Cocoa Bean To Bar Chocolate

Bean to bar is craft chocolate but thousand pound batches of chocolate go against the small batch feel origins of the bean to bar chocolate movement.

Cocoa bean to bar chocolate.

The process begins with harvesting. Cocoa beans machines and training are the pillars of our company. We handcraft our single origin chocolate in small batches starting with the best cacao beans we can find. So while the term was necessary for the market at the time which had almost no knowledge of how chocolate was even made many makers have begun using the term craft chocolate.

Others aim to control the whole process to improve quality working conditions or environmental impact. Manoa chocolate hawaii is a bean to bar chocolate factory. In this process the cocoa nib or cocoa core is ground into a paste called chocolate liquor having no alcoholic content. It s stone ground which is how the mayans and aztecs made chocolate over 2000 years ago grinding chocolate with a tool similar to a mortar and pestle called a mano and metate.

After a cocoa bean is dried and packed it can be used immediately or stored for many years can be up to 5 years but can go longer. Ripe cocoa pods are harvested twice a year. Stage 7 grinding of cocoa beans. We can advise you for your choice of cocoa beans and type of machines to suit your company s profile.

The harvest times vary from region to region but the process of turning it into chocolate begins immediately. We carefully sort and roast to bring out the fullest potential of the flavor profile. Some are large companies that own the entire process for economic reasons. We focus on bean to bar rather than chocolatiers not commonly found in grocery stores.

Award winning bean to bar chocolate handcrafted in los angeles. Chocolate can be made with roasted or unroasted cacao beans. Chocovivo makes chocolate from bean to bar. We grind in stone melangeurs for at least 48 hours before pouring into storage to age for.

A bean to bar company produces chocolate by processing cocoa beans into a product in house rather than merely melting chocolate from another manufacturer. You can use the entire cacao bean including the husks or nibs only. Sourcing single origin cacao from across the hawaiian islands and around the globe our goal is to bring out the best in each bean. Although the husks can be toxic.

Chocolate liquor can either be used directly in the production of chocolate bars or further processed to separate the fat known as cocoa butter from the cocoa solid leaving cocoa press cake. The pods are cut open with machetes and the white pulp containing the cocoa beans is scooped out. Bar cocoa is committed to showcasing makers who practice ethical and direct trade and support eco conservation and sustainable farming.