

The bean-to-bar principle helps in all aspects for the individuality and support of the chocolate maker.

Assortment Bean to Bar