This is the darkest Marou bar we’ve featured at 76% it’s strong but not a bitter bar. Described by Marou as “bold cacao” it grows in red ferrous soil is cooled by coastal air from the East Sea. The Bà Rịa Province is popular for Durian and lychee farms and maybe it is this which facilitates “intense fruit forward taste and aroma for this Trinitario chocolate with hints of currants and candied citrus”. It’s definitely a full-bodied chocolate bar but look for tasting fruity tasting notes and “currants, candied citrus”.
Marou make all their chocolate using purely Vietnamese ingredients. The Lam Dong is a very fine, rounded chocolate with delicate hints of spices, from small farms of Lam Dong province in the Central Highlands.
Frenchmen Vincent and Samuel of Marou were the first artisan chocolate makers based in Vietnam. They work in close collaboration with farmers, cooperatives and cacao experts. Local farms average less than 1 hectare of cocoa per farm, and Marou have a real interest in protecting biodiversity and ensuring that farming families can make a decent living out of their work. Marou truly believe that Vietnam is one of the most exciting new producers of cacao in the world, and they are aiming to make Vietnam a widely recognised origin for gourmet chocolate. See more