Bean to Bar
During the last years this definition has become of common use in the chocolate jargon. But what does it really mean? From bean to bar – was born as a real movement in the 2000s in the USA. The meaning is immediate but a more profound interpretation explains the aim that someone who uses that definition should have, or better, the way Aruntam- Sensory Chocolate understands this definition: creating a high quality product in complete transparency in order to valorise the whole production chain of the cacao industry. Being a Bean to Bar producer means in the first place to start the production from the cacao seed of high quality, often sourced directly from cultivators associations all round the world. In fact the stages of fermentation and drying of the seeds are fundamental for determining the pre- stages of the cacao aroma, and are realized in the places of origin. This direct relationship allows leaving a good part of the value of the cacao in the communities, for sustaining their independent development.
In our case the processing takes place in our own manufactory, so we can control all stages of processing. Every single stage is characterized by decisions that will modify the final product. It is then up to the bean to bar producers’ talent and his desire to realize a product that meets his best interpretation of a high quality chocolate.
It is a minimalistic approach with the intention to maintain, in the best possible way, the original organoleptic profiles of the cacao seeds. Roasting, breaking, grinding, conche and tempering are the minimum stages necessary for obtaining a good dark bean to bar chocolate. For Aruntam Sensory Chocolate all this happens with processing cycles designed for minimally stressing the raw material.
In this connection two criteria are absolutely essential: Eco sustainability for the places where the cacao is grown: Cacao plantations are regarded marvellous places for bio diversity and allow fighting the deforestation, common in the states where cacao grows.
Responsibility towards the working people: More than ever, today we have to be conscious that the pleasure of tasting a chocolate bar must not have labour exploitation at its origin.