From cacao fruit grown in Dong Nai and Ben Tre provinces ., two French entrepreneurs created the famous Vietnamese chocolate in the world.
The story of chocolate Marou is like a passionate journey, when the two founders of this company are heathen. Cocoa beans are purchased by Vincent Mourou and Samuel Maruta at many Vietnamese farms in areas such as Dong Nai, Ben Tre, Ba Ria and Tien Giang and produce the world famous Vietnamese chocolate.
Cocoa fruit is grown in Dong Nai.
After ripening, cocoa pods will be harvested and put into stock.
Marou Chocolate is world-famous not only because of its exceptionally delicious taste, but because the production process is completely done manually.After harvesting cocoa, workers will separate fruit to get the inside.
Cocoa beans are still wet.
After that, fresh cocoa beans will go through the process of tempering and drying . according to the French manual method.
Cocoa beans are dried.
In order to ensure uniform quality, cocoa beans purchased from local people will be passed through the test equipment.
And this will be the material to produce the world famous Vietnamese chocolate.
Through roasting, grinding .
. and cooked with other flavorings .
Marou Chocolate was born with nearly 80% pure cocoa in Vietnam.
The production and mold making process was created by two founders, Vincent Mourou and Samuel Maruta.
Even Marou Chocolate's packaging is designed by hand.
This product is available all over the world and becomes a food processing ingredient in many world-class restaurants.