Bean to bar workshop

A bean to bar workshop teaches the complete process of transforming cacao beans into craft chocolate, from roasting to packaging.

About this subject

The bean to bar movement began in the 1990s in the United States as a reaction to the standardization of industrial chocolate. It emphasizes full control over the supply chain, from sourcing specific cacao beans to the final bar, highlighting terroir and ethical practices. Brazil is a major cacao producer, particularly in Bahia and Pará, and bean to bar workshops are increasingly popular in cities like São Paulo, Rio de Janeiro, and Salvador. These workshops typically last 4 to 8 hours and cover roasting, cracking, winnowing, grinding in a stone grinder, conching, tempering, and molding. Industry statistics show that less than 1% of the world's cacao is used for fine flavor chocolate; bean to bar production helps improve farmer livelihoods by paying premium prices. A typical bean to bar chocolate contains only cacao and sugar, unlike commercial chocolates that include extra cocoa butter, milk powder, lecithin, and flavors. The global craft chocolate market is growing at around 10% annually, driven by consumer interest in authenticity, health, and sustainability. Workshops also serve as educational experiences, connecting participants with the complex journey from tree to bar.

Frequently Asked Questions

How does a bean to bar workshop work?

A bean to bar workshop guides participants through all chocolate-making steps: roasting the beans, cracking and removing shells, grinding in a stone grinder, conching (refining), tempering, and molding. At the end, each participant takes home their own bars.

What is the difference between craft bean to bar and industrial chocolate?

Bean to bar chocolate typically contains only cacao beans and sugar, with no additives. Industrial chocolate includes extra cocoa butter, milk powder, emulsifiers, and flavorings. Bean to bar preserves the terroir flavor and is usually made in small batches.

Where can I find bean to bar workshops globally?

Bean to bar workshops are offered in many cities. In the US, places like Portland's Cacao Barry and San Francisco's Dandelion Chocolate host classes. In Europe, try London's Pump Street Bakery or Paris' Chapon. In Asia, Tokyo's Minimal Chocolate and Manila's Auro are popular.