We roast, crack, winnow, grind, conch, and temper small batches of beans. Then we wrap and mold each of our bars by hand. By sourcing high-quality cacao and carefully crafting small batches of chocolate, we strive to bring out the individual nuances of each bean.
Tasting Notes:
espresso, chocolate mousse,
toasted sesame
Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar as his family is from Bac Lieu in the south of Vietnam.
Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar as his family is from Bac Lieu in the south of Vietnam.
Tasting Notes:
espresso, chocolate mousse,
toasted sesame
Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar as his family is from Bac Lieu in the south of Vietnam.
Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar as his family is from Bac Lieu in the south of Vietnam.
Tasting Notes:
espresso, chocolate mousse,
toasted sesame
Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar as his family is from Bac Lieu in the south of Vietnam.
Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar as his family is from Bac Lieu in the south of Vietnam.
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