Most chocolate makers start with beans someone else fermented. BALAVA does not. We take Vietnamese cacao from fermentation through to the finished bar in a single workshop in Da Lat — which is why we can tell you exactly what is in every batch.
22–25%
cocoa butter retained in our cocoa powder
Non-alkalized
no alkali treatment at any stage
80%
of Vietnam's cocoa exports classed fine or flavour by ICCO
Where the Cacao Comes From
BALAVA works with cacao grown in Lam Dong, Vietnam — the highland province that also contains Da Lat, where our workshop sits. Proximity matters more than it sounds: beans reach us quickly after harvest, and we control what happens to them from that point on.
Vietnam holds a place on the International Cocoa Organization's list of countries exporting fine or flavour cocoa, at a determined share of 80% of export volume. Only around twenty countries appear on that list, and few of them are in Asia.
That national standing is the backdrop. What matters commercially is what an individual supplier does with it.
Fermentation: The Step Most Makers Outsource
Fermentation determines most of the final flavour. It is where the flavour precursors form, where astringency drops, and where a batch is either made or ruined. No roasting profile recovers a poorly fermented lot.
BALAVA ferments its own beans using the Nakano Mame method, a process researched and passed on by Mr Nakano. Time and temperature are closely controlled so the beans develop their natural aroma, lose astringency, and build a balanced flavour structure.
For a buyer, the practical consequence is consistency. When one party controls fermentation and processing, batch-to-batch variation comes from one process rather than from a handoff between two.
Everything Else Happens In-House
Roasting
Profiles set per lot rather than applied uniformly, so the character of each batch survives into the finished product.
Stone grinding
Slow grinding to refine texture without the harsh heat load of high-speed industrial milling.
Butter pressing
Running our own press is what lets us set the residual fat level in the powder instead of accepting whatever a supplier ships.
Sifting & moulding
Final particle control and forming, completed on site in Da Lat.
Two Specifications Worth Knowing
Non-alkalized
Our cocoa powder receives no alkali treatment. It keeps its natural acidity, the origin character of Lam Dong beans, and flavanol levels in the range associated with natural cocoa rather than the reduced levels that follow Dutch processing.
22–25% cocoa butter
Fat is retained at 22–25%, placing the powder in the highest of the three tiers used in the US standards of identity, where 22% and above is the threshold for breakfast cocoa. Full-bodied, with the mouthfeel that fat carries.
In plain terms: natural and high-fat. Suited to premium drinking chocolate and to makers who want unmodified material to formulate with.
Product Range
| Product | Notes |
|---|---|
| Bean-to-bar chocolate | 45g bars, eight flavours |
| Nama chocolate | Six flavours, chilled storage |
| Pure cocoa powder | Non-alkalized, 22–25% cocoa butter |
| Pure cocoa butter | Pressed on site |
| Roasted cacao beans | Whole bean, in-house fermented and roasted |
| Chocolate-coated fruit | Kumquat, orange, mango, banana |
| Cashew spread | Original and cacao versions |
Working With Us
BALAVA supplies wholesale, export and corporate gifting orders. TGROUP handles distribution, documentation and buyer communication.
If you need technical documentation — fermentation parameters, moisture, particle size, batch records — tell us what your market requires and we will assemble it. We would rather answer a specific question with a figure than send a brochure.
A note on claims: the 80% fine or flavour figure for Vietnam is published by the International Cocoa Organization in its Annex C listing, most recently revised in April 2024. The 22% cocoa fat threshold referenced above comes from the US standards of identity for cacao products, 21 CFR Part 163; other markets set their own thresholds. BALAVA makes no claim to any certification, competition result or award beyond what is stated here.
Wholesale, Export & Corporate Gifting
TGROUP is BALAVA's distribution partner. Contact us for pricing, product specifications and export documentation.
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