Search results: "Marou"

Marou Mini Bars

I’ve tried Marou a couple of times at this point and I’m on a mission to try as much of their chocolate as I can! Like the last time I got my hands on Marou, I bought these bars at Bluprint Chocolatier. If you want to read more on Marou, you can check out my previous posts where I’ve gone into more detail about their story.

This bar smelled very nutty! The flavor was also nutty but it was very subtle until I chomped on my bite. At the end, there was very mild astringency, but otherwise nuttiness prevailed. This bar reminded me of a hot chocolate I made for myself one time when I melted down some leftover chocolate bars.

This bar smelled bright and citrusy and made me think about the sunlight shining through the window while standing in the kitchen in the morning hours. I also had to chomp on this one to detect the flavor better, and I tasted nutty mixed with citrus and a touch of smokiness. The end of my bite finished with mostly nuttiness and smokiness.

This bar also smelled citrusy, but more like lemon whereas the previous bar smelled more like oranges. When I chomped on this, the flavor was slightly sour like lemon but subtle. I was reminded of lemon poppyseed muffins.

I realize that at this point I’ve had all but one of Marou’s bars from their single origin line! The only one I’m missing is their Tien Giang 70%, so I will keep an eye out for that one.

Marou: Made in Vietnam


Marou Chocolate

This is not my first time trying Marou, and I was struck so positively by my first experience that I wanted to give them another try this time committing myself to a full sized bar. If you aren’t familiar with Marou and you like chocolate, you need to expose yourself to them. They are one of the few chocolate makers I know of who not only use cacao from Vietnam but are also based there. On their website they used to show a map which reflected the regions their cacao came from, but sadly it’s no longer on their website. But you can still view that map on Cocoa Runners’ website where you’ll see the cacao for this bar came from a south eastern region off of the coast. If you want to read more about Marou’s story, you can refer to my first time trying them out or check out their website for yourself, which appears to have been updated since I last looked. The story behind their design is unique!

As always, their packaging and mold looks luxurious. Fine and craft chocolate are one of the few items that I feel spoiled enjoying and can easily get for myself as opposed to collecting Louis Vuitton handbags and Christian Louboutin shoes.

This bar smelled nutty and like mangoes. The fruity flavor burst in my mouth also reminded me of mangoes, with some savory sweetness like coconut and nuttiness. Actually, there was a lot of nuttiness, which I didn’t expect since the description on the back said “bold and fruity,” but I like nuttiness in chocolate. The savory nutty flavor reminded me of a bar I’ve had before, but I can’t put my finger on which one. Bright mango flavors returned toward the end of my bite but the nutty flavor lingered into the aftertaste.

Even though I didn’t immediately fall in love with this bar, it grew on me. The next thing I knew I had eaten almost the entire bar in one day! I’m definitely encouraged to hopefully order more Marou bars in the future.

Marou: Made in Vietnam

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.



I’ve wanted to get my hands on Marou for a long time, and I was finally able to do that when I stopped by Blüprint Chocolatiers in Alexandria, VA, and I saw they were selling chocolate bars by other brands. A huge thanks to them because I would have to otherwise wait longer to try Marou!

If you want to read an informative Q&A that delves deeper into Marou’s thoughts on chocolate, read this article from their blog. To read more about their “listening” to terroir and how it affects the flavor of cacao, they’re observing the affects of fermentation time, temperature and pH on three batches of cacao. Through the Q&A, you’ll learn that the chocolate makers behind Marou are from France, but they decided to base their factory out of Vietnam since the idea of making their own chocolate began while they were living there. Through the articles on listening to terroir, you’ll gain a deeper understanding as to how temperature and pH are related to microbial activity during fermentation, the first step of preparing cacao for becoming chocolate.

