{"id":12516,"date":"2024-02-01T12:19:09","date_gmt":"2024-02-01T11:19:09","guid":{"rendered":"https:\/\/www.nao.bio\/bean-to-bar\/"},"modified":"2024-05-21T16:36:54","modified_gmt":"2024-05-21T14:36:54","slug":"bean-to-bar","status":"publish","type":"page","link":"https:\/\/www.nao.bio\/nl\/bean-to-bar\/","title":{"rendered":"Bean to bar"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row full_width=&#8221;stretch_row&#8221; content_placement=&#8221;middle&#8221; bg_type=&#8221;image&#8221; parallax_style=&#8221;vcpb-default&#8221; bg_image_new=&#8221;id^12453|url^https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/Bean-to-bar-header-choix-1-2.jpg|caption^null|alt^null|title^Bean-to-bar-header-choix-1|description^null&#8221; bg_image_repeat=&#8221;no-repeat&#8221; bg_override=&#8221;ex-full&#8221; enable_overlay=&#8221;enable_overlay_value&#8221; overlay_color=&#8221;rgba(0,0,0,0.01)&#8221; el_class=&#8221;custom-shape-bottom custom-main&#8221; css=&#8221;.vc_custom_1707215488890{padding-top: 50vh !important;}&#8221;][vc_column width=&#8221;5\/6&#8243; css=&#8221;.vc_custom_1705576083249{padding-top: 70px !important;}&#8221; offset=&#8221;vc_col-lg-offset-2 vc_col-lg-8 vc_col-md-offset-2 vc_col-md-8 vc_col-sm-offset-1 vc_col-xs-12&#8243;][vc_column_text css=&#8221;.vc_custom_1707400907164{margin-bottom: 0px !important;}&#8221; el_class=&#8221;custom-zindex&#8221;]<\/p>\n<h1 style=\"text-align: center;\">Onze bean-to-bar chocolade<\/h1>\n<p>[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1707400916949{margin-bottom: 0px !important;}&#8221; el_class=&#8221;custom-zindex&#8221;]<\/p>\n<p class=\"h3-size\" style=\"text-align: center;\">Perfecte controle van de chocoladeketen, van cacaoboon tot chocoladetablet<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1645086101130{margin-bottom: 30px !important;}&#8221;][vc_column offset=&#8221;vc_col-lg-offset-2 vc_col-lg-8&#8243;][vc_column_text]<\/p>\n<p style=\"text-align: center;\">In tegenstelling tot de meeste chocolademakers maken wij Bean-to-Bar chocolades door de bonen in onze ateliers tot op de reep te transformeren. We passen onze recepten nauwgezet aan volgens de specifieke fermentatie- en droogmethodes die onze cacaobonenkwekers gebruiken. Trinitario, Amelonado, Criollo&#8230; elke cacaovari\u00ebteit wordt met meesterschap verwerkt, voor superieure kwaliteit en kenmerkende smaken die de terroirs van herkomst sublimeren.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row gap=&#8221;35&#8243; equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; css=&#8221;.vc_custom_1706783211790{padding-top: 40px !important;padding-bottom: 90px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1707215058134{padding-top: 400px !important;background-image: url(https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/Bean-to-bar-carre-1.jpg?id=12436) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 20px !important;}&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h2>Bean-to-bar: chocoladeproductie van A tot Z<\/h2>\n<p>Al te veel professionals gebruiken <strong>couverturechocolade <\/strong>van <strong>grote leveranciers <\/strong>om hun chocoladetabletten te maken, zonder <strong>de herkomst van de cacaobonen <\/strong>of de <strong>productiemethode <\/strong>te kennen. Dit <strong>gebrek aan traceerbaarheid en controle op de productie <\/strong>heeft niet alleen een impact op de <strong>kwaliteit <\/strong>van de aangeboden chocolade, maar ook op de <strong>arbeidsomstandigheden <\/strong>van <strong>de producenten<\/strong>.