A mild chocolate from the cool mountains in Lam Dong meets the finest of Arabica coffee.
Cacao nibs (55%), Cane sugar (32%), Cacao butter (9%), Arabica coffee (4%)
This cacao thrives at the foot of the lush forested hills in Vietnam’s central highlands. Lam Dong’s Province’s cool mountains yield a mild chocolate, but look alive for traces of prune, raisin, and espresso.
Single Origin: Lam Dong, Vietnam
Vincent Mourou left a successful advertising career in San Francisco to find himself in Vietnam. Instead, he found Samuel Maruta, a recovering banker living in Saigon with his wife and two kids. During a camping trip in the jungle in 2010, they quickly decided to make a break for it.
After googling “cacao plantation” Sam and Vincent set course for a farm in Ba Ria Province with no address. On the ferry ride back to Saigon, they vowed to start a company called Marou Faiseurs de Chocolat. Armed with nothing but a blender, an oven, and cake tins—they got to work in Sam’s kitchen.
Today Marou makes chocolate bars on the edge of the city Sam and Vincent call home.