Bean to Bar Chocolate | Cyprus Chocolates

The Bean-to-Bar Chocolate Process

The process of our chocolate creation begins with carefully selected beans. Not only must the beans themselves be of the highest quality, but the steps that follow must ensure that their natural flavors fully develop rather than being lost. We have implemented quality control measures at every stage - both on the plantations and in our factory.

Below, we explain how our chocolate is crafted, from raw cacao bean to final product, highlighting how we achieve a balanced and unique flavour profile through our choice of sweeteners and fillings.

Chocolate making process

Before coming to us, cacao beans we receive first go through a long journey.

HARVEST

CRACKING

Carefully picked up cacao pods were cracking

FERMENTATION

After the beans are placed in containers made of wood, allowing the removal of the fermentation broth, and are covered with banana leaves. They are brewed and aerated regularly to ensure uniform fermentation.

DRYING

After fermentation, the beans still contain 60% moisture, which needs to be reduced to 7% to ensure conservation and transportation under optimal conditions. This is when the drying phase comes in. The beans are placed in full sun on large drying surfaces with the possibility of quick coverage in the case of rain. During the drying phase, an average of two weeks, the beans are sorted briefly to remove residual pulp or large foreign objects.

ROASTING

Timed and coordinated by the master roaster, roasting aims to develop the flavours of chocolate and to eliminate moisture. This procedure consists of roasting cocoa beans in a roasting machine at a temperature of 120 ° to 140 ° for 20-30 minutes.

CRUSHING

After cooling, the beans are transported to the crushing machine. The crusher reduces the beans into particles a few millimetres in size. The body of the bean is separated from its shell using a screen on which a stream of hot air is blown. These crushed beans with their skins shed are called nibs.

GRINDING

The nibs are then finely ground between steel cylinders. Under the twin influence of grinding and heat, they turn into a liquid paste: cocoa mass or cocoa liquor. This paste consists of cocoa butter (natural cocoa fat) and a dry bean substance. The paste is then refined to reduce its grading from 50 microns to 17 microns. When making milk chocolate, milk and sugar are added at this stage.

Crafting Chocolate from Bean to Bar

Centuries ago, chocolate was used exclusively as a sacred beverage. It was bitter and spicy. Aztecs drank it cold as a ceremonial drink. It was only when makers mastered the extraction of cocoa butter that the first solid bar was conceptualised. This marked the beginning of modern confectionery. Yet in the pursuit of mass production, the true soul and unique character of cocoa were often sacrificed.

Years ago, during my first trip to a cocoa plantation, I was struck by the flavour. I realised something mind-blowing: the flavour profile of a raw cocoa bean is surprisingly complex. Days later, a second discovery awaited: beans from neighbouring estates possessed remarkably distinct personalities. Upon returning a year later, I realised that, much like a fine vintage, the flavour evolves with every passing season.

For those accustomed to mass-market chocolate — where uniformity is the only standard — this level of nuance feels almost revolutionary.

At the time, I was unaware that in Berkeley the pioneers of the world’s first bean-to-bar factory were asking these same fundamental questions. Thus, in 1997 a new movement was born — a return to the bean’s origins. While the bean-to-bar chocolate movement is now nearly 30 years old, it still largely remains an area of interest reserved for true gourmets. What is it that makes this level of crafting chocolate so demanding?

Selecting the Best Cocoa Beans

In the “from bean to bar” philosophy, flavour is the ultimate currency. Consequently, the most rigorous and least visible stage for the connoisseur is the sourcing of raw materials. Exceptional cocoa beans cannot be curated from a distance; they require real expeditions — hundreds of flight miles and thousands of steps through the humid density of the jungle.

These journeys are exhilarating, often treacherous, yet deeply rewarding odysseys. You can explore my travel dispatches here: travel blog.

The journey from a cacao seed to a finished bar is impossible without Fino de Aroma. This is the Grand Cru of the chocolate world — rare, aromatic, and naturally sophisticated.

