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Chocolate making: The bean-to-bar process explained

It’s been a while since my chocolate trip to Grenada but I’ve only recently trawled through all the photographs and video footage that I captured on the island.

Cocoa pod shell, Diamond Chocolate Factory

Sometimes, when you delve into forgotten hauls, you find some unexpected gems. For me, it was the surprise discovery of the video snippets that I took inside Diamond Chocolate Factory.

It was the first time that I’ve seen all the steps involved in the bean-to-bar chocolate making process first-hand, and it was really fascinating. Grenada, as I mentioned in the previous post, was the first place in the world to make chocolate at a cocoa bean producing region – although that was at Grenada Chocolate Company at a much smaller factory. At Diamond Chocolate Factory, I had much more time to get to know the process.

Back at home in London, I managed to piece together the footage and some of the photographs into this video, which explains the whole bean-to-bar chocolate making process in under two minutes. I’m going to apologise in advance for the videography – I’m new to this. But I hope you enjoy it anyway.

If you wanted to read more on my Grenada trip, here are my other posts:

A World Of Chocolate In Grenada

Island Eating In Grenada: The Restaurants

Island Eating In Grenada: The Raw Ingredients

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.
https://qinxie.co.uk

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