Follow a farmer through a harvest season: picking pods, fermenting, drying and transporting to the factory.
After harvest, cacao beans are separated from the pod, fermented for several days to develop flavor precursors, then dried in the sun until they reach the right moisture level.
Every stage directly affects the quality of the final chocolate.
With favorable climate conditions, Vietnamese cacao is steadily establishing its place on the world cacao map.
Pure cacao contains many natural plant compounds — why should you add cacao to your daily meals?
Cacao percentage, cocoa butter and bean origin — what you need to know to choose the right chocolate bar.
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