Marou was one of the first bean to bar makers in Asia. When Vincent Mourou left his advertising career in San Francisco, he moved to Vietnam to find himself. This is when Vincent met Samuel Maruta, a banker from France living in Saigon with his wife and two kids. The two had nothing but a blender, an oven, cake tins, and Sam's kitchen. Samuel and Vincent continue to work with a tight network of small farmers who they buy the best quality beans from.
When their hand-selected Vietnamese cacao meets creamy grass-fed milk from the green pastures of Waikato, New Zealand - an unbelievably smooth symphony erupts. The pairing creates an indulgence of honey and caramel notes that will leave you reaching for more.