MAROU

Vincent Mourou and Samuel Maruta, formerly in advertising and banking, left their careers behind to venture into the world of chocolate-making in Vietnam. After a serendipitous jungle camping trip in 2010, they decided to start Marou Faiseurs de Chocolat. With minimal equipment and a lot of determination, they began crafting their unique chocolate bars in Saigon, using cacao beans sourced from small local farmers. Today, Marou stands as a pioneer of "bean to bar" chocolate production in Asia, showcasing the terroir of each provincial origin in their slow and low-roasted cacao, all made from Vietnam's finest ingredients.