What Does it Mean to Go from Bean to Bonbon?
If Valentine’s Day put you on the hunt for some good chocolate, you’re not alone. Chances are high that somewhere along the way, you saw a certain phrase. Over the last decade, a movement has taken place among chocolatiers. This movement is known widely as “bean to bar” or “bean to bonbon”. What does it mean to go from bean to bonbon, and how does it affect the quality of your chocolate? Let’s take a closer look.
What Does “Bean to Bonbon” Mean?
“Bean to bonbon” or “bean to bar” simply refers to a chocolate-making process in which the chocolatier plays a role in every step. Many businesses involve themselves in the manufacturing of the final product, but not so much with the key components or ingredients that make up that product.
For example, a cosmetics company might devote time and money to assembling a moisturizing lotion and yet outsource ingredients from unreliable suppliers. This is where many businesses fail. After all, the root ingredients determine the quality of the final product.
It is important to note that “bean to bonbon” does not necessarily mean that the chocolatier grows their own cacao beans. Rather, it means that the chocolatier locally and ethically sources each ingredient from trusted suppliers. This is what is known as a fair trade process.
Why Does Going “Bean to Bonbon” Matter?
Intelligent, organic sourcing of ingredients is particularly important in the food industry. No one wants to ingest less-than-quality ingredients. Making chocolate from “bean to bonbon” ensures that the master chocolatier knows exactly what is in the chocolate, where it came from, and how safe or healthy it is.
What Does the “Bean to Bonbon Process Look Like?
The bonbon-making process is very involved,” as each ingredient for both the filling and the shell must be carefully grown and crafted. However, once the ingredients have been sourced and turned into a rich chocolate, nougat, etc., the process is simply a matter of assembly.
The chocolatier pours the liquid chocolate shell into bonbon half-molds, scraping the excess chocolate edges away. Once cooled and hardened, the shells are filled with fruit, ganache, nougat, etc. Then, each half-mold is connected to another, forming a bonbon.
At Sanaa Chocolates, bonbons are hand-decorated using sprayers and brushes for rich, beautiful colors and patterns.
Who Are We, and How Can We Help?
At Sanaa Chocolates, we pride ourselves on knowing exactly what goes in our products all the way from bean to bonbon. We source our organic ingredients locally and pride ourselves on the 100% trustworthy chocolates we produce. Additionally, we keep the bonbons on our shelf fresh, always striving not to overproduce and waste ingredients.
Beautiful, delicious chocolate is our passion, and we want to share our passion with you! Learn more about our business here or shop our wide variety of bonbons. If you have any further questions, do not hesitate to call us today.