Review and sensory evaluation of @creminogianduia qualified taster, founder and owner www.chocolate7.com

Marou, is a bean to bar chocolate maker from Vietnam. This fine chocolate bar is made with cocoa from Vietnam (Lam Dong). Marou Vietnam Lam Dong 74% is a dark chocolate pleasantly acidic with aromatic notes of citrus, berries, and spices.

 

Maker

Marou

In 2010, two French, Samuel Maruta (Saigon banker) and Vincent Mourou (San Francisco advertiser) during a trip to the Vietnamese jungle decided to make chocolate, using only Vietnamese cocoa. In 2011 they found a company called Marou Faiseurs de Chocolat. What began as a dream has become in a few years a quality brand of chocolate, entirely made with the best cocoa beans from Vietnam. Marou Faiseurs de Chocolat was one of the first bean to bar producers in Asia. Today Marou produces chocolate bars on the outskirts of Ho Chi Minh City, the southern metropolis once known as Saigon. Samuel and Vincent rely on a dense network of small farmers, from whom they buy the best cocoa beans from Vietnam, a lot at a time. Marou takes care of every phase of the production process of his chocolate. Marou selects cocoa beans directly on the plantations. Before introducing them to their chocolate factory, Marou tests the beans to make sure they meet their quality standards. Marou tends to toast the cocoa beans gently for about half an hour to preserve and develop their delicate flavors. Then during the 48 hours of conching the cocoa mass and the sugar slowly become chocolate. Each Marou chocolate bar is wrapped first in a delicate golden paper, and then in a hand-printed paper wrapper.

 

Maker country

Vietnam

 

Cocoa beans (origin and variety):

Vietnam

Lam Dong

 

 

 

Ingredients:

cocoa mass, cane sugar, cocoa butter

 

Type of chocolate:

Dark chocolate

 

Cocoa content:

72%

 

Sensory evaluation

Visual examination

Colour: ****
Shine: ****
Homogeneity of the surface: ****

 

Olfactory examination

Aromatic notes:

fruity, toasted, spicy

Aromatic intensity: *****
Aromatic complexity: *****
Aromatic finesse: ******

 

Auditory examination

Sound (snap): ******

 

Tactile examination

Hardness: ******
Melting point: *****
Tactile finesse: ******
Roundness: *****
Astringency: *

 

Taste examination

Sweetness: **
Acidity: ***
Bitterness: *

 

 

Retro-olfactory examination

Tasting notes:

honey, citrus, raspberry, cherry, red currant, plum, pear, black cherry, pistachio, custard, malt, roasted coffee, pepper and nutmeg

Aromatic intensity: ****
Aromatic complexity: *****
Aromatic finesse: *****

Persistence of the aromatic notes: ****

 

Values expressed from 0 to 7 stars

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