From comfort to exhilaration, lust, fear, and back to comfort, Marou evokes unexpected thoughts and emotions. It is an incredibly complex and exotic chocolate, managing to be both ethereal and visceral at the same time, like a mysterious, alluring woman whispering to you in a foreign tongue. Using 100% Vietnamese ingredients, including shade-grown cacao from 5 different provinces, Marou captures aromas and flavors never-before experienced by our Western palates. While it may take a lifetime of tasting to really get to know the soul of Marou‘s chocolate, one thing is perfectly clear: these two French expats living in Vietnam, producing chocolate reminiscent of the French style but distinctively Vietnamese, make globalization look sexy.

Cultivated by avocado farmers near Saigon, Dong Nai cacao lends an apparent ginger and clove spice with palate coating sweet and sour tropical fruit notes.

Buttery and smooth like the Ba Ria bar, this bar is understated in its complexity.

TASTING: tropical fruits, buttery, smooth, cream, malt, warm spices

PAIRING: barrel aged spirits e.g. rum or whiskey, coffee, IPA’s

CACAO ORIGIN: Vietnam, Dong Nai, Vietnam

MADE IN VIETNAM

INGREDIENTS: cocoa, cocoa butter, cane sugar