Sometimes inclusion bars can go too far, as the added ingredient takes over and tries to obscure the cocoa’s natural flavours. But when done well, inclusions can combine with the cocoa to amplify both flavour profiles. This is exactly what Marou has managed here – the warm, spicy flavour of the Tien Giang beans combine beautifully with the sour citrus notes of the Vietnamese kumquat, to create a wonderfully complex tasting experience.
ABOUT THE MAKER
The two Frenchmen behind Marou, Samuel Maruta and Vincent Mourou, started out in Vietnam knowing nothing about how to make chocolate. Yet after only a couple of years, the Marou name was already synonymous in the craft chocolate world with supreme-quality, ethically-produced chocolate. They pay a lot of attention to ‘terroir’, understanding that the climate, soil, and water of each province, along with different cocoa varieties and post-harvest practices, contribute to the different flavour profiles of each origin.
Samuel and Vincent have used for this bar their popular Tien Giang cocoa beans, which they source from island orchards in the Mekong delta, just a stone’s throw from their base on the outskirts of Saigon.