Chocolate Matters– City Chocolates

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Chocolate Matters

What is Bean-to-Bar Chocolate?
Bean-to-bar is a chocolate making process, where the maker is able to control every step from the cacao bean to the chocolate creation. Artisan or Craft Chocolate Makers produce chocolate in small to medium sized batches from fermented and dried cocoa beans.


They are able to control the entire process from the bean to the final chocolate. Chocolate Makers after receiving the harvested, fermented and dried cacao beans cacao from plantations; proceed to the next stage where they roast, crack, winnow, temper and conch the beans until it becomes delicious, melted chocolate. 

There are approximately 25 to 50 cocoa beans in a cocoa pod and they go through the end to end process of harvesting, fermenting, drying, roasting, cracking and winnowing, grinding, tempering and conching before they become the finished melted chocolate.  

The cocoa beans are grown in cocoa plantations in low-lying tropics close to the equator; mainly in South America and West African countries, namely Papua New Guinea (PNG), Bougainville, Ghana, Madagascar, Brazil, Sao Tome Islands off West Africa, Ecuador and The Dominican Republic, Vanuatu (Pacific Island). 

 The cocoa trees must be tendered to, for between 3 to 5 years before they start to bear fruit (cacao pods which contains the beans and the white flesh).The cocoa beans are then fermented and dried to obtain complexity in taste and aroma and shipped around the world. 

How much cacao content is in the bars ?

  • Milk bars - Cacao mass/butter content ranges from 35% to 65%
  • Dark Bars - Cacao mass/butter content ranges from 70% to 99%

    The percentage of cacao mass/butter will be either shown on the front of the packaging or at the back of the product. 

    What are the main categories of bars that City Chocolates sell?

    City Chocolates range of bars meets at least one or more of the categories listed below.  

    •  Artisan

    • Organic

    • Gluten Free

    • Dark Chocolates - Dairy Free

    • Single Origin

    • Bean to Bar

    • Vegan

    • Low Preservatives.

    How should I store my chocolate?

    Chocolate should be stored in a cool, dry place away from strong aromas and temperature variations. You should never store your chocolate in the fridge, as that will cause blooming (condensation on the surface, drawing sugar crystals out of the chocolate).

    You should also keep your chocolate away from sunlight and other bright lights, and ideally in a sealed environment (ziplock bag, Tupperware box)

    The shelf life of our bars range from 2 months to 8 months, please see Best Before Date at the back of the product.