Bean to Bar chocolates bridging cacao farmers and customers

Whether it is gifted to someone you love or it’s something you’d like to treat yourself to after a long day’s work, Bean to Bar Chocolate is a popular treat that suits all occasions and melts in your mouth. It is also safe to say that many people have been entranced by it’s delicate sweetness.

”Bean to Bar” is a recent genre of chocolate making that began in America. It has been gaining traction in many countries including Japan, with Shibuya’s “Minimal” leading the way.

Once you’ve entered Minimal, it’s hard to ignore the scent of cacao floating within its small and cozy space. This is mainly because the chocolate is hand made from cacao beans right inside of the store. We caught up with Minimal’s progressive owner, Kosuke Tabuchi, to learn his vision on chocolate and what it means to be Japan’s pioneer for Bean to Bar shops.

What is Bean to Bar?

“Bean” signifies the cacao and the “Bar” refers to “chocolate bars.” Tabuchi explained that this concept is just as the phrase implies; to make chocolate bars straight from cacao beans in one stroke within the shop.

In today’s chocolate manufacturing, importance is placed on the convenience of confectionery makers who are the final processing manufacturers and chocolatiers. It is common that traders who create couvetures (chocolate dough) by manufacturing cacao beans also manufacture easy-to-use dough to meet customer demands. During this time, the taste and variety of cacao beans are of no real importance.

”The flavor and smell of cacao beans also differ depending on what type of variety is used. Because of this, Bean to Bar has gained traction by creating chocolate using the best of a variation of raw materials. For my store, the manufacturing process will depend on the variety of cacao bean. We wouldn’t be using the raw materials effectively if we aren’t consistent throughout creation process of making chocolate from the cacao beans.”

It is a common practice in standard chocolate manufacturing process to add both milk and cacao butter. However, Minimal tries to keep it as simple as possible when making chocolate to ensure that the quality of the cacao stands out. Therefore, the character of the chocolate stands out through using a minimal amount of cacao and sugar.

A direct connection to the cacao bean farmer

Although Minimal’s process for making chocolate seem painstaking, it is quite the opposite in reality. Every year, the crew at Minimal make direct visits to cacao plantations, placing an emphasis on communication with the cacao farmers.

Tabuchi visits farmers who believe they are cultivating great cacao beans. He then learns about the production, fermentation and drying processes. Furthermore, Tabuchi can confirm first hand whether he is able to establish future collaboration based on conditions such as the cultivation environment, the farmer’s motivation and climate.

By visiting plantations, we are able to grasp the quality of soil and the plantation’s cultivation methods. This translates into understanding the differences in creating products dependent on the bean variety. This way, the relationship of the ingredient and manufacturing processes is apparent. We will then find the best method to truly bring out the best from the cacao bean. This approach is both straightforward and scientific.

Minimal creates communication in order to establish strong relationships with farmers. This eventually provides delicious chocolate to its customers while also giving cacao farmers the choice to sell quality products at a high price.

Why aren’t we calling this “fair trade”?

Minimal goes to great lengths to provide the choice to work as equal partners for farmers. “If the beans are made with the highest quality, we will then buy them for a high price. However, if the beans are inadequately managed, then we will not buy them. We will also explain our reasons as well to convey improvement measures. This is why Minimal chooses not to call it fair trade.

Tabuchi added, ”Although I don’t know much about fair trade, I feel the importance should be continuous purchase from farmers who strive for quality in their products. Otherwise, the consistency of our chocolate would deteriorate from using low quality cacao beans. Bean to Bar didn’t only start with the idea of “making society a better place”. We also want to create chocolate that benefits everyone in a socially positive cycle. This is why we it is essential to create long lasting relationships with important partners.”

Minimal also informs farmers about how happy their quality beans have made their customers. Farmers will be able to take pride in their products, while also offering an opportunity to sell their cacao at a higher value. In addition, the farmers’ sons, who never thought they would succeed their parents, have even indicated their intentions to take over the family business.

Each piece of chocolate has a story

At Minimal’s storefront, customers are able to listen to the story behind each product while trying samples. Therefore their customers are not just able to taste luxurious goods. Minimal wants to create something that makes their customers feel special, while bringing a calming atmosphere enjoying the delicious chocolate.

”If our customers are enjoying themselves, purposefully choosing our chocolate feeling happiness and joy, it will bring us a sense of richness to our goal.” Minimal hopes that customers will discover the stories and worldview behind each piece of chocolate. They have also designed the look of each chocolate bar. They exude a sense of style that is eye-catching, in different shapes and sizes.

Furthermore, Minimal is particular about packaging. They believe it to be a means of communication with customers after purchases. This includes printing various information on packaging, such as processing methods of cacao beans from different areas.

”We think that society will become a better place when there is a close connection between the producers and customers,” explains Tabuchi.

By looking at information on the packaging while enjoying the chocolate, we are able to think about the producer’s cacao plantations. Moreover, we may find the chocolate to be tastier, knowing how much effort has got into the beans.

What the future holds for Minimal

Minimal plans to expand into foreign countries in the future. Currently, sales are only made domestically because their products are hand-made. However, there is desire to revamp a chocolate culture that is already a standard in both Europe and United States.

Tabuchi explained that he wants to create chocolate that not only surprises the world, but also one that Japanese people will like and be great at making.

This article was originally published on IDEAS FOR GOOD.
Translated by Maurice Skinner.