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A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
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Other products are available to food service professionals in bulk, such as different kinds of coconut, cocoa drinks, and bulk chocolate. Baker's most common products: German's Sweet Chocolate 'Bar' (48% cacao) Semi-sweet chocolate (56% cacao) Bittersweet chocolate (66% cacao) Unsweetened chocolate (100% cacao) Premium white chocolate (0% cacao)
It processed raw cocoa into chocolate and made coatings, bars, cocoa, baking chocolate, and other confections. [ 2 ] [ 1 ] Rockwood may have been the first to introduce chocolate sprinkles (marketed as "Decorettes") to the United States circa 1915, [ 3 ] and in later years its bestselling product was chocolate chips (marketed as "Chocolate Bits").
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Broma process – Method of extracting cocoa butter from cocoa beans; Conching – Process in the manufacture of chocolate; Dutch process cocoa – Cocoa that has been treated with an alkalizing agent; Federal Specification for Candy and Chocolate Confections – US standard for products made for use by the federal government
This list comprises the largest companies currently in the United States by revenue as of 2024, according to the Fortune 500 tally of companies and Forbes. The Fortune 500 list of companies includes only publicly traded companies, also including tax inversion companies. There are also corporations having foundation in the United States, such as ...
Freia was founded by Olaf Larsen (1867–1920) and Fredrik Wilhelm Hjorth Christensen (1851–) in 1889. Larsen had been experimenting with chocolate for some time and Christensen arranged supplies with cocoa suppliers and paid for machines and the required facilities.