How Bean to Bar Chocolate is Made

The journey from cocoa tree to chocolate bar is not complex, but it requires several steps, each of which require careful treatment to get the best from the finished product.  This guide shows how bean to bar chocolate is made, looking at every step of the chocolate making process.

Artisan chocolate makers often deal directly with cocoa farmer cooperatives, giving them a say in how the beans are treated from the moment they’re harvested and ensuring the best possible price for cocoa farmers in some of the world’s poorest regions.

The care, skill and attention to detail of everyone involved in making the chocolate in your Cocoa Runners box is what makes it special. It doesn’t just taste good, it does good.

Chocolate making methods vary from maker to maker, but here’s an overview of how it’s made.

Harvesting

The process begins with harvesting. Ripe cocoa pods are harvested twice a year. The harvest times vary from region to region, but the process of turning it into chocolate begins immediately.

The pods are cut open with machetes and the white pulp containing the cocoa beans is scooped out.

Not all cocoa harvests are created equal. Everything from geography, to soil type to the climatic conditions of the harvest have a huge impact on the beans and the chocolate’s flavour profile.