Artisanal Chocolate Bean to Bar - THAILAND Chantaburi Chaisutti Farm -GOLD WINNER @chochawards 2026

Flavor Profile: Fruity and tropical, with notes of pineapple, mango, passion fruit, apricot jam, and almonds.

Bean To Bar Chocolate
A handcrafted Bean To Bar chocolate made without artificial flavors, added cocoa butter, or any other ingredients that could alter the natural aromas already present in the cocoa beans.

What does Bean To Bar mean?

Bean To Bar chocolate is different from conventional chocolate because every stage of production — from transforming raw cocoa beans into a refined, flavorful chocolate ready to enjoy — takes place in the same workshop.

By carefully controlling each step, especially the roasting process of the cocoa beans, we are able to discover and reveal unique flavor notes naturally developed within each origin.

Ingredients? Nothing more, nothing less.

We believe great chocolate does not need a long list of ingredients. This chocolate is made with only:

• 70% cocoa beans from Thailand
• 30% unrefined cane sugar

This means that all the aromas and flavor characteristics come naturally from the cocoa bean itself. Every step of the craftsmanship process influences the final taste, allowing us to create unique profiles that highlight the extraordinary qualities already present in the beans.

Fun fact: The Latin name of the cacao tree, Theobroma cacao, translates as “Food of the Gods.”

Roasting Cocoa Beans: A Sensory Science

At its finest, artisan chocolate making is a fascinating combination of craftsmanship and chemistry. The transformations occurring inside roasted cocoa beans can be experienced through all five senses.

Raw cocoa beans begin with an astringent and often unpleasant character, with bitter nutty notes created by volatile acids formed during fermentation.

Everything changes during roasting.

The Maillard reaction occurs as amino acids and natural sugars interact, creating a complex range of aromatic compounds. This process deepens the cocoa’s color and develops the rich chocolate aromas we recognize and love.

As roasting continues, excess moisture evaporates from the beans, creating the characteristic cracking sounds that signal they are approaching perfection.

Once the chocolatier is satisfied with the roast, the reaction must be stopped quickly by cooling the beans to room temperature. Cooling systems, ventilation, and careful temperature control are essential for preserving the desired aromatic profile.

After cooling, the outer shells become fragile and separate easily, revealing the precious cocoa nibs inside.

Then comes the ultimate test: tasting. Many chocolate makers take the opportunity to evaluate their creation, discovering the results of their work through flavor.

Discovering the Perfect Roast

There is no single universal method for roasting cocoa beans.

While industrial chocolate production often follows standardized roasting profiles, artisan chocolate makers understand that every batch of cocoa is unique. Each origin requires an individual approach.

An artisan chocolatier adjusts the roasting process according to the origin, variety, moisture content, bean size, and fermentation characteristics. Damaged beans are removed, and careful sorting ensures a consistent roast and optimal flavor development.

The choice of roasting method also influences the final profile. Some producers roast only cocoa nibs, while many artisan makers prefer roasting whole beans, allowing the nibs to absorb additional aromatic complexity from the surrounding shell.

A perfect roast can be achieved using different heat sources, including ovens, drum roasters, hot air systems, or even specialized coffee roasting equipment. There is no single “best” machine — only the skill and understanding of the chocolatier behind it.

A cacao tree requires approximately five years to fully mature and produce its first flowers.

About the Cocoa Beans from Thailand

The cocoa beans grown at Chaisutti Farm, located in the Chanthaburi region of Thailand, represent a rare expression of tropical Asian terroir — combining freshness, balance, and aromatic elegance.

The farm is surrounded by humid hills and durian forests, where mineral-rich red soils and the coastal influence of the Gulf of Thailand create ideal conditions for slow and balanced cocoa development.

At Chaisutti Farm, fermentation takes place over six days in wooden boxes, with careful monitoring of temperature and airflow. The beans are then slowly dried on covered drying beds, preserving their clarity, structure, and remarkable aromatic purity.

How to Enjoy This Chocolate

Allow the chocolate to slowly melt in your mouth and remember to breathe: approximately 20% of flavor perception comes from the tongue, while 80% comes from the aroma perceived through the nose.

The second bite allows the initial intensity to settle and reveals the more delicate, evolving notes hidden within the chocolate.

Our chocolates are handcrafted from start to finish — from processing the cocoa beans to roasting, refining, molding, and finally packaging each bar by hand in its wrapping, box, and carefully designed label.