For hundreds of years, chocolate has been the basic ingredient in many types of cakes, candies, biscuits, cakes … around the world. This is also one of the flavors most loved by billions of people.
Referring to chocolate, many of us will immediately think of expensive products from other countries such as Belgium, the US, and Japan. However, few people would expect that in Vietnam, there is one of the best chocolate in the world. That is Marou – the chocolate has been rated as the most delicious and delicate in the world by the New York Times magazine, and is highly appreciated by many international experts, becoming one of the most sought after chocolate types.
Marou’s story …
The Marou brand was founded by two owners, Samuel Maruta and Vincent Mourou. One is a banker, the other advertising profession accidentally met in Vietnam. They differ in everything but share an endless passion, the love for cacao. Together, the two traveled across the roads of Vietnam with the desire to find the best cacao.
Founded in Vietnam in 2012, after more than a year of operation, the company has achieved $ 120,000 in revenue, Marou gradually strives to transform into a million-dollar startup and put Vietnam on the world chocolate map.
Sharing in an article on HCMcLife magazine in 2012, Vincent – co-founder of Marou said that their chocolate is quite famous in the foreign community in Vietnam. They focus on bringing products into luxury restaurants, cafes or hotels such as Zest Bistro, Au Parc, Fanny, Sofitel Plaza, Une Journee A Paris … and export. And 70% of Marou’s products are currently exported to North America, Australia, Korea, Japan and Europe.
How is Marou’s chocolate different from other chocolates?
Marou was very smart to focus on quality instead of quantity, especially in a field where a lot of big Brands are participating.
Along with that, Marou’s side determines that their products are in the high level segment, so the input selection is very careful. Farmers make to ferment them for 6 days after harvest, then dry for another 7 days before putting them in bags and not sprayed with pesticides or preservatives. Then the production of products is also almost entirely manual.
According to the New York Times , these cacao beans are roasted by Marou at 110 degrees Celsius. After peeling and handling manually, they are put into 13 chocolate stirrers running 48 hours. Then, a chocolate expert pours into the shaping mold, knocking out the bubbles and the finished product is packed by hand.
Another point that makes a difference with other chocolates is based on chocolate classification according to the proportion of cacao and the source of raw materials imported, according to which Marou classifies by locality such as chocolate Marou Dong Nai, Marou Ba Ria, Marou Da Lat, … with different percentage of cacao. respectively 70%, 75% …