What is bean-to-bar chocolate? How it is made and how to taste it to enjoy the uniqueness of cacao.
Bean-to-bar chocolate is chocolate that is consistently produced from cacao beans by the same manufacturer. Bean-to-bar chocolate has become increasingly popular in recent years because of the unique flavor of the cacao beans used as ingredients.
This article explains what bean-to-bar chocolate is, its definition, origin, and related terms. It also introduces the production method, its appeal, and how to enjoy cacao beans. We hope you will find it useful.
What is bean-to-bar chocolate?
Bean-to-bar chocolate is a type of chocolate made by the same manufacturer from the cacao bean to the finished product. In the normal chocolate production process, the cacao bean production area, the primary chocolate processing manufacturer, and the confectionery manufacturer are generally separated. This separation of roles enables mass production of chocolate.
On the other hand, the chocolates on store shelves have become homogeneous and lacking in individuality in exchange for lower prices. In the production of bean-to-bar chocolate, manufacturers carefully select cacao beans and use ingenuity to bring out the individuality of the cacao beans.
In recent years, interest in bean-to-bar chocolate has increased. In addition to chocolate bars, drinks, cakes, and bonbon chocolates have also been introduced, offering a variety of ways to enjoy chocolate. Bean-to-bar chocolate is also attracting attention as a keyword that connects the production area of cacao beans and the consumption area of chocolate.
Origin of Bean to Bar Chocolate
The pioneer of bean-to-bar chocolate is Scharffenberger, which was born in San Francisco in the late 1990s. However, there are actually manufacturers with even longer histories, such as the long-established French brands Bona (founded in 1884) and Bernation (founded in 1953), which some believe originated in France.
Then in 2007, “Mast Brothers Chocolate” opened in Brooklyn, New York, leading the modern bean-to-bar chocolate movement. Later, around 2010, it spread to the West Coast of the United States and Europe, developing into a global trend. It has come to attract many fans as craft chocolate that is carefully made on a small scale rather than mass-produced.
In recent years, the number of bean-to-bar makers in Japan has also been increasing throughout the country. The careful selection of cacao beans by artisans and the creation of chocolate that makes the most of the flavors of each region are highly regarded, and the field is now attracting the attention of chocolate lovers both in Japan and abroad.
Manufacturing method and process for bean-to-bar chocolate
The manufacturing method and process of bean-to-bar chocolate is as follows
1. careful selection of cacao beans
2. roasting of cacao beans
3. warming to molding
Each of these is explained in detail.
1. Selection of Cacao Beans
The production of bean-to-bar chocolate begins with the careful selection of cacao beans. Cacao beans grow near the equator within 20 degrees of north latitude and south latitude. The main production areas for cacao beans are the Ivory Coast, Ghana, and Indonesia. Cacao beans are the seeds contained in cacao pods.
Once harvested, the cacao pods are split manually to extract the cacao bean and cacao pulp. The cacao pod is the cacao seed and the cacao pulp is the pulp. Next, the cacao beans and cacao pulp are fermented. Fermentation is an important process in which microorganisms produce organic matter and give rise to a unique aroma.
After fermentation, the cacao beans are dried and transported from the cacao bean-producing country to the chocolate-producing country. Bean-to-bar chocolate has the advantage of direct contact between the farmers in the country of origin and the chocolate manufacturer.
Once the cacao beans arrive in the country of manufacture, they are inspected for quality and selected in a workshop. The selected cacao beans are crushed and the cacao husks are removed. Cacao husks are the husks of cacao beans.
2.Roasting cacao beans
Next, we move on to the roasting of cacao beans. Roasting is an important process in chocolate production and is also called roasting. In order to bring out the individuality of cacao beans, it is important to roast them under optimal conditions according to their type and characteristics. Key points in this process include roasting temperature and time.
After roasting, the cacao beans are crushed and ground. Next, sugar and other ingredients are added, and the granularity is adjusted by kneading in a process called mixing (refining). Kneading, also called conching, is an important process for finishing chocolate. Conching ensures that the cocoa butter in the cacao beans is uniform, resulting in a smooth flavor and texture.
3. Temperature control and molding
Finally, the chocolate is poured into chocolate molds for molding after temperature control called tempering. Temperature control of chocolate is also called tempering. Tempering is an important process that makes chocolate melt in the mouth and produces gloss and luster.
The mouth feel of chocolate is affected by the balance between the melting point and the freezing point. The melting point is the temperature at which the chocolate melts, and the freezing point is the temperature at which it solidifies. If the melting point is too low, the cocoa butter is not crystallized enough and the chocolate is not dense enough to solidify. On the other hand, if the melting point is too high, overcrystallization occurs, resulting in a dense and rough texture.
Failure in tempering is the cause of fat bloom in chocolate. Fat bloom is a white powder or film that forms on the surface of chocolate. It is safe to eat, but the flavor will deteriorate and the chocolate will no longer be enjoyable.
After tempering, the chocolate is cooled and allowed to harden, completing the bean-to-bar chocolate.
The Appeal of Bean to Bar Chocolate
The main attractions of bean-to-bar chocolate are as follows
The taste of each bean is unique.
Different tastes from one manufacturer to another.
Each of these is explained in detail.
Enjoy the taste of unique beans
If you want to enjoy the individuality of cacao beans, bean-to-bar chocolate is recommended. The flavor of cacao beans differs depending on the variety, and even the place of origin and plantation.
Ordinary chocolate is usually made by mixing cacao beans from different regions, farms, and varieties. Bean-to-bar chocolate, on the other hand, is produced by respecting the individuality of each cacao bean. Therefore, instead of blending many cacao beans, carefully selected cacao beans are used to make the chocolate. With single bean chocolates, it is easy to distinguish the taste of the cacao beans and the differences in their regions of origin. Single bean chocolate is made from a single cacao bean.
