This collaboration was inspired by a dedication to the process of sourcing directly from the farm, doing everything by hand, and creating something meaningful. This chocolate bar showcases the parallels in the process of creating ‘bean to bar’ chocolate at Kasama and ‘farm to cup’ coffee at Timbertrain. We hope you enjoy the results of the process as much as we do.
Bean To Bar Chocolate:
Bean-to-bar chocolate refers to the process of making chocolate from scratch, straight from cacao beans. While there are many brands of chocolate on the market, only a handful make their own chocolate from the bean. The vast majority purchase pre-made industrial chocolate called couverture which is then melted down and poured into molds.
Making chocolate from the bean is a time and labour intensive process, but it allows chocolate makers to fully control each step of the process, from sourcing the beans, to roasting, conching and refining in order to bring out the unique flavours of specialty beans from different regions around the world.
Much like terroir affects a coffee or wine’s flavour, there are many factors that can affect the flavour of cacao beans, from genetics, to soil, to climate, to post-harvest practices, particularly fermentation. Even beans from the same region of a country can produce chocolate with vastly different flavours.