60DAYS

MAGICAL JOURNEY OF 60DAYS!

60DAYS chocolate is proud to be a newly improved product by a 100% local process. Compared to conventional production process of 6 months to 2 years, 60DAYS marks a breakthrough in streamlining production to just 60 days. Therefore, the freshness and pristine flavor of the cocoa beans are preserved.

Thanks to cocoa gardens and factories in Ben Tre and Binh Duong, 60DAYS ensures a clean & sustainable supply grown by local farmers, together with a fermentation stage under designed standards and a low-temperature roasting formula.

Although the 60-day journey is short, it is 60 days of hard working effort to ensure the result is exquisite. We are proud that 60DAYS is not only a premium chocolate line but its story is also an inspiring and meaningful journey, bringing greater values to the environment, community, and farmers.

THE DAWN OF PASSION

30 years ago, Gricha Safarian, a Belgian native, made an unlikely trip to Vietnam and fell in love with the country. From that initial visit, he left convinced that Vietnam had a unique potential which could not be ignored, to produce high-quality cocoa. Thanks to its diverse production approaches, chocolate made from Vietnamese cocoa is known for subtle fruity and floral notes. 25 years later, Puratos Grand-Place remains a pioneer in the Vietnamese chocolate market, constantly pushing the status-quo and creating value-added products that are ethically sourced and close to the community

VIETNAM SINGLE ORIGIN

Vietnam has become the second Asian country to achieve a fine flavor cocoa (FFC) designation from the International Cocoa Organization (ICCO) in 2016.

Like other agricultural products, climate and soil are key contributors to the cocoa flavor’s profile. 60DAYS chocolate made from the Vietnamese cocoa beans is recognized for its balanced characteristics of strong cocoa notes, unique sour taste and a sharp fruity aroma.

60DAYS JOURNEY

HARVEST

IN FARMER'S GARDEN
BEN TRE PROVINCE

Farmers harvest colorful ripe cocoa pods from their home gardens to collect fresh beans and transport them to the Post-harvest center, Puratos Grand-Place in Ben Tre for prompt fermentation.

60DAYS chocolate is made from those fresh, juicy, and white pulpy beans. Moreover, they are taken care of from seeding to harvesting by the teamwork of CACAO-TRACE farmers and Puratos Grand-Place agronomic technicians to collaborate demonstration plots and

FERMENTATION

POST-HARVEST CENTER
BEN TRE PROVINCE

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.

SUN-DRYING

POST-HARVEST CENTER
BEN TRE PROVINCE

In the 14 following days, the fermented cocoa beans are delicately sun-dried to keep original flavors and aromas. When the beans have reached moisture standard, they are selected for a final evaluation.

CUT TEST &
SHORT TRANSITION

POST-HARVEST CENTER
BEN TRE PROVINCE

The cut-test step is conducted to access the quality of fermentation and drying by the color and smell of the cocoa beans.

The qualified beans are switched directly to roasting and grinding factory instead of being stored in the warehouse or cross-border traded. The equipped in-house grinding line plays a key role in the connected process and shortens the production time. The freshness quality

ROASTING & GRINDING

POST-HARVEST CENTER
BEN TRE PROVINCE

A low-roast formula, unique to the characteristics of the Vietnamese bean origin, is studied and applied. Therefore, the natural flavors and aromas in 60DAYS cocoa mass are preserved while food safety standards are guaranteed.

Fresh cocoa mass trucked to Chocolate factory, Puratos Grand-Place in Binh Duong Province, only 120 km away from Ben Tre. With such a shortened distance, the freshness in cocoa mass is kept for the finest chocolate made.

CONCHING & MOLDING

CHOCOLATE FACTORY
BINH DUONG PROVINCE

The chocolate-making stage takes 15 days from the chocolate recipe to the final quality check. The last step completes the whole connected process “from farm to chocolate” in 60 days. Short production time is to preserve natural flavors and to develop a rich flavor chocolate.