• Marou Dong Nai Pod to Bar 72%
  • Marou Dong Nai Pod to Bar 72%
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Marou Dong Nai Pod to Bar 72%

Marou Dong Nai Pod to Bar 72%

Weight: 80 g

$8.50
$8.50
Sale Sold out
Reasons to Love

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

Made at Origin

Made at Origin

This chocolate is made with cocoa that is produced at MAROU’s own cacao fermentation and drying station near Cat Tien Natural Park in Dong Nai province, making it a very rare ‘pod-to-bar’ chocolate. This chocolate is mild with surprising notes of spice.

Ingredients: cacao nibs, sugar, cacao butter

*Manufactured in a facility that also processes: Coconut

Manufactured in a facility which also processes dairy

Trace Dairy

Peanut Free

Peanut Free

Soy Free

Soy Free

Manufactured in a facility which also processes treenuts

Trace Treenut

No animal products, but sweetened with non-organic refined sugar

Vegan

Gluten Free

Gluten Free

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Maker

Marou Chocolate

Marou 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

Dong Nai, Vietnam

Dong Nai is a province in southeastern Vietnam, located just northeast of Ho Chi Minh City (Saigon). The region is one of Vietnam's main manufacturing centers, home to a range of factories, such as a Toshiba motor plant, a PepsiCo beverage manufacturer, and a Nestlé coffee factory. Despite its success in manufacturing, Dong Nai also has a substantial agricultural sector, mainly consisting of livestock, corn, sugarcane aquaculture seafood, and much much lower in the rankings, cacao. Just prior to Vietnamese colonization, the area was dominated by the Khmer empire, until 1627.

Customer Reviews

Based on 2 reviews
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M
Maxene G.
Surprising spices

So smooth. Slightly spicy/fruit but with cocoa notes. It's the first Vietnamese chocolate I've tasted. Not a strong aftertaste, but such a delicious bar!

R
Rachel G.
Exotic Spices, Oh My!

Investigate and sniff closely--you'll catch traces of ginger, allspice and pink peppercorn, so subtle as if it's a dream.
Once you taste though, that dream becomes reality in vivid relief. A symphony with a first movement containing sesame, espresso and ginger dances across the palate. The second movement consists of elderberry, allspice and pink peppercorn with teasing lightness, finished with a smooth heavy cream