I recently went to visit a cacao -plantation un sud Vietnam, we first traveled to HCM ex Saigon to go further south to Mekong delta, in Ben Tre area. This plantation is organise as a cooperative, the profit made from the cacao is use to finance a school for disabled individual, some of them are blinds or deaf.
by using this chocolate we contribute to a better environment .
removing the impurities, selecting the bean manually is a long process.
cacao bean are stored in bags before after been dry . the cacao bean after fermentation, the drying process is essential to a good conservation, if too much humidity left, the beans will get spoiled.
during the fermentation process, the beans are covered with banana leave, this operation is important, it s where the cacao will develop it s aroma.