Bean to Bar: The Process of Chocolate Making

A two-page primer on tempering chocolate. Covers the heat-cool-reheat technique, the difference between compound and real chocolate, and exact temperature targets for dark, milk, and white chocolate.

National Science Week

A 12-page bean-to-bar walkthrough by Gregory Owen. Covers cacao tree biology, pod harvesting, fermentation, drying, roasting, winnowing, grinding, conching, and tempering with photographs at each stage.

Gregory Owen

A practical step-by-step guide for small-scale cacao growers and hobbyists. Documents how to transform raw cacao seeds into chocolate using as few as half a dozen pods, from harvest to fermentation to roasting.

University of Hawaii CTAHR

Industrial process diagrams covering the full cocoa bean to chocolate journey. Visual reference of bean receiving, cleaning, roasting, winnowing, grinding, pressing, milling, paste mixing, conching, and tempering.

Blommer Chocolate