I got tired of finishing an amazing bar, keeping the wrappers, and immediately forgetting the maker, the origin, what I actually tasted. And outside of scrolling this , and two stores in NYC, it's weirdly hard to find people who want to nerd out about bean-to-bar as much as I do!

So I built the thing I wished existed: a private tasting journal, plus a small community of people actually logging what they taste, so we can track where to also buy the bars - and share our tasting notes with each other.

You can log a bar or what youve add today, add it to your pantry, wishlist, you can add a photo, cocoa %, origin, notes. Browse by origin/maker/%, and see a world map of everywhere you've tasted from. You can follow other tasters, and over time it starts suggesting bars based on what you rate highly.

I'd love feedback and genuinely curious what everyone's best recent bar was!
https://beantobar.app/ on iOS: https://apps.apple.com/us/app/bean-to-bar/id6784468046

I'm a cocoa farmer from India. If there are any cocoa farmer in this sub, pls comment. So, that we can talk about the struggles and the price and profits.

Anyone interested in the history of cacao and pirates - check out this video.

While most of us think of pirate treasure as chests of gold and silver, the reality of the Caribbean was far more surprising.

The incredible story of Jean Fleury and the Spanish treasure fleet reveals how a misunderstood agricultural product became the world’s most dangerous secret.

Vietnamese cacao is highly regarded for its rich flavor, balanced natural acidity, and distinctive fruity aroma – qualities perfectly suited to the artisanal chocolate, pure chocolate, and premium product segments.

Hi everyone,

I spent the last decade figuring out how to turn chocolate knowledge into paid bookings. Today, I’m proud to say I host chocolate tastings and give talks on chocolate for a living. In my latest blog post, I explain how you can follow in my footsteps. I hope this helps some of you wondering if you need a second wine fridge or start a side hustle.

https://37chocolates.com/2026/04/09/how-to-become-a-chocolate-sommelier/

8 days fermentation, can i make chocolate with these?

Hey yall ✨

Is anyone here planning to attend Salon du Chocolat NYC this year? I’ll be there and would love to connect with other chocolate nerds. What are you most excited for, tastings, meeting makers, panels, sourcing conversations?

I’ve also been seriously considering getting certified through the International Institute of Chocolate and Cacao Tasting or going the chocolate sommelier route. For those who’ve done it, was it worth the investment? Did it actually open doors professionally? How rigorous was the exam process? If you’re not a maker, did it still make sense for your career?

I’m coming from a specialty food background and want to deepen my knowledge in a way that’s meaningful, not just resume padding. I’d really appreciate any honest thoughts, pros, cons, or things you wish you

Hi. I'm a cocoa farmer from India. I know cocoa from childhood. I want to share the cocoa product with others too(maybe do business internationally). I think that my cocoa product is not getting appreciated in my region(they are buying for less price even for good quality). Can anyone guide me how to reach my product globally? Thanks in Advance :)

Ghana is basically first it’s just unfortunate the farmers prefer to sell to the our brother country than the government for a better price

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