BEAN to BAR

SINGLE ORIGIN COLLECTION

Exceptional Beans, Organic Sugar,

Nothing Else!

In our Single Origin Collection we feature Thailand’s finest beans and our favourite finds.

For each bean, we developed a roasting process and a chocolate recipe that lets the individual character truly shine.

Thailand’s cacao displays exiting fruit notes that are new to the high end chocolate world and are starting to be recognized and sought after. Cacao is a fairly new crop to Thailand and all our fine cacao producers grow very small quantities of well tended plants often in combination with other crops.

We truly believe that it is these synergies of sharing the same soil with mango trees, mangosteen, durian, longan and lychee that create and form the exceptional fruity profiles found in Thai cacao.

In every bar of our Single Origin Collection we use only the finest of beans, hand selected and sorted and hand crafted into chocolate. Naturally, we only add the best quality of Thai organic sugar to complete the recipe.

These chocolates are produced in small batches and marked with a year of bean harvest – in chocolate, just as in wine!, beans taste different much depending on weather and season.


CACAO FARMING IN THAILAND

Thailand’s cacao displays exiting fruit notes that are new to the high end chocolate world and are starting to be recognized and sought after. Cacao is a fairly new crop to Thailand and all our fine cacao producers grow very small quantities of well tended plants often in combination with other crops.

We truly believe that it is these synergies of sharing the same soil with mango trees, mangosteen, durian, longan and lychee that create and form the exceptional fruity profiles found in Thai cacao.

CACAOFEVIER OR BEAN TO BAR

Chocolate is one of the world’s most intriguing treasures. In the over 2,000 years of history of chocolate many different preparations were popular in different cultures and parts of the world. Naturally, there is some confusion on all the different professions in the industry today.

While a chocolatier uses ready made chocolate to craft bonbons or pralines, a cacaofevier transforms cocoa beans into fine chocolate.

Currently the phrase ‘bean to bar maker’ is often used – originating in the new American craft chocolate movement. It is however technically not precise and the profession of bean transformer predates this movement.

Cacaofevier is a combination of the two French words ‘cacao’ and ‘feves’ (beans). While cacaofevier companies are less common than chocolatiers, these are the magical places where the bitter seeds of the cacao fruit develop their irresistible flavour and satisfying smooth texture. As cacaofevier, we are the midwifes in the birth of chocolate.

If you have ever wondered how chocolate is made, you might have come across the following essential steps from the cocoa plant to finished chocolate.


**BEANS** Making good chocolate starts with good beans. Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario. Thailand's main cultivar is a cross between two species, the Peruvian Parinari and an Amazonian variety called Nanay - the Chumphon variety.


**FERMENTATION** The first essential step in defining the flavor of a specific chocolate. Yeasts, bacteria and enzymes ferment the pulp that surrounds the cacao beans. The beans endure the heat, acid, and enzyme effects from the fermentation of the pulp and are transformed, both internally and externally, as a result.


**ROASTING** When we receive a new batch of beans that we haven't worked with before, this is where the testing begins. Cacao beans have a very high fat content and take on flavors very quickly. It is not only bitterness and dark or light roast aroma that is determined here, a few degrees up or down or a few minutes longer can change a bean from citrus notes to dried apricots, almonds or coffee.


**CRACK AND WINNOW** This is very specific bean to bar talk. Basically, the shell has to be removed from the bean as it is high in fiber and low in fat and will otherwise effect the viscosity of the chocolate. Similar to coffee or rice, this is done with airflow in a multi-step process. The end result of this proces is what we all know is cacao nibs.


**REFINING** This process is where nibs turn into chocolate. There are different machines to get from nib to cocoa liquor, but basically two things must happen here: grinding and conching. Grinding breaks the solid particles of the bean into smaller pieces while melting out the fat. Conching shapes these particles, oxadizes the chocolate and evenly distribrutes the solids-in fat suspension. we are using traditional stone grinders and melangers in our production.


**TEMPER** Tempering is a complicated process of heating, cooling and agitating chocolate. It is perfectly fine to eat untempered chocolate, but only when we achieve perfect temper we can control the snap, the shine and the melting point of our bars. For our professional series chocolates we are achieving this in a continuous temper machine, the single origin and speciality bars are usually tempered on a marble top.