Bean-to-bar and single-origin chocolate have gained huge popularity with chocolate connoisseurs around the world.
Often associated with high quality fine chocolate, bean-to-bar chocolate production requires the chocolate maker to be involved in the process from as early as fermenting and drying the cocoa beans - while single-origin chocolate uses cocoa beans all grown on the same estate.
We spoke to chocolate makers about their experience in making bean-to-bar chocolate and its implications for the chocolate industry.
