1. Unique Flavor, Superior Quality:
Vietnamese cacao thrives in the Mekong Delta and Central Highlands, boasting ideal climate and soil conditions. This results in a distinct, rich flavor profile, setting it apart from cacao from other regions. Vietnamese cacao products, from raw beans to processed delights like chocolate, are highly regarded for their exceptional quality.
2. Unwavering Dedication of Farmers and Businesses:
To introduce Vietnamese cacao to the world, farmers and businesses have relentlessly refined production processes, adhering to international quality standards. Many enterprises have invested in advanced processing technologies, crafting diverse products to meet the evolving demands of the global market.
3. Remarkable Achievements:
- International Accolades: Vietnamese chocolate has earned prestigious awards at international competitions, validating its superior quality and unique flavors.
- Export Growth: The export of products has consistently increased in recent years, demonstrating global interest.
- Product Diversity: From pure dark chocolate to milk chocolate and innovative blends featuring Vietnamese ingredients like pepper, coffee, and coconut, products offer a wide range of choices.
4. Cacao Processing and Preparation:
Cacao’s versatility allows for the creation of numerous delectable and nutritious products. The journey from harvest to finished product involves intricate processing.
- Roasted Cacao Beans:
- Roasted beans can be enjoyed directly or used in various culinary applications.
- Processing: Harvesting, fermentation, drying, roasting, shelling.
- Cacao Powder:
- Used in beverages like hot chocolate, and in baking and confectionery.
- Traditional Hot Chocolate:
- Combine 2 tablespoons of unsweetened powder with 2 tablespoons of sugar in a mug.
- Gradually add 200ml of hot water, stirring until dissolved.
- Add milk for richness.
- Iced Cacao with Milk:
- Dissolve 2 tablespoons of powder and 2 tablespoons of condensed milk in 50ml of hot water.
- Pour the mixture into a glass with ice.
- Top with 150ml of milk.
- Cacao Butter:
- Extracted from cacao beans, used in chocolate, cosmetics, and pharmaceuticals.
- Processing: Pressing, filtering, solidifying.
- Chocolate:
- Varieties include dark, milk, white, and fresh chocolate.
- Processing: Blending, refining, conching, tempering, molding, chilling.
- French-Style Hot Chocolate:
- Heat 250ml of milk in a saucepan.
- Add 50g of dark chocolate, stirring until melted.
- Add 1 tablespoon of sugar and vanilla extract (optional).
- Pour into a mug.
- Cacao Smoothies:
- Combine 1 ripe banana, 1 tablespoon of powder, 200ml of milk (or plant-based milk), and ice in a blender.
- Blend until smooth.
- Add honey or sugar to taste.
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