Although the concept of bean to bar has been mentioned throughout the book, the first thing we do in this chapter is to define what it is.<\/p>\n
Then we can pose the question of whether bean to bar is an artisan form of chocolate making.<\/p>\n
In this section we examine how artisan chocolate is elaborated, analysing the critical processes that a chocolate confectioner undertakes and considering the importance of his work in the realisation of a high quality final product.<\/p>\n
We then compare this artisan product with chocolate products made on a larger scale. And, finally, pose the question of why artisan chocolate is increasingly becoming the consumer’s preferred choice.<\/p>\n","protected":false},"excerpt":{"rendered":"
Although the concept of bean to bar has been mentioned throughout the book, the first thing we do in this chapter is to define what it is. Then we can pose the question of whether bean to bar is an artisan form of chocolate making. In this section we examine how artisan chocolate is elaborated, […]<\/p>\n","protected":false},"author":4,"featured_media":11321,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-11709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n