Single Origin Chocolate: Vietnam
Cocoa was introduced to Vietnam by the French in the late 19th century, although did not see much, if any, demand until the USSR utilized the region for cocoa production, bringing in their experts growing cocoa in Cuba. Although after the Berlin Wall fell, the Russian demand fell along with it, and Vietnamese farmers cut back to a handful of Theobroma trees, as the demand came to a grinding hault. Although come early 2000’s, the US along with China saw a large opportunity in growing in Vietnam, but the region has since resulting in small-farm, high-quality production, particularly used in craft chocolate & bean-to-bar blends.
Reference: Marou Chocolate. (2018). Cacao and Chocolate in Vietnam, a Brief History
Our Vietnamese chocolate options are crafted by 9th & Larkin bean-to-bar chocolate out of San Francisco, CA. They specialize in single origin blends, and focus on ensuring farmers receive a wage well above the global average, all while producing exceptional quality chocolate. The two blends are from different farms, and are quite unique when compared to one another / other blends. We invite you to try Vietnamese cacao today.