Chocolate Making 101 - World Map Of Makers
So you wish to make chocolate? It would be a good idea to taste chocolate. You may be thinking, I’ve eaten tons of chocolate in my life! True, but nearly all chocolate available generally falls into the category of industrial/commercial chocolate. It’s delicious, which is why you enjoy it, but there is more to chocolate than what you’ve experienced!
This is why I created the very first bean-to-bar chocolate makers map! It’s a map (now an app) which connects you to craft bean-to-bar chocolate makers around the world. Similar to specialty coffee, tea, wine, cheese, chocolate made by each maker is unique in style and flavour profile. Flavour that challenges your idea of the “typical” chocolate flavour.
This is why I recommend new chocolate makers to go ahead and try chocolate made by other makers. Get an idea of what is out there. Get to learn the styles you like or don’t like. Reach out to makers in your city, state, or country and get an idea of what they’re doing. Even try to visit and chat with them, join a tasting event, and open your chocolate horizons!
The Original bean-to-bar makers map!
Check out the Map!
I created the very first bean-to-bar map, that focuses on bean-to-bar chocolate makers and related businesses. You can download and use the app for free, or check out the desktop version. Use it to locate makers in your own city or country, or a place you will visit.
Learn about other chocolate makers
Listen to their stories, and get to know their journey.
Aurelien can't stay still - which is perfect if you want to get into a chocolate kitchen as multitasking is critical. Originally from Switzerland, and with a passion for the outdoors, Aurelien found home in Nelson, BC that combines all his passions. He stumbled into chocolate almost by accident, purchased a chocolateir business, and transformed it into a bean-to-bar business. Quite the feat! Watch this interview to learn about Aurelien's story and connection to the world of chocolate, challenges in the kitchen, views on chocolate making, and more. Connect at www.nelsonschocofellar.com
Rosario is a breath of fresh air to the world of bean-to-bar. A very thoughtful, warm, and passionate craft chocolate ambassador. Rosario runs The Cacau Club which retails craft chocolate and subscriptions across Europe and makes it her mission to help educate the public on all things bean-to-bar. Watch this interview to learn about what motivates Rosario, her ideas surrounding craft chocolate such as flavour suggestions, storing chocolate, other various aspects of the industry. Connect with her at www.thecacauclub.com
Caroline of Carobeans is new to the chocolate scene, but already crafting incredible chocolate from bean to bar (I have tried them myself!). A lovely line of single-origin, and a creative and well executed range of flavoured bars. With the desire to create from scratch, a nut allergy, mindful of ethics, and a sister in Bolivia all came together one day and making bean-to-bar chocolate is the result! Watch this interview to learn about Caroline's values, the "fun" challenges of starting off, and her views on the craft of chocolate making.
Jens fell into chocolate making by chance after deciding to shake up his life and move from Germany to the Dominican Republic. He never would have imagined he would be operating a chocolate manufacturing company on the beautiful Caribbean island. One aspect that makes Jens experience unique is he lives and works in a cacao growing region, and so has developed close relationships with the cocoa producers there. Learn about how he got started, his struggles, and what motivates him today to keep producing a line of DR craft chocolate!
Lorenzo is fountain of knowledge when it comes to manufacturing chocolate. He operates his 32 year old family business, PACKINT Chocolate Machines, in Pavia, Italy and along with a location in New York City as well. This interview was very satisfying, as it was like talking to one of my science of chocolate textbooks in the flesh. In this discussion, not only will you learn about the equipment PACKINT manufactures, but also what the difference is between much of the chocolate equipment on the market (refining vs grinding, melanger vs conche, types of ball-mills). Packint is very customer oriented, and aims to be there with their customers every step of the way. If you're a chocolate manufacturer looking to possibly size up, this is a great overview to help you decide. Or if you're a small-scale manufacture, chocolate taster, or simply love to learn about chocolate manufacturing, this conversation will be very informative.
Maria grew up in Mexico, but did not know about cacao or the world of bean-to-bar until she was living in Toronto and seeking out healthier eating habits. Today she produces a line of incredible and nutritious drinking chocolate and chocolate elixirs in the beautiful area of Bruce Peninsula, Ontario, Canada. Watch this interview to hear her story, why she is passionate, and other topics including some health benefits of cacao, her work with farmers in Mexico, ceremonial cacao, and other topics. To connect with Mayana Cacao visit www.mayanacacao.ca or one of their stockists.
