Bean-to-bar: Why brands and buyers are hungry to experiment with chocolate
Updated On: 07 July, 2023 08:04 AM IST | Mumbai | Nascimento Pinto
As many people around the country are gorging on chocolates, the ‘bean-to-bar ‘chocolate movement is gathering steam. It is breaking down how we consume and perceive good chocolate
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The Blue Gourmet, a Mumbai-based chocolate brand, which is set to launch in September, uses the bean-to-bar method. Photo: The Blue Gourmet
If there is one food that brings people together, it has to be chocolate. While cuisines may differ across cultures, the mass appeal of chocolates has managed to forge friendships and relationships around the world. However, consuming chocolate is slowly becoming a conscious activity, which involves people learning more about where the chocolate comes from.
In recent years, the way we perceive chocolate has been changing not only around the world but closer home, in India, too. A name for this change which is being popularly tossed around is ‘bean-to-bar chocolate’. Mid-day spoke to chocolatiers to understand the buzz around the concept, which also extends to and is linked with terms like ‘farm-to-bar’ and ‘tree-to-bar’. These essentially come down to a more personalised approach — the brand manages all the steps starting from buying the cocoa beans right until making the final chocolate bar.
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