being produced from ”cacao“, a tropical fruit.
The attractiveness of Vietnamese cacao
High-quality cacao is grown in the hot and humid southern region of Vietnam, which produces a variety of delicious fruits. Vietnam’s cacao has been recognized worldwide, including receiving the “Excellent Cacao” from the “International Cacao Awards”. Binon Cacao aims to create chocolate that makes diners feel the natural sourness and freshness, which is the appeal of Vietnamese cacao.
Chocolate is hard to imagine, but chocolate is made from a fruit called cacao. When cutting cacao you can see the fresh fruit pulp with a mild sour taste when you eat it.
The seeds in the white pulp are cacao beans. Cacao beans are fermented and roasted to make chocolate.
Southeastern Vietnam is a hot and humid area located within 20 degrees north and south of the equator, known as the “Cacao Belt”. This is the ideal area to grow high quality cacao.
Binon’s cacao mainly comes from Ba Ria – Vung Tau. The region has a good balance of sweetness, sourness and bitterness, with a characteristically rich acidity, like mango.
The cacao farm built from scratch
Fascinated by the world of cacao hidden inside chocolate, the founder – Ayako Endo – built up the cacao farm and chocolate factory in Ba Ria – Vung Tau, southeastern Vietnam.
To produce good quality cacao, it is important to manage and improve each step such as tillage, planting, harvesting and fermentation. In addition, working with cacao farmers in the region, we produce high-quality cacao beans that build long-term relationships by providing comprehensive support, and quality control from planting to after harvest.
We believe that the indispensable thing in chocolate production in the future is to create cacao beans that grow in the soil and weather conditions in southern Vietnam, cacao beans that are well cared for, high quality, with a fruity, sour taste and rich aroma.
Enjoy Chocolate that has the sour taste of dried fruit
To represent the individual components of high-quality cacao beans, we have made adjustments to each process such as “roasting”, “grinding” and “stirring”.
The flavor of cacao is complex, the aroma and taste change when it melts in the mouth, leaving a lingering aftertaste even after it has completely melted. No unnecessary flavorings or additives are used to bring out the true aroma and taste of cacao.
Carefully, by hand, we are able to maximize the rich aroma and flavor of cacao.
After the cacao flowers are pollinated about three and a half to four months later, the cacao pods can be harvested just before the fruit is ripe, cutting and harvesting one by one so as not to damage the trunk.
Get cacao beans
Cut cacao pods after harvesting with a knife, peeling off the white pulp to get cacao beans that are covered within. Each cacao pod gives from 30-40 cacao beans.
Wrap a layer of banana leaves around a wooden crate, put cacao beans in the barrel and cover with cloth bags and conduct primary fermentation. Then, exposing the cacao beans to oxygen, they are transferred to a second wooden crate to continue fermentation.
Drying and sorting
After fermenting, cacao beans are spread on a drying floor and dried in the sunshine. Let them dry slowly for 6 to 8 days, turning twice a day.
Roasting is an important process to bring out the cacao’s characteristics and create the flavor of the chocolate.
After roasting, cacao beans are grinding into small pieces, separating the cacao shell and cacao nibs - the raw materials for making chocolate.
Blowing rind of cacao beans
A machine called a Winnower uses wind power to remove the rind, leaving only the cacao nib. If there is still a rind, the chocolate will be acrid once made. Therefore, we always carefully remove the rind again by hand.
Grind the cacao nibs to extract the cacao butter, which is the oily component of cacao. When it melts, it becomes a paste, creating a smooth liquid texture.
This is the final step in the production of liquid chocolate. Ingredients such as sugar and cacao butter needed to make chocolate are added at this stage to form a homogeneous mixture. At Binon, the solution is kneaded at high temperature for 48 hours or more to bring out the smoothness and rich flavor.
Cacao beans in Ba Ria – Vung Tau area contain about 52% oil and fat. Cacao butter is pressed out by an oil press machine. Cacao powder is made by crushing the cacao after the butter has been pressed out.
Adjust the temperature of the liquid chocolate so that the cacao butter crystallizes and forms a stable shape. This temperature control creates a glossy, smooth melt in the mouth and a crunchy hard texture. Temperature changes depend on the time and area of cacao harvest, so adjust while observing the state of the cacao each time.
Put the Tempered chocolate in the mold, let it cool to harden. Flatten the surface and shake well so that there are no air holes inside when pouring the mold.
We carefully pack each product by hand. It takes about a month to be able to pack quickly and cleanly. Binon’s packaging design has been discussed many times with Japanese designers, and we are particularly interested in packaging by printing and adjusting designs continuously in Vietnam.
Keep chocolate in a room with well-controlled temperature and humidity. Freshly made chocolate is not always delicious. If Chocolate is kept for at least 2-3 weeks, it will have a richer flavor, making it easier for you to feel the unique taste of chocolate.
Bark is chocolate topped with delicious nuts and dried fruit, and is available in three varieties in Binon.
