Belvie Chocolate was cofounded end 2015 by Ms. Jannie Ha Tran (Vietnamese)and Marc Vanborren (Belgian). In the beginning, we made our own chocolate just at home until we wanted to share our passion with the rest of the world, and that is when Belvie was born. Our chocolate is a combination of Belgian knowhow, in-depth chocolate knowledge, incredibly self-sourced beans form Vietnam and our love for Vietnam, farmers, nature and chocolate.
Belvie’s chocolate is handcrafted in small batches to main quality – for us, it’s all about the details with no cutting corners. The beans are stonegrinded and conched for several days. We only use the fine trinitario cacao beans, which are purchased directly from planters in different regions of Vietnam to enhance the local economy for our farmers. Other than making delicious chocolate of high quality, we also want to contribute to the preservation of cacao trees inVietnam. Belvie do this by encouraging and supporting farmers by offering them a fair price for the beans they are sourcing.
Our mission is to make fine tree to bar, bean to bar chocolate with as ingredient only cacao beans and cane sugar and some cacao butter from the same origin. We are not using Soya or any other lecithin. Regarding the process of making chocolate we want to make chocolate from each terroir in Vietnam. We found the terroir is very important, each with its own unique flavor and bouquet reflecting the particular conditions of soil, terrain and micro-climate that characterize the different cacao-producing regions in Vietnam from which we source our beans. Growing conditions vary widely from region to region, greatly influencing the flavor and character of the final product.
With all the honor, in three years, Belvie got some awards from Academy of Chocolate, London: