Hi Vietnam and Marou,
Looking forward to receive from a good friend (Lee McCoy) thise Marou chocolate. He is sending me chocolate from this unknown (for me) brand. I really hope this is good, and maybe in the near future we could try to sell your chocolate in my shop in Belgium. Wish you all the succes you deserve and friendship in the world of fine chocolate. Thanks, Geert Vercruysse.
Marou, Faiseurs de Chocolat is the first bean-to-bar chocolate maker in Vietnam, created by two Frenchmen living in Vietnam. All there chocolate is handmade in Saigon using purely Vietnamese ingredients of highest quality.
|Cacao was first introduced in Vietnam by the French in the late 19th century|
My first sending from Marou, June 21, 2012
Samuel and Vincent, new bean-to-bar producers, Marou Faiseurs de Chocolat, in Saigon, Vietnam. Two Frenchmen, Samuel Maruta and Vincent Mourou-Rochebois, who moved to Vietnam and began producing their own bean-to-bar chocolate locally made right there from the source.
The selection of Marou's bars nicely protected to heat or cold, sended with Korean Airlines.
They arrived all in very good conditions just like the couverture to make pastry and chocolates.
|Dồng Nai 72%|
A rare and delicate chocolate, made in small batched, from agro-forestry farms around Cat Tien National Park's Primeval Forest.
This is great chocolate. There is a lot going on with the flavors. The aroma's and the flavors matched up very well too. Big fruits right off the bat, and then a surprising honey flavor, it's big with sugars but not unbalanced since this bar is very bitter. Some wood flavors and berries in the middle and some roasted cacao with char flavors. It finishes with coffee and cream notes and of course the cereal grains. It has some tartness to it, but it's really not acidic at all.
|Tiền Giang 70%|
It's aroma was strong and citrus-y. It had big fruits, but also big aged wood aromas that mingled with the berries and fruitiness and left a medicinal aroma as an effect of that. Some char aromas from the roasting, and some slightly inky qualities. And just barely there, I had to really inhale this aroma for a while, but there are some coffee grinds and cinnamon aromas coming off this bar. Super light though.
Bển Tre 78%
Bà Rịa 76%
Cacao of Bà Rịa-Vang Tau province just a little bit north-east of Ho Chi Minh City. Beans sourced directly from family farms.
The texture was much nicer than the Bển Tre though. Much smoother. Same melt-time, same creaminess that opens up in the center, but not hard like the others.
Really interesting chocolate, all 4 bars. Each very different than one and other and the regions the beans are coming from are not very far apart from one and other
Marou has proved to be a great new company with a very unique perspective by actually living in the jungles where their beans are sourced from.
Thanks to Candice Alström of http://www.20n20s.com/marou/ for some pictures and the review
and to Lee McCoy for sending me the first Marou bars. http://www.chocolatereviews.co.uk/marou-tien-giang-80/http://www.marouchocolate.com/