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Bean To Bite | Craft Chocolate

@beantobite

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From bean to bar
Specialty chocolate for curious palates
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Fine cacao refers to cacao beans with exceptional flavor potential, valued for their complexity, aroma, and the unique sensory profiles they can offer. These beans can reveal a wide spectrum of flavors: bright citrus, red berries, warm spices, nuts, and floral notes. These differences come from genetics, soil, climate, and the care taken in fermentation and drying. Equally important is the maker, whose craft shapes how the cacao’s potential is ultimately expressed. Fine cacao makes up just a tiny fraction of global production, yet it forms the foundation of the craft chocolate movement. Makers around the world seek out these beans to create bars that highlight origin and showcase flavor in its purest form. This is what we bring together: chocolate that carries its origin, reflects the hand of the maker, and opens up a new way of tasting. Take a step in - into an experience of flavor, origin, and craft. #craftchocolate #singleoriginchocolate #beantobarchocolate taken in Bean To Bite by @beantobite
3
a year ago
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Mountains and chocolate 🍫🏔️ Thank you, @karunachoc for welcoming us into your factory! Karuna is a chocolate maker based in South Tyrol that we’ve been working with since last year. Beyond their amazing work with premium, single-origin, organic cacao beans, what really drew us to them is their experimental approach, especially with barrel-aged chocolate. We’re looking forward to receiving their new creations soon 👀🍫 . #beantobar #flavourjourney by @beantobite
1
4 days ago
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🌱 Cacao harvesting begins with the fruit itself. Cacao pods contain dozens of seeds surrounded by a sweet, acidic pulp. As the fruit develops, the composition of both the pulp and seeds changes, including their levels of sugars, acids, moisture, and other compounds. 🌱 Cacao pods do not all mature at the same time, even on the same tree, so harvesting is selective. The timing of harvest matters because the maturity of the fruit influences the condition and composition of the cacao inside. Once harvested, the pods are opened and the fresh seeds, still surrounded by pulp, are removed from the fruit. . #flavourjourney #beantobar 🍫 by @beantobite
1
a month ago
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We’re taking a little break soon! The store will be closed: 🗓️ From 29 August until 14 September So come say hi before we go, or we’ll see you when we’re back on 15.09! 🍫 by @beantobite
0
a month ago
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In bean-to-bar chocolate, a plain dark chocolate is made with just three ingredients: Cacao + sugar + cacao butter Some makers choose to work with only two: cacao + sugar, without adding extra cacao butter. Therefore, in a 70% dark chocolate, 70% of the bar comes from the cacao bean, and the remaining 30% is sugar. With an 80% bar, you get 80% cacao content and 20% sugar. With an 85% bar, it is 85% cacao content and 15% sugar. And with 100%, there is no sugar at all — just pure cacao. While the percentage defines the recipe, it doesn’t define the flavour. It is the maker’s roasting and refining that ultimately unlock the unique character and flavour of the cacao bean. 🌱 . #beantobar #craftmanship #finechocolate by @beantobite
1
a month ago
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Chocoa 2025 🇸🇻Tasting through El Salvador 🌿Exploring aroma pairings 👃 Discovering how cacao and different ingredients can complement each other A sensory journey through taste and aroma 🍃 . #flavourjourney #beantobar by @beantobite
0
2 months ago
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Traditionally, cacao was grouped into three broad categories: Criollo, Forastero, and Trinitario. While these terms are still widely used, advances in genetic research have revealed a much greater diversity, identifying multiple distinct genetic groups and highlighting the complexity of cacao’s evolutionary history. This genetic diversity has developed over thousands of years through evolution, geographic isolation, and human selection. These genetic differences influence the development of the tree, the composition of the beans, and their potential to produce different flavor precursors, making genetics a fundamental component of cacao diversity. . #flavourjourney 🌱 #beantobar by @beantobite
1
2 months ago
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Colombia 2024 🌱 by @beantobite
0
2 months ago
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Terroir refers to the combination of environmental conditions and human practices that characterize a growing region. 🌱 In cacao, this includes climate, topography, soil, biodiversity, together with local agricultural knowledge and cultivation practices... Although the extent to which terroir directly influences flavor remains an active area of research, these factors shape the conditions in which cacao develops and are essential to understanding its origin. . #beantobar #flavourjourney by @beantobite
2
2 months ago
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In collaboration with @beaningful.life , we explore two remarkable cacao-growing communities deep in the Amazon, where history, culture, and environment have shaped the unique character of each origin. Takahashi, Brazil 🇧🇷 Chinim Wawas, Peru 🇵🇪 #flavorjourney #beantobar #craftmanship by @beantobite
15
2 months ago
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From bean to cup 🌱 by @beantobite
0
3 months ago
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Many people use cacao percentage as a measure of quality, but it’s really just one piece of the puzzle. One of the best ways to experience this is by tasting two 70% bars side by side. 🍫➕🍫 . #craftmanship #beantobar #tastingexperience by @beantobite
6
3 months ago
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