Bean-to-bar chocolate is chocolate without crap in it
For a long time, we were trying to find a short and simple definition of craft bean-to-bar chocolate that could serve as a conversation opener. And this one, probably, it. But, of course, there's more. To craft bean-to-bar chocolate, you first start with organic cacao beans of some sort - in other words, the beans are farmed organically. Then, once the beans are harvested, fermented and dried and you start the chocolate-making process, you don't add anything foreign or remove anything from the chocolate. This is bean-to-bar chocolate. Oh, there is a little thing we should mention: sometimes soy or sunflower lecithin derivative may be added, as a smoothening ingredient, and in a minimal amount. The ideal, however, is there is none.
Almost everyone is shocked when they find out that not all chocolate is natural like bean-to-bar chocolate and not all chocolate is made from one simple ingredient, cacao beans. Quite the contrary. It's astounding that there're about a hundred official, perfectly legal, completely unnecessary, possible additives. And additives aren't only for supermarket chocolate. Even some of the high-priced, "Belgian" chocolates will have at least ten. But bean-to-bar chocolate is so different. It may still be a microscopic speck in the global chocolate scene, but its' popularity is growing. Like the Little Engine That Could, this tiny bean-to-bar chocolate movement, and Hello Chocolate is a part of it, is slowly pulling the rest of the chocolate world up the mountain. Its' influence is outperforming its' size.
More on bean-to-bar chocolate
How chocolate is made
A bean-to-bar chocolate history
Bean-to-bar Chocolate: The process
What customers say about our chocolate
OBOLO - White Chocolate - Patagonia Murta Berry 37%
This chocolate has a distinctive fruity note, which is a quite different from other Peruvian bars I have tried. Overall a delightful experience.
Awesomely delicious chocolate loved by young children to adults. Taste like ferror chocolate. Better quality hazelnut choclolate that melts in your mouth. Best buy to add in the cart 100%.
Ocelot - Dark Chocolate - Sea Salt 70%
Puchero - Dark Chocolate - Philippines Nibs Paquibato 75%
Ocelot - Dark Chocolate - Blood Orange 70%
It’s beautiful looking calendar. But much more importantly it‘s a VERY delicious way of enjoying the 24 days waiting up for Christmas! Each little treat is special and of the best quality! I will definitely buy it again next year!!!
Absolutely loved this chocolate. I thought that the Labooko was the best, but I now have a new favourite.
I get to sample all the various chocolates which are each beautifully wrapped on a different design… great way to decide which ones I love.
It took me half the bar to finally detect the chrysanthemum flavor. The quality of the chocolate itself is so good and the chrysanthemum is very natural, it's nice that is doesn't have any kind of overpowering or artificial taste.
Milk chocolate with violet scents, but in a great balance. Fresh taste and nothing is overwhelming. It's really unique and nice!
Excellent customer service :) Recipient was very happy with the flavour and was told didn’t last that long!! Will definitely buy again!
Never disappoints - always delivered on the day requested and kept informed at each stage - thank you! Chocolate was very nice too - very much appreciated by the recipient :)
The chocolate is really rich, eagerly awaiting for it to be back in stock.
I'm a convert to single origin dark chocolate thanks to this experience with Kad Kokoa and am never looking back :)