Bean to bar chocolate

Bean to bar chocolate is the taste and aroma of the cocoa beans from which it is made. Like wine and coffee, cocoa has a wide variety of flavors and aromas. Of great importance is the cocoa variety and the region in which it grows. Each region has its own taste.

It is very important for us to preserve and emphasize this taste at all stages of production. After all, we will not be able to do this in other ways, because we do not use additives and preservatives. Only cocoa beans, unrefined cane sugar, a little cocoa butter.

This method of production is called "bean to bar" (from cocoa beans to chocolate bars). In the process of production: cocoa beans are sorted by hand, delicately roasted, peeled and ground for up to 48 hours in a granite mill with the addition of sugar, sometimes cocoa butter.

Stranger selects the highest quality cocoa beans - which are grown in special geographical microclimates or terroirs. It helps to create chocolates with unique, unique taste profiles to surprise gourmets and give pleasure from a real product.

How to taste chocolate?

Stranger is created for pleasure, not for the usual eating of sweets! Therefore, I would like to remind you how to properly taste bean to bar chocolate.

Chocolate should not be stored in the refrigerator. It is believed that chocolate best reveals its taste at a temperature not exceeding 20 C.

Make sure you are not hungry. Otherwise, you just won't notice the taste. Those who started the tasting immediately after dinner will not fully experience the richness and variety of flavors of chocolate.

It is better to prepare small pieces (6 x 6 mm) for testing. After testing each sample, take a few sips of water to eliminate aftertaste.

The water should be at room temperature so as not to dull the receptors and delay the melting of the next piece of chocolate. As an alternative to water, you can use plain white bread.

The perfect chocolate should be shiny. When breaking with a loud, sharp crunch.

Quality chocolate should melt in your mouth, have a velvety texture, while low-quality chocolate may seem greasy or waxy.

During the tasting you can hear the widest range of aromas and flavors. From fruity notes, citrus aromas, berries, caramels and nuts - this list goes on and on. But all this applies to chocolate bean to bar.

Chocolate contains up to 600 compounds that form a bouquet of aromas and flavors of chocolate (for comparison, there are about 1,500 of them in wine).

ABOUT US

The idea of Stranger craft chocolate production is to create natural chocolate from premium cocoa beans without extra ingredients, which everyone will love.

For production, we carefully select and process small batches of cocoa beans to emphasize the individuality of each.

Like all the world's craft manufacturers, in the manufacturing process, we are looking for unique flavors that are so valued in the chocolate world. Creating bean to bar chocolate, cocoa beans are transformed into a continuous duo of taste and aroma, which is preserved in each bar.

The purpose of Stranger craft chocolate is to make chocolate for those who want to enjoy the rich taste of origin chocolate with 100% natural composition.