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Where Does Chocolate Come From? The Journey from Bean to Bar

Where Does Chocolate Come From? The Journey from Bean to Bar

Introduction: The Story Behind Every Bar of Chocolate

When you savor a piece of chocolate, you're not just enjoying its rich flavors and smooth texture. You’re also experiencing a journey that starts in the lush rainforests where cacao trees grow and ends in the hands of expert chocolatiers. Chocolate’s story spans thousands of years and crosses continents, from ancient civilizations to modern artisan makers.

At Markham & Fitz, we take pride in honoring that tradition by ethically sourcing cacao and crafting chocolate with care and precision. But where exactly does chocolate come from, and what goes into transforming those humble beans into the decadent bars and truffles you love?

Let’s take a journey from bean to bar and uncover the fascinating process that turns cacao into chocolate.

1. The Origins of Cacao: A Gift from Nature

Chocolate begins its life as a seed inside the fruit of the cacao tree (Theobroma cacao). Native to the tropical regions of Central and South America, cacao has been cultivated for thousands of years. The tree’s name, Theobroma, literally means "food of the gods" in Greek, which gives you a sense of how revered cacao has been throughout history.

Ancient civilizations like the Mayans and Aztecs used cacao beans in religious rituals, as currency, and to make a bitter drink mixed with spices. This early form of chocolate was considered sacred and was consumed during important ceremonies and celebrations.

Today, cacao is grown in tropical climates around the world, with the majority of cacao production coming from countries like Ivory Coast, Ghana, and Ecuador. At Markham & Fitz, we are committed to sourcing cacao from sustainable and ethical farms that support both the environment and the farmers who grow this precious crop.

[Read More about our Cacao Sources here]

2. Harvesting Cacao: From Pod to Bean

The journey from cacao pod to chocolate bar begins with the harvest. Cacao trees produce large, colorful pods that grow directly from the trunk and branches of the tree. Inside each pod are dozens of cacao beans surrounded by a sweet, white pulp. The pods are carefully harvested by hand to avoid damaging the tree, and the beans are removed from the pods for fermentation.

Fermentation is a crucial step in developing the beans' flavor. Over the course of several days, the beans are fermented in large boxes or baskets, where they are turned regularly to ensure even fermentation. This process brings out the deep, rich flavors that will eventually become chocolate.

After fermentation, the beans are dried in the sun for several days. The drying process reduces the moisture content in the beans and further enhances their flavor.

 

3. Roasting: Unlocking the Flavors of Cacao

Once the beans have been harvested, fermented, and dried, this is when they are shipped to makers like us! We receive all of our cacao in large 150 lb sacks, ready for roasting. Roasting is where the magic of chocolate-making really begins for us. Much like coffee, the roasting process unlocks the rich and complex flavors hidden within the cacao beans.

At Markham & Fitz, we take great care in roasting our beans to perfection. Each batch is roasted at a specific temperature and time to ensure that the natural flavors of the cacao are preserved and enhanced. The result is a beautifully balanced chocolate that reflects the unique terroir of the beans.

[Markham & Fitz Chocolate Bars]

4. Winnowing and Grinding: The Heart of Chocolate-Making

After roasting, the cacao beans are cracked open to remove the outer shell, leaving behind the nibs—the heart of the cacao bean. These nibs are then ground into a thick paste known as chocolate liquor (though it contains no alcohol). This is the foundation of all chocolate products.

At this stage in the craft chocolate process, the chocolate liquor is combined with additional cocoa butter and a small amount of sugar to enhance the flavor. When making milk chocolate or other flavored bars, we add milk powder or depending on the flavor, occasionally other ingredients at this grinding stage (like coffee beans for our Mocha bar!).

Markham & Fitz is dedicated to creating chocolate that emphasizes the purity of the cacao bean. Our dark chocolate, for example, contains minimal ingredients, allowing the natural richness and complexity of the cacao to shine through.

[Try Markham & Fitz 75% Dark Chocolate]

5. Conching and Tempering: Crafting Smooth, Luxurious Chocolate

Conching is the next step in the chocolate-making process. During conching, the chocolate is continuously mixed and aerated to improve its texture and flavor. This process can take several hours or even days, depending on the desired smoothness of the final product. Conching helps to develop the chocolate’s signature creamy texture and mellow out any bitter notes. Conching can be done on a variety of machinery. As small-batch makers, conching is done in our stone grinders at the end of the grinding process to release volatile aromatic compounds, rather than on industrial, conching-specific machinery.

Once the chocolate has been conched, it’s time for tempering. Tempering is the process of heating and cooling the chocolate to specific temperatures to ensure that it sets with a smooth, glossy finish and a satisfying snap when broken. This step is critical for creating the beautiful, shiny appearance of chocolate bars and truffles.

At Markham & Fitz, we take pride in perfecting the tempering process to ensure that every piece of chocolate we produce has a flawless finish. The result is a product that not only tastes incredible but looks stunning too—perfect for gifting or enjoying as a personal treat.

[Try Markham & Fitz Gift Boxes or Bars]

6. Crafting Chocolate Bars and Treats: The Final Touches

Once the chocolate has been tempered, it’s ready to be poured into molds and crafted into a variety of products. From chocolate bars to filled truffles, the possibilities are endless. At Markham & Fitz, we love experimenting with unique flavor combinations and textures to create chocolate that is both familiar and surprising.

Whether it’s our signature dark chocolate bar or a more adventurous option like our Southern Pecan Chocolate, every product is crafted with the utmost care and attention to detail. We believe that chocolate should be an experience—one that excites the senses and brings joy to every bite.

 

7. Why Ethical Sourcing Matters: Supporting Farmers and the Environment

At Markham & Fitz, we believe that great chocolate starts with great cacao. That’s why we’re committed to sourcing our cacao from farms that prioritize sustainability, ethical labor practices, and environmental stewardship. We work closely with our suppliers to ensure that the farmers who grow our cacao are paid fair wages and that their communities benefit from the partnership.

Ethical sourcing not only ensures that the farmers are treated with dignity and respect, but it also helps protect the environment by promoting sustainable farming practices. This means better-quality cacao and better-quality chocolate for you.

When you choose Markham & Fitz chocolate, you’re not just indulging in a delicious treat—you’re also supporting a positive impact on the people and places behind every bar.

Check out our Impact Report here.

Conclusion: From Bean to Bar—A Journey of Passion and Craftsmanship

The journey of chocolate, from bean to bar, is one of passion, skill, and dedication. At Markham & Fitz, we honor this journey by carefully crafting chocolate that reflects the rich history and complex flavors of cacao. Whether you’re enjoying a piece of dark chocolate after dinner or gifting a box of truffles to a loved one, you’re savoring the result of a centuries-old tradition.

So next time you take a bite of Markham & Fitz chocolate, remember the incredible journey it’s been on—from the tropical rainforests where cacao grows to your hands, where it can be enjoyed in all its delicious glory.

Shop Markham & Fitz

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