We’re pleased to share with you the third installment of our collaboration with Megan Giller of Chocolate Noise! We are creating a series of chocolate infographics called the Life and Times of Chocolate. In case you missed them, check out the first infographic in the series that called How Chocolate is Born, and the second infographic called How Cocoa Beans become Chocolate.
Our goal is to help to simplify understanding about where chocolate comes from and the skill of those that make it and work with it to create the bars and bonbons we all enjoy. We hope to tell story as simply as possible, and while we may not capture all of the nuances of post-harvest and factory processes, we hope people remember the image.
The third infographic in the series is called “Anatomy of a Fine Chocolate Bar” where we see the ingredients found in a bar of fine chocolate dancing behind their fearless leader, our beloved cocoa bean that has become our mascot on this chocolate journey! Cocoa beans have different flavors depending on where they are grown in the world – just like wine, the region can impact the flavor. Fine flavor cocoa beans are of a higher quality – they simply result in a better tasting chocolate than what we call “bulk beans” that are found in mass produced chocolate candy.
Notice what ingredients are illustrated here – it’s a pretty short and simple list. And equally important – notice what ingredients are NOT there – no ingredients that you can’t understand, or additives that don’t need to be there. As with most food, the fewer ingredients you see on the label and the simpler they are, the better it’s going to be.
It’s important to note that not all fine chocolate includes added cocoa butter and vanilla. Many bean to bar chocolate makers simply use cocoa beans and sugar – these bars are still considered “fine chocolate”. However many chocolate makers DO add cocoa butter, and vanilla, so we wanted to reflect commonly found ingredients in our illustration. There is also fine milk chocolate and fine white chocolate. For a longer discussion about the definition of “fine” chocolate, visit the Fine Chocolate Industry Association website.
Thank you once again to Fernanda Frick for her amazing work on this illustration. Stay tuned for Part 4!