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Our processes and methodology are intended to produce the finest Thai chocolate for all from bean to bar.
What is a Chocolate Maker?
A chocolate maker is someone who turns raw cacao beans into chocolate.
Cocoa beans are first sourced from producing countries around the world and are then processed through several machines (roaster, winnower, refiner, melangeur, and melters etc.) and the chocolate bars are the result of these combined processes, This is why craft chocolate is also referred to as ‘bean-to-bar chocolate’. We use both terms interchangeably throughout our website.
What Does Bean to Bar Mean?
While all chocolate is technically bean to bar. We use the term to describe someone who purchases raw cocoa beans and makes them into finished chocolate products themselves
Why Should I Choose Bean to Bar Chocolate?
Many chocolate companies in the marketplace simply buy semi-finished products (couverture, cocoa nibs, cocoa powder, cocoa butter) from other companies to melt and mix them.
Bean-to-bar means that the same person or company takes care of the entire process from sourcing the cocoa beans to the finish chocolate product.
A bean to bar chocolate maker has a vision for the entire chocolate making process: they choose the beans, the suppliers, the machines, the techniques, the roasting time and temperatures, even the design of the mold and of the packaging.
A lot more time, love and effort (not to mention the blood, sweat and tears) goes into bean to bar chocolate than buying chocolate already made by someone else and melting it.
Craft bean to bar makers are known for choosing fine flavour cocoa beans sourced from slave-free, ethical suppliers and paying a fair price for high-quality ingredients.
What are the Main Differences Between Craft Chocolate and Industrial Chocolate?
Let’s break down the three main differences:
Quality of Cocoa – Industrial chocolate companies use bulk cacao, which is cheap, has poor genetics and can be badly fermented.
Craft chocolate makers only source and process the highest-quality cacao available on the market to bring out the best flavours and often pay premium prices for an ethical product.
Ingredients – The list of ingredients in industrial chocolate tends to be long and full of questionable additives – a lot of sugar, artificial colourants, flavours, vegetable oils and a low percentage of actual cocoa (raw chocolate).
Craft chocolate makers keep the list short with minimal ingredients (often only organic cane sugar and cacao for a dark chocolate bar).
Production – Industrial chocolate is produced in large, automated and standardized factories.
Meanwhile bean to bar chocolate is made by artisans in small-scale operations with the minimum amount of machinery and a lot of love and craftsmanship, which makes the resulting chocolate unique and even more special.