There are many definitions of fine chocolate. It is generally believed that high-quality, fine-quality cocoa beans with their own flavor are processed into chocolate without using any additives in the process. Chocolate craftsmen try their best to bring out the natural flavor of cocoa beans themselves. Bean-to-Bar is a chocolate craft that stands for refined living, which usually means better ingredients and more careful production. Different from commercial chocolate, chocolatiers start from the screening of raw cocoa beans, and go through warm and interesting processes such as baking, grinding, and tempering to produce better chocolate.

White Xtar® is the first domestic factory with Bean To Bar chocolate production capacity, and the chocolate it makes is the product of the Bean-to-Bar process. Starting from the selection of beans, they are manually selected step by step to remove defects. The content of defective beans is less than 1%. After crushing and shelling, they undergo secondary selection to ensure the complete removal of cocoa shells. In order to ensure complete roasting, each batch is customized with a roasting curve in batches, and undergoes coarse grinding and fine grinding until it is fine and silky, deep refining, precise temperature adjustment, mature flavor development, and increased mellow layering.

It is completely natural, and each cocoa bean can be traced back to the place of origin. There are no food additives, cocoa butter substitutes or spices in the production process.