Bean-to-Bar Chocolate

“Bean to bar” means we control every stage of the chocolate-making process from sourcing the cocoa beans to crafting each bar in our own facility. For chocolate lovers, this matters because it guarantees transparency, integrity, and flavour.

At Firetree, we work with single-estate cocoa from remote volcanic islands, sourced through long-standing relationships with growers. From there, we roast, conche, refine, and temper the chocolate ourselves with no middlemen, no outsourcing, and no shortcuts.

The result? Chocolate that reflects the true character of the bean and the skill of the maker - not just a label, but a promise of provenance.

When chocolate is made from bean to bar, nothing is lost in translation. By managing every step from roasting to refining to conching we can bring out the natural flavour profile of the cocoa.

At Firetree, we roast each origin slowly and gently, to preserve the delicate top notes as well as the deeper base tones. We conche with precision to balance acidity and texture. And because we never blend beans from different places, the flavour stays true to its origin.

The result is chocolate with layers of flavour that unfold on the palate - bright red fruits, soft citrus, deep cocoa richness - each one shaped by the land where the bean was grown.

At Firetree, ethical sourcing starts with relationships. We work with smallholder farmers on remote islands, often directly or through trusted cooperatives, and we pay a premium for high-quality, well-fermented beans. This not only supports better livelihoods, it also encourages long-term, sustainable farming.

Because we know exactly where each batch of cocoa comes from, our sourcing is fully traceable. Each bar reflects a specific island and estate, grown without deforestation and handled with care from harvest to fermentation.

It’s part of what makes bean-to-bar meaningful: not just quality control, but a clear chain of custody that respects both people and place.

All of them. Whether you're enjoying our single-estate bars, chocolate thins, hot chocolate, or couverture, each one is crafted using our full bean-to-bar process.

That means we source the cocoa ourselves, roast and refine it in our own facility, and oversee every stage through to the finished product. It's this approach that allows us to protect flavour, ensure traceability, and maintain the quality Firetree is known for - across everything we make.

Not necessarily. “Bean to bar” simply means the maker controls the process from raw cocoa bean to finished bar, but the level of care, skill, and sourcing standards can vary widely.

Some makers may buy bulk beans without knowing their full origin or growing conditions. Others might rush the process, sacrificing complexity for speed. At Firetree, we start with rare, single-estate cocoa, and we take our time, from low-temperature roasting to extended conching, to ensure each bar reflects its true potential.

So while the term “bean to bar” is a good starting point, it’s what happens behind the scenes that really matters.

We go beyond process — we focus on provenance and flavour.

Many bean to bar makers talk about small batch production, but few work exclusively with single-estate cocoa from remote volcanic islands. Fewer still have their own dedicated production facility, allowing full control over every detail.

At Firetree, we don’t just make chocolate from bean to bar, we make it from one place to one bar. It’s about clarity, integrity, and letting each origin speak for itself - in flavour, in story, and in every stage of craft.