Bean To Bar World

Bean To Bar World The Science Of Chocolate is an educational portal and online shop. Educating on chocolate since 2008.

Book virtual tastings, chocolate tutoring, purchase products, and learn all about fine chocolate.

08/11/2026

thescienceofchocolate's profile picture
thescienceofchocolate
Just a quick recap of how my product line has shifted. Focusing on less well known yet equally incredible brands.

As well as highlighting some beautifully crafted bars and the Makers I think you should try! Focus on appreciating their style and bean choice.

Visit the online shop at scienceofchocolate.com 🍫 Ships 🇨🇦 🇺🇸 and beyond!
Edited · 4d

mayanacacao's profile picture
mayanacacao
So proud to be a part of your wonderful chocolate collection!✨ 🤎

🍫 Join us for incredible, delicious, informative, and eye-opening chocolate experiences. Join one of the in-person even...
04/29/2026

🍫 Join us for incredible, delicious, informative, and eye-opening chocolate experiences. Join one of the in-person events listed here. Or check out the option to host private tastings and experiences in the Vancouver area.

💻 Not in Vancouver? No problem. Offering the very best virtual chocolate experiences for 6 years. Kits ship across USA and Canada.

👨‍🍳 Your host is Geoseph, working in the fine chocolate industry for nearly 20 years. With overlapping expertise as a professional chocolate sommelier, chocolatier, and chocolate maker, he offers a very unique and passionate approach to learning about your favourite food.

💡The Science Of Chocolate Difference? One of the only evidence-based chocolate educational portals around. A curriculum built on both kitchen expertise and research, something one doesn't come across often. A pastry school graduate working as a chef for over 20 years to give you more practical honest knowledge of the industry from the inside out.

SOC was birthed from the desire to understand the world of chocolate from a genuine and research-based foundation. 20 years of carefully combing through research articles and text books to offer a more balanced, unbiased, and genuine approach to learning unseen anywhere else. Eschewing the over embellishment and bias offered through those who just want to sell.

At SOC, the goal is to learn. To be a chocolate thinker, not just a chocolate consumer.

🍫 The best chocolate experiences in the lower mainland. From learning how to improve your chocolate tasting skills to ma...
03/07/2026

🍫 The best chocolate experiences in the lower mainland. From learning how to improve your chocolate tasting skills to making chocolate from the bean.

👨‍🍳 Led by Geoseph: professional chocolate sommelier, chocolatier, and maker. With 20 years of chocolate expertise, a background in science, a love for art, and a curiosity that never quits. Enter a world that will elevate your satisfaction with chocolate.

🏞 Join the upcoming public events, or inquire to book your own private events in the Greater Vancouver Area.

💻 Not in Vancouver? Book virtual tastings, kitchen experiences, as well as live online tutoring to sharpen your tempering or ganache skills. Kits ship across Canada & USA.

Science is a tool used to understand the world around us. But working with food, like chocolate, is an art. We can all learn to better express ourselves through art - so why not use chocolate as your medium?

So if you have a genuine curiosity about food, yearn to learn more about chocolate and better ways to use it - then visit scienceofchocolate.com and start today.

03/06/2026

Soaking up that vitamin D. Between the sun, the paddling, and all my chocolate consumption I’d say my body is pretty grateful. ☀️ 🏄‍♂️ 🍫

My job nowadays is education. Educating the public on what chocolate can be, and to help them rethink what they believe about chocolate.

Many associate chocolate as a guilty pleasure, only a snack, a dessert, or childsplay, and junkfood. Although some "chocolate" products out there can be associated with some of these ideas, chocolate as a whole does not have to be.

Like all foods, chocolate has its place. It's made from the seed of a tree, packed with minerals and flavanols. The glycemic index of dark and even milk chocolate is lower than bread, apples, and other foods deemed more nutritious than chocolate. Chocolate is not unhealthy. Candy is. But fine chocolate is not candy. And many of the studies on the health benefits of chocolate are based on general 65% chocolate, not 100% bars void of sugar.

