What is the Definition of Bean to Bar Chocolate?

Confusion surrounds the definition of bean-to-bar chocolate in India, raising questions about whether every chocolate in the Indian market qualifies as such. To address this, Cocoatrait and Cocoashala have established a definition inspired by global standards to clarify what constitutes legitimate “bean-to-bar” chocolate in India. Currently, the bean-to-bar chocolate industry in India is in its infancy, with makers commanding a premium over their competitors. Many artisanal chocolatiers are able to sell “melted commercial chocolate” as high-quality chocolate due to consumer confusion. Despite offering different products, consumers often cannot distinguish between bean-to-bar chocolates and artisanal chocolates made by melting larger slabs, leading to misinformed purchasing decisions.

Retailers in India have not protected consumers’ interests, offering all chocolates on the same platform. Most imported chocolates are mass-produced in their countries of origin and are priced high due to freight costs and import duties. Therefore, it’s crucial to establish a clear distinction between bean-to-bar chocolates and other types.

Cocoashala’s definition aims to help Indian consumers choose chocolate bars made from the best cocoa beans, directly converted into pure chocolate without altering natural ingredients or adding artificial flavors. This definition also provides a foundation for understanding in the fast-growing industry and guides current and future bean-to-bar chocolate makers, ensuring consumer interests remain a priority.

As a start, every chocolate which is made from cocoa bean to bar (instead of cocoa powder to bar) can be called a Bean to Bar chocolate. It is true that all chocolate is made from cocoa beans as the start raw material since cocoa powder is also derived by pressing the paste of cocoa beans. However, not all chocolates use cocoa butter as fat. Much like the difference between ice cream and frozen dessert, the ingredients can be used to differentiate between the two.  However, there is another important difference. In the case of a bean to bar chocolate maker, the maker starts producing his chocolate directly from cocoa beans. In most other cases, the start point is cocoa butter. This makes for some of the important distinction between the two. Unless we distinguish between bean to bar chocolates and the others, we will not make a start with a firm footing. 

The medical fraternity in India has been, quite openly and without explicitly referencing to any scientific research, recommending the consumption of dark chocolates for better health. Consuming minimally processed foods made using limited number of only necessary ingredients is in everyones interest and this definition aims to serve this purpose. The consumption of Ultra processed foods and foods using ultra processed ingredients should be discouraged.   

Definition of Bean to Bar chocolate in the Indian Context:

“Well fermented and dried cacao beans directly processed (optionally roasted) into a 60%+ chocolate bar with or without adding plant based Sugars, Natural Vanilla, Cocoa Butter from the same bean source, Moisture reduced Fruits/Vegetables, Nuts, Herbs, Salt and Natural spices, without reducing the percentage of naturally occurring Cocoa Butter, without adding any flavour enhancers or ingredients like artificial or nature identical flavouring, essential oils or vanillin, without any milk, emulsifiers and made without adding any hydrogenated vegetable oils”

Please note:

1. This definition has been constructed keeping the Indian market in mind.
2. While most standards globally allow for 5% of Vegetable oil and/or Animal fat to be added during chocolate making, this definition is restricted to usage of only Cocoa Butter (as a permitted fat).
3. The % of ingredients would be determined as this definition evolves.
4. The addition of milk is not entertained. It is widely believed that addition of dairy limits the ability of the body to absorb the antioxidants that the product offers. This means an addition of fat from another source (milk fat) and is left out of the scope of Bean to Bar chocolates. White chocolate is not considered a bean to bar chocolate.
5. Sugar alternates are not allowed.
6. This definition does not intend to contradict any belief by the FSSAI or any other authority about the definition of any product in the chocolate category and only serves as a guide to consumers and for the industry to improve upon their standards and create a recognition of a more premium category of offering for which the chocolate maker can justifiably expect more financial rewards.