Bean to bar workshop

Hands-on workshop on bean-to-bar chocolate making, from bean selection to final bar, focusing on artisan techniques and sustainability.

About this subject

Bean-to-bar chocolate production is a movement that emphasizes full control over the process, from selecting cacao beans to the final chocolate bar. In a typical workshop, participants learn to roast, crack, winnow, grind, and conche cacao nibs, as well as temper and mold the chocolate. This artisanal method allows exploration of unique flavor profiles from different origins, such as cacao from Pará or Bahia in Brazil, and promotes traceability and fair trade.

Brazil is one of the world's largest cacao producers, notably from the southern region of Bahia and the Amazon. Bean-to-bar workshops have grown in urban centers like São Paulo and Rio de Janeiro, attracting both enthusiasts and professionals who want to understand the nuances of quality chocolate. During the practice, it is common to discuss cacao fermentation, a crucial step for aromatic development, and the importance of avoiding added vegetable fats or low-quality milk powder.

Beyond the technical aspect, these workshops often address social and environmental sustainability. Many bean-to-bar makers buy directly from small farmer cooperatives, paying above-market premiums. Participants learn to identify defects in beans, such as mold or improper fermentation, and to recognize characteristics of good chocolate: shine, snap, and melt-in-the-mouth feel.

Interestingly, the term "bean to bar" was popularized in the 2000s by American chocolatiers, but today dozens of Brazilian micro-brands master the technique. A workshop can last 3 to 6 hours, and at the end each student usually takes home their own produced bars. The lo-fi disposable camera aesthetic accompanying many images of such events evokes authenticity and the experimental nature of the process.

Frequently Asked Questions

What does bean to bar mean?

Bean to bar literally means 'from bean to bar'. It refers to chocolatiers who control the entire chocolate production process, from purchasing and roasting cacao beans to the final bar, without using pre-made chocolate.

What is the difference between bean-to-bar and conventional chocolate?

Bean-to-bar chocolate is artisanal, with traceable beans, no additives like hydrogenated fats, and higher cocoa butter content. Conventional chocolate often uses industrial base chocolate and may contain emulsifiers and flavorings.

Can you make bean-to-bar chocolate at home?

Yes, with basic equipment like an oven roaster, food processor or stone grinder, and a thermometer. Workshops teach techniques and provide beans from different origins for experimentation.