Bui Durassamy, a man with a great passion for Vietnamese chocolate (Source: VNA)
Vietnamese cocoa is highly valued because of its high quality and fragrance (Source: VNA)
To ensure quality, farmers harvest only the finest cocoa pods (Source: VNA)
Cocoa beans are dried after fermentation (Source: VNA)
Cocoa nuts are used to manufacture cocoa powder and other cocoa products (Source: VNA)
Cocoa beans are grinded (Source: VNA)
Cocoa nibs, which contain about 53% cocoa butter, pass through refining mills and are ground between large grinding stones or heavy steel discs creating a cocoa paste (Source: VNA)
After conching, the chocolate will be tempered, casted and packed (Source: VNA)
Kimmy’s Chocolate manufactures handcrafted chocolate in Vietnam (Source: VNA)
The chocolate applies European and American traditional chocolate processing techniques (Source: VNA)
VNA
