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, milk powder and a low percentage of actual cocoa (raw chocolate).
Bean to bar 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 very unique and even more special.