Bean-to-bar chocolate – why it differs from industrial chocolate
- neuhauschocolatier
- 1 day ago
- 3 min read
Updated: 12 hours ago
Anyone buying chocolate today has a huge selection. From inexpensive bars from the supermarket to handcrafted specialties, everything seems to be available. But few consumers know how significant the differences actually are.
When we decided to produce our chocolate ourselves, from bean to bar, one thing quickly became clear to us: good chocolate begins long before the cocoa arrives at our factory. It begins with the people who grow the cocoa and with the careful selection of the right beans.
That's why we at Neuhausschoggi rely on the bean-to-bar principle. For us, this isn't simply a production process, but an attitude. We want to know where our cocoa beans come from, how they were processed, and the story behind each harvest.
Origin is crucial for us
With every new cocoa bean, we first ask ourselves: What aromas does it bring? How was it fermented?
What kind of chocolate can we make from it?
Together with our partner Crafting Markets, we select beans whose origin is fully traceable. We know not only the country of origin, but often also the producers or cooperatives behind them.
This knowledge helps us to process each bean in such a way that its natural character is preserved.
We treat each bean differently.
One aspect that makes bean-to-bar particularly exciting for us is the individuality.
For us, there is no standard roast that works for all K
It works with cocoa beans. Each origin reacts differently to temperature and time. That's why we carefully develop our roasting profiles and constantly adjust them.
We also take the time needed for grinding and conching each chocolate. Some varieties develop their delicate fruity notes after just a few hours, while others take significantly longer for their full aroma to emerge.
This is precisely the work that makes the bean-to-bar craft so appealing to us.
We want to let the cocoa speak for itself.
Our goal is not to use as many ingredients as possible or to artificially influence the taste.
On the contrary: We want people to be able to taste the origin.
If a cocoa bean has natural notes of red berries, honey or roasted hazelnuts, then this exact aroma should also be found in the finished chocolate.
That's why our bean-to-bar chocolates consist of a few, carefully selected ingredients.
Why we partner with Crafting Markets
The choice of our suppliers is just as important to us as the manufacturing process itself.
We share with Crafting Markets the conviction that high-quality chocolate can only be created with high-quality raw materials. We particularly appreciate the transparent collaboration with the producers and the long-term partnerships that are being established there.
This allows us not only to obtain exceptional aromatic cocoa beans, but also to know the conditions under which they were produced. This transparency is an important part of our philosophy.
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Our claim
Every bar, praline or Branchli that leaves our factory is meant to show how diverse cocoa can be.
That's why we regularly experiment with new origins, adjust our roasts, and taste each batch multiple times. For us, bean-to-bar means constantly learning and continuously refining our chocolate.
We don't just want to sell chocolate to our customers. We want to take them on a journey from the origin of the cocoa to the finished bar – and show them how much passion, craftsmanship and time goes into each and every piece.
When you enjoy our bean-to-bar chocolate, you're not just tasting cocoa. You're experiencing the result of many careful decisions along the entire value chain – from the cocoa farmer to our partner Crafting Markets, and finally to our factory.
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