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.
This fine acerbic Vietnamese chocolate is produced with cocoa beans from Dak Lak. Due to the spices grown there which mix with the dark chocolate, it owns an intensive long-lasting taste with a surprisingly spicy flavor.
Tasting notes: Red Fruit & Spice
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