Marou Faiseurs de Chocolat was founded in 2011 by Samuel Maruta and Vincent Mourou.
Marou was among the first “bean to bar” concerns in Asia and one of the few in the world to make chocolate at origin.
Six Vietnamese provinces lent their names to the single - origin chocolate bars that built Marou. As a product of nature, the cacao that defines each bar tells us so much about soil and season. Droughts tend to draw sharper, citrus notes, while heavy rains invite fruit and spice flavors to blossom. The controlled chaos of fermentation bring subtle surprises. We’re still exploring the places this fruit grows and learning new things every day.
Our approach to making chocolate is simple and transparent: we buy cacao from Vietnamese farmers; our most important partners. Next, we transform the cacao beans into chocolate bars at our factory; we do everything so that our team care about the product they’re making as much as we care about them. We’re committed to ensuring that the whole cacao - to - chocolate value chain is strong, socially responsible and environmentally sustainable.