The bean-to-bar journey actually begins from the Theobroma cacao tree-sourced cocoa farms in Kerala and Andhra Pradesh. Pods from this tree are harvested for the making of chocolate only once fully ripened. The natural sugar in cocoa beans fuels the fermentation process, which is responsible for much of the classic cocoa flavour.Once the beans are harvested and fermentation is over, the process of roasting begins. At Craft Coffee, they use the Korean dry roasting machine called the Stronghold S7 Pro, which gives the flexibility of both manual and programmed roasting, thereby giving complete control on this delicate process. Dry roasting does not require the addition of extra oils or fats, which allows the flavour to stay pure. Bhubaneswarananda Halder
We might have heard about the concept of bean-to-bar chocolate, but how many times do you actually get to see a cocoa bean transform into a chocolate bar? Interesting, isn’t it? t2 walked into the Craft Coffee Experience Centre in Ballygunge for a live bean-to-bar transformation that is open to guests as well. Let’s take you through the process.
