Bean to Bar Chocolate - COLOMBIA Zocay, Vista Hermosa - SILVER WINNER @chochawards 2026

Flavor profile: Caramel, vanilla, fruity notes of pomegranate and grapes; slightly floral, fragrant, umami, with subtle spice notes.

Bean to Bar Chocolate - COLOMBIA Zocay, Vista Hermosa

Two Ingredients: 70% cocoa beans from COLOMBIA

30% unrefined granulated coconut flower nectar.

Bean To Bar chocolate with no artificial flavors, added cocoa butter, or anything else that could alter the flavors already present in the cocoa beans.

Bean To Bar - what does it mean?

Bean to bar chocolate differs from most chocolate on the market because all the stages required to transform raw cocoa beans into a fine, delicious chocolate ready to enjoy take place in the same facility. By controlling the roasting process of the raw cocoa beans, we can discover and reveal surprising flavor notes.

Origin? We go all the way to the farm!

This chocolate is not simply single origin, made from any cocoa beans from Colombia. The cocoa beans are carefully harvested and selected directly from the farm in Vista Hermosa. Yes, we name our chocolates after the specific farms or growing regions where the raw cocoa beans originate because transparency regarding the origin of the ingredients we use in the production process is important to us.

Ingredients? Nothing could be simpler!

We are also tired of reading novels on nutritional labels, so we have used only two ingredients.

• Cocoa beans originating from Colombia, Zocay, Vista Hermosa 70%
• Unrefined coconut flower nectar, originating from Indonesia 30%

What does this mean? It means that all the flavors and tasting notes in this chocolate come exclusively from the cocoa bean. During the manufacturing process, every step determines what the finished product will taste like, so we have developed and perfected unique profiles for each origin that highlight the extraordinary flavors already present in the cocoa bean.

The Granulated Coconut Flower Nectar is unrefined and contains no unwanted additives.

It is obtained from the sap of coconut palm flowers, which undergoes a heating process that evaporates the water, leaving behind a solid mass. The final product is brown and granulated, similar to raw cane sugar, but with a much lower glycemic index than most sweeteners.

Fun fact: the Latin name of the cacao tree, Theobroma cacao, translates as "FOOD OF THE GODS."

Roasting cocoa beans: a sensual science

When chocolate making is at its finest, the chemistry that takes place in roasted cocoa beans can be detected through all five senses.

Unroasted cocoa beans begin with an astringent, often unpleasant taste, with bitter nutty notes from the volatile acids created during fermentation.

But all of this changes once the cocoa beans are roasted!

The Maillard reaction takes place as amino acids and natural sugars react and transform into a range of new aromatic compounds, visibly deepening and evening out the rich brown color that the beans acquired during fermentation. Meanwhile, the sharp smell of boiling vinegar is replaced by the first joyful hints of that familiar aroma of warm chocolate.

Things heat up even further and; snap! Excess moisture evaporates from the surface of the cocoa beans with a series of satisfying crackles, indicating that they are almost ready to be removed.

When the Artisan Chocolatier is satisfied with the work, the reaction must be stopped quickly by cooling the beans to room temperature. Cooling racks, fans, and air conditioning are often required for the best results.

Once cool enough to handle, the whole beans should be sufficiently brittle for the shells to be removed. The outer "shells" should give way easily, revealing the prized cocoa nib inside.

Then comes the ultimate test: tasting. Some chocolate makers take the opportunity to check their creation themselves, trying a chocolate or two; one of the perks of the job!

Discovering the perfect roast

There is no single way to roast cocoa beans!

While mass-market chocolate manufacturers tend to adopt a one-size-fits-all approach, artisan chocolatiers know better: no two batches of beans are the same, therefore the roasting process should not be the same either.

An artisan chocolate maker will adjust their approach according to the batch of beans, taking into consideration their type and origin, estimating their moisture level, removing damaged beans, and sorting them by size for even roasting and optimal flavor development.

They must also decide whether to remove the cocoa nib from the shell before or after roasting. While mainstream companies tend to roast only the nib, in artisan chocolate it is more common to find whole beans being roasted, allowing the nibs to absorb more flavor from the surrounding shell.

A "perfect" roast can be achieved using a variety of heat sources, including ovens, drum roasters, a pan on the stovetop, heat guns, and even coffee roasters. Some methods, such as the drum roaster, can create a more consistent roast, but in the right hands there is no single best piece of equipment!

Zocay is located in the municipalities of Vista Hermosa and San Juan de Arama, in the Meta department, in a foothill region near the Eastern Cordillera known as "Piedemonte Llanero," with unparalleled biological richness. It is considered an extension of the Amazon rainforest, making this a unique terroir for cacao. Vista Hermosa translates as "beautiful place to watch the sunset," and the area is renowned for this aspect.

Cocoa bean genetics: a mix of Trinitario and Criollo hybrids

Fermentation: 6–7 days in wooden boxes, with the first turning after 48 hours, followed by turnings every 24 hours

Drying: 6–7 days, greenhouse drying on raised racks or tables