The aroma of chocolate and cocoa fills the entire Chocolate Museum in Barcelona. This natural air freshener emanates from the real workshop located in the center of the museum that produces chocolate following the bean-to-bar philosophy.

Bean to bar is a trend in chocolate making that responds to the need to recover the origins of this product, controlling the elaboration and all the processes from the beginning to the end. A fundamental part of the bean-to-bar philosophy is based on dealing directly with cocoa producers and collaborating with them in the fermentation and drying processes.

From the window at the entrance and inside the museum you can see how they work in the selection of cocoa that comes from thirteen different origins and the manufacture of chocolate. You can see the cocoa roaster, the shelling and crushing machine, and the different conching machines, in a live demonstration that complements the visit to the permanent exhibition.

The bean-to-bar at the Chocolate Museum is an initiative of the Barcelona pastry guilt foundation, created and led by chef Olivier Fernandez.