From harvest to finished product, how long does it take to make a bar of chocolate?

Typically, the process lasts one and a half to two years, but Saigon-based The Cocoa Project, has shortened it to just 60 days and is celebrating the achievement with a collection of six unique chocolate bars.

To make a bar of chocolate, cocoa pods must be harvested and their contained beans fermented, dried, roasted, and then ground and refined into nibs that can then be mixed with other raw ingredients before tempering and molding. These processes, along with the soil in which the cocoa plants were grown, are the main determinants of a chocolate's flavor. By executing the steps with precision and strict control in only 60 days, The Cocoa Project aims to preserve the distinct flavor notes of Vietnamese cocoa beans.

Such faithful capturing of the bean’s flavors makes pairing with other ingredients difficult, because the bold taste can overwhelm more subtle fruits, herbs, and spices. Committed to showcasing the quality of Vietnamese chocolate to instill pride in local producers and consumers alike, The Cocoa Project’s dogged R&D department was undeterred. They spent nearly a year testing new recipes and flavors. Amongst the countless experiments were loveable failures and divisive concoctions along with appealing results that simply could not be consistently produced when scaled for mass production.

Six flavors all passed the rigorous testing and challenge of creating “a chocolate bar inspired by happiness.” Amongst them is milk chocolate with osmanthus tea and peach that invites consumers of all ages to return to youthful lightness; dark chocolate with oranges and lemons that calls to mind memories of sundrenched moments in family gardens; dark chocolate with salted lemon with roselle jam, a bright and tart product of the highlands; and a milk chocolate with mint tea and jackfruit that is as relaxing and familiar as a childhood afternoon. Meanwhile, a 74% dark chocolate underscores how sometimes chocolate in and of itself is all one needs. 

The most interesting of the approved group, the milk chocolate spices bar, proved to be the most contentious choice. Inspired by a home-cooked meal and made with onion, pepper, garlic, and chilli, it drew mixed reactions for both taste and sales potential. Ultimately, one particularly passionate member of the marketing team half-jokingly promised to “take responsibility” for it, and the chocolate spices bar was added to the inaugural 60 Days chocolate lineup.

The availability of Vietnamese chocolate made with intriguing local ingredients has experienced a boom in recent years, which The Cocoa Project considers a cause for celebration. Achieving sustainable, local chocolate that everyone can enjoy makes it easier to reach their goal of supporting appreciation for and integration of Vietnamese agricultural products while providing “chocolate for the people.” The 60 Days lineup, which can be found at The Cocoa Project’s first store and the recently-opened Cocoa Kitchen, their website, and familiar online retailers, are a great place to experience this delicious aim.