In the three short years since Vincent and Samuel started Marou, they have become known one of the best known artisan chocolate makers in the world.
It’s perhaps fitting that two Frenchmen should be behind for Vietnam’s first artisan bean to bar chocolate maker. It was, after all, the French who introduced cacao into the country in the 19th Century.
Until recently though, Vietnam’s cocoa beans have been largely undiscovered. But the dedication of Marou and others like them has brought this wonderful chocolate to the attention of the world.
Marou source their beans from five provinces across Vietnam. For their core range, they have chosen a different cocoa percentage for the bars from each region, from the Tiền Giang 70% up to the Bến Tre 78%. Each region has its own distinctive flavour notes, and Marou have chosen recipes that enhance their unique qualities.
The fermented beans are transported to Marou’s chocolate factory in Saigon, where they are transformed into chocolate by bespoke machinery. They are roasted, winnowed, ground, conched, tempered and moulded into some of the most beautiful chocolate bars in the world.
Marou’s attention to detail doesn’t stop at the chocolate itself though. Every aspect of the of the way each bar looks and feels has been carefully thought out, with particular care and attention being given to the wrapping.
A finished bar of Marou chocolate is a small work of art, and unwrapping it takes you on a journey deep into the provinces of Vietnam (See below for a map showing where each bar comes from).