When we say chocolate, Filipinos would most likely immediately think of milk chocolate. We’ve had several American influences for so long, it’s only reflex to think Hershey’s, Milky Way, Snickers, etc when we hear the word chocolate. Dark chocolate isn’t as popular to those who are in for the creamy goodness and sweetness that is characteristic of milk and white chocolate . I imagine most kids in this country would either scoff at the bittersweet taste or be straight up flabbergasted why anyone would ever go for chocolate which isn’t sweet. I am guilty of this. Luckily, growing up, sometimes, means changing tastes and preferences.
I have been a fan of dark chocolate for most of my adult life. Compared to ordinary chocolates, it doesn’t leave a sticky aftertaste and my throat doesn’t feel as itchy as if I’ll immediately be in fits of hacking coughs for not drinking water right after consuming a bar. There’s also something about the bitter undertones of dark chocolate that is refreshing to the palate that no other food can compete with.
A colleague has given me bars of this chocolate. The cover was so pretty that I almost did not want to unwrap it.
This new found love which goes by the name of Marou is a thin bar that has a smooth, refined texture, an underscore of sour flavor reminiscent of unripe mango or the citrus-y calamansi– a zing to contrast the chocolate flavor if you will; and the bar snaps like a dream when you try to take a chunk out of it. Sounds like a weird combination? Not so much for Filipinos who like green mangos. If you cannot imagine such a flavor scoring chocolate this way, the nearest description would be a fruity flavor, not overly sour but just right to give the chocolate a kick. I’d say richer than the average bar you’re familiar with like Meiji or just about any Swiss chocolate you can buy at the drugstore.
But if you would like to try out something as promising as Marou, you better find out more here.
Can’t wait to get your hands on it? Buy it here.
Marou Faiseurs de Chocolat is an award-winning brand of single-origin dark chocolate from Vietnam. Its founders, who are both from France, met during a jungle-trekking adventure in Vietnam and discovered a shared interest for chocolate. Marou is the first artisan chocolate maker that used Vietnamese cocoa beans, putting Vietnam on the world map for gourmet chocolate. With that, Vietnamese agricultural expertise was combined with French passion, commitment and chocolate-making skill to create Marou chocolate. (bennettandpalmer.com)
I will not begrudge you reader, if you stop reading mid sentence to add Marou on your shopping cart.
I mean, you’re welcome.