The Story of Egypt’s First Bean-to-Bar Chocolate Factory

It began with a sleepless night in a dorm room in the UK, where a young business major found herself consumed by a thought that would change her life. Clara Dayoub knew her way around chocolate as an ingredient—how to cook with it, bake with it, transform it into delectable treats. But what gnawed at her that night was a more profound question: How is chocolate itself made? It was a simple curiosity, but it sparked a frenzied journey of research, planning, and the purchase of her first machine. Eight years later, that obsession has culminated in Maison Choc, Egypt’s first bean-to-bar chocolate store that calls Arkan home.

Behind a glass pane within the store, customers can watch as chocolate is crafted from scratch—an experience almost as rich as the final product itself.

The journey from bean to bar at Maison Choc is, in essence, a full-fledged art form, one that Clara has perfected after years of training and experimentation. After that fateful night in the UK, she enrolled in the prestigious Le Cordon Bleu in France, immersing herself in the craft of chocolate-making. But when the pandemic hit in 2020, Clara decided to return to Egypt, where she set her sights on bringing her vision to life. Maison Choc was born out of this vision—a sanctuary for chocolate lovers and a landmark in Egypt’s culinary landscape.

What sets Maison Choc apart isn’t just the quality of its products but the very essence of its operation. The store makes its own chocolate, a rarity not just in Egypt but globally. This bean-to-bar approach means that every aspect of the chocolate-making process is controlled in-house, ensuring that each piece of chocolate is a true reflection of the chef’s expertise and passion.

The process begins with roasting the cocoa beans, a delicate procedure that determines the chocolate’s flavor profile. At Maison Choc, they are particularly cautious with this step, customizing the roast to bring out the best in each bean. Next comes peeling, where the unnecessary parts of the cocoa bean are vacuumed out, leaving only the essence of the cocoa itself. The beans are then ground down to particles as small as 25 to 50 microns, at which point sugar is added. This is followed by conching, a process that refines the texture, taste, and aroma of the chocolate. For dark chocolate, this step is especially crucial. Next up: tempering, the process giving the chocolate its glossy finish and that satisfying snap when broken in two. Finally, the chocolate is packaged, ready to delight the palates of Maison Choc’s eager customers.

Maison Choc currently sources five types of cocoa beans from around the world—Guatemala, Madagascar, Venezuela, Uganda, and Vietnam. “Unfortunately, cocoa doesn’t grow here in Egypt due to the climate,” Dayoub explains, “so we make sure that anything that can be locally sourced is our first choice.” While the beans are imported, the sugar and milk powder used in the chocolates are produced in Egypt.

The star of Maison Choc’s lineup is the Madagascar chocolate bar, a 70% dark chocolate with fruity, berry notes that have made it a customer favorite. But the offerings don’t stop there. Maison Choc also produces an array of truffles, hazelnut chocolates, mini cookie bites, and more. Recently, they’ve even ventured into soft serve and sorbets, expanding their repertoire while maintaining the same level of quality and craftsmanship.

Another remarkable aspect of Maison Choc is its commitment to continual evolution and innovation. Unlike mass-produced chocolates that prioritize consistency over creativity, Maison Choc embraces change. The flavor of a chocolate bar you purchase today might be slightly different when you return a few months later, thanks to their ever-evolving roasting techniques. This approach ensures that Maison Choc’s chocolates are always fresh, always exciting, and always pushing the boundaries of what chocolate can be.

Clara is also challenging common misconceptions about dark chocolate. Many people shy away from it, believing it to be too bitter. But at Maison Choc, dark chocolate is crafted with a balance of bitterness and sweetness, making it accessible and enjoyable for all.

Another unique aspect of Maison Choc is its eco-friendly approach. “Nothing goes to waste,” Clara explains. Where other chocolate makers might discard byproducts like cocoa bean shells, Maison Choc finds ways to reuse them, such as infusing the shells into cream and milk to enrich their flavors.

For those who appreciate the finer things in life, a visit to Maison Choc is not just recommended—it’s essential.