Doing good
Every action and decision we make originates from a desire to bring the best benefits to our partners, our employees, and the community. Marou's mission has always been to consistently craft distinctive chocolate bars for many decades to come, and if any one of them were absent, it would be akin to losing a part of our essence. Join Marou to explore our collaborative journey with hundreds of cacao producers from all corners of Vietnam, resulting in a speciality cacao that stands 1-0-2 in the world of flavour.
local
We know our farmers by their first names. We make weekly visits to the cacao plantations to jointly oversee and assist farmers with technical expertise and farming practices.
direct
We buy our cacao directly from farmers. No Middleman.
trans-parent
We proudly publish our cacao sourcing report on the previous year’s actions and results. We want every piece of information to be transparent.
social impact
We offer both financial and technical support to 520 small-plot farmers and 30 fermenters in 7 provinces of Vietnam.
more than fair price
We pay the highest price for cacao directly to farmer and fermenters.
biodiverse
We only purchase sustainably grown cacao in cacao argoforestry systems that promote biodiversity.
Tasting good
On their "vintage time machine Citroen", Samuel Maruta and Vincent Mourou embarked on countless fascinating adventures to explore the delicate art of handcrafting chocolate. After more than a decade, this journey shows no signs of cooling down, as we continually search for superior ingredients, experiment with new recipes, and push the boundaries of flavor.
The fateful encounter between a bank executive and an advertising specialist in the Cát Tiên National Park in 2010 sowed the seeds for an extraordinary journey: bringing Vietnamese cacao under the name Marou Faiseurs de Chocolat to stand shoulder to shoulder with renowned chocolate brands worldwide.
excellence
Our fermenters land world-class distinction.
Bag by bag
We select for taste. We carefully choose bags of cacao beans at the farm, tasting each one to ensure we obtain the highest quality inputs.
Light roast
We roast our cacao beans slow and low so you can taste the unique flavour notes that are distinctive to fine-flavored cacao and of each provincial origin (terroir).
terroir
Each of our single origin bars is made with the cacao of a single province to capture the character of each terroir.