What makes Marou unique is that their cacao comes from Vietnam. Usually we hear about cacao coming from South American or African countries, but since cacao grows 20 degrees north and south of the equator, Vietnam falls into that band (as well as other eastern countries, but that’s for another time). According to Marou’s website, an attempt to introduce cacao to Vietnam occurred in the late 19th century by the French. It was a struggle at first, though they don’t go into detail as to why. A second attempt was made by the Soviets when Vietnam was under the USSR’s power, but that didn’t work out as most of the trees were chopped down anyway when the Russians pulled out and there was no profit to be gained when there were no buyers present. Nowadays and as the third attempt to further establish cacao trees in Vietnam and with the help of international organizations supporting small farms, there’s been a focus from chocolate makers and other organizations to encourage cacao growth in Vietnam. Marou wanted to help the Vietnamese people since the economy of Vietnam is largely base off of agriculture and the wealth would be spread amongst the rural people. They also support having no middle man, so any purchasing of cacao means the money goes straight from Marou to the farmers.


Both bars had the same appearance being wrapped in gold.


The 78% Ben Tre bar uses cacao from the Ben Tre province in the Mekong Delta where the cacao trees are planted along with coconut trees. You can check out the map under “History” on Marou’s website to see the colored in sections showing which part of Vietnam the various cacao for the bars comes from. I couldn’t really smell much from the chocolate. The flavor took a while to develop as the chocolate didn’t melt very quickly. I tasted something like a tart fruity flavor from the chocolate. The bar was described to be intense, but it wasn’t that strong to me.


The 70% Dak Lak bar was added to the line of Marou’s chocolate bars around July 2015. The description says that it has spicy and earthy notes and that the cacao comes from the district of Ea Kar in Dak Lak province. The chocolate’s scent had a hint of spice, and tasted more spicy, though not burn-your-mouth spicy. It was a subtle spice like cinnamon. I didn’t really taste much for earthiness. The chocolate was smooth and melted easily in my mouth. I really liked this bar! I’ll have a hard time sharing this one…

Because of how thin the bars were, I really liked their delicate, dainty snap when broken apart. I hope to try more of Marou’s bars in the future!

Marou: Made in Thailand

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.

Chocolate Brands I’ve Tried

Since my blog has been a personal log of what chocolates I’ve tried, many times while I’m writing a post I’ll look back to Time To Eat Chocolate myself to recall if I’ve tried a specific chocolate brand or company before. The search tool has been very helpful, but I figured it’s time to keep an updated list on what brands I’ve tried. Looking over this list, I’ve tried a huge range of grocery store to craft chocolate. I’ve noticed my style of writing and my taste buds have changed since my first post. I’m looking forward to seeing how this blog and my palate develop over time 🙂


Alter Eco





Beau Cacao


Blue Bandana/Lake Champlain

Bluprint Chocolatier



Burke Mountain Confections


Cacao Prieto

Canada True

Cao Artisan Chocolate



Cellar Door

Charm School Chocolate

Christopher Elbow

Chocolate Alchemist

Chocolate Con Amor

Chocolate Fusion





Cocoa Vienna

Coco Sala

Commonwealth Joe

Cote D’Or



Double Premium Confections



Dancing Lion

De Ruijter

Dick Taylor







Dylan’s Candy Bar

El Ceibo

Endangered Species

Enna Chocolate

Equal Exchange Chocolates

Fine & Raw

Francois Pralus

French Broad






Good Health Cocoa

Green & Black’s



Harper Macaw

Harry and David

Hawaiian Chocolate

Hello Cocoa

Heritage Chocolates

Hotel Chocolat


Icelandic Chocolate

Ikea Brand Chocolate

Jacques Torres

J. Chocolatier


John & Kira’s

Justin’s Organic



Kakawa Chocolate House

Karam Bitter


Lake Champlain

La Naya








Mars Bar

Mast Brothers


Max Brenner



Michel Cluizel



My Chocolate Shoppe

Nathan Miller




Olive & Sinclair


Ovation (chocolate orange)






Potomac Chocolate




Ritter Sport



Royal Chocolates



Scharffen Berger


Schwarze Herren

Shameless Chef

Seattle Chocolates

Seed and Bean



Southern Artisan Chocolate


SRSLY Chocolate

Steelgrass Farm

Steven Howard




The Chocolate Conspiracy



Twenty-Four Blackbirds






Violet Sky

Virginia Chocolate Company


Vosges Haut Chocolat

Williams Bennett

Wm. Chocolate

York’s Chocolate Story

Yves Thuries


Powered by WordPress & Theme by Anders Norén