A Story of Falling in Love with Cacao: Encountering Bean to Bar
I still clearly remember the first time I held a cacao bean in my hand. The small bean was filled with an aroma and energy beyond my imagination.
That encounter was what made me「Bean to Bar（Bean to Bar）」I was fascinated by that world.
That was the starting point for my work in chocolate development.
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Related articles ★The Challenge of Bean to Bar Chocolate: A Story That Begins with Getting to Know the Producers |
Chocolate wasn't just “sweet.”
In pursuing a taste that is gentle on the body yet satisfying to the soul,
There was one thing I couldn't avoid: chocolate.
However, most commercially available chocolate is made primarily from sugar.
No matter how good the aroma or texture is, it does not fit our concept.
“I want to make chocolate that can compete based on the inherent appeal of the ingredients.”
Those feelings grew stronger and stronger.
And then I met「Bean to Bar」That was my thinking.
My encounter with Beantube
Bean to Bar（Bean to Bar）It is a chocolate that is made entirely by the same person, from the cacao beans to the chocolate bars.
Craft chocolate style.
Although it is gradually becoming known in Japan,
It takes a lot of passion and determination to enter the world of。
But I was drawn to it.
For its depth, its sincerity, and its beauty.
Knowing the ingredients. Knowing how to make it>How cacao grows, how it is roasted, and how its aroma and flavor change.
A living material, just like fruit.
“This is no longer just a ‘raw material,’ but a partner.” That was my first impression when I encountered Beantoubar.
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Meeting Lees Cocoa
While continuing to search for materials, I came acrossLees Cocoa。
Located in the suburbs of Kuala Lumpur, this farm is easily accessible and is the only remaining valuable cacao farm in the area. Approximately 5 acres of land are home to 100 cacao trees grown without pesticides.
The moment I tasted cacao nibs for the first time, I was struck by a berry-like acidity and spiciness, like biting into a piece of fruit.
The experience of being captivated by the aroma, even without sugar, is the starting point for my chocolate making.
Even now, we continue to work with beans from various regions, including Lees Cocoa, to create chocolates that bring out the best in each ingredient.
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“We want to create something that surpasses low-carb chocolate.
My starting point was “ketogenic” and “low-carb.”
However, as I spent time with cacao,
Beyond the reason of “for health,”
「This is a delicious treat that everyone should enjoy.」I started to think that way.
Even with reduced sugar, the appeal of the ingredients remains completely intact.
Rather, it is because the power of cacao is directly conveyed that the flavor has such depth.
No white sugar, artificial flavors, or additives are used.
And yet it achieves a “mesmerizing aroma” and a “melt-in-the-mouth texture that soothes the soul.”
That is the chocolate we at NATUVIEW aim to create in the future.
Almond Chocolate (Almond Raspberry) is here.≫
Chocolate that we nurture together with our customers
Love for the materials, passion of the craftsmen, and the expectations of our customers.
We believe that when all of these elements come together, the result is a truly memorable chocolate.
“It's so delicious even though it's low in sugar.”
“It's good for your body, so it's not a sacrifice, but a treat.”
We strive to deliver a single bean that will make you feel this way. We will continue to engage with cacao in the future.
Almond Chocolate (Almond SAYAMA) is here.≫
Finally
This “story of falling in love with cacao” is just the beginning.
From here on, we will continue to provide updates on development progress and introduce prototypes.
We will continue to post updates in News & Topics.
If you are interested in any way, please support us.
And when it was finished...
First and foremost, we want you to experience it for yourself./p>
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