This bar uses cocoa beans from Ben Tre, the southern coastal province of Vietnam’s Mekong Delta. The chocolate is made in Saigon by two French chocolate makers, Samuel Maruta and Vincent Mourou, with a small and dedicated local team by combining these beans with coconut milk. The Marou name – a combination of Samuel & Vincent’s surnames – has rapidly become synonymous with quality, ethically produced Vietnamese chocolate.
Producing chocolate from the bean in the country of origin is a challenging process. The tropical heat needed to grow cocoa makes producing, storing and shipping finished chocolate bars a logistical nightmare. Marou have overcome these obstacles and just a couple of years after they started, they’re already producing some of the best bean to bar chocolate in the world.
To taste, we found the bar to have a deliciously rich and fugdy mouth feel. The coconut milk beautifully compliments the spicy flavour profile of the Ben Tre cocoa by adding a fruity layer with added notes of raisin.