Representing only 5–8% of the global harvest, Fino de Aroma beans possess innate notes of flora, fruit, nuts, and spice. Within this category lie thousands of varieties, each a unique masterpiece.

We evaluate beans based on two uncompromising parameters: physical integrity and profile complexity. Integrity is defined by the genetic lineage of the tree and the precision of the fermentation process. Complexity refers to the depth of the flavour narrative — from bright citrus acidity to lingering floral echoes. Only the most extraordinary beans earn a place in our workshop.

Creating Dark and Milk Chocolate

Our philosophy behind crafting chocolate from bean to bar is to preserve the soul and flavour of the bean. Consider our dark chocolate: to create it we introduce only pure sugar or refined sugar substitutes to the cocoa mass. The principle is simple — 70% cocoa means 30% sweetness.

Sugar often acts as an amplifier: it makes chocolate vibrant at first but frequently mutes the elegance of the aftertaste. When tasting 100% chocolate, however, the deep aroma of cocoa continues to evolve long after the first bite.

Industrial chocolate makers often add large amounts of sugar until only sweetness remains and the complexity disappears. In contrast, 100% cocoa offers a sense of profound satiety and intellectual pleasure.

Milk chocolate is an entirely different narrative. Even high-end industrial versions often contain only 30–35% cocoa, with the remainder composed of milk and sugar. Our milk chocolate begins with whole cocoa beans, and every bar is designed to allow the bean itself to speak.

Discover Unique Flavors and Aromas with Cyprus-Chocolates

We maintain strict standards to ensure every bar preserves the spirit of real chocolate. Years of experience and experimentation have resulted in a carefully curated portfolio designed to surprise even the most demanding connoisseurs.

Our collection includes:

• Pure 100% chocolate
• The legendary AztecBlood Chocolate inspired by an ancient sacred recipe
• A balanced classic collection for daily indulgence

Our Cyprus collection celebrates the island’s unique flavours: Cypriot coffee, mountain lavender, Mediterranean sea salt, and sun-drenched lemon.

We invite you to discover the pure taste of cocoa and true craftsmanship. You can experience it personally during one of our tastings: book a tasting experience.

Pure Cocoa Butter for Professional Use and Natural Products

A cacao bean is, by nature, a delivery system for fat. With a natural content hovering between 50 and 60 percent, cocoa butter is the primary carrier of the bean's complex aromatic profile. In the professional world, 100% pure cocoa butter is not merely an additive; it is a structural necessity for achieving the best flavour profile.

The global market, however, treats this lipid as a high-value commodity, siphoning it away for external industries. At Cyprus Chocolates, we view this material as the foundation of gastronomy, where the preservation of natural lipids is as critical as the roasting profile itself.

What Makes Cocoa Butter Essential in Production and Formulation

Technical value comes down to physical integrity. At 34 degrees Celsius—just below human body temperature—100% cocoa butter provides that clean “snap” and the characteristic cooling sensation. When industrial producers divert this fat, they leave the chocolate aromatically depleted. They then attempt to patch the damage with sugar and emulsifiers to recreate a texture that was naturally present.

Furthermore, when cocoa butter is separated, much of the true flavour is lost. The remaining press cake—the cocoa powder—retains little more than bitterness. Whether the powder is organic or not makes little difference. The only way to preserve the full natural richness and complexity of flavour is to work with whole beans, exactly as we do in our bean-to-bar process.

From Raw Cacao Beans to High-Quality Butter

Obtaining cocoa butter is a massive industrial undertaking because it is such a valuable commodity. Over 90% of the global market relies on bulk African cacao beans, which are selected specifically for their high fat yield.

This “white gold” is siphoned off for everything from pharmaceutical ointments and suppositories to luxury lipsticks and protective skincare formulations. Only a small fraction of this high-quality fat remains available for the chocolate industry itself. While industrial plants strip the beans bare, we prioritise keeping the fat within the product to maintain the most expressive aromatic profile possible.

