A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. They operate on a small scale (generally producing batches of chocolate smaller than 500 kg) without lecithin or vanilla. They use specialty cocoa, attempting to highlight the natural flavors of the bean.[1]
Bean-to-bar chocolate manufacturers
Unsorted
- To'ak Chocolate
See also
- Specialty foods
- List of candies
- List of chocolate bar brands
- List of confectionery brands
- Farm to fork
- Vertical integration
References
- Chloé Doutre-Roussel. Chocolate Maker Fine Chocolate Industry Association, November 28, 2022, retrieved March 11, 2025^
- Awards retrieved 2011-06-14^
- International Chocolate Awards. Retrieved 2015-08-19^
- Megan Giller. Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors Storey Publishing, 19 September 2017, retrieved 4 December 2020^
- LA Weekly. Retrieved 2016-4-29^
- Feast Magazine. Retrieved 2016-4-29^
- Dessert Professional Staff. Dessert Professional dessertprofessional.com, retrieved 2017-03-02^
- Food & Wine. Retrieved 2016-4-29^
- frequently asked questions Tony's Chocolonely, retrieved 13 January 2023^
- Academy of Chocolate. Retrieved 2016-7-21^
- Chocolate – the reference standard 2015, p. 839^
- Press Release. Retrieved 2016-7-21^