Some bean-to-bar chocolate manufacturers blend multiple cacao beans as well as single beans. This is to create the desired flavor by blending cacao beans in a balanced manner. Manufacturers are particular about the individuality of the cacao beans and the harmony of flavors in their production, allowing the consumer to enjoy unique and distinctive flavors.
Different makers offer different flavors
Bean-to-bar chocolate is also attractive because it allows you to enjoy different tastes from one manufacturer to another. Even if the same cacao beans are used to make chocolate, the resulting taste will vary from manufacturer to manufacturer. This is because the manufacturing process determines the taste of the chocolate.
Bean-to-bar chocolates are often made by the same manufacturer, which is very particular about the process. The smoothness of the melt-in-your-mouth texture and the originality of the texture are the points that manufacturers are particularly particular about when it comes to chocolate making.
Ingredients other than cacao beans are blended differently depending on the manufacturer. The main ingredients of bean-to-bar chocolate are cacao beans, sugar, and dairy products. The ingenuity of the ingredients also makes the chocolate unique to each manufacturer.
How to eat bean-to-bar chocolate
The following are the recommended ways to eat bean-to-bar chocolate
Savor the flavors carefully
Enjoy the pairing
Each of these is explained in detail.
Savoring the Flavor
Take the time to savor the flavors and enjoy bean-to-bar chocolate to the fullest. Bean-to-bar chocolate is made from carefully selected cacao beans and is characterized by its flavor and aroma. As you slowly melt a bite in your mouth, you can enjoy the flavor and aroma of the cacao bean.
To bring out the flavor of bean-to-bar chocolate even more firmly, you can also use warm water of about 50 degrees Celsius in your mouth before eating. The warmer the water, the easier it is for the chocolate to melt and the richer the flavor, the better. You will also be able to taste the differences in the variety and origin of the cacao beans.
Bean-to-bar chocolate is best eaten during relaxation time. It is better to enjoy it as a dessert than as a regular chocolate. Serve it on your favorite plate and you will have a wonderful tea time.
Enjoy Pairing
Bean-to-bar chocolate should not only be eaten on its own, but also paired with beverages and other foods. Pairing is the art of taking advantage of the chemistry between food and beverages. Wine, whiskey, and other alcoholic beverages are excellent pairings, but coffee and cheese also go well with bean-to-bar chocolate.
The tannin component in red wine is a good match for bean-to-bar chocolate and enhances each other's flavors. Depending on the type of cacao bean, white wine may also be a good match. The bitterness of coffee matches the sweetness of bean-to-bar chocolate. Try several varieties, including Arabica and Robusta.
Cheese and bean-to-bar chocolate are a good combination. Cheeses with strong aromas, such as blue cheese and goat cheese, are especially good matches for chocolate. Anything sweet and salty will complement each other's flavors.
In addition to those mentioned above, there are many other beverages and foods that can be matched with bean-to-bar chocolate. We hope you find your favorite pairing.
How to Store Bean-to-bar Chocolate
Bean-to-bar chocolate is a delicate food and requires careful storage. The most important factor is the temperature, which should be kept below 22°C (72°F). Avoid direct sunlight, which can cause the chocolate to get hot and melt. Once the chocolate has melted, fat bloom may occur even if it cools and hardens again.
Also, chocolate does not like humidity, so avoid storing it in a humid place. In addition, be careful not to store chocolate near strong-smelling objects, as the smell may be transferred to the chocolate. The appeal of chocolate is its flavor and aroma, so it must be stored in such a way that it does not spoil.
It is said that the ideal environment for storing bean-to-bar chocolate is a wine cellar. However, many people do not have a wine cellar at home. If you want to store chocolate outside of a wine cellar, we recommend a refrigerator in the summer and a room temperature location in the cooler months.
When storing chocolates in the refrigerator, place them in an airtight container so that they are not affected by humidity. When eating, it is best to allow the chocolate to come to room temperature so that the original flavor and melt-in-your-mouth properties of the bean-to-bar chocolate can be enjoyed.
Terms related to bean-to-bar chocolate
Frequently used terms associated with bean-to-bar chocolate include
Cacao pulp
Cacao husk
Fair trade
Each of these terms is explained in detail below.
Cacao pulp
Cacao beans, the raw material of bean-to-bar chocolate, are the seeds of the cacao fruit, as mentioned above. Cacao pulp is the white fruit in the cacao seed that encases the cacao bean. Cacao pulp is slimy and has a sweet and sour taste. Cacao pulp is used in the fermentation of cacao beans, but not many people may know about it.
cocoa husk
Cacao husk is the seed coat of the cacao bean. It is fibrous and hard, and its presence in chocolate makes it unpalatable. Therefore, cacao husks are removed during the manufacturing process of bean-to-bar chocolate.
is removed from the cacao bean.
In many cases, the cacao husks removed from cacao beans were discarded without being used, but in recent years, the use of cacao husks has been expanding. It may be used as fuel, fertilizer, or animal feed. Tea, clothing, sundries, furniture, and other items made from cacao husks are now available, which is a unique way to utilize cacao husks.
fair trade
The Japanese translation of fair trade means fair trade. Fair trade is a standard or system of trade with developing countries that is fair and helps the people of developing countries. The cacao farmers who support bean-to-bar chocolate often suffer from poverty. Fair trade ensures that cacao beans are traded at a fair price and helps protect the income of cacao farmers.
summary
Many bean-to-bar chocolate products are made with great care, and the individuality and flavor of the cacao bean can be fully appreciated. They go well with wine, coffee, and cheese, and can be enjoyed in a variety of ways. When eating bean-to-bar chocolate, please take the time to enjoy the flavors.
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