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In Ba Ria – Vung Tau, where climate and soil are ideal, cacao trees are nurtured using sustainable organic methods. This is not just a cultivation process but also a commitment to providing the highest-quality cacao beans, safe for health and friendly to the environment.
FINEST VIETNAMESE CACAO BEANS
Exceptional Quality
Thanks to organic cultivation, without chemical fertilizers or pesticides, the cacao beans achieve high purity, retaining their natural flavor and rich nutrients.
Economic Benefits for Farmers
Organic cacao cultivation provides stable economic benefits for farmers, helping maintain fertile soil and ensuring a long-term supply of high-quality raw materials.
Strict Quality Control
Every cacao bean is carefully attended to from planting, harvesting, fermenting, to drying. Each stage is closely monitored to ensure the highest standards are met.
Conquering the International Market
Organic cacao from Ba Ria – Vung Tau affirms its position and quality by successfully entering demanding markets such as Japan, South Korea, and Europe—proof of its excellence.
THE JOURNEY OF 77S CHOCOLATE
Inspired by a visit to an organic cacao farm in Ba Ria – Vung Tau in 2018, the founder of 77S Chocolate devoted years to studying the art of handcrafted chocolate.
On this journey, he was fortunate to be mentored by Mr. Olivier Nicod—a master chocolatier from France—who inspired and accompanied him in bringing to life chocolate bars rich in Vietnamese identity.
He traveled across organic cacao-growing regions nationwide, tirelessly learning cultivation, fresh cacao harvesting, shelling, fermenting, and drying methods until the final handcrafted chocolate bar emerged.
77S Chocolate is the crystallization of a love for cacao, a love for Vietnamese produce, and a dedication to the health of the community.
The Journey of Organic Chocolate at 77S Chocolate
Each bar of 77S Chocolate marks the end of a journey – a journey unhurried and quiet. Only fertile land, human hands, and respect for the simplest values of nature.
Sowing with empathy
- It all begins on organic cacao farms in Ba Ria – Vung Tau, where there are no chemicals, no pesticides, and no harm done to Mother Earth. There, farmers work not only with experience, but with deep respect for the land and the seasons.
- They live alongside the cacao trees, tending to each trunk, waiting for each fruit to ripen as if walking in harmony with nature—never exploiting, never trying to alter it through chemical intervention. In return, Mother Earth nurtures each cacao pod to maturity, cherishing every drop of water and every breeze to preserve the essence within each small fruit.
Harvesting & Fermentation – The Beginning of the Flavor Story
- When the cacao reaches perfect ripeness, farmers gently pick each pod, split the shell, and collect the beans.
- The fermentation process that follows uses no chemicals whatsoever. The beans are placed in wooden boxes, allowing the flavors to develop naturally and vibrantly.
- This stage is where nature and human technique come together to bring out the finest qualities of every cacao bean.
Sun-Drying – Letting Nature Do Its Part
- After fermentation, the cacao beans are laid out under the sun. No dryers, no artificial heating. Just sunlight, wind, and the farmers’ hands turning them each day to ensure evenness.
- This is not merely drying—it is a time for the cacao to rest, breathe, and mature. A time for the beans to grow quiet and begin to sense the first hints of their distinctive flavors taking shape.
Slow Roasting at a Moderate Temperature – Awakening the Original Flavors
- After cleaning and selecting, the cacao beans are roasted at a moderate temperature, slowly and patiently—a technique that demands intuition and perseverance.
- Never over-roasted, so as not to lose the delicate floral notes or the distinctive flavor nuances. Never rushed for the sake of saving time. Instead, there is a gentle wait for meaningful transformations to unfold.
- Here, there is only respect for nature, allowing every raw layer of aroma -from the wind, from the fruits, from Mother Earth—to shine.
Grinding – Shaping the Smoothness
- After roasting, the cacao beans are finely ground into a thick, velvety liquid.
- This stage bridges the raw emotions of the beginning with the soft, smooth texture of the final creation.
- A bar of chocolate is not only about taste—it must also carry a texture that brings sweet emotions with every bite.
Molding – From Nature to Masterpiece
- This is not just a technique—it is an art.
- Here, cacao transforms from a raw ingredient into a complete bar of chocolate: beautiful, refined, and full of depth.
ORGANIC CACAO – NOT JUST AN INGREDIENT, BUT A PHILOSOPHY
Chocolate made from organic cacao does not seek to impress with intense sweetness or a glossy exterior. It is humble, sincere, yet complete and profound. Because it is the result of a journey.
The Farmer’s Journey – Living in Harmony with the Land and Sky
The Journey of the Artisans – Cherishing Each Bean as a Part of Themselves
Nature’s Journey – When Lived Fully, It Creates Its Own Miracles
Bringing The Perfect Flavor
77S CHOCOLATE’S COMMITMENT
Entirely Handcrafted Production
The meticulous handcrafted process, carried out with the skillful hands and heartfelt passion of our artisans, creates each rich bar of 77S Chocolate.
Cacao Beans Grown Organically
From sustainable farms in Ba Ria – Vung Tau, organically cultivated cacao beans bring forth the distinctive quality and flavor of 77S Chocolate.
Entirely Handcrafted Production