Marou was one of the first bean to bar makers in Asia. When Vincent Mourou left his advertising career in San Francisco, he moved to Vietnam to find himself. This is when Vincent met Samuel Maruta, a banker from France living in Saigon with his wife and two kids. The two had nothing but a blender, an oven, cake tins, and Sam's kitchen. Samuel and Vincent continue to work with a tight network of small farmers who they buy the best quality beans from.
The Marou bars strongly preserve the signature dark chocolate with high cacao content making them an authentic bite-sized chocolate treat. Kumquat, mango, passion fruit, and cashews are sourced directly from the finest farms to our factory for the delicious bean-to-bar adventure. A balanced mix of sweet, tangy, and earthy dark chocolate is how the Vietnamese tropics taste!
Tasting notes: Sweet, Tangy & Earthy
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