Marou produces single origin chocolates with cacao from six Vietnamese provinces. Each bar highlights the differences in cacao grown in varying seasons and temperatures, resulting in wildly unique flavors and characteristics depending on time and location.
-Ben Tre 78%: Flavors range from dried coconut to young banana
-Tien Giang 70%: Subtle traces of cinnamon and honey
-Dong Nai 72%: Sweet and sour flavors of a tropical fruit parfait
-Lam Dong 74%: Traces of prune, raisin, and espresso
-Ba Ria 76%: Black current beginning and bright candied orange finish
-Dak Lak 70%: Traces of cashew nut and earth