Saigoneer

BackEat & Drink » Food Culture » Marou Chocolatiers Get a New York Times Shout-Out

Marou Chocolatiers Get a New York Times Shout-Out

If you've ever splurged on a good bar of chocolate in this city, chances are you've heard of Marou. The independent Saigon-based chocolatier is responsible for a series of hand-picked, single-origin artisanal chocolate bars from various provinces in southern Vietnam.

Well, the word is now apparently out to the rest of the world, thanks to a recent write-up in the New York Times. The American news giant profiled Marou founders Samuel Maruta and Vincent Mouru, both of whom have French heritage. Prior to opening the company in 2011, neither founder had any experience in the chocolate business, however the pair managed to create a product that blends Vietnamese ingredients with French technique and is now being sold not only in the country but around the world.

‘‘We make a very French chocolate as far as technique goes,’’ Maruta told the Times. ‘‘Most Vietnamese like much sweeter, blander chocolate. But as far as the raw material goes, it’s also distinctly Vietnamese.’’

For Marou, the secret lies in its founders' ability to control every aspect of the chocolate-making process, from farm to shop. The beans for their Tan Phu Dong chocolate, for instance, is grown on the Mekong Delta island of the same name.

Once ripe, the cacao seeds are fermented in wooden crates for six days, sun-dried on bamboo mats and hand-picked for each chocolate bar. Back at the company's factory on the outskirts of Saigon, cacao beans are then roasted, shucked, ground into a paste and heated to create the final product.

Vietnam grows primarily trinitario and criollo beans, both considered high-brow varietals in the world of cacao, and thanks to Marou's meticulous selection process and single-origin bars, the resulting chocolate boasts an array of flavors, from licorice and tobacco to a hint of spice.

[Photo and video via Marou]


Related Articles:

[Video] Marou Chocolate's Nifty Stop Motion Commercial

Bar None: A Look at Vietnam's Growing Chocolate Industry

[Video] Marou Chocolate’s Quest for Vietnam’s Best Cacao


Related Articles

in Food Culture

'Trendy' Elephant Poop Coffee Taking off in Vietnam

Vietnam is known for its cafe chồn, coffee beans that are ingested, pooped out by weasels and sold at prices far higher than the normal variety. Now, a Vietnamese breeder is adopting a similar techniq...

in Food Culture

20 Vietnamese Foods You Need to Try Now

Uyen Luu, author of My Vietnamese Kitchen and contributor to Jamie Oliver’s FoodTube, shares her favorite Vietnamese dishes and how to cook them.

in Food Culture

5 Of Saigon’s Best Markets

When people think of Saigon, the iconic Bến Thành Market usually comes to mind. But while it’s rich in history, for locals, it’s little more than a tourist attraction. Vietnam Coracle recently took to...

in Food Culture

7 Of Vietnam’s Most Expensive Traditional Dishes

As Vietnam’s cities develop, there are plenty of restaurants that offer up dishes at international (read: expensive) prices. While Vietnamese food is generally considered cheap, there are a few notabl...

in Food Culture

A Chat With The Organizers Of The Outcast’s Farmers Market

Saigon’s only farmers market is gearing up for its second installment at Saigon Outcast this Sunday. We sat down with the organizers (Saigon Outcast and La Holista) to see why they started the market,...

in Food Culture

A Food Folk Tale: How a Poor Farmer Traded Starfruit for Gold

In Vietnam, fruits, especially those of the oddly shaped variety, come with a story. From pineapple to watermelon, there’s not a snack in this country that doesn’t come with a lesson attached. The jui...

Partner Content

in Partner Content

At Picniq, a Series of Sunset Soirées for Kindred Music Enthusiasts

Picniq, a new series of monthly electronic music events, has become a musical banquet rarely seen amid Saigon. This is where one can treat their eyes to the city’s most breathtaking sunsets while givi...