Marou spent its early years scouring the Vietnamese countryside for great cacao. In trial and error, we got lost in such extraordinary places…

BEAN TO BAR

A 48-Hour Cacao Adventure into Chocolate Bliss

DIRECT FROM FARMERS

Directly from the farm, we meticulously test each cacao bag, ensuring it meets Marou's high standards before entry into our chocolate factory.

CRAFTING IN-HOUSE

Flavor begins with roasting. Beans are cracked for nibs, then ground into mass. Sugar joins in, evolving into chocolate over 48 hours.

HAND-PRINTED

Tempering sets perfect chocolate temperature, then moulded into bars. Each is wrapped in gold paper, sealed, hand-printed, and folded 22 times for uniqueness.

Ba ria
Dak lak
Ben tre
Tien giang
Dong nai
Lam dong
Ba ria
Dak lak
Ben tre
Tien giang
Dong nai
Lam dong
Ba ria
Dak lak
Ben tre
Tien giang
Dong nai
Lam dong

@marouchocolate

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