Marou, Faiseurs de Chocolat is appealing at first for its sweet packaging, but even more so for what’s inside. Two French chocolatiers, whose names together make Marou, created the first “bean to bar” single-origin chocolate company in Vietnam after a trip through the region in 2010. Using the purest Vietnamese ingredients and traditional French methods, the company has created five superior chocolate bars—and they were winners at last year’s Academy of Chocolate awards.
If not covered in chocolate when finished, the wrapping on Marou’s chocolate bars might be worth framing. Once you’ve carefully removed the outer art, the chocolate is nestled in a gold envelope—it’s like winning Willy Wonka’s Golden Ticket. The excitement continues as the complexity of nutty-fruity flavors unfolds. The tangy-sweet finale of the Marou’s Lam Bong 74% bar might just turn the sweet-tooth towards the dark side. But for those who still prefer something with more sugar—a chocolate bar that will leave you with a delicious hot cocoa aftertaste—the Tien Giang 70% bar will not disappoint.
The small family farms that support Marou can’t afford organic fair-trade certification, but the company assures that their chocolate is sourced, grown and harvested ethically, sustainably, and responsibly. Marou’s chocolate bars are imported and sold in a number of boutiques across the US, including NYC’s The Meadow, and are sold online via Dark Chocolate Imports.
Images courtesy of Marou, Fraiseurs de Chocolat