Alluvia's chocolate bars are made from Vietnamese cocoa ingredients with beautiful packaging and are exported to Japan and Taiwan.
Cocoa fruits are grown on Alluvia's farm in Cho Gao district, Tien Giang province. Alluvia's chocolate is produced in a closed cycle, from harvesting, fermenting, and drying, to roasting, shelling, crushing and molding.
Cocoa beans are selected and dried. According to Nguyen Ngoc Diep, the Mekong Delta soil is rich in alluvium which helps to give the cocoa beans their unique fruity flavor. Alluvia makes the best chocolate bars thanks to knowhow and advanced technologies.
After being roasted, shelled and crushed, the chocolate is poured into a mold.
The chocolate is wrapped by hand. Currently, Alluvia's chocolate is exported to Japan, Taiwan and for domestic consumption. Alluvia chocolate is a favorite among Japanese and Taiwanese customers.
In addition to good quality, Alluvia's chocolate has beautiful packaging and reflects Vietnamese culture. Each package is a work of art.
Traditional Vietnamese ao dai on Alluvia chocolate packaging.
Cultural features of the Mekong Delta region on Alluvia chocolate packaging.
Mother-child love on Alluvia's packaging.
Delicate beauty of chocolate that captivates hearts.
Nguyen Ngoc Diep, founder of Alluvia (blue dress).
Alluvia now operates 10 stores, including three in Hanoi, two in Hoi An, two in Da Nang, one in Nha Trang, and two in Ho Chi Minh City. In addition, Alluvia operates a tourist attraction in Tien Giang.
An Alluvia store full of customers.