<\/p>\n<p>Bij NAO maken <strong>ethiek<\/strong>, <strong>traceerbaarheid<\/strong>, <strong>kwaliteit <\/strong>en <strong>controle van de chocoladeketen allemaal <\/strong>deel uit van onze <strong>waarden <\/strong>en <strong>verbintenissen<\/strong>. Daarom hebben we natuurlijk gekozen voor een <strong>bean-to-bar productiemethode<\/strong>: een chocoladeproductie die we <strong>perfect controleren, van de cacaoboon tot de chocoladetablet<\/strong>![\/vc_column_text]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">#default-btn-88482e5f546240cebda4fb71869f3948.ico-right-side > i {\n  margin-right: 0px;\n  margin-left: 8px;\n}\n#default-btn-88482e5f546240cebda4fb71869f3948 > i {\n  margin-right: 8px;\n}<\/style><a href=\"https:\/\/www.nao.bio\/nl\/over-ons\/waarden-en-verbintenissen\/\" class=\"default-btn-shortcode dt-btn dt-btn-m link-hover-off btn-inline-left  vc_custom_1711633161786\" id=\"default-btn-88482e5f546240cebda4fb71869f3948\" title=\"Onze waarden en verbintenissen\"><span>Ontdek onze waarden en verbintenissen<\/span><\/a>[\/vc_column][\/vc_row][vc_row gap=&#8221;35&#8243; equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; css=&#8221;.vc_custom_1706783211790{padding-top: 40px !important;padding-bottom: 90px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_column_text]Bean-to-bar is een spannende manier van chocolade maken waarbij kwaliteit, ethiek en authenticiteit centraal staan. Dit is wat je moet weten:<\/p>\n<p>*Bean-to-bar* betekent letterlijk &#8220;van boon tot reep&#8221;. Een bean-to-bar chocolatier zijn betekent chocolade rechtstreeks van cacaobonen maken. In tegenstelling tot industri\u00eble chocolade, waar de productiefasen vaak worden uitbesteed, verwerken bean-to-bar chocolatiers het hele proces in hun eigen fabriek en vertegenwoordigen ze minder dan 2% van de chocolade-industrie.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1711632585148{padding-top: 400px !important;background-image: url(https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/DSC02762-kopie.jpg?id=14007) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 20px !important;}&#8221;][\/vc_column][\/vc_row][vc_row gap=&#8221;35&#8243; equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; css=&#8221;.vc_custom_1706783211790{padding-top: 40px !important;padding-bottom: 90px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1711632702203{padding-top: 400px !important;background-image: url(https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/DSC02644.jpg?id=13935) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 20px !important;}&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h2>Enkele belangrijke punten:<\/h2>\n<ol>\n<li><strong>Kwaliteit en ethiek<\/strong>: bean-to-bar chocolatiers hechten veel belang aan de kwaliteit van hun ingredi\u00ebnten en ethische praktijken. Ze selecteren zorgvuldig cacaobonen van producenten met wie ze rechtstreeks samenwerken.<\/li>\n<li><strong>Verscheidenheid en authenticiteit<\/strong>: elke bean-to-bar chocoladereep heeft zijn eigen verhaal. De cacaobonen worden geselecteerd voor hun unieke profiel, wat resulteert in een gevarieerd smakenpalet. Vergeet wat je weet over industri\u00eble chocolade en herontdek de echte smaak van cacao!<\/li>\n<li><strong>Selectiecriteria<\/strong>: smaak staat voorop. De genetica van de cacaoboom, het terroir en de fermentatiemethode van de bonen be\u00efnvloeden het aromatische palet van de chocolade evenzeer als het roosteren en concheren. Complexiteit, lengte in de mond en finesse zijn het resultaat.<\/li>\n<li>Kortom, bean-to-bar chocolade is een echt smaakavontuur, waarbij elke reep een uniek verhaal vertelt. Als u een chocoladeliefhebber bent, ligt er een hele wereld van smaken op u te wachten!<\/li>\n<\/ol>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row gap=&#8221;35&#8243; equal_height=&#8221;yes&#8221; content_placement=&#8221;top&#8221; bg_type=&#8221;image&#8221; parallax_style=&#8221;vcpb-default&#8221; bg_image_new=&#8221;id^14512|url^https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/03\/motif-beige-light.png|caption^null|alt^null|title^motif-beige-light|description^null&#8221; bg_image_size=&#8221;initial&#8221; bg_override=&#8221;ex-full&#8221; enable_overlay=&#8221;enable_overlay_value&#8221; seperator_enable=&#8221;seperator_enable_value&#8221; seperator_type=&#8221;xlarge_circle_seperator&#8221; seperator_position=&#8221;top_bottom_seperator&#8221; seperator_svg_height=&#8221;200&#8243; seperator_shape_background=&#8221;#ffffff&#8221; css=&#8221;.vc_custom_1711632063507{margin-bottom: 0px !important;padding-top: 140px !important;padding-bottom: 140px !important;}&#8221; el_class=&#8221;custom-shape-bottom&#8221;][vc_column offset=&#8221;vc_col-lg-offset-2 vc_col-lg-8&#8243;][vc_column_text css=&#8221;.vc_custom_1711633246549{margin-bottom: 50px !important;}&#8221;]<\/p>\n<h2 style=\"text-align: center;\">Chocolatier of confiseur?<\/h2>\n<p style=\"text-align: center;\">Een ambachtsman die zijn chocolade maakt vanaf de cacaoboon &#8211; dat is de definitie die zou moeten gelden voor een chocolatier. Een groot aantal fabrikanten beweert echter chocolatier te zijn, terwijl ze in feite chocolade gieten die door de grootindustrie is geproduceerd, wat verwarring schept in de perceptie van de consument over dit beroep. Bijgevolg moet een ambachtsman die reeds vervaardigde chocolade in vormen giet, beschouwd worden als een banketbakker. De chocolademaker die de boon bewerkt, beheerst zowel de smaak van zijn product als de volledige traceerbaarheid ervan.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1706784225956{margin-top: 60px !important;}&#8221;][vc_column][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">De productiestadia van NAO-chocolade<\/h2>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;7675&#8243; img_size=&#8221;120&#215;120&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221;][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">1. Oogst<\/h2>\n<p>De boeren <strong>oogsten de cacaovruchten<\/strong>, snijden ze en verzamelen de pulp (bonen).[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;7681&#8243; img_size=&#8221;120&#215;120&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221;][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">2. Fermentatie (Gisting)<\/h2>\n<p>De bonen <strong>fermenteren <\/strong>en ontwikkelen hun smaken naargelang de methoden, duurtijden en temperaturen die de co\u00f6peratieven hanteren.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column css=&#8221;.vc_custom_1645107956423{padding-top: 0px !important;}&#8221;][vc_single_image image=&#8221;7816&#8243; img_size=&#8221;500&#215;160&#8243; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;7681&#8243; img_size=&#8221;120&#215;120&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221;][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">3. Drogen<\/h2>\n<p>De gefermenteerde bonen worden dan uitgespreid en <strong>gedroogd in de zon<\/strong>.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;7681&#8243; img_size=&#8221;120&#215;120&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221;][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">4. Roosteren<\/h2>\n<p>De bonen worden <strong>geroosterd <\/strong>in onze ateliers, waarbij rekening wordt gehouden met de gebruikte fermentatiemethode om de gewenste smaken te verkrijgen.