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Being the first artisan chocolate maker based in Vietnam, and working in close collaboration with farmers, cooperatives and cacao experts, Marou is aiming to make Vietnamese chocolate a widely recognized origin for gourmet chocolate.

Our chefs range is available in 1kg, 2kg & 3kg blocks

 

+ TIEN GIANG 70%

A chocolate made with cocoa that is organically grown by farmers of the Cho Gao Cooperative in the Mekong Delta: this full-bodied chocolate is characterized by unique notes of fruit and spice 

 

+ DONG NAI 72%

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

 

+ LAM DONG 74%

A very fine, rounded chocolate with delicate hints of spices, from small farms of Lam Dong province at the foot of the Central Highlands of the Annamitic range 

 

+ BA RIA 76%

A powerfully aromatic chocolate made with beans from the hills of Ba Ria province, with exceptionally high fruit notes, possibly our most distinctive chocolate 

 

+ BEN TRE 78%

An intense yet perfectly balanced chocolate, from the Ben Tre province in the Mekong Delta, where cacao trees are planted among the coconut groves 

 

+ VIETNAM COUVERTURE 65%

A chocolate for discerning pastry chefs, packing all the great aromas of our single origin bars and made from a blend of selected Mekong Delta and Ba Ria cacao beans

All Marou chocolate is couverture so that makes it easier for chefs.