Bean to bar workshop

Bean to bar workshop teaches how to transform cacao beans into artisanal chocolate, from roasting to bar.

About this subject

The term bean to bar describes an artisanal process in which chocolate is made entirely from cacao, from selecting the beans to the final bar. Unlike industrial chocolate, which often uses ingredients like milk powder, hydrogenated fats, and flavorings, the bean to bar movement emphasizes ingredient purity and the unique characteristics of each cacao origin. Brazil, as one of the world's largest cacao producers, has regions such as southern Bahia and Pará that supply high-quality beans for these workshops. In these hands-on classes, participants learn the fundamental steps: roasting the beans, cracking and removing the shell, grinding in a stone mill to release cocoa butter, conching to refine texture, and tempering to achieve shine and snap. The result is a chocolate with cacao content typically above 70%, featuring fruity, floral, or earthy notes depending on the bean variety and fermentation process. Beyond a culinary experience, the workshop also addresses fair trade and sustainability, connecting consumers to cacao farmers and promoting a more ethical and transparent supply chain.

Frequently Asked Questions

What does bean to bar mean?

Bean to bar is an artisanal chocolate-making method where the maker controls every step, from selecting cacao beans to the final bar, ensuring quality and traceability.

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

Industrial chocolate often contains additives, substitute fats, and high sugar, while bean to bar preserves the natural cacao flavor with high cocoa butter content and minimal ingredients.

What are the steps in the bean to bar process?

The key steps are: roasting the beans, cracking and winnowing to remove the shell, grinding into cocoa mass, conching to refine texture, tempering for stable crystallization, and molding.