<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Colorado Chocolate Guild]]></title><description><![CDATA[Colorado Chocolate G]]></description><link>https://www.coloradochocolateguild.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Tue, 30 Jun 2026 11:38:27 GMT</lastBuildDate><atom:link href="https://www.coloradochocolateguild.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[What is Bean-to-bar?]]></title><description><![CDATA[By Tyler Ryan The phrase bean-to-bar gets thrown around frequently, but its core meaning is straightforward. It describes a philosophy and a physical process where a chocolate maker controls every single step of production, starting with the raw, unroasted cacao bean and finishing with a completed chocolate bar. To understand why this matters, it helps to look at how the wider industry operates. The Maker vs. The Chocolatier The vast majority of chocolate brands are chocolatiers, not...]]></description><link>https://www.coloradochocolateguild.com/post/what-is-bean-to-bar</link><guid isPermaLink="false">6a08ac86ea733de5ffb6f07b</guid><pubDate>Sat, 16 May 2026 17:50:20 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/nsplsh_f50de8818492400da6dd5dc435bba5a7~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Tyler Ryan</dc:creator></item></channel></rss>