Everywhere you go in Vietnam, friendly souls ask you if you've eaten rice yet. While baffling to newcomers, locals understand the question as "is someone taking care of you?". Marou caramelized rice and mixed it into chocolate so you can always answer "yes".
Exclusively made at Maison Marou Vietnam - each handmade signature bar adds new flavors and textures to the cacao we all know and love. The entire series is built on their 65% coverture chocolate, which blends the tart citrus edge of cacao grown in Ba Ria with the near-savory nuttiness of beans from Tien Giang.
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.
These popped rice bars are beyond delicious - what every Crunch bar aspires to be. So glad to now have them available outside of Vietnam. They are only rivaled by Marou’s feuillantine bars - please stock those!
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