The panorama of Italian artisanal chocolate is experiencing a revolution in the premium segment, driven by the ‘bean-to-bar‘ movement. It is not just a production technique, but a holistic approach that starts from the ethical selection of cocoa beans, often organic as well as fair trade, up to the creation of ‘single origin’ bars passing through the birth of the first Italian category association.
The expression bean-to-bar (‘from bean to bar’) identifies producers who directly control all phases of processing: bean selection, roastingrefining, conching and final molding.
This approach allows to enhance the aromatic characteristics of the different cocoa terroirsfavoring essential ingredients: cocoa mass, cocoa butter, and sugar. The bean-to-bar process starts from the careful selection and purchase of specialty cocoa which is distinguished by careful post-harvest processes, such as fermentation and drying, also thanks to higher pay to farms that are thus encouraged to adopt best practices.
For the bean-to-bar artisan, the selected cocoa tells the story of its origin. The craftsman knows the cocoa he has chosen to work with, he gives it a uniqueness delicate roastingproduces micro lots of chocolate and is in contact with its suppliers following the processes carried out on the plantation to maintain high standards of quality at every harvest.
The bean-to-bar movement was born in the 1990s in the United States, taking inspiration from the movement of specialty coffeeThe emphasis on fair trade and sustainability sustainability constitutes a crucial part of the movement, seeking to ensure that farmers receive fair compensation and adopt responsible farming methods.
Bean to Bar Chocolate Association Italy: ethics and protection
TheBean to Bar Chocolate Association Italy APSlegally established on May 21, 2024, promotes this productive culture by supporting artisans committed to quality and sustainability. The association was born from the meeting of a group of artisans during the Eurochocolate event in Perugia in October 2023, followed by the first online meeting on November 8, 2023.
Founding members
The association was founded by 15 pioneering artisans of the Italian bean-to-bar movement:
- Armin Untersteiner and Katya Waldboth (Karuna ChocolateSouth Tyrol) – current President of the Association;
- Dubraska Gonzalez and Johonny Spagnolo (Aroko Chocolate;
- Elisa Parriciatu and Juan Rafael Trigueros (VAICACAO) – current Vice President;
- Marco Bertani (Cocoah! Chocolate;
- Federico Dutto (LIM Chocolate) – Advisor;
- Alberto Rubini (Bagai Chocolate;
- Sara Miante and Bruno Selvestrel (Nina Kakaw) – current Secretary;
- Giacomo Banchini (Banchini Chocolate) – Advisor;
- Riccardo DePetris (Monviso chocolate;
- Paolo Riva (Riva Bean To Bar Chocolate)
- Sharon Terenzi (The Chocolate Journalist) – Advisor.
Mission and objectives
The mission of the Association is to promote, develop, protect and spread the culture of bean-to-bar chocolate artisanally produced in Italy, with the aim of:
- increasing consumption at the national level;
- educating the end consumer on production processes from bean to bar;
- building a reference community for sector professionals;
- supporting the development of ethical cocoa supply chains, sustainable, traceable and of quality;
- making ItalyItaly a global reference point for artisanal bean-to-bar chocolate.
Each member shares their know-how according to the principles of ethics, sharing, transparency, respect and mutual support, organizing events dedicated to dissemination and attending national and international festivals, fairs and conferences.
The protagonists of the revolution: the register of artisans
It is useful to specify that the Italian pioneers of the bean-to-bar approach were some small and medium-sized enterprises Italian, not only artisanal. Among these Domori – founded in 1997 by Gianluca Franzoni and recognized for the work in protecting rare cocoa varieties, particularly the Criollo, and the introduction of 'plantation chocolate' – and the Genoese Otto Chocolates. Some Italian industries in chocolate have in turn begun to adopt this approach to enhance the premium mono-origin, as also demonstrated by the recent acquisition of the Domori business brand by the national giant IRCA, starting from January 1, 2025.
The commitment of the members of the Bean to Bar Chocolate Association Italy APS is distinguished by the sharing of the mission and by the artisanal nature of the companies. The framework law forartisan craftsmanship, no. 443/1985, defines the requirements for registration in the Register of Artisan Companies and assigns the formal qualification of artisan company to entities that meet a series of organizational and size requirements. Below are some brief notes on some Italian artisanal chocolate producers.
Karuna Chocolate
Among the Italian pioneers of bean-to-bar, based in Alto Adige in Chiusa (BZ), produces organic and vegan chocolate, enhancing different cocoa origins through calibrated roasts and delicate processing. Karuna has developed a supply model based on long-term relationships with small producers in Ecuador, Peru and Madagascar, guaranteeing fair prices and continuity in the supply of fine beans.
Aroko Chocolate
Specialized in Single Origin cocoa, Aroko produces multi-award-winning bars working with fine varieties such as Nicaragua Criollo and Madagascar Trinitario, with particular attention to aromatic finesse and ingredient purity. Founders Dubraska Gonzalez and Johonny Spagnolo developed protocols for roasting aimed to preserve the distinctive aromatic profiles of each origin.
COCOAH!
Lombard artisanal reality, COCOAH! offers bars and spreads with selected beans and processing attentive to traceability and the simplicity of the ingredient list on the label (clean label). The laboratory applies circular economy principles in packaging and favors direct collaborations with cooperatives of certified growers organic.
LIM Chocolate
Piedmontese reality focused on aromatic research, LIM Chocolate offers a range of bars exploring different origins and percentages of cocoa. The laboratory uses techniques of refining that preserve organoleptic complexity and give a distinctive texture to the final product.
Corezzi Chocolate
Tuscan laboratory combining pastry experience and direct production from the bean, with strong attention to sustainability and the sensory quality of single origins.
Grezzo Chocolate
Grezzo Chocolate represents an original expression of Italian craftsmanship, with an offer of organic chocolate, vegan and processed at low temperatures, consistent with the philosophy raw. Attention to natural ingredients, absence of intensive refining and the quality of raw materials place this brand in a high value-added niche.
Conclusions
The excellence of Italian chocolate today is measured by the ability to combine historical know-how with full control of raw materials. The bean-to-bar movement is set to become the new standard for premium products – in the craftsmanship and Made in Italy industry of excellence – aimed at conscious consumers able to recognize its ethical as well as sensory value.
Editorial staff of GIFT (Great Italian Food Trade)
References
- Aroko Chocolate. (2026). Aroko Chocolate. https://arokochocolate.com
- Bean to Bar Chocolate Association Italy. (2026). Bean to Bar Italy. https://www.beantobar.it
- COCOAH! (2026). Cocoah! Chocolate. https://www.cocoah.it
- Corezzi Chocolate. (2026). Corezzi Chocolate. https://corezzicioccolato.it
- Domori. (2026). Domori. https://www.domori.com
- Grezzo Chocolate. (2026). Grezzo Chocolate. https://www.grezzochocolate.com
- Karuna Chocolate. (2026). Karuna Chocolate. https://www.karunachocolate.it
- LIM Chocolate. (2026). LIM Chocolate. https://www.limchocolate.com
- Otto Chocolates (2026). m.ottochocolates.com/
