Tree-to-bar describes a unified operation where cacao is grown, fermented, dried, transformed into chocolate, and distributed under the same ownership and responsibility.

From the tree itself to the finished bar, no stage is outsourced. This model carries the additional complexity of mastering fermentation — one of the most decisive stages in flavour development.

Tree-to-bar is not about geography.
It is about accountability from the roots upward.

Bean-to-bar refers to makers who begin with whole cacao beans and manage every stage of chocolate production in-house — from roasting to refining to tempering.

Craft chocolate is defined not only by process, but by intention:

• Whole-bean roasting

• Flavour development guided by origin character

• Minimal, transparent ingredients

• No artificial flavourings or unnecessary industrial additives

• Long-term sourcing relationships rooted in respect

Each origin requires a different approach. Craft is adaptive, not formulaic.

Important: The terms “bean-to-bar” and “craft chocolate” are not legally protected. Their meaning depends on how faithfully they are practiced.

Nib-to-bar makers work with cacao nibs rather than whole beans. While the chocolate may still be traceable, the maker has limited control over earlier stages such as fermentation and roasting.

Because flavour is shaped early, this model reduces the maker’s ability to fully express the character of the cacao.

This model starts with pre-ground cocoa mass. At this point, many flavour decisions have already been made elsewhere.

While the final chocolate may still be carefully finished, the maker has limited influence over the cacao’s transformation journey.

Within the contemporary chocolate landscape, some brands sell chocolate under their own name while outsourcing the core transformation process to external manufacturers.

In these cases, the chocolate itself — including roasting, grinding, refining, and sometimes even formulation — is produced by a third-party facility. The brand may design the packaging, develop flavour concepts, or specify sourcing preferences, but does not physically transform the cacao beans into chocolate.

This model is different from:

• Bean-to-Bar, where the maker roasts and transforms whole cacao beans in-house

• Tree-to-Bar, where the same operation oversees cultivation, post-harvest processing, and chocolate making.

A Craft Chocolate Maker (often called a bean-to-bar maker) works directly with cacao beans, controlling every step from sourcing and roasting to grinding and forming chocolate. Their focus is on the bean, the terroir, and the craft of transforming raw cacao into chocolate bars.

A Chocolatier, on the other hand, specializes in creating confections and treats from chocolate, such as truffles, bonbons, or pastries. They work with finished chocolate, shaping and flavoring it into artistic creations.

NOTE

Some bean-to-bar makers choose to use the title “chocolatier” in their brand name to reflect the artistry of their creations — even though they make chocolate from the bean. These chocolatiers clarify from the start that they work with the full bean-to-bar process.