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D'ART ChocolateD'ARTCHOCOLATE
EN | VI

Made in Vietnam.
Made Right.

Bean-to-bar chocolate crafted in Sài Gòn — single-origin cacao from five Vietnamese provinces, finished by hand.

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Featured

This season at the atelier

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Hand-Painted Bonbon Box

Value to be confirmed. VND · 16 pieces
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Signature Bar — Bến Tre Coconut

Value to be confirmed. VND · 70g
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Single-Origin Bar — Đắk Lắk

Value to be confirmed. VND · 70g
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Cacao Nibs

Value to be confirmed. VND · 100g
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The collection

Open boxes of assorted D'art bonbonsBonbons & Truffles An assortment of D'art bars laid out on woodStandard Bars The Fairy SeriesThe Fairy Vietnam — D'art Signature SeriesSignature Bars Cacao nibs arranged with finished chocolatesCacao & Ingredients
Our Workshop

Tasting classes & factory tours

Taste, tour and make chocolate at our Sài Gòn atelier — then book team-building for your company.

See Event Calendar
WORKSHOP PHOTO720×540 · tasting class / factory tour
Seed to bar

We do not buy chocolate.
We grow it.

Most chocolate companies start with a sack of beans someone else fermented. We start with a seedling in a nursery — and we are there for every step between that and the bar in your hand.

  1. A young cacao seedling held in the nursery
    01 · The nurseryIt begins as a seedling. We raise the trees rather than source from whoever has stock.
  2. Two farmers at the cacao collection point
    02 · The growersPods are cut ripe and brought in by the families who grow them. [names to be confirmed]
  3. Fresh white cacao beans in a banana-leaf-lined basket
    03 · FermentationThe wet beans go into leaf-lined baskets. This week decides most of what the chocolate will taste like.
  4. Two people in D'art aprons holding handfuls of dried cacao beans above the drying beds
    04 · DryingTurned by hand across the beds until the moisture is right — not until the schedule says so.
  5. A chocolatier in whites in the production kitchen
    05 · The workshopRoasted, cracked, winnowed, ground and conched in our own kitchen in Sài Gòn.
  6. Finishing a bonbon by hand
    06 · By handTempered, moulded, and finished one piece at a time.
A cacao pod, a split pod, fermented beans, cacao nibs and a finished bar of chocolate arranged in sequence
One pod, five stages, one company. Every step above happens under D'art.

Why it matters to you

When one company owns every step, nothing is lost in translation between them. A bean that ferments two days too long cannot be fixed later by a better recipe — which is why the fermentation is ours, not a supplier's, and we are the ones who turn it.

It also means we can tell you exactly which province, which harvest and which farm your bar came from. Most chocolate cannot answer that question.

See how it is made Read our story
Certifications & partners
◷Halal — in progress
PARTNER LOGO SLOTreal partner logos only — none supplied yet
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