Advantages of Sourcing from Cyprus-Chocolates

In bean-to-bar chocolate, the character of the cacao is preserved rather than hidden behind bitterness. In our 100% bars, cocoa butter carries much of the flavour of the raw bean. Without it, the taste quickly becomes flat and dry.

Chocolate makers never separate cacao butter when producing fine chocolate, because it is the only way to achieve the highest quality. Like many bean-to-bar producers, we do purchase cocoa butter when crafting white chocolate, and we choose our suppliers with exceptional care. White chocolate depends entirely on the purity of the butter.

When the butter is pure, the chocolate melts cleanly on the tongue instead of feeling waxy. Cocoa butter has a naturally neutral taste and only a delicate aroma, which makes white chocolate an excellent base for other flavours to shine — matcha, spirulina, lavender, or lemon.

Our brand focuses on chocolate made without vegetable fats or industrial substitutes. All of our collections are available online.

Fillings

Almond

Almonds contain vitamins, minerals, protein, and fiber, and so they may offer a number of health benefits. Just a handful of almonds contains one-eighth of a person’s daily protein needs.

Almond trees may have been one of the earliest trees that people cultivated. In Jordan, archaeologists have found evidence of domesticated almond trees dating back some 5,000 years.

Benefits of Almonds

There are several potential health benefits that scientists have associated with almonds:

Lower cholesterol: Almonds are high in unsaturated fat and may help boost or maintain levels of high-density lipoprotein (HDL) or “good” cholesterol.
Heart disease: Almonds, along with other nuts and seeds, may help improve lipid levels in the blood. Around 45 grams per day protects heart health.
Vitamin E: Almonds contain relatively high levels of vitamin E. One ounce (28.4 g) of plain almonds provides 7.27 mg of vitamin E, around half of a person’s daily requirement. Higher vitamin E intake has been tentatively linked with a lower risk of Alzheimer’s disease.
Blood sugar: Almonds may help manage blood sugar levels. Magnesium deficiency is common among those with type 2 diabetes, and almonds provide an important source of magnesium.
Weight management: Almonds are low in carbohydrates but high in protein, healthful fats, and fiber, helping people feel full.
Bone health: Almonds contain calcium, magnesium, manganese, copper, vitamin K, protein, and zinc, all contributing to bone health.

Allergy

People with a nut allergy should avoid almonds.

Almond Paste

Ingredients: Almonds, sugar, citrus blossom water, mastic, lemon.

Almond paste is made from ground almonds and sugar. It is used as a filling in pastries of many cultures and can be enjoyed on its own or in desserts such as Greek Christmas cake. Keep in a cool place and refrigerate after opening.

WITHOUT PRESERVATIVES AND ADDITIVES.
PRODUCT OF CYPRUS

Tahini

Tahini is a paste made from sesame seeds with a light, nutty flavor. It is relatively low in calories but high in fiber, protein, and essential vitamins and minerals.

Health Benefits of Tahini

Highly nutritious: 1 tablespoon (15 g) provides more than 10% of the Daily Value for nutrients including thiamine, vitamin B6, phosphorus, and manganese.
Healthy fats: About 50% of the fat in tahini comes from monounsaturated fatty acids, which have anti-inflammatory properties and may decrease risk of chronic disease.
Rich in antioxidants: High in lignan sesamin, potentially decreasing risk of cancer and protecting the liver.
Supports health: May improve heart health, brain function, and reduce risk of certain diseases.

WITHOUT PRESERVATIVES AND ADDITIVES.
PRODUCT OF CYPRUS

Glyka

Glyka (spoon sweets) are popular in Greece and Cyprus, often served with coffee. Most are made of whole fruit, slowly boiled in water and sugar until the syrup sets. Lemon juice is sometimes added to preserve color.

