With the feast of love fast approaching, you might be starting to think about the delicious treats you'll share with your significant other on this special day.
From dark chocolate to white chocolate, the offerings in Quebec are practically endless.
But have you thought about purchasing the delights of an artisan chocolatier in your area to celebrate this special occasion?
Although cocoa is not (yet?) a food that grows in Quebec, more and more chocolate artisans are working to create unique quality treats by adopting the "Bean-to-Bar" process.
But what exactly does it consist of?
The term “Bean-to-Bar” describes a methodology that allows the artisan chocolatier to have near-total control over the making of their chocolates.
As described by the owners of the artisanal chocolate shop Thirteen chocolates in Saint-Jean-sur-Richelieu , the “Bean-to-bar” describes countless hours of “choosing, sorting, grinding, mixing, conching, crystallizing, working, molding, demolding and packaging” to create unique chocolates that are truly their own.
Indeed, most chocolatiers around the world don't work directly with cocoa beans, and therefore don't manufacture the raw material they use for their creations, namely chocolate. The term "Bean-to-Bar" was therefore coined by small artisan chocolatiers to distinguish themselves from larger players and industrial manufacturers who don't do all this extra work.
Small artisans thus have a way to better describe the scope of their work, which requires a great deal of research, experimentation, and time. Just like grape varieties used to create wine, cocoa beans each have distinct properties depending on their variety and origin, and reveal different aromas and flavors depending on the method used to work them.
So, this Valentine's Day, treat your partner to quality chocolates from a local artisan, crafted with love and passion. For the love of your loved one... and for the love of chocolate!
