Vietnamese Chocolate Blends, Usually with Coconut, Gaining Traction

Delicious blends of Vietnamese chocolate combined with regional agricultural goods such as coconut, pepper, ginger, and coconut nectar are catching on with foreign clients, according to a theinvestor.vn report on March 18.  

As global chocolate market expands rapidly due to increased demand, so is the industry in Vietnam as enterprises research, develop, and launch new products.  Nguyen Ngoc Diep, director of Xuan Ron Cho Gao Cocoa Co. Ltd., a chocolate manufacturer in Tien Giang province known for the Alluvia Chocolate brand said they are producing and distributing all kinds of dark chocolates made from ingredients grown in the Mekong Delta region. The creation of chocolate blends stems from their desire to boost the value of Vietnam’s agricultural products among international consumers.

“We mix cocoa with Ben Tre coconut, Phu Quoc pepper, Cao Bang ginger, and most recently, Tra Vinh coconut nectar, which has piqued people’s interest.  As a result, we now sell our products nationally and in Japan and Taiwan.  Alluvia presently has 10 locations in the domestic market, spread across Ho Chi Minh City, Hanoi, and Hoi An, with the majority of consumers being from overseas,” said Diep.  According to him, cocoa powder is mixed with coconut nectar from Sokfarm (a brand of Tra Vinh Farm Co., Ltd. in the Tra Vinh province) to make chocolate nectar chocolate.  Coconut nectar has a low glycemic index, making it ideal for diabetic and those on diet.