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Sweeth Tooth

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1-677-124-44227 info@your business.com 184 Main Collins Street West V. 8007

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Our chocolate

We import fine cacao beans directly from 5 plantations from around the world. Sustainability is not just a word to us: we are paying a fair price which is far above the market price, and no children are working on these plantations.
In our atelier in Brussels we are only using fine cacao beans and organic beetroot sugar. No palm oil. No vanilla. No soy lecithin.
Our production facility is transparent and 100% green powered. The packaging of our bars is made in an ecological printing shop.
We want to do things right, from A to Z.

Peru - Rio Marañón - 70%

Made from very rare Criollo beans harvested straight out of the jungle. An intense chocolate with a floral aroma and notes of yellow fruit.

Congo - Mountains of the Moon - 50% Dark Milk

Our only (dark) milk bar is made from bio & fair Forastero beans. Best of both worlds: creamy, caramelly, with a nice cacao push at the end.

Belize - San Jose - 70%

Thanks to a special fermentation the nice citric notes in these organic Trinitario beans are even more intense. Our tonic bar.

India - Kerala - 70%

Our mysterious bar with loads of fruity and spicy notes, thanks to fantastic beans from an inter-crop plantation.

Dominican Republic - Hispaniola - 70%

Our reference bar, made with organic and fair-trade Trinitario beans. Round and fruity.

Special Editions

For our second season we’ll launch ‘flavoured’ bars based on the cacao from our 5 plantations. We do also produce special occasion bars for companies and events.

From bean to bar

Our story

  1. Chococafe Prague

    It all began in March 2015 when we discovered, by pure chance, the Chococafe in Prague, a paradise for hot chocolate lovers with a vast variety and many origins. This was new to us. For us there was white, milk, dark chocolate, with different percentages and perhaps additional flavours. But a cafe that had a kind of ‘wine card’ for hot chocolate; that was different. Back in Brussels we learned that hot chocolate wasn’t very popular and very tasty in the chocolate capital of the world. Should we do something about it? A Russian and a German? With no chocolate-making background?

  2. Bean-to-Bar

    While researching we came across the ‘bean-to-bar’ movement: artisan chocolate production with full control over the process, quality beans, less sugar and no nonsense added. We checked again: the Bean-to-Bar wave seemed to have missed Belgium. There were very few producers and we found only one (!) shop in the whole kingdom where to buy award-winning international bars. Seriously, should we do something about it?

  3. www.bean2bar2you.be

    We decided to start by importing Bean-to-Bar chocolate from around the world, and sell it in our online shop ‘Bean2Bar2You’. The feedback on our presentations and tastings was overwhelming. Especially from our Belgian friends who confessed that for them Belgian chocolate had become ‘too sweet and too greasy’ over the years.

  4. Mike & Becky

    We toured the city, spread the word and made people taste our imported Bean-to-Bar chocolate. Julia had to quench her thirst for knowledge by attending a Bean-to-Bar course at the Ecole du Chocolate in Vancouver, Canada. Now we knew what we had to do: A year after the launch of Bean2Bar2You, on 8 November 2016, we opened ‘Mike & Becky’, the first Bean-to-Bar Atelier/Shop/Cafe in Brussels.

  5. Our Concept

    For us, Bean-to-Bar means to reduce sugar wherever possible. That is easy when working with fine cacao, which is expensive, especially when fair or directly traded. But that was essential to us: no children should work on the plantations and the farmers should be remunerated fairly for the great job they are doing. We wanted a sustainable relationship with the plantations. Wherever possible we are using the organic version of the ingredients: cacao beans, sugar, cacao butter, milk powder. And no nonsense like vanilla, palm oil, or soy lecithin. Typical ingredients used by the multinational industry to mask bad beans, cut costs or speed up the process. We also wanted to be a transparent company: we invite our customers to take a look into our machines, watch us at work. We share our philosophy and concept with anybody who asks.

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