Who are the world's biggest consumers of cocoa?

Europeans: World Champions in Chocolate

Europeans are the world's biggest consumers of cocoa. Leading the way are the Swiss, who consume an average of 10 kg of chocolate per year. Next come the Germans, the Austrians, and the Irish.

Origin of Cocoa Beans

Cacao beans grow in tropical regions near the equator. In fact, the main producing countries are located in West Africa. These include Côte d’Ivoire, Ghana, Nigeria, and Cameroon. They are also found in Central and South America, notably in Ecuador, Brazil, Peru, and Colombia.

What is single-origin cocoa?

"Single-origin" cocoa refers to cocoa that comes from a single country. It may also come from a single region or a single plantation. It is therefore the equivalent of a "grand cru" in wine or coffee.

At Chocolaterie Berton, we have chosen to work exclusively with single-origin cocoa. This cocoa is carefully selected.

As such, we work with three producing countries renowned for the excellence of their cocoa. First, Peru, with its floral and tangy notes. Next, the Dominican Republic, with a well-rounded, balanced, and highly aromatic cocoa. Finally, Brazil, which offers a full-bodied and intense cocoa.

Discover our 100% Dominican Republic dark chocolate.

Fermentation and Roasting

After harvesting the cocoa pods, producers let the beans ferment for 5 to 7 days. This is done in wooden crates or on banana leaves. During this stage, the temperature naturally rises to 40–45°C. This helps remove the white pulp. It also helps develop the aromas.

Next, they roast the beans for 15 to 45 minutes. This is done at a temperature of 120 to 150°C. This step reduces moisture content. It also intensifies the cocoa’s aromas.

Thanks to this process, the chocolate’s flavor begins to develop even before it is shaped into a bar. In fact, Chocolaterie Berton has developed a unique process that produces a chocolate that is not astringent. It also preserves the cocoa’s properties and its natural flavors.

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