Bean-to-Bar Chocolate Making: Everything You Need to Know in 10 FAQs

Indulging in a bar of velvety, smooth, and luxurious chocolate can be one of life’s simple pleasures. But did you know that behind every decadent bar of chocolate is a complex and fascinating process? Enter bean-to-bar chocolate making, a craft that has been steadily gaining popularity among chocolate enthusiasts and professionals alike.

Bean-to-bar chocolate making is a labour-intensive process that involves selecting high-quality cocoa beans, roasting, cracking, winnowing, refining, conching, and tempering. Each step of the process requires meticulous attention to detail, patience, and a passion for the art of chocolate making.

If you’re curious about the world of bean-to-bar chocolate making, you’re not alone. Many people have questions about the process, the ingredients, and the tools required to create high-quality chocolate. In this article, we’ve compiled the 10 most frequently asked questions about bean-to-bar chocolate making.

1. What is bean-to-bar chocolate?

Bean-to-bar chocolate is a type of chocolate that is made from scratch by chocolate makers, who source cocoa beans directly from farmers and then roast, grind, and refine the beans into chocolate. Unlike mass-produced chocolate, which is made in large factories from cocoa beans sourced from multiple locations, bean-to-bar chocolate is made in smaller batches and offers a more unique and artisanal flavour profile. The process of making bean-to-bar chocolate involves a deep understanding of the cocoa bean and requires skill, patience, and dedication. Check out the whole process of making bean-to-bar chocolate on our Farm to Bar Page.

2. Where do cocoa beans come from?

Cocoa beans come from the cacao tree, which is native to the tropical regions of Central and South America. The tree produces large pods that contain cocoa beans. These beans are harvested, fermented, dried, and then shipped to chocolate makers around the world. While Central and South America were historically the primary sources of cocoa beans, in recent decades West African countries like Ivory Coast and Ghana have become major cocoa producers, accounting for around 70% of the world’s cocoa supply. Other significant cocoa-producing countries include Indonesia, Nigeria, Cameroon, and Ecuador. Read this blog post to find The Top 10 Cocoa Producing Countries in the World.

3. What is the best type of cocoa bean for making chocolate?

When it comes to the best type of cocoa bean for making chocolate, it ultimately depends on personal preference and the desired flavour profile. However, many chocolate makers prefer to use a blend of cocoa beans, often combining different varieties to achieve a balanced and complex flavour. Some of the most popular varieties of cocoa beans include Criollo, Forastero, and Trinitario, each with its own distinct characteristics. Criollo is known for its delicate and nuanced flavour, while Forastero is often used for its robust and full-bodied flavour. Trinitario, a hybrid of Criollo and Forastero, combines the best of both worlds, resulting in a versatile bean with a range of flavours. Read our blog post for more info What are the different varieties of cacao?

4. How are cocoa beans roasted?

Cocoa beans are typically roasted in an oven or a specialized machine called a roaster. The beans are first cleaned and sorted, then placed into the roasting chamber. The temperature is gradually increased over time, typically reaching around 250-300°F (120-150°C). As the beans roast, they release moisture and their outer shell cracks, allowing the aroma and flavour to develop. The length of the roasting process can vary depending on the desired flavour profile, with lighter roasts retaining more of the bean’s natural flavour and darker roasts creating a more complex, smoky taste. After roasting, the beans are cooled and then processed into chocolate. For more detailed information on the roasting process, check out this blog post: How to Roast Cocoa Beans.

5. How are cocoa beans ground into chocolate?

Cocoa beans are ground into chocolate using a machine called a grinder, also known as a melanger. The beans are first roasted, then cracked and winnowed to remove the outer shell, leaving behind the cocoa nibs. The nibs are then ground into a fine paste called cocoa mass, which is further refined through a process called conching. During conching, the cocoa mass is heated and stirred for several hours to improve the texture and flavour of the chocolate. Other ingredients such as sugar and milk powder are added at this stage before the chocolate is tempered and moulded into bars.

6. What is the difference between cocoa butter and cocoa powder?

Cocoa butter and cocoa powder are both derived from cocoa beans, but they have different properties and uses. Cocoa butter is the fat extracted from cocoa beans, while cocoa powder is the dry solid that remains after the cocoa butter is extracted. Cocoa butter is used in chocolate making as well as in cosmetics and pharmaceuticals, while cocoa powder is mainly used in baking and cooking. Cocoa butter has a smooth and creamy texture, while cocoa powder is dry and powdery. Additionally, cocoa butter has a mild chocolate flavour, while cocoa powder has a more intense chocolate taste.

7. What is tempering chocolate?

Tempering chocolate is the process of heating and cooling chocolate to specific temperatures in order to stabilize its cocoa butter crystals. This helps to create a smooth, shiny texture and gives the chocolate a crisp snap when it is broken. The tempering process involves heating the chocolate to a high temperature, then cooling it down while stirring, and then heating it again to a specific temperature depending on the type of chocolate. This process aligns the cocoa butter molecules, ensuring that the chocolate will set properly and have a glossy finish. Properly tempered chocolate is essential for creating chocolate candies and decorations.

8. What equipment do I need to make bean-to-bar chocolate?

To make bean-to-bar chocolate, there are several pieces of equipment you will need. These include a cocoa bean roaster, a winnower to remove the husk from the beans, a grinder/melanger to grind the beans into a smooth paste, a conche to refine the chocolate and improve its texture, a tempering machine to temper the chocolate, and moulds to shape the finished product. You can find more detailed information about each of these pieces of equipment in the article “The Ultimate Guide to Bean-to-Bar Chocolate Making Equipment“.

9. How long does it take to make bean-to-bar chocolate?

The time it takes to make bean-to-bar chocolate can vary depending on the specific process and equipment used. On average, it can take anywhere from several hours to a few days to make a batch of chocolate. This includes roasting and grinding the cocoa beans, adding sugar and other ingredients, conching the mixture, and tempering the chocolate. Some chocolate makers may also age their chocolate for a certain period to enhance the flavor. However, the time and effort invested in the bean-to-bar process can result in a high-quality chocolate product. You can learn more about the bean-to-bar chocolate making process at How to Make Milk & Dark Chocolate at Home.

10. What are some common mistakes to avoid when making bean-to-bar chocolate?

When making bean-to-bar chocolate, there are a few common mistakes to avoid. One is not properly roasting the beans, which can lead to a burnt or underdeveloped flavour. Another mistake is not properly tempering the chocolate, which can result in a dull appearance or a gritty texture. It’s also important to avoid adding too much sugar or other ingredients, which can overpower the natural flavours of the beans. Lastly, not allowing the chocolate to age properly can result in a gritty or grainy texture. It’s important to have patience and allow the chocolate to develop its flavour over time. By avoiding these common mistakes, you can create delicious and high-quality bean-to-bar chocolate.

Bean-to-bar chocolate making is a labour-intensive and time-consuming process, but it can be incredibly rewarding for those who are passionate about chocolate. From sourcing high-quality beans to roasting, grinding, and tempering, every step in the process requires patience and attention to detail. By understanding the basics of bean-to-bar chocolate making and avoiding common mistakes, you can create your own delicious chocolate bars that are truly unique. So whether you’re a professional chocolatier or a home cook looking to experiment with a new hobby, don’t be afraid to dive in and explore the wonderful world of bean-to-bar chocolate making. Who knows, you might just discover a new passion and make some delicious treats along the way.

Featured Photo by Tetiana Bykovets on Unsplash