Bean to Bar Chocolate

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footer: Brazilian Bean to Bar slidenumbers: true autoflow: true  #[fit] Brazilian #[fit] Bean to Bar #[fit] **Chocolate** From cacao farm to finished bar. --- Bean to bar: one maker controls the entire process. Sources, roasts, grinds, conches, tempers, packages. --- # The Process :::diagram graph LR A[Cacao Pod] --> B[Fermentation] B --> C[Drying] C --> D[Roasting] D --> E[Cracking & Winnowing] E --> F[Grinding] F --> G[Conching] G --> H[Tempering] H --> I[Molding] style A fill:#8B4513,stroke:#5C3317,color:#fff style B fill:#D2691E,stroke:#8B4513,color:#fff style C fill:#DAA520,stroke:#B8860B,color:#fff style D fill:#CD853F,stroke:#8B6914,color:#fff style E fill:#DEB887,stroke:#D2B48C,color:#333 style F fill:#A0522D,stroke:#6B3A2A,color:#fff style G fill:#704214,stroke:#3E2723,color:#fff style H fill:#3E2723,stroke:#1B0E07,color:#fff style I fill:#1B0E07,stroke:#000,color:#fff ::: ^ Each step affects flavor. Temperature, time, and technique create the maker's signature. --- [.background-color: #3E2723] [.header: #DEB887] #[fit] One bean. #[fit] **Infinite** flavors. ^ Same cacao variety, different soil, fermentation, roasting → completely different chocolate. --- # Industrial vs. Craft :::columns ## Industrial - Bulk cacao, commodity markets - Heavy roasting hides defects - Cocoa butter, vanilla, lecithin added - Standardized flavor ::: ## Bean to Bar - Single-origin, traceable beans - Light roast preserves terroir - Cacao + sugar. That's it. - Unique flavor per batch ::: ^ Supermarket bars: 5-10% cacao. Craft bars: 65-80%+. --- [.background-color: #3E2723] [.header: #DEB887] #[fit] Brazilian Makers Brazil is the 7th largest cacao producer. Bahia, Para, Espirito Santo. ---  # Mission Chocolate Sao Paulo — Arcelia Gallardo 50+ awards in 5 years. Trained at Dandelion (SF). Pays farmers 4x market price. Most awarded brand in Brazil. ---  # Luisa Abram Wild cacao from the Amazon (Purus River). Two ingredients: cacao and sugar. ---  # Lasevicius Sao Paulo — Leo Lasevicius Former pastry chef turned chocolate maker. Multiple international gold awards. Known for precision and clean flavors. ---  # Raros Fazedores de Chocolate Cunha, SP — small-batch, artisan. "Colecao Intensos" series. Bronze at Bean to Bar Brasil. Deep focus on single-origin Brazilian cacao. --- # Caza Chocolates Perdizes, Sao Paulo. Cacao from Linhares, Espirito Santo. Beans roasted and processed in-house. --- # Odle Chocolate Minas Gerais — 17+ international awards. Tuere cocoa: gold at the Academy of Chocolate Awards (UK). --- # And Many More Over 150 bean-to-bar makers in Brazil today. Full list: **beantobarbrasil.com.br/lista-associados** Mestico, Nugali, Cuore di Cacao, Flanjolo, Miroh!, A Pauta Company, Clemens, La Greno, ZAAD, Dengo, Baiani, Belvie... --- # My Collection     ^ Mission, Luisa Abram, Mestico, Clemens, Conspiracy, Kad Kokoa, Marou, Raros, and more. --- # Awards & Competitions - **Academy of Chocolate Awards** (London) — the Oscars of craft chocolate - **International Chocolate Awards** — world's largest independent competition - **Bean to Bar Brasil** — Brazilian national awards Brazilian makers win gold regularly at all three. --- [.background-color: #3E2723] [.header: #DEB887] # Thank You **From bean to bar, every step matters.** beantobarbrasil.com.br