If you know me at all, you know that I have a pretty bad sweet tooth (that has even given rise to my fair share of cavities). It shouldn’t be a surprise then, that chocolate is one of my favorite treats. Growing up, I ate all kinds of Hershey’s, Dove and Nestle branded chocolate, accompanied by the occasional Lindt truffle, Ferrero Roche, Almond Roca, or, even more rarely, the Belgian chocolate sea shells from Guylian (those were the most decadent, and my most favorite).
In the past couple of years, I’ve grown into the habit of having a piece of (dark) chocolate as an afternoon pick-me-up. At first, it would just be a couple squares of some basic Lindt chocolate bar, but now, I’ve been exploring more “craft” or “specialty” bars. Comparing the different offerings from the grocery story has been a fun little experiment. But after a while, I grew curious as to what makes some chocolate better than others. And so began my little dive into “bean-to-bar”, craft chocolate making.
To learn more, I visited a couple of top Google search result sites and was surprised to see that there are annual international chocolate awards and even chocolate tasting certifications (although it seems a lot less strenuous than becoming a master sommelier). I even borrowed a couple of books from the (amazing) NYPL, including:
- Bean-to-bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Markers, the Mind-Blowing Flavors by Megan Giller
- Making Chocolate: From Bean to Bar to S’More by Todd Masonis, Greg D’Alesandre, Lisa Vega & Molly Gore (this was not only a highly detailed, informative book, but also visually very beautiful)
Here are the biggest things I learned from my little exploration:
- Much like how the variety and terroir of grapes impacts the taste of a wine, the specific type of cocoa bean and where it is grown dictates how the end chocolate tastes, which can be quite diverse. For example, Madagascar is fruity, Philippines is earthy, Ecuador is floral and Nicaragua is nutty.
- The same beans from the same farm can taste very different depending on how long it is fermented and roasted. Chocolate makers have to experiment numerous times before settling on a “recipe” for a single type of chocolate. It takes a lot of patience because a day or two during the fermentation period and a minute here or there during roasting can really have a big impact. Having control over the fermentation period is another reason why some bean-to-bar chocolate makers work directly with farms.
- Other steps in the chocolate making process (after fermenting, roasting and grinding) includes conching and tempering to further release some of the inherent bitterness of the chocolate and to make a more “shelf-stable” chocolate.
- Fair trade is great, but direct trade is even better when it comes to rewarding the chocolate farmers. In fair trade, the farm is paying an annual fee to a central governing body to get a Fair Trade certification and to obtain a higher price for their crops. However, some small farms cannot afford to pay the annual fee, and some farms that do get the certification have questionable labor practices. Direct trade, on the other hand, isn’t a certification. It’s a description of the relationship between the buyer and the farmer. By trading directly, and cutting out the middleman and brokers, farmers are able to reap a higher reward. The direct relationship also allows the farmer and chocolate maker to collaborate more closely to produce a better product and ensure that the growing practices are aligned with broader environmental and/or labor goals.
- Bean-to-bar chocolates highlight the original chocolate flavors by using less cocoa butter and vanilla. This is why there are so many different tastes in these more “craft” chocolates compared to the mass-produced international brand chocolates. Some chocolate makers (Raaka for example) also forgo roasting all together to produce a more “raw” chocolate product. Creative mix-ins are another common element of craft chocolate making, but some producers (like Dandelion) also like to stick to two-ingredient (cacao and sugar) chocolate bars.
With this new appreciation for the whole chocolate production process – the global growing regions (even including Taiwan!), the supply chain, and the different ways new smaller bean-to-bar craft chocolate makers are approaching their craft – I have a new framework to “evaluate” the unique, small-batch chocolate bars I’ve been buying. And, just for fun, I will start tracking my personal reviews here!
