GOASIAPLUS February 2017

Chocolates
FROM TOP The
different beans
inuencing different
chocolates; Chocolate
connoisseurs, Samuel
and incent A view of
the cocoa plantation
Cocoa beans and how
they are processed.
•
Marou Chocolates
Vietnam
Chocolates may not be the first thing that pops up in your mind
when you think of ietnam but Marou Chocolates are dispelling
that notion. Being the first artisan bean to bar chocolate maker
in the country, they are now making waves at the global stage.
It’s the brainchild of two Frenchmen, Samuel Maruta and
incent Mourou. They ditched their jobs and plunged headlong
into the chocolate adventure in 2011 and never looked back.
The names of the single-origin bars come from the provinces
where the kaleidoscopic cacao pods are sourced from. Each
province’s chocolate has its own distinctive avour profile which
is further enhanced with ietnamese sugar cane and spices once
it’s fermented at the factory.
If you have an anity for aertastes, check out Ba Ria.
Beyond the intense chocolate experience, the bar is punched
up with strong fruitiness. If that’s not up your alley, the Heart
of Darkness is a salacious combination of gingerbread and
cinnamon with a hint of tobacco. Tien iang is for those who
seeks an interplay of woody and earthy avour amidst subtle
sweetness.
It’s available in numerous stores worldwide and online. But
if you’re heading to the heart of Saigon, do visit their latest cafe
Maison Marou. Besides the chocolate bars, patrons can also
grace up their tables with delectable chocolate bon-bon and
assorted pastries and wash it all down with a cup of java.
www.marouchocolate.com
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