Sunshine and chocolates all over me one morning as I received my Marou Chocolates. I tried to stay away from sugar, as much as possible, but I couldn’t keep my eyes off these Marou chocolate bars.

Marou Faiseurs de Chocolat, an award-winning brand of single-origin dark Chocolate from Vietnam, caught me at first sight. The thin, elegant yet artsy packaging kept me wondering how this dark chocolate bar differs from other dark chocolates sold at nearby grocery stores. In my mind, “What’s so special about it anyway?“

After doing a little bit of research on its founders, I’ve discovered great things on how Marou Faiseurs de Chocolat is processed. But before that, let me share with you a little background on the founders of Marou.

Cocoa was introduced by the French during the 19th century but didn’t last long and abandoned it. The Soviets came to rescue and planted in the 1980s but abandoned it as well after the Wall fell. With Vietnam’s history of cocoa abandonment, cocoa farming didn’t soar high and remained undeveloped. The cocoa business continued by harvesting in Vietnam and sending the cocoa beans to foreign countries to have it processed into cocoa powder. According to research, cocoa beans harvested in Vietnam are not known for high quality. Because of this history, Vincent Mourou and Samuel Maruta stepped in and came to rescue. This is when the idea of creating Marou Chocolates began.

First thing I discovered, Marou is known as the first chocolate maker that used Vietnamese cocoa beans. This is a stepping stone for Vietnam to be on the map of creating gourmet chocolates.

Second, Marou is a bean-to-bar artisanal chocolate. That means, these are chocolates handcrafted from the chocolate itself to its packaging design.

To know more how Marou Chocolates are handcrafted, check this video – http://vimeo.com/45629100

Lastly, Marou Faiseurs de Chocolat is being endorsed by Michelin starred chef, Michel Roux.

Taste wise?

My first attempt to tasting was a bit shocking. Oooh, that was one strong dark chocolate. Being used to the sweet side of chocolates, I had a slow reaction on how I was gonna take this very dark side of chocolates. My uncle, who’s into dark chocolates, loved it at first bite. But he admittedly told me that was one strong yet good piece of chocolate. On my second attempt, my tastebuds had that familiarity right away and completely adjusted to its high quality and richness of cocoa flavor. I would say it’s one kind of chocolate worth trying! If health is your concern, switch to dark chocolates.

I believe strong coffee drinkers won’t have any trouble recognizing the taste at first bite. It’s easy to adore! 😉

Interested to get into the dark side of chocolates?

Marou Faiseurs de Chocolat products are now available on Bennett & Palmer’s online store.

Visit their store now – http://www.bennettandpalmer.com/

If you’re more of a facebook user, don’t hesitate to check out their page in one click – https://www.facebook.com/bennettandpalmer

Cheers,

Contact: (+632) 553-5855

E-mail: [email protected]

Website: http://www.bennettandpalmer.com/

Facebook: https://www.facebook.com/bennettandpalmer

Twitter: @global_gourmet

Instagram: @global_gourmet