The Story of Cacao & Chocolate: From Ancient Rituals to Modern Bean-to-Bar

Archaeological evidence dates cacao consumption to at least 1,500 years before the Common Era in what is now southern Mexico. The Olmec civilisation is the earliest recorded culture to cultivate and process cacao into a drink.

The Maya regarded cacao as sacred. Cacao beans served as currency while the drink "kakaw" — blended with water, chilli and spices — featured in marriage, funeral and religious ceremonies. The cacao tree was venerated as a divine gift.

The Aztecs called their cacao drink "xocolatl" (bitter water). Emperor Moctezuma II reportedly drank it by the dozen each day. Cacao beans were used as tax payment — 100 beans could purchase a turkey.

Spanish conquistador Hernán Cortés introduced cacao to Europe after conquering the Aztec empire. Europeans were initially unimpressed by the bitter drink — until someone added sugar.

Sweetened chocolate spread rapidly across Europe. "Chocolate Houses" opened in London, Amsterdam and Paris — meeting places for nobility and merchants to discuss business and politics over a cup.

J.S. Fry & Sons of England created the first solid chocolate bar by combining cocoa butter, sugar and cocoa powder. Cacao was no longer only a drink — it became a product that could be packaged and distributed.

In 1875 Daniel Peter added condensed milk, creating milk chocolate. In 1879 Rodolphe Lindt invented the conching machine — producing the smooth, melt-in-the-mouth texture we recognise in chocolate today.

The bean-to-bar movement emerged in the US and Europe: small artisan makers source raw cacao directly, control every step of production and prioritise the distinct flavour profile of each growing origin over mass industrial output.

Theobroma cacao — meaning "Food of the Gods" in Greek. Named by naturalist Carl Linnaeus in 1753.

The cacao tree flowers and fruits directly on its main trunk — a rare botanical trait known as "cauliflory".

Only 6–8% of global cacao production meets the ICCO fine flavor standard. Vietnamese cacao, including Lam Dong, is officially recognised in this category.

The primary stimulant in cacao is theobromine, not caffeine — producing a milder, longer-lasting sense of well-being.

Cacao originated in Central America but over 70% of global supply now comes from West Africa. Asia — including Vietnam — is emerging as a significant fine flavor origin.

A cacao tree takes 3–5 years from planting to bear fruit. Each pod contains only 20–50 beans — enough to produce roughly 1–2 bars of 100g chocolate.

Ripe cacao pods are hand-picked, split open and the beans separated from the white pulp.

Beans ferment for 5–7 days in wooden boxes or banana leaves — the step that determines most of the final flavour.

Sun-dried or mechanically dried to the correct moisture level (typically 7–10 days) before processing or export.

Roasted at controlled temperatures to develop flavour. Light roasts preserve floral and fruit notes; deeper roasts intensify bitterness and body.

Beans are ground into chocolate liquor, cocoa butter is separated or blended, sugar is added, then the mixture is tempered and moulded into finished bars.

Vietnam is emerging as one of Asia's notable fine flavor cacao origins. Lam Dong — at elevations above 1,000 metres, with volcanic red soil and consistently cool temperatures — produces cacao with a complex profile: clean bitterness, subtle floral or fruit undertones depending on the microclimate, and a long finish that meets international fine flavor benchmarks.

BALAVA is a bean-to-bar brand built entirely on Lam Dong cacao, processed at its own facility — from bean selection and roasting through to the finished product. No synthetic preservatives, no artificial colouring.

BALAVA products are available for retail distribution, corporate gifting, MICE programmes and import partnerships in Korea, Japan and Europe. TGROUP handles commercial enquiries, Korean and English interpretation, and international logistics.