Chocolates

Bean-to-bar chocolates and industrial chocolates

Have you ever wondered how chocolate is made? Sure, all chocolates are made from cocoa beans, but the production and quality of chocolate can vary significantly. There are two main ways of making chocolate: „bean to bar“ and industrial. These two approaches differ not only in production methods but also in quality, taste, and ethical aspects.

Bean-to-bar chocolate

„Bean to bar“ (from bean to bar) is a chocolate production process in which the manufacturer has full control over the entire process – from the purchase of cocoa beans to the final product. This means that the entire production process takes place at a single manufacturer. This method of production emphasizes the quality of raw materials and craftsmanship.

Main features:

1. Selection of cocoa beans: „Bean to bar“ manufacturers carefully select cocoa beans, often working directly with farmers and ensuring ethical and sustainable cultivation.
2. Artisanal processing: The production process involves manual sorting, roasting, crushing, and grinding of cocoa beans. Each step is carefully controlled to maintain the highest quality and unique flavor.
3. Small number of ingredients: Chocolate usually contains only cocoa beans and sugar, or possibly a little cocoa butter. If it is milk chocolate, it also contains cow's or other milk. The chocolate does not contain any artificial additives, preservatives, or vegetable fats.
4. Unique taste: Thanks to careful artisanal processing and high-quality raw materials, each bar of „bean to bar“ chocolate has a unique taste that reflects the origin of the cocoa beans.

Industrial chocolate

Industrial chocolate is produced on a large scale. It is cheaper and more accessible, but production requires compromises in quality and ethics. There are companies that produce semi-finished products this way - blocks and drops for further processing. Then there are other large companies that industrially process cocoa beans and produce bars directly from them.

Main features:

1. Unclear origin of cocoa beans: Cocoa beans are purchased in large quantities, and it is not clear which farms they come from or what the working conditions on those farms are. A large part of the cocoa beans for industrial production comes from West Africa, where child slaves often work on the farms.
2. Lower quality of raw materials: Varieties of cocoa beans that have higher production yields but less flavor are often used in production.
3. Automated production: The production process is largely automated, which allows for fast and cheap production but can mean less control over individual stages of production.
4. Additives and ingredients: Industrial chocolate often contains various additives, such as emulsifiers, stabilizers, artificial flavors, and cheap fats, which can reduce production costs but also the quality of the chocolate.
5. Uniform taste: Manufacturers try to achieve a consistent taste, which leads to a uniform and less distinct flavor experience. These chocolates are dominated by a sweet or, conversely, a bitter taste.

Comparison 

Quality and taste: Bean-to-bar chocolate is considered to be of higher quality due to the careful selection of cocoa beans and artisanal processing. Industrial chocolate is less distinct and often contains undesirable additives.

Ethics and sustainability: Bean-to-bar chocolate manufacturers emphasize ethical and sustainable cocoa bean cultivation and fair conditions for farmers. In industrial chocolate, ethics and sustainability are not always a priority, which can lead to labor exploitation and unsustainable practices.

Price: Bean-to-bar chocolate tends to be more expensive due to the higher quality of raw materials and careful processing. Industrial chocolate is cheaper and more accessible, but at the expense of quality.

Conclusion

I naturally recommend buying bean-to-bar chocolate. The higher price corresponds to the amount of quality raw materials in the chocolate bar. Industrial (supermarket) chocolate, which is mainly sugar, I consider more of a confection. On the other hand, high-percentage bean-to-bar chocolate is a healthy treat. And the best part is that a small piece will be enough to satisfy your taste buds!