Tien Giang 80%
Marou x NGS
Marou x Air France
La Grand Epicerie
Six Vietnamese provinces lent their names to the single-origin chocolate bars that built Marou. As a product of nature, the cacao that defines each bar tells us so much about soil and season. Droughts tend to draw sharper, citrus notes, while heavy rains invite fruit and spice flavors to blossom. The controlled chaos of fermentation bring subtle surprises. We’re still exploring the places this fruit grows and learning new things every day.
Ben Tre 78%
Grown in the shade of the Mekong Delta's sweetest coconuts, Ben Tre Province's cacao speaks to the sweetness and strength of its people. The flavors range from dried coconut to young banana, but always remind us of the good that sprouts out of the ground in Vietnam.
Tien Giang 70%
Some of the Mekong Delta's most delicate cacao flourishes on island orchards that lie just a boat ride away from Saigon. Look for subtle traces of cinnamon and honey in this highly accessible chocolate.
Dong Nai 72%
The jungle hills of Dong Nai Province lie northeast of Saigon. There, avocado farmers cultivate a cacao that coats the palate in the creamy, sweet and sour flavors of a tropical fruit parfait.
Lam Dong 74%
This cacao thrives at the foot of lush forested hills in Vietnam's central highlands. Lam Dong Province's cool mountains yield a mild chocolate, but look alive for traces of prune, raisin and espresso.
Ba Ria 76%
Durian and lychee farmers in Ba Ria Province cultivate bright, bold cacao in red ferrous soil and coastal air seasoned by the East Sea. Expect a black current beginning and a bright candied orange finish.
Dak Lak 70%
The most recent addition to Marou fruited amid the climbing tendrils of Dak Lak Province's renown black pepper vines. Scan this mild, pleasant chocolate for traces of cashew nut and earth.