In the first seven days, the natural fermentation is carried out in acacia wooden boxes, covered by jute bags. This process is carefully cared for by Puratos Grand-Place specialists, the high-quality fermented beans are ensured for the next 60DAYS chocolate making steps. Thanks to the right fermentation process, the chocolate flavor precursors in cocoa beans are perfectly developed.
The technicians test the quality of evaluating the sugar content and checking for any impurities before fermentation. These phases are monitored and controlled closely by fermentation specialists through temperature measurement, bean mixing activity, and so on, resulting in uniform quality.
51 Road 8, Vietnam-Singapore Industrial Park, Thuan An City,
Binh Duong Province, Vietnam.
Tel : +84.274.730.6565
Post-harvest Center & Grinding Factory
Lot F1-F3 Giao Long Industrial Zone, Chau Thanh District,
Ben Tre Province, Vietnam.
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