Bark covered with lots of granola will make you extremely satisfied even with just one bite.
Bark with almonds and goji berries is a perfect combination with chocolate flavor.
The strawberry bark has a sweet and cute pink heart, decorated with attractive dried fruit!
We have both the original Farm to Bar Chocolate bar, and the launch of chocolate bars in 16 different flavors. In easy-to-eat stick form, the gift box includes 15 sticks like colorful crayons lined up beautifully.
You can enjoy different flavors like fruit or Vietnamese coffee, so it’s perfect as a souvenir or gift.
Chocolate is consistently produced from cacao cultivation and fermentation on the farm in Ba Ria Vung Tau province. Each process is taken care of to create the typical sour taste of Vietnamese cacao. The chocolate has a fresh sweetness and mango-like acidity, followed by a deep lingering aftertaste like brown sugar. In addition to dark chocolate with high cacao content such as 85% and 75% cacao, we also present you grapefruit peel chocolate and matcha chocolate.
Cacao nib is made by roasting cacao beans, removing the outer skin and grinding them into smaller sized beans. Nib is rich in nutrients, has good effects on health and beauty, and is receiving a lot of attention in the world as a “superfood”. The roasting process has been adjusted to the optimum temperature and time so that you can enjoy the delicious taste of Vietnamese cacao beans. You can enjoy it as a snack or use it for many different purposes such as enjoying with ice cream or with muffins.
Granola Cacao nibsCereal mixed with Binon chocolate, cacao nib and cacao powder. The pumpkin seeds and cashews inside create a delicious crunch, delicately balancing the rich flavor of cacao and the light sweetness of dried bananas and brown sugar.
Granola Tropical FruitsCereal with coconut oil mixed with cacao nib and dried fruit (mango, banana, coconut, pineapple). The bitterness of cacao nib, the sourness of fruit and the sweetness of honey harmonize in the mouth, providing a diverse taste experience.
Made from 100% pure cacao, no flavorings or additives are used, no alkali treatment, the product keeps the nutrients of cacao intact. You can fully enjoy rich cacao with the typical fruity, sour taste of Vietnamese cacao.
It is a tea extracted from cacao pods and beans with a refreshing aftertaste of chocolate and light cacao, bringing a perfect sense of relaxation.
No additives, preservatives, no sugar, low caffeine and no polyphenols and other ingredients, so you can use it for health care, skin beautification and antioxidants.
Dense chocolate terrine with a moist texture that melts as soon as you put it in your mouth. You can fully enjoy the mellow fruity aroma and rich taste of cacao.
If you bake the cake quickly in the oven before serving, you can feel the texture of the cake’s surface layer, but if you enjoy it cold, the taste will be more intense.
This is a favorite product that is always appreciated by Binon’s loyal customers. Chocolate terrine is perfect as a gift for friends or for luxurious coffee sessions at home with relatives and family.
We have opened a store in District 1, Ho Chi Minh City so people can easily buy products made at the chocolate factory in Ba Ria – Vung Tau province.
We not only sell chocolate, but also cakes – and offer delivery.
12H, Nguyen Thi Minh Khai, Dakao Ward, District 1, HCMC
— TELEPHONE NUMBER
You can buy Binon Cacao products not only at retail stores in Vietnam but also around the world.
Please contact us from here for details of stores and distribution companies.
Ho Chi Minh
Ba Ria Vung Tau
— MUJI VIETNAM
— PLUS - BUNGU CAFE
— BASIC AND ACCENT (JAPAN)
and more than 50 shops…
Bau Sen, Xa Bang, Chau Duc, Ba Ria - Vung Tau
— TELEPHONE NUMBER
Binon Cacao Park
BINON CACAO PARK, which embodies BINON CACAO’s vision of the international stage, is located in Ba Ria – Vung Tau, less than a 2-hour drive from Ho Chi Minh City. Anyone can visit the cacao farm and chocolate factory – and enjoy cakes and drinks at the cafe. We also organize regular events and chocolate making workshops.
BINON not only offers chocolate as a product, but also wants you to really see and experience how chocolate is made and know its deep meaning.
About 2 hours’ drive from Ho Chi Minh City.. Please see here for detailed approaches.VIEW MORE
Bring happiness to everyone with cacao
With the aim of bringing the unique charm of Vietnamese cacao to the world, in 2019, we – Binon – started producing chocolate in the place where this cacao was born and raised.
To create chocolates that can maximize the charm of Vietnamese cacao, with a mellow aroma and taste that spread in your mouth like never before, we are constantly experimenting and improving.
As Binon grows and expands the market, we will increase our chocolate production even more. The more cacao beans used, the more delicious cacao beans the farmer will produce. We hope to create an ethical production cycle that makes everyone smile and happy, which means our growth and is responsive to both consumers and businesses.
Chocolate started its journey by combining people’s knowledge, skills and passion from scratch. We will bring you cacao beans that carry dreams and love.