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column css=&#8221;.vc_custom_1645107956423{padding-top: 0px !important;}&#8221;][vc_single_image image=&#8221;7816&#8243; img_size=&#8221;500&#215;160&#8243; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;7678&#8243; img_size=&#8221;120&#215;120&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221;][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">5. Wannen<\/h2>\n<p>De <strong>dunne schil van <\/strong>de bonen wordt eraf <strong>geblazen <\/strong>en <strong>verwijderd<\/strong>. Het enige dat overblijft is de pit.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;7690&#8243; img_size=&#8221;120&#215;120&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221;][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">6. Vermalen<\/h2>\n<p>De bonen worden <strong>vermalen <\/strong>tot een <strong>pasta <\/strong>die <strong>cacaomassa of cacaolikeur wordt genoemd <\/strong>en waaraan suiker, melk, enz. kan worden toegevoegd.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column css=&#8221;.vc_custom_1645107956423{padding-top: 0px !important;}&#8221;][vc_single_image image=&#8221;7816&#8243; img_size=&#8221;500&#215;160&#8243; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row bg_type=&#8221;bg_color&#8221; bg_override=&#8221;ex-full&#8221; css=&#8221;.vc_custom_1711633126041{margin-bottom: 50px !important;}&#8221; el_class=&#8221;custom-shape-bottom&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;7687&#8243; img_size=&#8221;120&#215;120&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221;][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">7. Concheren<\/h2>\n<p>Deze pasta wordt lang <strong>geroerd <\/strong>op verschillende temperaturen om de subtiele aroma&#8217;s van onze chocolades te ontwikkelen.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;7684&#8243; img_size=&#8221;120&#215;120&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221;][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">8. In de gietvorm gieten<\/h2>\n<p>De chocolade wordt in de gekozen <strong>vorm <\/strong>gegoten en vervolgens <strong>afgekoeld<\/strong>.[\/vc_column_text][\/vc_column][\/vc_row][vc_row gap=&#8221;35&#8243; equal_height=&#8221;yes&#8221; content_placement=&#8221;top&#8221; bg_type=&#8221;image&#8221; parallax_style=&#8221;vcpb-default&#8221; bg_image_new=&#8221;id^14512|url^https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/03\/motif-beige-light.png|caption^null|alt^null|title^motif-beige-light|description^null&#8221; bg_image_size=&#8221;initial&#8221; bg_override=&#8221;ex-full&#8221; enable_overlay=&#8221;enable_overlay_value&#8221; seperator_enable=&#8221;seperator_enable_value&#8221; seperator_type=&#8221;xlarge_circle_seperator&#8221; seperator_position=&#8221;top_bottom_seperator&#8221; seperator_svg_height=&#8221;200&#8243; seperator_shape_background=&#8221;#ffffff&#8221; css=&#8221;.vc_custom_1711632063507{margin-bottom: 0px !important;padding-top: 140px !important;padding-bottom: 140px !important;}&#8221; el_class=&#8221;custom-shape-bottom&#8221;][vc_column offset=&#8221;vc_col-lg-offset-2 vc_col-lg-8&#8243;][vc_single_image image=&#8221;14372&#8243; img_size=&#8221;120&#215;87&#8243; alignment=&#8221;center&#8221; css_animation=&#8221;fadeIn&#8221; css=&#8221;.vc_custom_1711546670989{margin-bottom: 40px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1711546887245{margin-bottom: 50px !important;}&#8221;]<\/p>\n<h2 style=\"text-align: center;\">Zorgvuldig geselecteerde cacaobonen<\/h2>\n<p style=\"text-align: center;\">De basis van elke goede chocolade zijn <strong>cacaobonen van hoge kwaliteit<\/strong>! Om u uitzonderlijke producten te garanderen, selecteren we zorgvuldig de producenten van de cacaobonen die we gebruiken om onze heerlijke chocolade te maken.