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.
Marou's first milk chocolate is made with Ben Tre cacao and coconut milk and is a bar of intense and balanced chocolate. Very creamy, sweet, and slightly fruity acidity. Coconut milk makes for a wonderful vegan alternative to dairy. Coconuts are found in abundance in Vietnam and in the region of Ben Tre, so it was a nice compliment to their cocoa.
Tasting notes: Coffee & Fruity
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