Antonio, like most bean-to-bar chocolate making had a background in something other than culinary. He worked in aerospace making parts for aircraft, but always appreciated making food. Originally from Croatia, and where he anticipated starting his business, a series of life events brought him to Osaka, Japan, where he opened Choco Forest making a range of single-origin bars, flavoured bars, along with baked goods and ice creams using his own house-made chocolate. Learn more about his story, the differences between Croatian and Japanese chocolate consumers, challenges in the industry, and some of his future ideas! To connect with Choco Forest visit www.chocoforest.jp or visit them if you are in Osaka!
Melanie didn't like chocolate. Now she loves it! She loves it so much she decided to create a business and dedicate her life to the craft of bean-to-bar chocolate making and chocolate education. Watch as we discuss what inspired her to delve into chocolate making, competing with long-time French brands, single origin chocolate drinks, mousse, and brownies, and ways we can grow the world of bean-to-bar chocolate. To connect with 20nord20sud visit www.20nord20sud.com or visit in person!
When Quentin brought his chocolate skills from Belgium to Canada, he was also searching for incredible gianduja. Unable to find what he was looking for, he decided to make his own, which quickly became one of the best gianduja's in the world. Not only is the flavour incredible, the ingredients are simple, pure, and vegan yet milky thanks to the addition of Jaguar beans. Learn about the story of how Quentin and Vincent started this bean-to-bar business, and the incredible work Fernando from Mexico brought as he joined the team. We discuss issues surrounding Jaguar beans (Theobroma bicolor), challenges, educating customers, environmental consciousness, and how Canadian chocolate can be better than Belgian chocolate. To connect with Allo Simonne, visit www.allosimonne.com to purchase bars and learn more.
With roots in Colombia and a family business exporting Colombian food products, a visit with his family to a Swiss chocolate maker got them thinking about Colombian cacao. Cacao Musa now distributes fine Colombian cacao and tries to educate chocolate makers about the diversity in flavour Colombian cacao has to offer. We discuss topics such as impacts on cacao farmers, ethical and mindful business practises, cacao genetics, and the overlooked yet important cultural aspect of cacao and the stories connected with those who produce it. To connect with Cacao Musa, visit www.cacaomusa.com to learn more and purchase their range of fine quality and ethically sourced Colombian cacao.
The bean-to-bar chocolate scene is booming In Brazil. Learn about how Erica and Nelson started their own part-time business making chocolate with local Brazilian cacao using only real nutritious ingredients. From Erica's desire to make healthy foods from scratch, and Nelsons love for biology and birds, listen to their story and why they're so passionate about Brazilian made chocolate. We discuss topics such as the views of Brazilians towards high quality craft chocolate, different types of sugars and sweeteners in chocolate, challenges in chocolate making, and more. To connect with Chocolates Tavua, visit www.instagram.com/chocolates_tavua/ to purchase chocolate and stay in touch.
Learn about what happens behind the scenes, or between the scenes, in the bean-to-bar chocolate world. Although it would be idea if every maker could travel the world and directly source their cacao, for many that is not possible. This is where incredible people, such as Albert, have created a business which provides cocoa farmers buys, and provides incredible high quality flavourful cacao to passionate chocolate makers looking for quality and ethically sourced cocoa beans.
To connect with Crafting Markets, visit www.craftingmarkets.com and start sourcing quality ethically sourced cocoa beans.
Some children want to grow up to to be astronauts. Others wish to be doctors or firefighters. Maria wanted to be a chocolate maker! As she grew up she went into more practical career paths such as marketing, but upon stumbling on the bean-to-bar movement online, her passion for chocolate was reignited, and this time she knew she could do it! Maria makes bean-to-bar chocolate in Mexico City using cacao from various farmers in Chiapas. Even within the small region of Chiapas there is so much variation in cacao flavour, which is preserved in the vibrant chocolate she makes. Listen to her story, ideas about cacao and chocolate in Mexico today, and much more!
To connect with Kakoa, visit them on Instagram @kakoa.beantobar or at their website www.kakoa.com.mx
The landscape of chocolate is constantly changing with new makers popping up all around the world. And with this coms new views on chocolate and new ways of making chocolate. I chat with Laila and Shanour from Amsterdam, Netherlands, who got into chocolate via the raw chocolate movement. We discuss topics such as their story entering into chocolate, ceremonial chocolate, artisanal chocolate, and raw chocolate, drinking chocolate, chocolate and nutrition, and much more.
If you wish to connect with The Heart Of Cacao, you can follow them on Instagram @theheartofcacao
Arthur visited a chocolate factory in Switzerland which ignited his passion to make chocolate himself back in São Paulo, Brazil. He then came across an article about Luisa Abram making chocolate in Brazil, and that gave him the confidence to start a journey to create his own bean-to-bar brand made with local Brazilian cacao.
To connect with Chocolates La Greno, visit https://www.lagreno.com.br/