Cherry Glyka

Ingredients: Whole seedless cherry, sugar, lemon juice, pectin.

Cherry glyka are rich in vitamins and contain very few calories per teaspoon. Prepared with fruit grown in Cyprus.

WITHOUT PRESERVATIVES AND ADDITIVES.
PRODUCT OF CYPRUS

Bitter Orange Glyka

Ingredients: Orange slices with peel, sugar, lemon juice.

Orange glyka are made with fresh oranges and preserved traditionally. Low in calories and rich in vitamins.

WITHOUT PRESERVATIVES AND ADDITIVES.
PRODUCT OF CYPRUS

Royal Jelly

Royal jelly is a nutrient-rich secretion produced by worker bees to feed larvae and the queen bee. Humans have used it for over 2,000 years for health benefits.

Chemical Composition

Royal jelly contains 12.5% protein, 11% carbohydrates, 5% fat, and 71.5% water, minerals, and vitamins. It is high in amino acids and unique bee proteins.

Health Benefits of Royal Jelly

Reduces harmful cholesterol
Stabilizes blood pressure
Slows cell aging
Protects against heavy metals
Strengthens the immune system
Destroys bacteria and viruses
Activates the brain and calms the nervous system
Prevents liver damage by toxins
Relieves inflammation
Prevents osteoporosis
Supports the sexual system

Sugar Substitutes

The Glycemic Index (GI) indicates how quickly a portion of food will raise blood sugar levels. A standard portion contains 50g of carbohydrate (≈200 calories from carbs). GI allows comparison between different carbohydrates.

Rating System for Glycemic Index

Below 55 - Low GI
56 to 69 - Medium GI
Above 70 - High GI

The glycemic index for sweeteners depends on:

The amount of carbohydrate present
The type of carbohydrate present
The presence of other substances (e.g., soluble fiber) that slow carbohydrate metabolism

Glucose has a GI of 100, fructose is 25, and sucrose (ordinary sugar) is 65.

Luo Han Guo (Monk Fruit)

A natural, zero-calorie sweetener from the Guangxi province of China, used for medicinal purposes for centuries. Sweetness comes from mogrosides (~1% of the fruit), about 300x sweeter than sugar.

Contains antioxidants
Zero glycemic index; suitable for diabetics
No calories
Heat stable and long shelf life
Good clean taste without bitter aftertaste

Safety: No upper ADI. Considered very safe. Studies in animals show no adverse effects. PubMed 1, PubMed 2

Xylitol

A well-known sugar alcohol used for over 50 years. Found naturally in some fruits and vegetables. Commercial production often uses chemical hydrogenation of D-xylose.

Excellent taste, very similar to sugar
Low GI (10), suitable for diabetics
Fewer calories than sugar (~62%)
Little aftertaste; fructose-free
Tooth-friendly

Safety: No official ADI; 50g/day is a generally recommended upper limit. Slightly laxative at high intakes. Toxic to dogs. Source

Maple Syrup

A natural unprocessed sweetener from maple tree sap. Boiled to concentrate. Glycemic index ~54, slightly lower than sugar. Contains minerals like magnesium, manganese, potassium, zinc, and B vitamins.

Safety: WHO recommends ≤50g refined sugar/day, applies to maple syrup as well. Avoid imitation syrups made from high fructose corn syrup.

Coconut Blossom Syrup

Extracted sap from coconut blooms. Natural, unrefined, low GI, mineral-rich, suitable for raw diets. Sustainable and versatile.

Stevia / Stevioside

Natural extract from Stevia leaves, 30–480x sweeter than sugar. Zero GI, tooth-friendly, heat-stable.

Approval: EU E960. Rare or delayed adverse effects possible. Source

Artificial Sweeteners

Some studies link zero-calorie sweeteners to obesity and increased risk of type 2 diabetes. Limit intake.

Resources: PubMed 1, PubMed 2