Madrid Fusión


Bean to Bar, artisan chocolate

Bean to bar has taught us an entirely new way of relating to chocolate, and that is why we are discussing it in this talk.

Bean to Bar is nothing more than chocolate transformed as required, boosting quality and results. It is the most creative part of the chocolate-making process, a way of obtaining customised artisan chocolate. And we will be doing this with one of the national chocolate-makers who knows most about the process, Olivier Fernández, pioneer of the “bean to bar” concept in Spain.