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 flavours to blossom. The controlled chaos of fermentation bring subtle surprises.
Ben Tre 78%, Tien Giang 70%, Dong Nai 72%, Ba Ria 76%, Lam Dong 74%, Pho Spices 65%, Ginger Lime 69%, Kumquat 68%