

Maker
Marou ChocolateMarou Chocolat was started by two Frenchmen Samuel Maruta and Vincent Mourou in Saigon. After a camping trip in Vietnam, that left them venturing onto a cacao farm, they were sold on their next adventure, chocolate. They only had minimal everyday kitchen appliances at the time and started testing how to make chocolate in Sam’s kitchen. They work closely with farmers and slow roast the beans in small batches to get the natural flavors from its terroir and let it do all the work. They are the first bean to bar Vietnamese chocolate makers. Their bars captivate flavors from each region they receive their cacao beans from.


Cacao Region
Ba Ria, VietnamBa Ria is a small coastal province in southeastern Vietnam. The Province has a tropical monsoon climate with 2 distinct seasons: rainy and dry. But despite being largely rural, the province's most important industries are petroleum and electricity generation; its contributions amount to nearly a quarter of the country's annual budget. Living standards in the region are high, so agriculture is only a small part of its economy, but its history with cacao is notable, as it's the location of Vietnam's cacao revival back in the early 2000's.
- Choosing a selection results in a full page refresh.
- Opens in a new window.