Chocolates bean to bar veganos com cacau cearense: processo criativo, caracterização físico-química, sensorial e perfil do consumidor

Abstract

The bean-to-bar movement is emerging as a sustainable alternative to conventional cocoa and chocolate production, emphasizing aspects such as sustainable and traceable cocoa farming, fair trade with producers, artisanal production, and consumer education. This study developed four formulations of vegan bean-to-bar chocolates using cocoa grown in the Jaguaribe Valley (CE) and regional ingredients. The formulations consisted of an intense 70% cocoa chocolate (C70); an intense 70% cocoa chocolate with cashew-raisin and cashew nut almond inclusions (CC70); a 50% cocoa chocolate with cashew milk (C50); and a white chocolate with cashew milk (CB). The first chapter presents a literature review, providing an updated overview of the bean-to-bar model and the science of chocolate. The second chapter explores, through experience reports and focus groups, local cocoa farming, consumer perceptions of bean-to-bar chocolates and their packaging, the creative and production process, the developed formulations, and the scientific dissemination of the research. The third chapter presents the physicochemical and sensory characterization of the products, which were analyzed for centesimal composition, lipid profile, instrumental texture, mineral content, optical microscopy, and consumer testing. The fourth chapter describes the sociodemographic and emotional profile of chocolate consumers, segmenting them based on their cognitive profile using an analytical-holistic approach. As a result, the four formulations demonstrated good sensory acceptability (ratings ranging from “liked it slightly” to “liked it very much”), a healthy nutritional profile, and market potential, particularly formulation C50, demonstrating that it is possible to develop vegan chocolates with high sensory and nutritional quality, catering to diverse consumer niches. These consumers exhibit varied purchasing and consumption profiles, prioritizing factors ranging from economic considerations to the experimentation with new flavors and sensations. By integrating the different dimensions that span the bean-to-bar production chain, the research contributes to positioning Gastronomy beyond the development of new foods, consolidating an emerging field that connects the science of cocoa with sustainability and territorial valorization.