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A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
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 [1] in which a chocolate manufacturer controls the entire manufacturing process from procuring cocoa beans to creating the end product of consumer chocolate.
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.
El Gato Chocolate's white chocolate with blueberries is made with cacao butter, powdered milk, panela and dried blueberries. Like all of the company's bars, it's imprinted with the image of an ...
Amano is distinguished as being the first American company at the Academy of Chocolate Awards to claim a Gold award, for bean-to-bar dark chocolate. [10] In 2009 Martin Christy, founder member of the Academy of Chocolate and editor of SeventyPercent.com, named Amano as one of the top eight bean-to-bar chocolate companies in the world. [11]
This adds up to America producing about 1/5 of the world's demand for chocolate and the potential to have a major impact on the lives of cocoa farmers around the world. Founded in 2006, Theo Chocolate was the first bean-to-bar, Fair Trade and organic certified company in the United States. [31]
Scharffen Berger was the first American chocolate maker to prominently feature a chocolate bar's cacao content on the label, [3] the higher the number the darker and more bitter the chocolate bar. Cacao content on labels is now common in the industry. Interior of the Scharffen Berger factory, 2008
To make chocolate, cacao beans were fermented, dried and roasted. The Maya then removed the husks and pounded the nibs with manos (stones) on a metate (stone surface) built over a fire, turning them into a paste. [26] This paste was hardened into solid chunks, which were broken up and mixed with water and other ingredients.