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;.vc_custom_1711619640677{margin-top: -40px !important;}&#8221;]<\/p>\n<h3 style=\"text-align: center;\">Gecontroleerde biologische oorsprong<\/h3>\n<p style=\"text-align: center;\">Bij NAO kiezen we zorgvuldig <strong>de herkomst van <\/strong>onze cacaobonen en de <strong>producenten <\/strong>die ze verbouwen. We kopen alleen bij <strong>biologisch<\/strong> <strong>gecertificeerde <\/strong>producenten en letten goed op de <strong>kwaliteit van <\/strong>hun bonen en hun <strong>brandmethodes<\/strong>. Op dit moment werken we samen met drie <strong>co\u00f6peratieven<\/strong>: met <strong>CECAQ 11 <\/strong>op het eiland Sao Tom\u00e9 en Principe, in de streek van Cantagalo enerzijds, met <a href=\"https:\/\/www.coopflordepancasan.org\/\" target=\"_blank\" rel=\"noopener\">Flor de Pancansan<\/a> in Nicaragua en met <a href=\"https:\/\/coopnorandino.com.pe\/\"><strong>Norandino<\/strong><\/a> in de regio Amazonas in Peru anderzijds.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;.vc_custom_1711619570341{margin-top: -40px !important;}&#8221;]<\/p>\n<h3 style=\"text-align: center;\">Ethische en verantwoordelijke boonproducenten<\/h3>\n<p style=\"text-align: center;\">Omdat chocolade nog lekkerder is als je er zonder schuldgevoel van kunt genieten, hebben we onze co\u00f6peratieven ook geselecteerd op hun <a href=\"https:\/\/www.nao.bio\/nl\/over-ons\/verbintenissen\/\"><strong>ethisch engagement en sociale verantwoordelijkheid<\/strong><\/a>. Om het welzijn van de producenten te garanderen, zorgen we ervoor dat ze in <strong>fatsoenlijke omstandigheden <\/strong>werken en een <strong>vaste vergoeding krijgen die hoger ligt dan de <\/strong>fair trade norm.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row gap=&#8221;35&#8243; equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; css=&#8221;.vc_custom_1705582682748{padding-top: 40px !important;padding-bottom: 90px !important;}&#8221;][vc_column][vc_column_text]<\/p>\n<h2 style=\"text-align: center;\">100% gecontroleerde chocoladeproductie<\/h2>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221;]<\/p>\n<div style=\"width: 1200px;\" class=\"wp-video\"><!--[if lt IE 9]><script>document.createElement('video');<\/script><![endif]-->\n<video class=\"wp-video-shortcode\" id=\"video-12516-1\" width=\"1200\" height=\"675\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/03\/MO-Chocolate_V2_NLFR.mp4?_=1\" \/><a href=\"https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/03\/MO-Chocolate_V2_NLFR.mp4\">https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/03\/MO-Chocolate_V2_NLFR.mp4<\/a><\/video><\/div>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h3>Rechtstreekse levering van de producent aan de werkplaats<\/h3>\n<p>Om onze chocolade te maken, gebruiken we alleen cacaobonen van onze eigen boeren. Eenmaal gedroogd en geroosterd, worden ze in de best mogelijke omstandigheden naar <strong>ons MO Chocolate atelier in Belgi\u00eb vervoerd<\/strong>, waar ze <strong>met de hand worden verwerkt tot heerlijke Nao chocolades<\/strong>.[\/vc_column_text]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">#default-btn-3d4bbc44fce79b78f3b9615fd4f8daa6.ico-right-side > i {\n  margin-right: 0px;\n  margin-left: 8px;\n}\n#default-btn-3d4bbc44fce79b78f3b9615fd4f8daa6 > i {\n  margin-right: 8px;\n}<\/style><a href=\"https:\/\/www.mochocolate.be\/nl\/\" class=\"default-btn-shortcode dt-btn dt-btn-m link-hover-off btn-inline-left \" target=\"_blank\" id=\"default-btn-3d4bbc44fce79b78f3b9615fd4f8daa6\" title=\"Ontdek MO Chocolate\" rel=\"noopener\"><span>Ontdek MO Chocolate<\/span><\/a>[\/vc_column][\/vc_row][vc_row gap=&#8221;35&#8243; equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; css=&#8221;.vc_custom_1706786128138{padding-top: 40px !important;padding-bottom: 