What is bean-to-bar chocolate? You might know it: You're standing in the chocolate aisle at the supermarket and are literally inundated by the colorful packaging, the most amazing product promises and an incredible number of seals. Almost inevitably, you ask yourself the question: How am I supposed to decide between all these chocolates? What is really behind the packaging that invites you to buy?
One reads more and more frequently about problems in the cocoa industry. Be it the Rainforest clearing or even child labor on cocoa plantations in West Africa. In the meantime, these grave social and ecological problems in the cocoa industry has made its way into the consciousness of us consumers.
In this post, I'd like to introduce you to a bright spot on the chocolate horizon: Bean to bar chocolate. Here you can find out how chocolate enjoyment and sustainability come together and what reasons there are for spending a little more money on bean-to-bar chocolate.
The content of this article in one sentence: Bean-to-bar chocolate stands for craftsmanship instead of mass production and real cocoa flavor without any chemicals. More and more small manufacturers are producing chocolate themselves by hand and in small quantities, carrying out all production steps independently - from the cocoa bean to the bar.
Craftsmanship instead of mass production
The bean-to-bar trend began in the U.S. and has been shaking up the chocolate industry there for several years. More and more people are devoting themselves to their passion and making their own chocolate by hand and in small quantities. The motto is: craftsmanship instead of mass production. These small producers call themselves bean-to-bar manufacturers and they make Qualität, beste Rohstoffe & Kreativität in den Mittelpunkt. The aim is to tease out the real flavors of the respective cocoa beans and thus offer an alternative to the ever-same taste of industrial chocolate.
Bean-to-bar chocolate joins the ranks of the craft food movement.
In more and more areas of the food industry, the motto is "back to the roots," and so the bean-to-bar trend has two well-known predecessors that are also widespread in Germany: Craft Beer and Specialty Coffee. Granted, the coffee industry has replaced the word "craft" with "specialty." But it means the same thing: Handcrafted food of the highest quality.
What all three "craft" movements have in common is that you can questioned the previous products, processes and suppliers of the respective industry. People no longer want to leave the field exclusively to the big players, and so more and more small and creative breweries, roasters and now chocolate manufacturers have emerged to go their own way. Starting with the selection of raw materials to the introduction of completely new flavor combinations. Experimentation is absolutely allowed!
What is Bean-To-Bar chocolate?
The industry is still struggling with an official definition of the term bean-to-bar, but at least there is a uniform understanding. According to this, bean-to-bar means that a manufacturer independently carries out and controls all production steps from the raw cocoa bean to the finished chocolate bar. The manufacturer is therefore responsible for purchasing the cocoa beans, roasting them, grinding them and portioning them into individual bars.
The aroma of the cocoa bean takes center stage
The difference with industrial chocolate is that you get no flavor profile that is the same from year to year would like to generate. Rather, it is a matter of real taste of the respective cocoa bean - and this can change from year to year, as is the case with wine or even coffee. And it is not only the "vintage" that determines the later taste, but several factors have a strong influence. For example, the origin of the beans plays a major role. Cocoa from Nicaragua tends to be Very nutty while beans from Madagascar are often very fruity aromas bring along. The type of processing after harvesting, such as the duration of drying, also significantly affect the taste.
Natural taste instead of chemistry
The natural flavor variety of cocoa beans is therefore huge, and why try to change or even mask it with artificial flavors? Therefore, the motto for bean-to-bar chocolate is: less is more. And so it usually consists of no more than 2 ingredients: Cocoa and cane sugar. You look for chemistry in vain. The art of the Bean-to-Bar manufacturer is therefore to bring out the natural flavor of the cocoa bean in the later chocolate and so a high cocoa content in these hand-picked beans does not always mean plain. The spectrum ranges from floral to fruity to spicy. So there is a lot to discover.
And what about the sustainability of bean-to-bar chocolate?
The fact that bean-to-bar chocolate offers a whole new taste experience is one thing. But what about the issue of sustainability? What are the small manufacturers doing differently than the industry? The answer is: Direct trade. Many bean-to-bar manufacturers work directly and closely with cocoa farmers and develop long-term partnerships on an equal footing. One tries to improve the quality together from year to year and Rewards the great work of cocoa farmers with really fair priceswhich create a sustainable perspective in the rural cultivation regions. In the bean-to-bar world, truly fair means at least two to three times the Fairtrade price. Often, joint projects are initiated to promote ecological cultivation and protect intact ecosystems, so that cocoa farmers can live off the rainforest instead of clearing it.
Another advantage is the Transparency along the entire supply chain. The cocoa beans are of such high quality that they do not end up in blends, but arrive at the respective manufacturer single-origin. The advantage: The cocoa beans can be traced back from the bar to the cooperative or farm of origin. become. A quantum leap compared to industrial chocolate!
5 key advantages of bean-to-bar chocolate
Today I've got you covered with lots of information about bean-to-bar chocolate. The main reasons for the conscious purchase of these sustainable chocolate I would therefore like to give you a clear overview here:
- Craftsmanship instead of mass production
- Avoidance of chemicals and artificial flavor enhancers
- Use of best cocoa beans
- Transparent supply chains
- Fair payment for cocoa farmers
Giving bean-to-bar chocolate a stage
This is exactly the goal of our startup once upon a bean. Together with chocolate fans, we would like to contribute to a fair and transparent chocolate industry and contribute to the Sustainable Development Goals through conscious chocolate consumption.
For this purpose we leave auf unserer Plattform We'll be taking the stage with selected bean-to-bar manufacturers, talking to them and shedding light on their entire supply chain for you. We want to tell the exciting stories behind their bars and send you sustainable chocolate enjoyment directly to your home very soon. Our Crowdfunding on Startnext runs until 20.04.21 and there you can learn more about our idea and our first Bean-to-Bar trial packages.
Do you have any questions or comments about bean-to-bar chocolate? Then feel free to write me a comment under this post.
Best regards,
PS.: The Bean-to-Bar chocolate is certainly also a great gift for Sustainable Easter and sustainable Christmas! 😉
