02/04/2016
At times where the "bean to bar" movement has become so trendy that brands bloom over the world (and now exploding in Japan) , without quality, without knowledge, without the original values of research, attention to details, transparency and quality, it is an honour to have collaborated with the team of Green Bean to Bar chocolate in Japan for the opening of 2 Cafe& shops. In these places, you can discover different cacaos, get to hold plantation wooden tools brought from Brazil, learn to read a cut test of cacao beans on a wooden board, watch and be introduced to every step of the production "bean to bar" from the storage of cacaos to the melting&tempering&wrapping of chocolate blocks aged- A place that will focuses on research, pleasure and education of the customer.
My belief and hope is that "a consumer more knowledgeable on cacao/chocolate/marketing tools and educated to distinguish quality " is the best way to regulate (bringing more quality and transparency) a chaotic and excessive "bean to bar" market..
