Marou are tree to bar chocolate makers in Vietnam. Samuel Maruta and Vincent Mourou, the founders of Marou, pay a lot of attention to ‘terroir’ in cacao. They understand that climate, soil, and water of each province, along with the different cacao varieties and post-harvest practices, contribute to the different flavour profiles of each origin – much like wine.
This bar is made from a blend of cocoa beans from the different provinces in southern Vietnam. Being a blend of cacao, opposed to Marou’s usual single estate approach, creates a very balanced and rounded taste profile.
This 100% cacao chocolate is full bodied with spice and juicy red berries, and its high cocoa butter content makes for a very creamy and mellow experience.