Bean-to-bar chocolate is chocolate made from cacao beans (from scratch). This term exists to differentiate it from chocolates made with cocoa mass (beans already roasted and ground), or chocolates made from ready-made chocolate that is only melted and remolded.
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The term bean-to-bar suggests that the chocolate manufacturer control all stages of the creation of the bar, from the purchase of beans to roasting, grinding, etc. Its production tends to be much smaller than the big industries, with equipment adapted for small scale and with differentiated care in the choice of raw material, mainly cacao, which makes all the difference in the final result of chocolate.