New Name. New Approach.

My journey into chocolate began as an addiction, not to chocolate, but to reading text books and research papers on cacao and chocolate - just for fun! I was a chocolatier for many years as well before getting into making my own chocolate from scratch. During this time though I noticed a lack of public knowledge in regards to bean-to-bar chocolate (AKA craft chocolate) or just chocolate in general, and very few outlets trying to resolve that.

Eventually I felt called to share the knowledge I’ve been storing with the public and became somewhat of an advocate for chocolate and bean-to-bar specifically. This is what lead me to create my website “Bean To Bar World”, as well as needing a website to host my Bean To Bar World Map. However, I became consumed with all things bean-to-bar while leaving no time for the other aspects of chocolate that I love so much (the science and chocolatier work).

Although working within the bean-to-bar sector offered a great deal of satisfaction, I always felt at odds with the craft chocolate scene. Over the years I felt more and more disconnected and out of place, until recently realizing that I simply do not belong here. There seems to be a great disregard for much of what I think is important. Some of this includes sharing not just opinions but solid research and respectable sources. Looking outside of oneself to gain new perspectives, and being open to constructive criticism. Encouraging healthy debate, or at the very least healthy discussion, to better our understanding of one another. Offering a welcoming hand to those with new and interesting ideas. To genuinely uplift one another and be happy when those around us succeed. Although some of this does exist, it appears to be more the exception, not the rule. Many voices have became very preachy and condescending towards the general public, which is counterproductive. In some circles, particularly within Europe and the USA, some have become very insular, cliquey, and self-serving. Many in the industry wonder why this sector isn’t growing as fast as it should, and are quick to point fingers at the unappreciative consumer or at exploitative industrial chocolate. When the truth is, the problem lies within the craft chocolate sector itself. This isn’t the sort of atmosphere conducive to growth and innovation.

Moving forward, I have decided to not make the “bean-to-bar” niche my entire focus. The chocolate world is a big world - and it shouldn’t revolve solely around the bean-to-bar or craft chocolate sector. There are many interesting and wonderful people in the chocolate industry, and there is so much more to it than what the bean-to-bar sector wants it to be. I will still continue to educate on bean-to-bar. I will still gladly share the incredible work of many wonderful chocolate makers. I will continue to grow my bean-to-bar map app to help these businesses reach more people. However, I will also begin to focus more on other important aspects of chocolate as well.

I will slowly be shedding “Bean To Bar World” as many of you know me and replacing it with “The Science Of Chocolate” which better represents where I wish to be. If you appreciate the work here, please share www.scienceofchocolate.com with others and lets help teach the world about chocolate.

- Geoseph