Our chocolate from the bean to the bar
Bonajuto Bean to Bar is produced within the Bonajuto Fattojo, where the production process starts from cocoa beans rather than cocoa mass, as is usually the case in our chocolate production.
We have currently developed 10 Bonajuto Bean to Bar bars that, through our method, enhance carefully selected raw materials sourced from Central and South America.
Bean to bar literally means “from bean to bar”. From the cocoa bean to the chocolate bar. The process, in broad terms, is as follows: after a manual selection of the entire sack of cocoa beans to remove impurities and any defects, carefully choosing and working only the best parts, the beans are roasted.
This is a very delicate stage where each producer intervenes in their own way, guided by personal sensitivity, continuously studying and experimenting, and making fundamental decisions for the final result of the bar. Roasting may vary depending on the type of cocoa, the size of the beans, and the choices the producer makes at this stage.
Small test batches are first carried out until the desired result is achieved.
Roasting develops and enhances the cocoa’s aromas, which will be released once the mass is obtained. After roasting, the beans are crushed and the shells are separated from the nibs, which are then ground with a stone mill to obtain the cocoa mass, later combined with sugar. Here too, attention to refining time and method is crucial for the final outcome. The process then continues with tempering and molding, resulting in the final bar in the desired shape and weight.
In bean to bar production, the role of each individual chocolate maker becomes increasingly central, as does the origin of each batch of beans.
Made with cocoa sourced from the western region of
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