Finely ground cashew blended with Lam Dong cacao.
Lam Dong cacao
Nakano Mame fermentation in our own workshop
No preservatives
Real ingredients, no flavourings
Made in Da Lat
Whole process in the BALAVA workshop
What it is like
Cashew provides the nutty base while cacao adds depth and enough bitterness to keep it from turning cloying. Smooth texture, spreadable straight from the jar.
Why this raw material is different
The difference is made at fermentation — the stage that determines most of the final flavour. Most producers buy beans already fermented by someone else; BALAVA runs this stage too, by the Nakano Mame method with time and temperature closely controlled.
How to use it
Spread on bread, eat with biscuits, stir into yoghurt, or use as a filling and dessert topping.
Product details
| Attribute | Detail |
|---|---|
| Product | Cacao Cashew Spread |
| Cacao | Lam Dong cacao, fermented by the Nakano Mame method |
| Preservatives | None used |
| Storage | Cool, dry, out of sun and heat. Reseal after opening |
| Produced in | Da Lat, Lam Dong, Vietnam |
| Brand | BALAVA Chocolate |
Frequently asked questions
How long does it keep?
The exact date is printed on the pack by production batch. Once opened, reseal and finish within a short period to keep the aroma.
Does it need refrigeration?
Not if storage stays below about 25°C and steady. In hot weather keep it sealed in the fridge and let it warm before opening.
Can it be shipped a long distance?
Yes. Just avoid leaving it in a car in the sun or anywhere excessively hot.
What about wholesale or bulk orders?
Message us with quantity and delivery date. Packing and labelling can be made to your specification.
Laboratory test results
This product was independently tested at Khue Nam Technology Science Services Co., Ltd — VILAS 911, accredited to ISO/IEC 17025:2017, ilac-MRA signatory. Report no. 2510284A/KQKN, sample received 3 October 2025, testing period 3–11 October 2025.
Nutritional values (per 100g)
| Parameter | Result |
|---|---|
| Energy | 516 kcal |
| Total fat | 38.5 g |
| Protein | 14.7 g |
| Carbohydrate | 27.7 g |
| of which total sugars | 24.3 g |
| Sodium | 7.97 mg |
Heavy metals and mycotoxins
| Parameter | Result (mg/kg) |
|---|---|
| Lead (Pb) | 0.073 |
| Cadmium (Cd) | 0.057 |
| Mercury (Hg) | Not detected (LOD 0.006) |
| Arsenic (As) | 0.024 |
| Aflatoxin B1 | Not detected (LOD 0.4) (µg/kg) |
| Total aflatoxins (B1, B2, G1, G2) | Not detected (LOD 0.4) (µg/kg) |
Aflatoxins were not detected on either parameter, and mercury was not detected. These are the two parameter groups buyers scrutinise most closely in nut and cacao products.
Test results are valid only for the sample tested. Heavy metals and aflatoxins were determined by AOAC methods. LOD: limit of detection. LOQ: limit of quantification. Full copies of the test reports are available on request.
Order or request a wholesale quote
Retail, wholesale, corporate gifting, custom packing and private label. We answer in English.
Email: mint@tgroup.vn
Zalo: zalo.me/640678654565315593
Phone: +84 979 600 379
Workshop: BALAVA Chocolate House, Da Lat, Vietnam
Zalo: zalo.me/640678654565315593
Phone: +84 979 600 379
Workshop: BALAVA Chocolate House, Da Lat, Vietnam
