Samuel Maruta and Vincent Mourou met while treking in Vietnam a decade ago and discovered a mutual passion for Vietnam and cacao. So they set up Marou, Vietnam’s first “bean to bar” chocolate maker.
This bar is made from beans grown in the Lam Dong province in the Mekong delta. It’s won numerous awards and we find flavour notes of balsamic, bread and raisins with a black cherry finish.
Joanne R. –
Nice big thick bar, slightly drier texture, fruity, raisiny toasted teacake flavour, very slight roasted coffee bean aroma
Dina A. –
Wonderful snap, lovely flavour, makes me think of bread and butter pudding. Smooth and melts nicely but flavour a bit too intense – bordering on an olivey taste which makes it taste a little odd