From Bean to Bar

As part of their studies into the patterns in the global spread and growth of food trade, Year 11 VCE Food Studies students enjoyed an educational excursion to Ratio Cocoa Roasters, a renowned "bean to bar" chocolate company located on Sydney Road. 

This visit was a fantastic opportunity to witness first-hand the journey of chocolate from its raw form to the finished product, and to deepen students' understanding of how globalisation, industrialisation, and technologies influence the food industry.

During the excursion, students were guided through the entire bean-to-bar chocolate-making process, from the importation of cocoa beans to the final wrapping of the chocolate bars. The process was explained step-by-step:

1. Bean – Sourcing the cocoa beans from around the world.
2. Sort – Sorting through beans to ensure only the best are selected.
3. Roast – Roasting the beans to bring out their rich flavors.
4. Crack – Cracking the roasted beans to remove the shells.
5. Winnow – Separating the nibs from the shells.
6. Conche – Grinding and refining the nibs to develop a smooth texture.
7. Block – Forming the chocolate into solid blocks.
8. Temper – The process of cooling and heating to ensure the chocolate has the perfect texture.
9. Wrap – Wrapping the chocolate for sale.
10. Bar – The final product – a delicious bar of chocolate ready to be enjoyed!

Students learned how Ratio Cocoa Roasters not only creates high-quality chocolate, but also chooses to source cocoa beans responsibly from around the world, reinforcing the patterns in global trade and the impact of industrialisation on food production.

After touring the factory area and witnessing each stage of the chocolate-making process, the students were treated to a tasting plate featuring a variety of chocolate and chocolate products. They experienced the different flavours and textures that come from various cocoa bean origins and production methods.

This excursion provided valuable insights into the complexities of global food trade and the technologies that shape the food industry. It was a fantastic, hands-on way for students to see the theory they’ve studied in action and to appreciate the global journey that food commodities, like chocolate, take before reaching our hands.

 We look forward to more enriching experiences as the year progresses!

Oskar Slotte

Year 11

 It was a fantastic excursion! The chocolate was delicious and the staff that helped us were very knowledgeable and very kind. I had a great time!                                        

Benjamin Osornprasoph

Year 11

The workers were all very kind and thoroughly explained the entire process of chocolate making. They also kept us engaged as we got to taste various components from the production line!

Julia Hercia    

Year 11             

I really enjoyed listening to how authentic chocolates are made, and I applaud them for being very ethical with how they procure their beans and employ their workers. Surprisingly, I enjoyed the taste of the different chocolates; it was a great excursion.

Hamish O'Halloran 

Year 11

It was an amazing experience to witness how chocolate is made from start to finish, and then to taste some of the final products. I really enjoyed learning about [the process] but the other logistics involved in making chocolate.

Isla Maclatchy

Year 11

It was interesting to learn the difference from bean to bar cocoa farmers, compared to big industrial companies. We learned lots about the flavour of beans from different countries. The real cocoa they gave us had really nice flavour and texture and helped me realise how different it is to confectionary chocolate.

Eamon Connell 

Year 11

The trip to Ratio Cocoa Roasters was a very informative excursion.  We learned how cocoa beans are currently very scarce, and it's hard for Australian chocolate makers to come by. We also learned that a lot of the big brands that make chocolate use a LOT more sugar and very little actual cocoa in their chocolate! We tasted real chocolate that was made with only cocoa and sugar and it was a very different taste to the chocolate that we are used to (from the supermarket).

Zoe Cohen

Year 11

It was an incredible experience. It was great to see the careful process in which they create their products, and the care they take to ensure it is the best it can be. We also got to try many of their delicious chocolates, which were really, really nice.

Emma Nguyen

I found it quite interesting because this was the first time I experienced it- tried the ingredients that make chocolate and the different types of chocolate. Besides, I also got to see the chocolate making process. The owner there introduced each ingredient as well as the making process in great detail, helping me understand more about chocolate. It's an interesting excursion.

Anna Androvitsaneas

Year 11

I really enjoyed how all throughout the excursion the workers not only explaining how chocolate is made and where they get their materials from, but also what the experience of working in the cocoa business is like for them.