When I recently wanted to blog about a Amsterdam-based bean-to-bar chocolate maker I realized that I never properly introduced 'bean-to-bar' on my own blog .

Now I finally made a brief drawing to roughly illustrate the process from tree to chocolate with a focus on the flavor developing steps (which is: fermentation, roasting, conching). Hard to hide my science background I guess...

On my blog post about chocolate making you can also find a higher resolution version of the illustration. Hope you like it. Since so many chocolate making experts are sitting here: Let me know if you find some major misconceptions or have any other type of suggestions! Thanks.