Chocolate is a universal pleasure, it’s hard to say otherwise from our humble Costa Rican chocolate factory! 😄 However, not all chocolates are equal. The methods are not the same, the beans do not have the same flavor depending on the country, the region and even the weather. Between industrial chocolate and artisanal chocolate for example, there are notable differences, both in the way they are made and in their composition and their impacts on health and the environment. If you’ve ever hesitated between a supermarket bar and a local chocolatier, here is a guide to understand what distinguishes these two types of chocolate. 🧐
Manufacturing process: a difference between automation and know-how
Industrial chocolate is produced in large quantities using automated techniques that aim above all to optimize costs and speed of production. It is important for a brand to keep a recognizable and completely consistent chocolate, over thousands (or even millions!) of bars and pots, and over several years, or even decades. The character of the cocoa is therefore compromised; it is not allowed to express itself freely; the grain that might not be appreciated by some is removed, in favor of a chocolate that we hope is as classic as possible. This process uses methods such as rapid roasting of cocoa beans as well as conching (the stage where the chocolate is worked to obtain its final texture) limited in time. When we talk about automation, we are mainly talking about profitability and consistency: the goal is to reduce manufacturing time and costs as much as possible, sometimes to the detriment of quality and originality. 🧐
On the other hand, artisanal chocolate is made in small quantities, often in workshops where each step is carefully controlled. Artisans slowly roast the beans, followed by a long conching that can last up to 72 hours. This meticulous process allows for more complex aromas to develop and a finer texture to be obtained. Here, quality takes precedence over quantity. In the case of Casa Del Cacao, as we have said elsewhere on the site, the cocoa is made in our workshop in the back room and we meticulously choose the farmers we work with, in order to receive beans that can be worked as we wish, to provide the taste we are looking for. A far cry from having a horde of tasters, scientists and huge machines in perfectly sanitized factories. This almost non-automation of the process allows us to stay close to the product and to maintain the desire to offer something exceptional, a cocoa with its own character that is recognizable to all our customers.
The industrial process: less respect for the grain, more efficiency?
Ingredients: quality versus quantity
The ingredients used are one of the points that most clearly distinguish industrial chocolate from artisanal chocolate. In the case of industrial chocolate, lower quality cocoa beans are often preferred. The reason here is purely pragmatic: since very large quantities have to be made, it is necessary to be able to recover beans from gigantic farms that can supply the product; and to lower production costs, cocoa butter can be partly replaced by cheap vegetable fats, such as palm oil. In addition, industrial bars often contain more sugar, artificial flavors, preservatives, and even additives such as soy lecithin to improve the texture. 🧐
On the contrary, artisanal chocolate relies on carefully selected cocoa beans and uses exclusively pure cocoa butter. Artisans avoid additives and prefer natural flavors, taken directly from the beans. Artisan chocolate is generally less sweet, because the goal is to highlight the natural flavors of the cocoa, not to mask a bland taste with sugar.
Impact on health and taste: a striking difference
Nutritionally, the differences between industrial and artisanal chocolate are just as obvious. Industrial chocolate is often higher in sugar (as mentioned above) and saturated fats, making it less healthy. Excessive consumption can lead to problems such as obesity, diabetes, and cardiovascular disease. 🤒 In addition, the use of lower quality ingredients means that these chocolates contain fewer antioxidants, naturally present in cocoa, which are nevertheless beneficial for health.
Artisanal chocolate, on the other hand, generally contains a higher proportion of cocoa, which gives it a greater richness in antioxidants, such as flavonoids, which have positive effects on heart health. The taste of artisanal chocolate is also more complex and varied, with distinct notes depending on the origin of the beans.
For more information on the health benefits of cocoa, we recommend you take a look at our article on the subject
Environment and ethics: a question of responsibility
The environmental and ethical impact of both types of chocolate is an often overlooked but crucial aspect. The production of industrial chocolate, due to its mass demand, is often associated with intensive agricultural practices that contribute to deforestation in cocoa-producing countries, such as Ivory Coast or Ghana. In addition, working conditions in these regions are sometimes very difficult, with very low wages. If you can afford it, don’t hesitate to discover the reality behind the cocoa business and form your own opinion. The social issue is very complex, of course, but it is always a good thing to know what is happening on our plate and to make an informed choice. 🧐
We also recommend that you choose chocolate that has a positive social impact on African and Latin regions and societies. We are rather highlighting artisanal chocolate in this article, but know that there are European manufacturers who are aware of the issue and who have put forward programs to support populations and who are really trying to improve things and move towards more ethics and a better distribution of wealth. 😄
Artisanal chocolate, on the other hand, emphasizes the origin of the cocoa. Artisans often favor cocoa from organic farming or fair trade, guaranteeing that producers are fairly paid and that sustainable agricultural practices are followed. This is what we do here at Casa del Cacao. Production is also less energy-intensive, because the small quantities produced generate a lower carbon footprint than the mass production of large industries.
Cocoa in Africa: a story of plundering to know
Conclusion: the choice between quality and quantity 🧐
In summary, the differences between industrial chocolate and artisanal chocolate are considerable. The former is designed to maximize production and profits, often to the detriment of quality, health, and the environment. The latter favors quality, know-how, and ethical practices.
In theory, this is the case, but we can only warmly recommend that you form your own opinion based on the brands. Don’t go throwing all your chocolate in the trash! Take the time to study the issue, and discover other ways of doing things, other brands (industrial or not). Of course, everyone also does what they want according to their wallet and their realities. Artisanal chocolate is more expensive, and eating chocolate remains a pleasure that is not necessarily a priority for many.
However, for those who can and want to look for a more authentic, healthier, and more environmentally friendly chocolate, artisanal chocolate is clearly the one to favor. Although its price is often higher, it reflects the quality of the ingredients and the effort required to produce an exceptional product. So, it’s up to everyone to make their choice based on their priorities, but while being aware of the differences between these two worlds of chocolate.