Bean to Bar

Hazel Lee

 

I have a passion for fine chocolate as a whole, but, in particular, single origin bean to bar chocolate production. Inspired by my experience at La Iguana Chocolate in January 2014, I set myself the challenge to produce chocolate from bean to bar in my own home. I completed this challenge by carrying out the following stages: roasting, cracking, winnowing, pre-grinding, refining and conching using a stone grinder, ageing, tempering and moulding. I am now experimenting with different process conditions, different percentages and different origin cacao beans.

 THE PROCESS

Roasting

Roasting Nicaliso cocoa beans
Nicaragua Nicaliso Cocoa Beans

 Cracking and winnowing

Cracking Chocolaterie Robert cocoa beans
Cracked Chocolaterie Robert Cocoa Beans

 Refining and conching

Refining Trinidad chocolate
Refining and Conching 75% Trinidad Gran Couva Chocolate

Ageing

Ageing 75% Nicaragua Nicaliso Chocolate
Ageing 75% Nicaragua Nicaliso Chocolate

Tempering and moulding

Tempered 80% Ecuador Los Rios Chocolate
Tempered 80% Ecuador Los Rios Chocolate