Experiência de dia inteiro para fazenda e chocolate (Set para 2 hóspedes)

Ms Hien showed us around the cacao plantation and explained in detail how cacao was harvested and made into chocolates. We then had a taste of different binon chocolates. The bbq lunch was delicious. We thoroughly enjoyed the tour.

It was such a wonderful experience! A tour of a cocoa farm that you can never experience in Japan. Cocoa cultivation seems like a lot of work, and the road to quality chocolate is hard just to listen to. We visited a cocoa farm, where we could touch, harvest, break and eat the fresh cocoa fruit inside the bell-shaped cocoa fruit while stepping on the soil! It is moderately sour and delicious 🤍 I heard that if the time was right, I could have a smoothie of fresh cacao. I want to come back next time and drink! After showing us the actual state and process of the factory where you all work, we enjoyed delicious coffee and cocoa in a café surrounded by relaxing water. We also enjoyed an outdoor barbecue with a plan that includes a BBQ lunch! I had a relaxing time. BINON's cocoa drinks are all delicious. We also sampled chocolate and bought a lot of chocolate bars where the plain chocolate was so delicious and affordable! I'll buy some granola and go home. It is good to be able to enjoy the deliciousness even when you return home. I was also able to ask for a car to pick me up from Ho Chi Minh City, which was very helpful. If you are interested, I highly recommend it! We hope you will have an experience you will never have in Japan 🤎

The cocoa bean harvest was a great experience. The chocolate making experience is also very enjoyable, and the chocolate I make is the best souvenir.

We had a great time making chocolate from cocoa beans, visiting farms and factories, and lunch. I took my own cacao fruit from the tree and ate its contents on the spot, but it was a bit sweet and sour. It was an interesting experience for me, as I had never known it before.

We loved our farm tour, product sampling and chocolate making experience! So welcoming, interesting and yummy! Recommend this experience for families with kids

Interestingly, since Binon Cacao Park is normally closed on Mondays, our fam tour group post-ITE HCMC 2025 got only the half-day tour and chocolate-making experience - BUT WHAT AN EXPERIENCE! As a life-long chocoholic, sometime baker, and former chocolatier, it's an experience I definitely recommend to chocoholics from anywhere in the world as it literally guides you throughout the process of development from the farm to the tempering table, so to speak. What I love is that you actually get to see the cacao trees (which, at the time we were there, were bearing pods) and, if you volunteer for the demonstration, get to cut a pod off straight from the tree. If you're lucky, you get to have picked a beautifully ripe one and the taste of fresh cacao pulp is most refreshing against southern Vietnam's steamy humidity. The hands on chocolate making experience likewise enables you to craft your own confections. In my case, I got the mendiant kit and 65% chocolate to pipe into the moulds. Be sure to bring the flavours of the experience home through the various treats sold at the gift shop; no regrets.

There were staff who could speak Japanese and the explanations were polite and I learned a lot. It was a pretty good experience! I'd like to come back when my kids grow up again.

The best farm to visit for family, the view is nice, staff still be nice, the chocolate is warm and easy to drink, it's fit for days of summer

Best cocoa farm! Very nice people with s lot of experience. Gladly answering all questions. Very delicious products- from fresh cocoa to final chocolate. I would recommend it to everyone.

They responded in Japanese. They greeted us in the hotel lobby with a message in advance. It was a beautiful sedan car and a clean older brother's driver. The language was only Vietnamese. My Japanese sister and my English sister were there to pick me up. The welcome drink, cocoa tea, was made from 80% cocoa nib and 20% nib epidermis, which was refreshing and slightly cocoa-scented. The explanation for tempering the chocolate production was in Vietnamese accented English, and my kind brother was eager to help. The park was dry in February and the weather was not too hot and refreshing. There are many varieties of cocoa planted, and we harvested two varieties, cracked them and sampled the pulp. We took turns to visit the facility, drying and roasting, and had lunch. Due to the fact that it was during the Chinese New Year called Tet and a mistake in the notation on the TripAdvisor site, we had to talk with the park side a little bit at lunch, but my two older sisters who responded sincerely and I was happy that they responded with smiles until the end. They have never pitched me any souvenirs, so I could choose only what I wanted with peace of mind. On the way back, we had a taxi, a mixed-use bus, and then a taxi, and they called us to confirm that we had arrived at the hotel, and they were very attentive to our service.