90px !important;}&#8221; el_class=&#8221;custom_flex_reverse&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h3>Gekend brandproces<\/h3>\n<p>We kennen de methodes die de co\u00f6peratieven gebruiken om de cacaobonen <strong>te fermenteren<\/strong>, <strong>te drogen <\/strong>en te <strong>roosteren <\/strong>heel goed. Zoals gezegd komen de bonen rechtstreeks van onze co\u00f6peratieven naar onze werkplaats, waar we onmiddellijk overgaan tot een aangepast brandproces. Deze fase is cruciaal voor het cre\u00ebren van de <strong>smaken <\/strong>van de chocolade.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">.shortcode-single-image-wrap.shortcode-single-image-5c501447fec9429e5881a79e2ef2163c.enable-bg-rollover .rollover i,\n.shortcode-single-image-wrap.shortcode-single-image-5c501447fec9429e5881a79e2ef2163c.enable-bg-rollover .rollover-video i {\n  background: -webkit-linear-gradient();\n  background: linear-gradient();\n}\n.shortcode-single-image-wrap.shortcode-single-image-5c501447fec9429e5881a79e2ef2163c .rollover-icon {\n  font-size: 32px;\n  color: #ffffff;\n  min-width: 44px;\n  min-height: 44px;\n  line-height: 44px;\n  border-radius: 100px;\n  border-style: solid;\n  border-width: 0px;\n}\n.dt-icon-bg-on.shortcode-single-image-wrap.shortcode-single-image-5c501447fec9429e5881a79e2ef2163c .rollover-icon {\n  background: rgba(255,255,255,0.3);\n  box-shadow: none;\n}<\/style><div class=\"shortcode-single-image-wrap shortcode-single-image-5c501447fec9429e5881a79e2ef2163c alignnone  enable-bg-rollover dt-icon-bg-off\" style=\"margin-top:0px; margin-bottom:0px; margin-left:0px; margin-right:0px; width:600px;\"><div class=\"shortcode-single-image\"><div class=\"fancy-media-wrap  layzr-bg\" style=\"border-radius:20px;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"preload-me lazy-load aspect\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D&#39;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#39;%20viewBox%3D&#39;0%200%20600%20600&#39;%2F%3E\" data-src=\"https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/Nao-Bean_To_Bar-choix-600x600.jpg\" data-srcset=\"https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/Nao-Bean_To_Bar-choix-600x600.jpg 600w\" loading=\"eager\" sizes=\"(max-width: 600px) 100vw, 600px\" width=\"600\" height=\"600\"  data-dt-location=\"https:\/\/www.nao.bio\/nl\/bean-to-bar\/nao-bean_to_bar-choix\/\" style=\"--ratio: 600 \/ 600;border-radius:20px;\" alt=\"nos chocolats Bean-to-bar\" \/><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row gap=&#8221;35&#8243; equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; css=&#8221;.vc_custom_1706787025610{padding-top: 40px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">.shortcode-single-image-wrap.shortcode-single-image-fb0b3e0e2df9a6ac8b9f684d37c1bffb.enable-bg-rollover .rollover i,\n.shortcode-single-image-wrap.shortcode-single-image-fb0b3e0e2df9a6ac8b9f684d37c1bffb.enable-bg-rollover .rollover-video i {\n  background: -webkit-linear-gradient();\n  background: linear-gradient();\n}\n.shortcode-single-image-wrap.shortcode-single-image-fb0b3e0e2df9a6ac8b9f684d37c1bffb .rollover-icon {\n  font-size: 32px;\n  color: #ffffff;\n  min-width: 44px;\n  min-height: 44px;\n  line-height: 44px;\n  border-radius: 100px;\n  border-style: solid;\n  border-width: 0px;\n}\n.dt-icon-bg-on.shortcode-single-image-wrap.shortcode-single-image-fb0b3e0e2df9a6ac8b9f684d37c1bffb .rollover-icon {\n  background: rgba(255,255,255,0.3);\n  box-shadow: none;\n}<\/style><div class=\"shortcode-single-image-wrap shortcode-single-image-fb0b3e0e2df9a6ac8b9f684d37c1bffb alignnone  enable-bg-rollover dt-icon-bg-off\" style=\"margin-top:0px; margin-bottom:0px; margin-left:0px; margin-right:0px; width:600px;\"><div