Marou Chocolate — Two crazy french guys who went to vietnam to make chocolate.   

Around the bean is creamy, white flesh. It’s sour and a little bit sweet. Some of the farmers like to suck it off the bean.

After the harvest the pod is stored for another couple of days, because it’s building more sugar in that time.
Even though Mr. Lau doesn’t speak english, he almost always understood what we have been talking about. He started growing cacao only 10 years ago. Now his bar is the best selling of Marou Chocolate

Mr. Lau doesn’t use any instruments. By experience he knows when the fermenting beans have to be turned to get oxygen. Temperature and humidity effect the fermentation a lot.

If the inside appears to look a little bit like a walnut, the bean was properly fermented and dried.


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