BEAN-TO-BAR chocolate: the unique production process and benefit to the body
Birth of chocolate is under secret curtain that each of us would like to open.

We will tell you this secret right now! Brew tea, take out the HEALTHY CHOICE plate and dive into the magical world of chocolate production.

Do you know what fresh cocoa beans look like? We will surprise you, they are white! They become brown only in the process of fermentation, on which, by the way, the further taste of the final product depends. After fermentation, which lasts from 2 to 8 days, the cocoa beans are dried and sold.

It is from this moment that the chocolatiers take over.
Since the process of birth of chocolate is very important for us, we produce chocolate HEALTHY CHOICE using the highest quality technique - "bean-to-bar".
What is this technology?
Bean-to-bar or "bean to bar" - this is the production of chocolate, when the manufacturer himself controls all stages - from the moment of selection and purchase of certain varieties of cocoa to the receipt of the finished bar.

"The main feature of bean-to-bar chocolate is that it uses elite varieties of cocoa beans and does not add chemical flavors."

That is why, and also because of the large share of manual labor, this chocolate is more valuable than even many elite brands of chocolate. Each manufacturer tries to find the most delicious cocoa beans for their chocolate.

We select the best cocoa beans for our HEALTHY CHOICE chocolate so you can enjoy every bite!
Let's delve a little deeper into the world of cocoa beans.

To understand why chocolate makers choose one or another type of bean, you need to remember the first classification.

Meet 3 main subgroups of cocoa beans:

• Criollo - the best and most expensive type (it produces no more than 1% of the world's cocoa beans).
• Trinitario - a hybrid of Criollo and Forastero (accounts for 19% of the world's cocoa production).
• Forastero - This type of cocoa beans is of lower quality than other groups, but they make up the bulk of the world's production.

"The first producers of bean-to-bar chocolate used Criollo and Trinitario in their products."

In industry, for obvious reasons, Forastero was used.
You can still find these names on some packages on store shelves.

Currently, bean-to-bar chocolate producers have the opportunity to use "cru" cocoa beans - these are cocoa beans harvested in one country, in one territory or even on a specific plantation.

“For HEALTHY CHOICE chocolate, we buy rare Criollo cocoa beans, because we make sure that the raw materials for production are good for your health.”

Why are cocoa beans so important?
«Only aromatic cocoa beans are used to make bean-to-bar chocolate. Those that in the old terminology were called Criollo and Trinitario. They are aromatic due to the fact that they have a unique ability to absorb aromas from the air and the earth of the area where they grow.

That is why they acquire a unique taste, which we try to preserve during processing

Well, we figured out the beans, now let's talk directly about the stages of making chocolate.
1.Before we start roasting, we manually sort all the grains, remove spoiled grains and other unnecessary elements.

2.We send the selected grains to a special oven, where they are roasted for 15-20 minutes.

“Roasting beans is a very important and crucial moment in the production of chocolate, because roasting can change the taste of beans, you can improve it, or, on the contrary, you can ruinit.”

3.After roasting, the beans enter a special crusher. Here, the husks are peeled off, and the grains themselves are ground into cocoa nibs. By the way, roasted cocoa beans are very tasty and even have the effect of a strong energy drink.

4.The next step is grinding and kneading the chocolate. We do this with the help of a melangeur. It mixes cocoa nibs with other ingredients and turns into a homogeneous mass, very delicate texture.

Note that the silkiness of the texture appears when grinding less than 20-17 microns.
In fact, this is already chocolate, only liquid. One batch of such chocolate rotates in the melangeur for up to three days, so that all components are crushed to 0.1 microns.

“Thisprovides the best flavor development for the cocoa beans. Just imagine how pleasant it is to watch this process ... And what an incredible aroma of chocolate you can feel during this!
Aromatherapy at its best.”

5.Then the chocolate is cooled and briquetted in 1 or more kilograms. Before the briquettes are formed into chocolate bars, it is tempered.

"This is the process of crystallization of cocoa butter, which gives it a glossy sheen and makes the chocolate 'melt in your mouth, not in your hands'."

6.When the time comes, we turn tempered chocolate into chocolate bars, bars or sweets, evenly distributing the chocolate in the form.

7.The blanks for chocolate bars slowly leave for a special unit, from where, after 8-10 minutes, already wrapped in foil, they fall into the deft hands of the packers.

This is the last stage in the birth of chocolate - packaging in branded boxes.

We can say that you are now witnessing the birth of HEALTHY CHOICE chocolate!

What is the benefit of chocolate, which was made using bean-to-bar technology?
The advantage of such chocolate is its composition - it is cocoa mass and, as a rule, cane sugar.

Thus, this chocolate is also suitable for lovers of healthy products, vegans, vegetarians.

“And if you prefer chocolate with no additives at all, then 100% bean-to-bar chocolate does just that.
It does not contain sugar, but at the same time, the taste is so incredible that it will remain in your memory for a long time!»

Enjoy and delicious tasting to you.

With love and care for you,

Healthy Choice ❤️

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