Bright, bold cacao meets spicy ginger and sweet acidulous limes.
Cacao nibs (55%), Cane sugar (32%), Cacao butter (9%), Arabica coffee (4%)
Chocolate, ginger and lime: these are some of the things we prefer.
In the province of Ba Ria we found all these ingredients together and created a recipe combining the bitterness of cocoa, the spiciness of ginger and the freshness of lime in perfect harmony.
Single Origin: Ba Ria, 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.