Tien Giang 80%
Marou x NGS
Marou x Air France
La Grand Epicerie
We’ve long dreamt of introducing Vietnam’s finest dark chocolate to a few of our favorite things. Each signature Maison Marou adds new flavors and textures to the cacao we all know and love. The entire series is built on our 65% couverture chocolate, which blends the tart citrus edge of cacao grown in Ba Ria with the near-savory nuttiness of beans from Tien Giang. Expect the unexpected.
Consider this bar a banh mi of sorts. We've wrapped dark chocolate around candied cashews ground to a crunchy paste.
At some point in history, the crumbs of an obscure French cookie eclipsed their whole. Bakers stopped making the buttery pastry, but kept their pantries stocked with crisp, pastry flakes they called Feullantine. When added to chocolate, they too vanish, leaving a crunch that seems to come from nowhere.
In the Vietnam, goodness lies in the gut—not the heart. A good man is “a good stomach”. Not surprisingly, problems of the soul manifest as problems of the stomach. And any old lady can tell you, the best way to cure stomach troubles is a healthy dose of ginger.
Vietnamese diners refer to their ubiquitous pointy capsicum as the “danger chili”. A sugar bath helps tame its fire, but this bar isn't for the faint of heart.
Cacao nibs contain everything you need to be a better person: heaps of magnesium, high doses of theobromide (caffeine's cool cousin) and galaxies of flavor. We caramelized our favorites and coated them in chocolate to help you appreciate just how good they are.
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?”. Maison Marou caramelized rice and mixed it into chocolate so you can always answer “yes.”