Bean-to-bar

Business model in chocolate production The chocolate melangeur, a piece of equipment used in bean-to-bar chocolate manufacturing which enables chocolate manufacturing in the home kitchen. Bean-to-bar is a business model in which a chocolate manufacturer controls the entire manufacturing process from procuring cocoa beans to creating the end product of consumer chocolate. History Starting in the 1970s and 1980s, some chocolate makers engaged in bean-to-bar manufacturing. They often used single-origin flavor cocoa and vintage equipment. Introduction to bean-to-bar The term "bean-to-bar" emerged from the artisan and craft chocolate movement around 2010. It is sometimes used interchangeably with the terms "small batch chocolate" and "craft chocolate". Several hundred small chocolate manufacturing companies were started to meet the demand for bean-to-bar products and a wider variety of flavors emerging from new consumer requirements. Bean-to-bar manufacturers take great care in selecting their cacao beans with many traveling to plantations in tropical regions to meet with growers in order to establish direct-trade relationships, some have managed to gain access to control the fermentati