Although Vietnam currently accounts for only 0.1% of the world's cocoa production, the country is among the top 1% of the world's finest cocoa producers. In Southeastern Vietnam, cocoa is grown on the slopes and plateaus, where fertile alluvial soils provide an excellent environment for cocoa cultivation. Farmers grow cocoa on their family farms and, after harvesting, ferment it in boxes according to strict protocols. This chocolate is made from Trinitario beans, which are fermented in a traditional 6-7 day cycle. The chocolate is characterized by a sweet and sharp caramel flavor with hints of dried fruits, spices, and tobacco.

In the chocolate-making process, we do not use lecithin, which may lead to the presence of air bubbles and cocoa butter streaks in the bars.

Ingredients:

70% cocoa mass
Cocoa butter
Cane sugar
70g