What Does “Bean-to-Bar” (or “Cacaofèvier”) Really Mean?
Have you ever noticed the words bean-to-bar—or Cacaofèvier, as we say at Michel Cluizel—on a chocolate label and wondered what it really means? It’s more than a trend or marketing term. It’s a commitment to craftsmanship, traceability, and quality from the very first cacao pod to the final chocolate bar.
Let’s take you on that journey.
It All Starts at the Source
Imagine the equator encircling the globe. Now focus on the tropical belt—20 degrees north and south of that line. This is where the Theobroma cacao tree thrives. Its colorful pods (some sprouting straight from the trunk!) hold the precious cacao beans—each pod containing 25 to 50 beans nestled in a soft, white pulp.
At this stage, cacao beans taste nothing like chocolate. Raw and astringent, they need nature, time, and expert handling to unlock their full potential.
Fermentation: Nature’s Magic
After harvest, the pods are carefully split open—often by hand or machete—and the beans are left to ferment for 5 to 7 days. This critical stage halts germination and activates essential chemical changes that begin developing the rich chocolate flavor we know and love.
Fermentation usually takes place in boxes or under banana leaves, with the beans regularly turned to ensure even processing. Poor fermentation results in bland or off-flavors; proper fermentation is what begins the transformation of a bitter seed into a delicacy.
Drying: Sunshine and Patience
Once fermented, the beans must be sun-dried—usually for about a week. Like fermentation, drying is hands-on and requires constant monitoring and turning to prevent mold and ensure uniform moisture levels.
A skilled farmer can tell if the beans were handled correctly just by peeling one open and tasting it. Well-dried beans will have clean, rich notes—not bitterness, mold, or sourness.
From Soil to Sensory Experience
At Michel Cluizel, we insist on starting with premium beans sourced from single estates. That means we know the exact origin of each cacao bean and work closely with our partner growers to ensure every step—harvesting, fermenting, drying, storing, and shipping—is handled with care.
Only then do the beans arrive at our Manufacture in Normandy, France, where the next chapter of their journey begins. This is where the true art of the Cacaofèvier unfolds, as we transform those beans into exceptional chocolate using time-honored techniques.