Marou

Treasure Island, Vietnam, 75%

CX# 75585

Read about our each part of tasting system by starting here.
ChocolateCodex_Reviews_Marou_Vietnam_75
ChocolateCodex_Reviews_Marou_Vietnam_75

The aroma promises a bouquet of flowers and this bar delivers. As it melts notes of ylang ylang flood your sinuses. It’s like aroma therapy in a bar. It’s bright but I don’t taste citrus fruit. I get dried apricot and pineapple upside-down cake with caramelized edges. There is a smidgen of spice here too: cinnamon or allspice. This has a satisfying melt, it takes its time to evolve on the tongue but doesn’t overstay its welcome. It has some drying tannins on the finish, but it won’t leave you parched. All the Marou bars I’ve had are substantial, built for sharing. I’d bust this one out as an after dinner treat with some ice wine.

ChocolateCodex_Reviews_Marou_75_06
Chocolate-Codex-Original-Beans-Virunga-Congo-70
ChocolateCodex_Reviews_Marou_Vietnam_75
ChocolateCodex_Reviews_Marou_Vietnam_75

The Marou brand is pretty exciting. They produce their bars in Saigon using beans sourced from around Vietnam. The company’s founders are French and that sensibility is apparent in the style of chocolate as well as the packaging details. The gilded wrappers speak to the luxury market. Thankfully, the quality extends beyond the wrapper. For me, this bar is a 6. It’s lovely; just like the flowers it evokes.

ChocolateCodex_Reviews_Marou_Vietnam_75
ChocolateCodex_Reviews_Marou_Vietnam_75

Marou, Treasure Island, Vietnam, 75%, CX#75585

Ingredients: cocoa, cocoa butter, cane sugar

Chocolate-Codex-Contributors-Jasmine
Jasmine/Vancouver

Jasmine co-founded Chocolate Codex as a way to share her enthusiasm for chocolate. She has a certificate in Chocolate making from Ecole Chocolat and she runs a foodblog called The Blenderist.

@theblenderist

Tags: , , , , , ,