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Bean to Bar: How to Make Chocolate from Cocoa Beans | Fresh P

How to make chocolate from Cocoa beans shows the Oaxacan tradition of turning cocoa beans and sugar into chocolate. Some believe southern Mexico to be ...

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News & Reviews

[08/13/18, via ]
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Santa Barbara Independent [07/19/18, via Santa Barbara Independent]
Unwrapping the Bean-to-Bar Boom When Twenty-Four Blackbirds began, only about 10 other American producers were making chocolate bars out of fermented cocoa beans that they sourced directly from cacao farmers in the tropics. This hands-on, single-origin, “bean-to-bar” process is much  [...]

FoodIngredientsFirst [08/13/18, via FoodIngredientsFirst]
Synergy Flavours launches “sweet yet sour” Ruby chocolate flavor Having made its first appearance in the UK market at the end of 2017, Ruby Chocolate is made using a unique type of cocoa bean with a particular process to give the pink color. It delivers a taste that is described as “sweet yet sour” as it has [...]

Midland Reporter-Telegram [08/06/18, via Midland Reporter-Telegram]
Spilling the cacao beans: Odessa has a craft chocolate shop “Most chocolates are industrial chocolates,” he said. “Their process, from a raw bean to a finished bar, is probably two to three hours, and they look for their chocolate to taste the same every day, every batch, year after year. We look to bring out [...]

Confectionery Production [08/09/18, via Confectionery Production]
MIA ethical chocolate brand completes crowdfunding venture The entire bean-to-bar chocolate making process – including the roasting, shelling, grinding, tempering and even packaging – takes place under one roof in Madagascar to ensure the freshest ingredients and the unique flavours of the terroir. The MIA [...]

Recently traveler Shakia Stewart dove into the world of chocolate to learn everything she could about the process f… t.co/m1i4uPxzfk 

Bean-To-Bar Chocolate Bean-To-Bar Chocolate
Published by Storey Publishing 2017
ISBN 1612128211,9781612128214
240 pages
Making Chocolate Making Chocolate
Published by Clarkson Potter 2017
ISBN 9780451495365,0451495365
304 pages
Chocolate Chocolate
Published by Dorling Kindersley Ltd 2016
ISBN 9780241288054,0241288053
224 pages
Dishing Up® Washington Dishing Up® Washington
Published by Storey Publishing 2012
ISBN 9781603428699,1603428690
288 pages

Quebec chocolate maker joins growing bean-to-bar movement - CBC.ca

man color colour bag beans nikon estate belmont chocolate ivan shed neil company grenada worker tradition sack pods cocco huricane d7100 moralee neilmoralee grenadanikond7100neilmoralee Photo by Neil. Moralee on Flickr

"I didn't feel like going back into an architect's office in front of a computer all day," she said. "I was Googling, like many people do at night before they go to bed, and I discovered the bean-to-bar movement by a family that was doing the same thing in Portland, Oregon," Blais recalled. "I didn't want to be in the chaos of Montreal, like traffic and stuff like that," Blais said. Blais said chocolate is now her passion. How bean-to-bar works The cacao bean comes from the fruit of the cacao tree — pods that can range in size from a lemon to a small football. Inside are the seeds or the beans, which are white when the.

[via www.cbc.ca]

Socially responsible chocolate - TCPalm

street old portrait bw white man black love monochrome dessert flavor sweet eating chocolate candid spoon mature cocoa addiction deleight neilmoralee neilmoraleenikond71002014 Photo by Neil. Moralee on Flickr

Over the years, P. E. O. membership has grown to nearly a quarter million in chapters throughout the United States and Canada. Twenty-eight of Chapter HW’s 40 members attended the meeting, led by chapter President Marsha Cetta, to hear Castronovo discuss the background of Castronovo’s Chocolates. Castronovo Chocolate Factory, run by his wife, Denise, has been recognized in international competitions the past few years for the quality and taste of their chocolate bars, but also for its work in sustainability. In 2005, there were only a handful of bean-to-bar chocolate makers in the U. S. When Castronovo Chocolate Factory opened in 2013 in downtown Stuart, there were about 50 craft chocolate makers in the U. S. With Castronovo’s among the leaders of...

[via www.tcpalm.com]

From bean to bar – welcoming Cocoa Life farmers to the UK

We were honoured to host two cocoa farmers from our sustainable cocoa sourcing programme, Cocoa Life, as well as Ghana’s Cocoa Life Director, on a four day visit to the UK in November. They got to see how their cocoa harvest is transformed into Cadbury chocolate and we got an insight into how Cocoa Life is helping whole communities to thrive. Without cocoa there is no chocolate. Without cocoa-farmers, there is no cocoa. Cocoa Life is addressing this very real threat by becoming a partner...

Geeks are using science to make the best chocolate ever

Rob Anderson is a geek. So he makes chocolate for other geeks, or, more accurately, "people who really like chocolate and geek out about it."What does he mean by that? If you change one step of the chocolate-making process, you change the taste of the resulting chocolate entirely. And Anderson wants to show you exactly what that means. Fresco Chocolate, his company, roasts beans four different ways and conches (aka aerates and stirs) chocolate four different ways to create totally unique bars...

Chocolate War: When Geeks Make Better Chocolate

What is Ruby chocolate?Bean-to-Bar (BTB) means that all the process of making the chocolate happens in-house. From sorting, to roasting, to cracking, all the way to moulding, the entire BTB process happens inside one facility with one person or a small group of people. The efficiency of the system even includes the farms where the BTB companies get their beans from. It can be assumed that such a tight system makes it easy to produce chocolate that is said to rival with any other chocolate on...

Kansas City chocolatier Christopher Elbow ups his chocolate bar game

If $10 seems a steep price to pay for a chocolate bar, consider how much you’d be willing to pay for a bottle of wine.This month, Kansas City chocolate maker Christopher Elbow is rolling out the first three bars in his new single-origin bean-to-bar chocolate lineup. He will start with beans from Peru, Madagascar and the Dominican Republic. Throughout the summer, Elbow roasted the individual beans in micro-batches, varying the time and temperature until he hit a “nose” that he liked. “Lots of...