{"id":1762,"date":"2020-02-25T17:29:12","date_gmt":"2020-02-25T16:29:12","guid":{"rendered":"https:\/\/www.chocolate7.com\/creminogianduia\/?p=1762"},"modified":"2021-03-06T13:59:37","modified_gmt":"2021-03-06T12:59:37","slug":"marou-vietnam-lam-dong-74-a-rare-and-delicate-dark-chocolate","status":"publish","type":"post","link":"https:\/\/www.chocolate7.com\/creminogianduia\/marou-vietnam-lam-dong-74-a-rare-and-delicate-dark-chocolate\/","title":{"rendered":"Marou Vietnam Lam Dong 74%: a rare and delicate dark chocolate"},"content":{"rendered":"

Review and sensory evaluation of\u00a0@creminogianduia<\/a>\u00a0qualified taster, founder and owner\u00a0www.chocolate7.com<\/a><\/h3>\n

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.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Maker<\/strong><\/p>\n

Marou<\/p>\n

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.<\/p>\n

 <\/p>\n

Maker country <\/strong><\/p>\n

Vietnam<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Cocoa beans (origin and variety):<\/strong><\/p>\n

Vietnam<\/p>\n

Lam Dong<\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Ingredients<\/strong>:<\/strong><\/p>\n

cocoa mass, cane sugar, cocoa butter<\/p>\n

 <\/p>\n

Type of chocolate:<\/strong><\/p>\n

Dark chocolate<\/p>\n

 <\/p>\n

Cocoa content:<\/strong><\/p>\n

72%<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Sensory evaluation<\/strong><\/p>\n

Visual examination <\/strong><\/p>\n

Colour:\u00a0<\/strong>****
\nShine:<\/strong> ****
\nHomogeneity of the surface:<\/strong> ****<\/p>\n

 <\/p>\n

Olfactory examination<\/h4>\n

Aromatic notes:<\/strong><\/p>\n

fruity, toasted, spicy<\/p>\n

Aromatic intensity:<\/strong> *****
\nAromatic complexity:<\/strong> *****
\nAromatic finesse:<\/strong> ******<\/p>\n

 <\/p>\n

Auditory examination<\/h4>\n

Sound (snap):<\/strong> ******<\/p>\n

 <\/p>\n

Tactile examination<\/h4>\n

Hardness:<\/strong> ******
\nMelting point:<\/strong> *****
\nTactile finesse:<\/strong> ******
\nRoundness:<\/strong> *****
\nAstringency: *<\/strong><\/p>\n

 <\/p>\n

Taste examination<\/h4>\n

Sweetness:<\/strong>\u00a0**
\nAcidity:<\/strong>\u00a0***
\nBitterness: *<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n

Retro-olfactory examination<\/h4>\n

Tasting notes:<\/strong><\/p>\n

honey, citrus, raspberry, cherry, red currant, plum, pear, black cherry, pistachio, custard, malt, roasted coffee, pepper and nutmeg<\/p>\n

Aromatic intensity:<\/strong> ****
\nAromatic complexity:<\/strong> *****
\nAromatic finesse:<\/strong> *****<\/p>\n

Persistence of the aromatic notes:<\/strong>\u00a0****<\/p>\n

 <\/p>\n

Values expressed from 0 to 7 stars<\/p>\n

Glossary of technical terms in a specific section.\u00a0Click here<\/a><\/p>\n

Write your review<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Review and sensory evaluation of\u00a0@creminogianduia\u00a0qualified taster, founder and owner\u00a0www.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 […]<\/p>\n","protected":false},"author":2,"featured_media":1015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[185],"tags":[199,216,200,212,337,197,217,236,198],"class_list":["post-1762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recensioni","tag-199","tag-bean-to-bar","tag-dark-chocolate","tag-fondente","tag-lam-dong","tag-marou","tag-single-origin","tag-trinitario","tag-vietnam"],"yoast_head":"\nMarou Vietnam Lam Dong 74%: a rare and delicate dark chocolate<\/title>\n<meta name=\"description\" content=\"Marou Vietnam Lam Dong 74%, shop on Chocolate7, bean to bar chocolate, fine chocolate, dark chocolate, Chocolate7 the fine and luxury chocolate selection, criollo, trinitario, flavoured dark chocolate, cocoa, cacao, fine cacao, fine cocoa, chocolate, milk 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