FROM BEAN TO BAR:

The journey of chocolate

By: Misai Lam

From the cacao tree to the final bar, chocolate isn’t just a sweet treat—it’s the result of a carefully crafted process, especially at Chocolena Sweets. Today, we’re taking you behind the scenes to explore how chocolate transforms from bean to bar.

What is Chocolate? What is Cocoa?

Chocolate originates from cocoa beans, which grow inside the pods of the Theobroma cacao tree, found in the tropical regions of Central and South America. The term "cocoa" refers to both the raw beans and the processed powder used in many chocolate products. The magic happens when these beans undergo a series of steps to transform into the rich, smooth chocolate we know and love.

From Plantations to Product: How Chocolate is Made

How is chocolate actually made? It all begins with cacao, and places like Mānoa Chocolate in Hawaii are dedicated to sourcing the finest beans. The chocolate-making process can be broken down into five key steps:

  1. Growing Cacao - Cacao trees thrive near the equator. Their pods contain 20–60 cocoa beans, and it takes approximately 400 beans to produce one pound of chocolate.

  2. Harvesting & Processing - Pods are hand-harvested, and the beans are fermented for about five days to develop flavor before being dried for up to 14 days.

  3. Roasting & Winnowing - The beans are roasted at around 210°F, and their shells are removed to extract cocoa nibs, which are then ground into cocoa liquor.

  4. Refining & Conching - The chocolate mixture is refined to remove grittiness, and conching (a process using heat and friction) further smooths the texture to enhance quality.

  5. Tempering & Final Products - The chocolate is tempered (gradually heated and cooled) to stabilize it, resulting in a glossy finish and a perfect snap.

Chocolena & Guittard: The Chocolate We Use

At Chocolena, we focus on using premium chocolate to create our handcrafted sweets. One of our favorite suppliers, Guittard Chocolate from California, is known for its ethically sourced, high-quality cocoa. Their chocolate adds the perfect balance of flavor and texture to our creations at Chocolena Sweets.

Why Bean-to-Bar Matters

Bean-to-bar chocolate is all about quality and sustainability. Companies like Mānoa and Guittard are leading the way in ethical sourcing and artisanal chocolate-making, ensuring that every step of the process—from planting to packaging—is done with care. Discover the difference in every bite and check out Chocolena Sweets today!

FROM BEAN TO BONBON:

THE ART OF CRAFTING OUR SIGNATURE CHOCOLATES

By: Misai Lam

Ever wondered how our bonbons come to life at Chocolena Sweets? From the science of cocoa butter to our seasonal fillings, there’s a lot more happening beneath the shell than you might think. Here’s how we go from bean to bonbon—and why every bite is worth the journey!

Step 1: Tempering

Tempering is the process of heating and cooling chocolate to stabilize the cocoa butter crystals, giving bonbons their signature shiny finish and crisp snap. When tempering isn’t done correctly, the chocolate can appear dull or streaky.

It’s a delicate and complex process, where every detail matters. Even a drop of water can cause the chocolate to seize, and overheating can ruin it entirely.

  • The seeding method is used to temper our chocolate:

  • Melt dark couverture to 114-118°F.

  • Gradually stir in solid chocolate pieces ("seeds") to cool the mixture to 88–89°F, the ideal working temperature.

  • Continue stirring to encourage proper crystal formation and a smooth, glossy finish.

Step 2: Molding with Polycarbonate

Once the chocolate is tempered, it’s poured into polycarbonate molds, which give our bonbons their smooth shape and glossy finish. A splash of colored cocoa butter is added for decoration, then the molds are filled with chocolate and gently tapped to remove air bubbles. After that, the shells are left to set while we prepare the fillings.

Step 3: Filling with Flavor & the Seasons

At Chocolena, we focus on seasonal flavors that reflect the time of year, such as:

  • Fall – Spiced pumpkin and local honey

  • Winter – Bright raspberry, cool mint, and rich chocolate ganache

Step 4: Unmolding

Once the filling is sealed and cooled, we unmold the bonbons. If the tempering was done correctly, they should pop out easily with a clean, glossy finish. If not, they may stick or lose their shine.

Unmolding is the final step and ultimate test of all that careful temperature control—and one of the most satisfying moments in the process!