Marou was one of the first bean to bar makers in Asia and one of few makers in the world to make their chocolate tree to bar. 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. One day during a camping trip the two googled "cacao plantation" and headed towards a farm in Ba Ria Province with no address. On the way back to Saigon, the two decided to start Marou Faiseurs de Chocolat. 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. The cacao in Marou chocolate is roasted slow and low so you can truly taste their work and terroir of each provincial origin. Marou has become a leading brand for pure dark chocolate, entirely made from Vietnamese cacao.
This bar is made from a blend of cacao beans coming from a variety of provinces in Southern Vietnam. Most of Marou's bars are single estate making this bar a unique treasure. This 100% Marou Chocolate is full-bodied with spice and juicy red berries, and its high cacao butter content makes for a very creamy and mellow experience.
Taste notes: Earthy, woody, spice, and fruitiness.
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