The Bean-to-Bar movement in Switzerland combines tradition and respect for exceptional terroirs. We have selected a magnificent trio that illustrates this exciting new scene that perfects flavors and textures!
Since the 2010s, a small circle of Swiss artisan chocolatiers have chosen to use their expertise to serve Bean-to-Bar and pure chocolate. One of the reasons for the emergence of this movement is the reappropriation by the chocolatier of all the stages of chocolate processing. Thus, the artisan chocolatier will be able to precisely define the aromatic profile of his bar and move away from the standardized and overly sweet tastes usually offered by the chocolate industry.
Our trio reflects the tablets of Swiss artisans who electrified us during this year 2023:
- Carrack, Dominican Republic , Duarte, Öko Caribe, AFICIAO 75%
- Garçoa, Kerala , Idukki, Coop. Hops, with cocoa bean nibs 78%
- Orfève, Madagascar, Sambirano Valley, Bejofo farm, Crispy recipe 75%