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Bean to bar chocolate makers

Here is a list of bean to bar makers. It is not a list of ethical companies or artisan chocolate makers. It simply means that these companies all make their chocolate all the way from raw cacao beans to the molded bar. This list is the result of an ongoing project conducted at 70%, where members maintain a discussion and make attempts to verifty that each company on this list actually makes chocolate from raw beans. The reason for verification is that sometimes companies wish to sound hip and trendy and so they claim to be bean bar. The idea is to have some type of definitive list going of who actually makes chocolate.

Africa
Malagasy (Madagascar)
Claudio Corallo (São Tomé)

Australia
Haigh's Chocolates
Tava

Europe
Austria
Zotter

Belgium
Barry Callebaut
Pierre Marcolini

Denmark
Carletti
Toms

France
Bernachon
Bonnat
Chocolaterie de L'Opera
Michel Cluizel
Pralus
Valrhona
Weiss

Germany
Euromar
Hachez
Herza
Ludwig
Ludwig Weinrich
Storck

Italy
Amedei
Cioccolato Peyrano
DeBondt
Domori
Ferrero
ICAM
Majani

Spain
Chocovic
Natra

Sweden
Malmö Chokladfabrik

Swizerland
Confiserie Berner
Felchlin

United Kingdom
Cadbury-Schweppes
Sir Hans Sloane of London

North America
Canada
Soma Chocolatemaker

United States
Amano
Askinosie
DeVries
Guittard
Jacques Torres
Kraft
Lindt
Nestle
Original Hawaiian Chocolate Factory
Patric Chocolate
Rogue Chocolatier
Scharffen Berger
Taza
Tcho
Theo

South America/ Caribbean
El Castillo del Cacao (Nicaragua)
El Rey (Venezuela)
Fenix (Argentina)
Grenada Chocolate Company (Grenada)
Hacienda Bukare (Venezuela)
Santander (Colombia)

Tags: bean-to-bar, chocolate-makers

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Replies to This Discussion

Permalink Reply by Eric Durtschi on August 17, 2008 at 9:55pm: Could a company that starts from nibs be considered bean to bar? I know that is not "bean to bar" but what do you think. I know a company that does this.; ▶ Reply to This

Permalink Reply by Samantha Madell on August 17, 2008 at 10:40pm: Hi Eric,

A large part of the flavour development in cocoa comes from roasting. Typically, bean-to-bar manufacturers have a signature roasting style, which helps to make their chocolate uniquely theirs. Roasting also requires a fair degree of technical knowledge and experience, because it's easy to ruin cocoa beans with a bad roast.

I mention roasting because it is an intrinsic part of bean-to-bar chocolate making (assuming the product you're talking about isn't made with "raw", unroasted nibs).

So, if the company you're referring to buys nibs that are pre-roasted, then my answer to your question would definitely be no. And that's leaving aside the question of winnowing (i.e. removing the shells from the nibs) which provides a significant technical challenge for all bona fide bean-to-bar manufacturers!; ▶ Reply to This

Permalink Reply by Eric Durtschi on August 18, 2008 at 12:22am: The reason I asked is that this guy does just what you mentioned of making chocolate from raw unroasted nibs. Sounds pretty crazy but he is sending me some samples for me to try as I am going to be getting him some of the nibs from a few other countries. I can't wait to try it. So, in this case do you think it qualifies as bean to bar?; ▶ Reply to This

Permalink Reply by Samantha Madell on August 18, 2008 at 3:18am: Hmmm ... my answer would still be no, but, compared to some of the really misleading stuff I've seen published, I'd say that this one rates as a relatively minor transgression.

I know how hard it can be trying to explain cocoa-specific jargon to customers ... "No, cocoa liquor doesn't contain alcohol" ... "No, cocoa butter isn't a dairy product" etc ... I'd hate to have to explain to people that I operated a "nibs to bar" chocolate factory! ("What are nibs???")

I dare say now wouldn't be a good time to mention that cocoa "beans" aren't really "beans" (in the botanical sense of the word) ....; ▶ Reply to This

Permalink Reply by Eric Durtschi on August 18, 2008 at 9:54am: Thanks for the insight. I was just curious as to whether or not he should be added to the list.

In his case the reason he uses nibs is that he is a new company and small ans doesn't have the money to buy the winnower yet. Maybe when he gets a little bigger he'll truly become bean to bar.

By the way, any idea what a winnower would cost? Do they make small ones. The cheapest I have found is $70,000.; ▶ Reply to This

Permalink Reply by Alan McClure on August 18, 2008 at 3:37pm: That is the least expensive cocoa bean winnower being manufactured in the US or Europe--by far. You can find some used machines for less than that, but they'll need quite a bit of work.; ▶ Reply to This

Permalink Reply by Clay Gordon on August 24, 2008 at 11:47am: I posted a couple of links to less expensive options in a forum thread on Winnowers in the Home Brew Chocolate group. Sam Madell posted a picture of the winnower she mentions below in Photos.; ▶ Reply to This

Permalink Reply by Samantha Madell on August 18, 2008 at 6:50pm: We made our own winnower; ▶ Reply to This

Permalink Reply by Eric Durtschi on August 18, 2008 at 9:50pm: How did you do that? I would love to know. As of now I have to pay almost double for them when I get them from different growers. I'd love to try to make my own.; ▶ Reply to This

Permalink Reply by Koa Kahili on October 5, 2008 at 4:33pm: Hawaii, Kauai
Garden Island Chocolate; ▶ Reply to This

Permalink Reply by Sacred Steve on November 13, 2008 at 2:27am: Sacred Chocolate is a Bean to Bar Manufacturer of Chocolate Bars located in San Rafael, CA USA. http://www.SacredChocolate.com; ▶ Reply to This

Permalink Reply by Olorin on December 22, 2008 at 12:06pm: I'm currently tasting a bar (Ecuador 75%) by Baratti & Milano, an Italian company. It appears that they are fondeurs NOT B2B. Can someone confirm this?; ▶ Reply to This