Cacao was first introduced to Vietnam by the French in the 19th century. Fast forward many years later and two Frenchmen, Vincent and Samuel start Marou as Vietnam's first and only bean-to-bar chocolate maker in the country. Prior to their existence, Vietnam's cacao beans were largely undiscovered. They have shown the world the potential of Vietnam's different regions within their chocolate line. Each different color wrapping chocolate bar has a different province and percentage. Marou works closely with farmers from the various regions. Once the beans are fermented, they are sent to their chocolate factory in Saigon, where they are roasted, winnowed, ground, conched, tempered and moulded.
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