Bean-to-bar means we start with the cocoa bean and do every step ourselves.
A lot of the chocolate you see in stores is made by chocolatiers. A chocolatier buys chocolate that's already been made, melts it down, and turns it into truffles, bars, or whatever they're selling. There's nothing wrong with that, but they didn't make the chocolate.
We make the chocolate. We buy cocoa beans from individual regions, roast them ourselves, then winnow, mill, conche, and mold them into bars. Every step happens here in Ballston Spa, NY.
Why does that matter? Because the bean is where the flavor starts. The region it grew in, the variety, and how it was fermented all change how the finished bar tastes. Chocolate isn't supposed to all taste the same. When you control the whole process, you can bring out what makes each bean different instead of covering it up.
That's why we have single-origin bars. Our 86% bar is one bean from Camino Verde in Ecuador. Our 70% bar is one bean from Anamalai Estate in India. Same process, different beans, different bars.
If you want to taste the bar that started our business, try Origin.