Made with cacao from highland district of Ea Kar in Dak Lak province, this is Marou’s new bar for 2015. This is a smooth textured and buttery dark with a bright, fresh flavour. Light green notes reminiscent of sweet peas give way to a menthol freshness. Hints of pepper and spice on the finish, as the initially smooth chocolate melts, producing a more powdery mouth feel.
The chocolate is made in Saigon by two French chocolate makers, Samuel Maruta and Vincent Mourou and a small and dedicated local team. The Marou name – a combination of Samuel & Vincent’s surnames – has rapidly become synonymous with quality, ethically produced 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.