Bean-to-Bar Chocolates - Your Next Steps

Inbal Baum
Inbal Baum
Published March 8, 2021
Dark bitter chocolate chunks

That’s it. It’s official. You are now a chocolate expert! After attending your Delicious Experiences’ chocolate tasting adventure and tasting your way through some of the world’s finest bean-to-bar craft chocolates, you may never be able to go back to Hershey’s. Well… at least for a few days anyway.

Here are some chocolate-based recipes that you can treasure, from bean-to-bar. Below you will also find a list of websites to explore the world of artisan chocolate.

If you are looking to organize a chocolate tasting or other Delicious Experience for your team or clients, please do reach out to us and we will make it happen.

Cocoa Bean Old-Fashioned


For the Chocolate-Infused Whiskey:
  • 1 (750 mL) bottle rye whiskey (any whiskey can work)
  • ¼ cup cacao nibs
For the Cocktail:
  • 1 Luxardo maraschino cherry (or other gourmet maraschino cherry)
  • 1 half orange slice
  • ½ ounce demerara simple syrup (1:1 ratio of water and sugar)
  • 3 dashes orange bitters (you can substitute mole bitters for a more chocolate-y experience)
  • 2½ ounces chocolate-infused rye whiskey


Three days ahead:

Make the Chocolate-Infused Rye Whiskey by adding the cacao nibs to a mason jar and fill the jar with rye whiskey. Shake well and allow the infusion to set for 3 days, or until you get a nice, balanced flavor. Once it reaches your desired flavor intensity, strain out the nibs and rebottle the whiskey. It can be stored like any other whiskey.

To Make the Cocktail:
  1. In an old-fashioned glass add the cherry, orange slice, demerara syrup, and orange bitters. Muddle well.
  2. Fill the glass with ice and add the infused whiskey.
  3. Stir lightly.
  4. Serve and enjoy!

Recipe adapted from The Spruce Eats.

José Andrés Pan con Chocolate

When you need a quick dessert or a surprising treat, this one’s the perfectly subtle yet glorious chocolate dessert. You’ll need only four ingredients so use the best quality that you can find. Though, in fairness, a day-old baguette will work wonders.


  • Fresh Baguette
  • Your favorite craft chocolate
  • Olive Oil
  • Fleur de Sel

Preparation Instructions:

Cut the baguette into rounds. Place several squares of your favorite craft chocolate on top of each round. Arrange them on a sheet pan and place under the broiler for 1-3 minutes. This will also work in an oven. Take the bread out when the chocolate still retains its shape but starts to melt at a mere touch. Do not burn the chocolate (which is easy to do). Experiment with one piece until you get it right so as not to waste your beautiful chocolate!

Use your best olive oil and drizzle a little over the chocolate. Take your finest fleur de sel and sprinkle on top. Maldon salt is my go-to but for a real treat I use my absolute favorite salt, Murray River pink sea salt from Australia. Enjoy!

Some factors to consider when choosing your preferred bar:

What is the percentage of chocolate? Are you after a dark chocolate with 65%+ or a milkier chocolate with a lower percentage?

Dark bitter chocolate

How many other ingredients are included besides chocolate and sugar? Other acceptable ingredients include milk (or milk powder), cocoa butter, vanilla and soy lecithin. Some inclusion bars may include other special flavoring/

Does the package reveal the origin of the bar? Terroir matters for chocolate!

Where to Buy Craft Chocolate

Caputo’s Market - A shop featuring a wide diversity of fine chocolate, as well as other artisanal food imports worth exploring.

Bar and Cocoa - A premier purveyor of exceptional, ethically sourced, craft chocolates, offering a diverse selection of bean to bar chocolate from over 40 countries by more than 70 fine chocolate makers.

Christopher Elbow - Top quality pralines, bon bons, caramels, truffles, and creamy infused ganaches.

Uncommon Cacao - A thoughtful company sourcing high quality cacao from farmers around the globe. Though they are mainly selling to chocolate makers, you can also purchase samples of cacao in smaller quantities.