Our beans are mainly sourced from the Mekong Delta, often referred to as Asia’s ‘Little Venice’. We closely collaborate with small, family-owned plantations, which cultivate their beans with tremendous care. Each tree is always carefully selected, grafted, cultivated and maintained, safeguarding the unique flavor of the beans. This region’s terroir is ideal for cultivating Trinitario cocoa. The soil’s low pH lend the cocoa its delicious acidic bite.
Thanks to our unique Cacao-Trace fermentation process, we have managed to retain the Trinitario bean’s natural acidity and awaken the unique flavor notes within. Our local fermentation experts in the Bê’n Tre Province always guarantee the full expression of the bean’s flavor.
Flavor profile
This heavenly flavor combination of Asia’s “little Venice” has been cultivated & safeguarded by our Cacao-Trace farmers.
The Vietnam 45% is a milk chocolate containing a subtle mix of caramel & mokka with a touch of roasted cocoa bean flavor.
For an optimal taste experience, please follow the below instructions:
Tempering indications
- Ambient: 16-20°C / 61-68°F
- Melting: 45-48°C / 113-118.4°F
- Cooling: 27°C / 80.6°F
- Working: 28-29,5°C / 82.4-85.1°F
Advised storage conditions
Store in a dry place. R.H.: max 60%. Between 16 and 20°C.
