This husband and wife team blends Belgian chocolate-making techniques with locally sourced Vietnamese Trinitario beans. It's all about terroir with Belvie; they ferment and dry the beans on the small farms where they're grown - none of which are far from their production facility in Ho Chi Minh - and they even use Vietnamese cocoa butter! Another thing I love about Belvie is their origins; Jannie and Marc started their chocolate-making journey at home, using cocoa trees growing outside their front door and experimenting in their kitchen. Adding to their charm, their labels feature traditional Vietnamese silk paintings showcasing the unique geography of each bar's region, further emphasizing their commitment to local heritage.