class=\"shortcode-single-image\"><div class=\"fancy-media-wrap  layzr-bg\" style=\"border-radius:20px;\"><img decoding=\"async\" class=\"preload-me lazy-load aspect\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D&#39;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#39;%20viewBox%3D&#39;0%200%20600%20550&#39;%2F%3E\" data-src=\"https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/Bean-to-bar-carre-3-600x550.jpg\" data-srcset=\"https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/Bean-to-bar-carre-3-600x550.jpg 600w, https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/Bean-to-bar-carre-3-800x733.jpg 800w\" loading=\"eager\" sizes=\"(max-width: 600px) 100vw, 600px\" width=\"600\" height=\"550\"  data-dt-location=\"https:\/\/www.nao.bio\/nl\/bean-to-bar\/bean-to-bar-carre-3\/\" style=\"--ratio: 600 \/ 550;border-radius:20px;\" alt=\"\" \/><\/div><\/div><\/div>[\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h3>Gecontroleerde verwerking voor authentieke smaken<\/h3>\n<p>Omdat we elk aspect van de productie van onze bonen kennen, kunnen we <strong>ons chocoladerecept aanpassen om er het beste uit te halen<\/strong>! In ons MO Chocolate atelier <strong>transformeren <\/strong>we <strong>de cacaobonen tot chocolade<\/strong>.<\/p>\n<p>We kiezen de <strong>juiste temperatuur<\/strong>, <strong>concheertijd <\/strong>en <strong>intensiteit <\/strong>om het gewenste <strong>smaakprofiel <\/strong>en <strong>de gewenste textuur te <\/strong>verkrijgen. Zo cre\u00ebren we chocolades met een <strong>brede waaier aan smaken<\/strong>: fruitig, kruidig, gekarameliseerd, vanille, zoet, subtiel bitter&#8230; Er is voor elk wat wils![\/vc_column_text]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">#default-btn-063cfb798c6de9820f629935c3ba2ea7.ico-right-side > i {\n  margin-right: 0px;\n  margin-left: 8px;\n}\n#default-btn-063cfb798c6de9820f629935c3ba2ea7 > i {\n  margin-right: 8px;\n}<\/style><div class=\"btn-align-left\"><a href=\"\/nl\/onze-producten\/\" class=\"default-btn-shortcode dt-btn dt-btn-m link-hover-off \" id=\"default-btn-063cfb798c6de9820f629935c3ba2ea7\" title=\"Ontdek onze chocolades\"><span>Ontdek onze chocolades<\/span><\/a><\/div>[\/vc_column][\/vc_row][vc_row bg_type=&#8221;image&#8221; parallax_style=&#8221;vcpb-default&#8221; bg_image_new=&#8221;id^14512|url^https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/03\/motif-beige-light.png|caption^null|alt^null|title^motif-beige-light|description^null&#8221; bg_image_size=&#8221;initial&#8221; bg_override=&#8221;ex-full&#8221; seperator_enable=&#8221;seperator_enable_value&#8221; seperator_type=&#8221;xlarge_circle_seperator&#8221; seperator_svg_height=&#8221;200&#8243; seperator_shape_background=&#8221;#ffffff&#8221; css=&#8221;.vc_custom_1711632278528{margin-top: 50px !important;margin-bottom: 0px !important;padding-top: 180px !important;padding-bottom: 80px !important;}&#8221;][vc_column offset=&#8221;vc_col-lg-offset-2 vc_col-lg-8&#8243;][vc_column_text css=&#8221;.vc_custom_1711546972979{margin-top: -40px !important;}&#8221;]<\/p>\n<h2 style=\"text-align: center;\">Heeft u vragen over onze chocoladeproductie?<\/h2>\n<p>[\/vc_column_text]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">#default-btn-ed9eddd864199732264f6140109da17e {\n  border-radius: 60px;\n  font-size: 20px;\n  line-height: 22px;\n}\n.btn-shadow#default-btn-ed9eddd864199732264f6140109da17e {\n  box-shadow: 0 1px 6px rgba(0,0,0,0.12);\n  transition: box-shadow 0.2s ease-out, opacity 0.45s;\n}\n.btn-shadow#default-btn-ed9eddd864199732264f6140109da17e:hover {\n  box-shadow: 0 5px 11px 0 rgba(0,0,0,0.18), 0 4px 15px 0 rgba(0,0,0,0.15);\n}\n.btn-3d#default-btn-ed9eddd864199732264f6140109da17e {\n  box-shadow: 0px 2px 0px 0px #141414;\n}\n.btn-3d#default-btn-ed9eddd864199732264f6140109da17e:hover {\n  box-shadow: 0px 2px 0px 0px #000000;\n}\n.btn-flat#default-btn-ed9eddd864199732264f6140109da17e {\n  box-shadow: none;\n}\n.btn-flat#default-btn-ed9eddd864199732264f6140109da17e:hover {\n  box-shadow: none;\n}\n#default-btn-ed9eddd864199732264f6140109da17e.ico-right-side > i {\n  margin-right: 0px;\n  margin-left: 8px;\n}\n#default-btn-ed9eddd864199732264f6140109da17e > i {\n  margin-right: 8px;\n  font-size: 12px;\n}\n#default-btn-ed9eddd864199732264f6140109da17e:not(:hover) {\n  border-width: 0px;\n  color: #ffffff;\n  background: #333333 !important;\n  padding: 18px 30px 18px 30px;\n}\n#default-btn-ed9eddd864199732264f6140109da17e:not(:hover) * {\n  color: #ffffff;\n}\n#default-btn-ed9eddd864199732264f6140109da17e:hover {\n  border-width: 0px;\n  color: #ffffff;\n  background: #000000 !important;\n  padding: 18px 30px 18px 30px;\n}\n#default-btn-ed9eddd864199732264f6140109da17e:hover * {\n  color: #ffffff;\n}\n#default-btn-ed9eddd864199732264f6140109da17e.ico-right-side > i {\n  margin-right: 0px;\n  margin-left: 8px;\n}\n#default-btn-ed9eddd864199732264f6140109da17e > i {\n  margin-right: 8px;\n}<\/style><div class=\"btn-align-center\"><a href=\"\/nl\/contact\/\" class=\"default-btn-shortcode dt-btn link-hover-off btn-flat \" id=\"default-btn-ed9eddd864199732264f6140109da17e\" title=\"Neem contact met ons op\"><span>Neem contact met ons op<\/span><\/a><\/div>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row full_width=&#8221;stretch_row&#8221; content_placement=&#8221;middle&#8221; bg_type=&#8221;image&#8221; parallax_style=&#8221;vcpb-default&#8221; bg_image_new=&#8221;id^12453|url^https:\/\/www.nao.bio\/wp-content\/uploads\/2024\/02\/Bean-to-bar-header-choix-1-2.jpg|caption^null|alt^null|title^Bean-to-bar-header-choix-1|description^null&#8221; bg_image_repeat=&#8221;no-repeat&#8221; bg_override=&#8221;ex-full&#8221; enable_overlay=&#8221;enable_overlay_value&#8221; overlay_color=&#8221;rgba(0,0,0,0.01)&#8221; el_class=&#8221;custom-shape-bottom custom-main&#8221; css=&#8221;.vc_custom_1707215488890{padding-top: 50vh !important;}&#8221;][vc_column width=&#8221;5\/6&#8243; css=&#8221;.vc_custom_1705576083249{padding-top: 70px !important;}&#8221; offset=&#8221;vc_col-lg-offset-2 vc_col-lg-8 vc_col-md-offset-2 vc_col-md-8 vc_col-sm-offset-1 vc_col-xs-12&#8243;][vc_column_text css=&#8221;.vc_custom_1707400907164{margin-bottom: 0px !important;}&#8221; el_class=&#8221;custom-zindex&#8221;] Onze bean-to-bar chocolade [\/vc_column_text][vc_column_text css=&#8221;.vc_custom_1707400916949{margin-bottom: 0px !important;}&#8221; el_class=&#8221;custom-zindex&#8221;] Perfecte controle van de chocoladeketen, van cacaoboon tot chocoladetablet [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1645086101130{margin-bottom: 30px !important;}&#8221;][vc_column offset=&#8221;vc_col-lg-offset-2 vc_col-lg-8&#8243;][vc_column_text] In tegenstelling tot&hellip;<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-12516","page","type-page","status-publish","hentry","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Onze Belgische bean-to-bar chocoladeproductie<\/title>\n<meta name=\"description\" content=\"Bij NAO maken we biologische en ethische bean-to-bar chocolade. We beheren de toeleveringsketen van onze chocolade voor de volle 100%.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nao.bio\/nl\/bean-to-bar\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Onze Belgische bean-to-bar chocoladeproductie\" \/>\n<meta property=\"og:description\" content=\"Bij NAO maken we biologische en ethische bean-to-bar chocolade. 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