Recently, among cocoa enthusiasts, there has been a lot of talk about the so-called Bean to Bar chocolate . And even in Italy, the most attentive pastry chefs are trying their hand at this method of producing bars, starting with Enrico Rizzi with his brand new Chocolate Factory in the heart of Milan.
But what exactly does Bean to Bar chocolate mean? The best way to find out is undoubtedly to visit Enrico's Factory by purchasing your Chocolate Experience now: you will be able to discover how chocolate is made, starting from the roasting of the bean (and even before, to tell the truth!), up to the packaging, and then directly taste some of the single-origin chocolates produced on site. In the meantime, however, we can try to shed some light on the term.
What does Bean to Bar chocolate mean?
To understand what Bean to Bar chocolate means, we can start from the literal translation of the term, that is: "from the bean to the bar" . The term From Bean to Bar refers to a chocolate production process in which the producer controls all the stages of the process , from the raw material ( the cocoa beans ) to the creation of the final product (the chocolate bar).
The processing of From Bean to Bar chocolate begins with the selection of beans, often coming from specific plantations , due to the quality of the cocoa grown, or for sustainable practices from both an environmental and social point of view.
This is the case of the Chocolate Factory, where the bars created by Enrico Rizzi are made from beans of the best varieties of cocoa , coming from renowned plantations with low environmental impact, personally selected by the master chocolatier .
Once fermented and dried on the plantation, the beans are sent to the producer, who directly takes care of all the subsequent phases: roasting, grinding, refining, tempering and modeling of the chocolate . This approach allows the producer to carefully follow each step, ensuring a higher quality of chocolate .
Read also: The main stages of chocolate processing
Bean to Bar Chocolate: Who Makes It?
The concept of From Bean to Bar chocolate is particularly widespread among artisan and high-quality chocolate producers , who want to offer a unique product, cared for in every detail.
Unlike mass industrial production, this approach allows for a customization of flavor and greater attention to ethical and environmental factors , such as the sustainability of the cocoa supply chain. For consumers, in essence, Bean to Bar is synonymous with authentic and artisanal chocolate, with a direct link between the cocoa and the final product.
Industrial, artisanal and Bean to Bar: the differences
The main difference between industrial, "standard" artisanal and artisanal From Bean to Bar chocolate lies mainly in the control of the production process and the quality of the ingredients .
Production process
Industrial Chocolate: Large companies use highly automated processes to produce chocolate on a large scale. Processed cocoa is purchased from suppliers and processed in large quantities with the aim of reducing costs. Standardization is very high and the final product is more uniform, with less attention to detail than artisanal producers.
Artisanal chocolate not Bean to Bar: Some artisanal producers do not follow every step, but purchase cocoa mass or cocoa butter already processed from external suppliers, focusing on the artisanal processing of the raw materials already transformed. Although they do not manage the entire supply chain, these producers maintain high standards of quality in the transformation and often produce high-end chocolate.
Bean to Bar Chocolate: The artisan producers who follow the Bean to Bar process control every step, from the selection of the cocoa beans to the creation of the bar. This guarantees direct control over fermentation, roasting and conching, allowing for extreme customization and a superior quality of the final product.
Read also: Cocoa varieties
Ingredients
Industrial Chocolate: Industrial companies often use less valuable ingredients, including refined sugars, vegetable fats other than cocoa butter, and artificial flavors. These ingredients lower production costs, but negatively impact the quality of the final product.
Non Bean to Bar Artisan Chocolate: Even if they do not directly control the initial processing phase of the beans, these producers still choose high-quality raw materials, such as processed cocoa and pure cocoa butter. They tend to avoid alternative vegetable fats or refined sugars, maintaining a process that respects quality and taste.
Bean to Bar Chocolate: These manufacturers use high-quality cocoa beans, often sourced from specific plantations or sustainably sourced. Additional ingredients are minimal and natural, with an emphasis on bringing out the authentic flavor of the cocoa, without additives or preservatives.
Taste and quality
Industrial Chocolate: Industrial chocolate is more standardized, often sweeter and less complex in flavor, with a uniform texture. Mass production tends to hide the subtle nuances of cocoa, resulting in a more predictable and less distinctive product.
Artisan Chocolate not Bean to Bar: Even without directly managing the entire supply chain, artisan chocolate can have refined flavors and a pleasant texture, thanks to careful processing techniques. However, the lack of control over the early stages of production can limit the possibilities for customizing the flavor compared to bean to bar.
Bean to Bar Chocolate: Chocolate produced in this way has a complex and unique flavor, with flavor notes that vary depending on the origin of the cocoa and the manufacturing process. The characteristics of the cocoa terroir emerge clearly, making each bar unique.
Without demonizing industrial chocolate, which still makes sense as a consumer good, and recognizing the sometimes very high quality achieved by "standard" artisanal chocolate, it is therefore clear that production from bean to bar allows for the creation of truly unique chocolate.
Read also: 10 tips for tasting chocolate
Better standard or Bean to Bar?
So is a bar produced From Bean to Bar always preferable to one made from already processed chocolate?
First of all, everyone must be guided by personal taste . In this sense, sometimes Bean to Bar chocolate - precisely because it does not standardize and flatten the aromas of a single variety of cocoa, but rather highlights them - surprises at the first taste because it presents, in addition to the classic cocoa flavor, unexpected aromas , for example spicy, fruity or floral.
To a palate not yet accustomed to artisanal cocoa, these nuances can be alienating, also because most people are used to the "sugary" flavor of industrial chocolate.
So, the answer is: not necessarily, or at least not on all occasions. A good analogy is with wine : there are occasions when even good, but not very high-quality wine is fine, and there are others where you should dedicate yourself to tasting exceptional wines.
Of course, before fully appreciating the thousand nuances of Bean to Bar artisanal chocolate, it is useful to undertake a real journey of palate refinement : in this sense, tasting itineraries like those proposed by Enrico Rizzi are very helpful, because they help to compare bars with different characteristics.
Visit Enrico Rizzi's Chocolate Factory
If you want to understand first-hand what From Bean to Bar chocolate means, come and visit us at Enrico Rizzi's Chocolate Factory in via Gian Giacomo Mora 18, in the heart of Milan .
Book your Chocolate Experience now and you will visit a plantation in Peru thanks to an immersive video in VR360°, you will see up close the machinery used to process the beans and you will participate in a guided tasting of single-origin bars.
Alternatively, you can gift the Experience with one of the coupons available below: the recipient can then choose the date and time of their visit at a later time.
