When it comes to chocolate, not all bars are created equal. The term “bean-to-bar” has become a buzzword, but what does it actually mean?
Simply put, bean-to-bar chocolate refers to a production process where the chocolate maker handles every step—from sourcing the cocoa beans to crafting the final chocolate bar.
This approach ensures quality, transparency, and a closer connection to the origins of the chocolate.
The Bean-to-Bar Chocolate Process.
1. Sourcing the Beans.

Bean-to-bar chocolate starts with selecting high-quality cocoa beans. Local makers often work directly with farmers to source beans from specific regions, to make sure that ethical practices and fair trade are respected.
Each region imparts its own unique flavour profile to the beans, from fruity and floral to nutty and earthy.
2. Sorting and Roasting

Once the beans arrive at the chocolate maker’s facility, they are carefully sorted to remove any defective or foreign materials.
They’re then roasted, a step that develops the beans’ complex flavours. The roast level can vary depending on the desired taste of the final chocolate.
3. Cracking and Winnowing
After roasting, the beans are cracked open to remove the husks, leaving behind the cocoa nibs.
This process is known as winnowing and is crucial for producing smooth and refined chocolate.
4. Grinding and Conching

The nibs are ground into a cocoa mass, which is then refined with sugar and sometimes milk powder (for milk chocolate).
Conching is a key step where the mixture is kneaded for hours or even days to refine texture and flavour.
5. Tempering and Moulding

The finished chocolate is tempered, a process that involves carefully heating and cooling it to ensure a shiny finish and satisfying snap.
Finally, it’s poured into moulds to create unique shapes and bars, ready for packaging.
Why Choose Bean-to-Bar Chocolate?
1. Superior Quality
Every stage of the bean-to-bar process is controlled, resulting in chocolate with rich, nuanced flavours that mass-produced varieties often lack.
2. Ethical Sourcing
Most bean-to-bar makers prioritise sustainable and ethical sourcing. By working directly with farmers, they ensure fair wages and promote environmentally friendly practices.
3. Unique Flavour Profiles
Just as wine reflects its terroir, bean-to-bar chocolate showcases the distinctive flavours of its cocoa beans’ origin.
A bar made with beans from Madagascar might taste bright and citrusy, while one from Ecuador might taste more floral or nutty.
4. Minimal Ingredients
Bean-to-bar chocolate focuses on simplicity. High-quality cocoa beans, sugar, and sometimes cocoa butter are all you’ll find in these bars—no additives, emulsifiers, or artificial flavours.
The Bean-to-Bar Movement and Lipem Chocolates

Here at Agrobio Int, the bean-to-bar philosophy aligns perfectly with our commitment to sustainability and craftsmanship.
Every bar of Lipem Chocolate reflects our dedication to using ethically sourced beans and traditional methods, ensuring each bite is a luxurious experience.
We take pride in working closely with cocoa farmers to bring you chocolate that’s not only delicious but also made with integrity.
How to Enjoy Bean-to-Bar Chocolate
- Enjoy Slowly – Let a piece melt on your tongue to experience its full flavour profile.
- Pair Thoughtfully – Enjoy with wine, coffee, or even cheese to highlight its unique notes.
- Experiment – Use it in recipes to elevate your desserts or savoury dishes.
Bean-to-bar chocolate is more than a treat—it’s an art form that connects you to the roots of chocolate-making.
We invite you to experience the difference in every bar we craft. Whether you’re a seasoned chocolate connoisseur or a curious newcomer, there’s something magical about knowing where your chocolate comes from and the care that goes into every step.