Bean to bar意思

"Bean to bar" is a term used in the chocolate-making industry to describe the process of making chocolate from the very beginning, starting with the cocoa beans. This term is used to differentiate artisanal and small-batch chocolate makers who are involved in every step of the chocolate-making process, from sourcing the cocoa beans to roasting, winnowing, grinding, conching, tempering, and finally, molding and packaging the finished chocolate.

In contrast, many large-scale chocolate manufacturers buy pre-processed cocoa mass or cocoa liquor from cocoa processing plants and then continue with the further steps of making chocolate. The "bean to bar" approach emphasizes transparency, traceability, and quality control throughout the entire production process. It often also involves direct relationships with cocoa farmers and sustainable farming practices.

Chocolate makers who follow the bean-to-bar method often focus on the unique flavors of the cocoa beans, which can vary greatly depending on the origin of the beans. They may experiment with different roasting times and temperatures, fermentation methods, and blending of beans from different regions to create a wide range of chocolate flavors.

The term "bean to bar" has become a marketing buzzword, indicating a commitment to quality, craftsmanship, and often, ethical sourcing. Consumers who are interested in knowing the origin of their food, supporting small-scale producers, and enjoying high-quality chocolate are drawn to bean-to-bar products.