In the past couple years, with drastic lifestyle changes, I've gained some extra padding you could say. Was this due to chocolate? Not at all! It was due to being in front of a computer more than ever, sitting instead of running around in a kitchen all day. And believe it or not, I eat a ton less chocolate today than I did when I was leaner. Chocolate is not the problem when it comes to weight and health. Lifestyle is.

All this to help you understand that chocolate is a healthful food if choosing the right chocolate, and if consumed in moderation (which also depends on your lifestyle). It won't make you "fat", or unhealthy if eaten properly.

And since you're moderating your chocolate intake, might as well make each bite count. Enjoying the deep flavours of fine chocolate are sure to satisfy your mind more than an entire commercial chocolate bar.

Check out my website or reach out if you have questions about which fine chocolate is right for you.

03/05/2026

There’s a great deal of misunderstanding in the fine food and fine chocolate world in regards to flavour. What many people understand is based on marketing as opposed to the work many researches have accumulated over the years.

1. There is no “right answer” in regards to the flavour in your chocolate. This doesn’t mean it’s 100% subjective but it means we articulate flavour differently.
2. We all have different olfactory receptors (qty, types)
3. Flavour is a combination of taste, aroma, and all other senses as well as our past memories of food and aroma. It’s impossible for all of us to “taste” the same thing in the same bar.
4. Don’t stress out. Articulating what you taste is like learning how to play an instrument. Takes time and years of consistent practise. Not something you will learn completely in any tasting class or course. It’s like saying your a engineer after taking one class in engineering. It requires more dedication than that.

To learn more visit my website, book a tasting, Check out free resources, book a tutoring, or say hi! 👋 There’s no such thing as a bad taster, you just require the right tools and information.

03/04/2026

The idea of flavour and how we perceive it is different than aroma/odour and taste. Odours can combine to create new odour sensations. The aroma compounds in our fine chocolate are not necessarily being picked up individually.

Tastes don’t combine. We can combine tastes (butter, salty) but they don’t combine to create a new sensation. We perceive them individually.

Flavour is a fusion of the odours and tastes and other senses. It can be perceived both a whole (the flavour of an apple) 🍎 or can be analyzed into its various parts (tastes, textures, odours).

It’s that analytical aspect that beginners or some people have trouble with. You’re not bad at tasting. You’re picking up the overall flavour, but differentiating the various distinct aromas is what you struggle with. Not to mention you may have different types and quantities of aroma receptors different from others which adds to the difference in our perceived flavour of the chocolate 🍫

03/01/2026

Tempering is actually quite simple, but the technique will take time to refine. Tempering at home can be as simple as a laser thermometer, a granite/quartz surface, a large wide scraper, and a rubber spatula. No tempering machine, no water bath, no seed, no sous vide, no fuss.

Tempering seems very straightforward. Follow the temperature guide and tada! But temperature is only a guide. Technique and what to look for is key. And it takes time to learn.

Think of it this way. Will you play a beautiful song perfectly with only a few violin lessons? Not likely. How about a month of lessons? It will take time. So be patient with yourself. There’s no shortcuts to learning. You have to put in the time. Imagine starting off as a new employee in a chocolate shop with no tempering machines. How long before you can expect to temper like a pro? Probably weeks or months of watching and doing 5 days a week. Most chocolatiers working for years don’t even know how to temper without a machine or seed so give yourself credit for doing it by hand!

If you ever need help either live virtually 💻 or in-person 👨‍🍳 Check out my website for affordable tutoring lessons and reach out if you have questions.

02/28/2026

Myio tasting some Venezuelan cacao fruit from 🍫

Why would Myio prefer the nectar? And why on earth would he eat fruit from the floor? 🤔🤓

Address

319 West Hastings Street
Vancouver, BC
V6B1H6

Telephone

+12368867541

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