The Highlands Terroir of Lam Dong

Founded by French pioneers Vincent Mourou and Samuel Maruta in Saigon, Marou Faiseurs de Chocolat was the first craft bean-to-bar chocolate maker to process exclusively Vietnamese cacao at source. Their Lam Dong 74% bar uses shade-grown cacao cultivated in the volcanic, hilly microclimates of the Central Highlands.

Tasting Notes & Palate Impressions

This bar is recognized globally for its vibrant, sparkling acidity that completely subverts the notion of dark chocolate being dull or overly bitter. It is made strictly from two ingredients: cacao beans and local cane sugar.

  • First Impression: Distinct red currant, dried cranberries, and wild forest berries.
  • Mid-Palate Progression: Rich wild honey, cardamon spice, and slight green tea tannins.
  • Finish: Crisp, sparkling citrus finish that leaves the mouth exceptionally fresh.

Packaging & Direct Sourcing

Each Marou bar is wrapped in artisanal silkscreen-printed paper made in Cho Lon, Saigon, reflecting the botanical motifs of Vietnamese provinces. Marou pays direct premiums of over 100% above market commodity rates directly to smallholder farm families.