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This study conducted a literature review using the narrative approach, as the object of investigation encompasses both conceptual, sensory, technological, and market dimensions that are not always consolidated in formal scientific databases. The current literature on the concept, production chain, and sensory, cultural, and market dimensions that distinguish bean\u2010to\u2010bar chocolates from conventional ones was compiled and critically analyzed. Key topics included the genetic diversity of cacao, the influence of terroir on sensory profiles, and how fermentation, roasting, and conching determine flavor complexity. The study also explored marketing, labeling, and storytelling strategies that promote transparency, traceability, and consumer education. By integrating perspectives from food science, sustainability, and gastronomy, this article highlights the interdisciplinary potential of bean\u2010to\u2010bar production to connect ethical sourcing with culinary creativity. 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