Made by Marou, Hailed by the New York Time's Style Guide as "The Best Chocolate You've Never tasted"  
 
From neighboring but opposite climates, this dark inclusion bar marries two distinctly Vietnamese crops of fine Arabica coffee and distinctive cacao from the Madagui distict.The coffee grown in Lam Dong's mountain capital of Dalat is the finest Arabica coffee grown in Vietnam. The cacao and coffee for this bar are grown nearby eachother, their respective homes connected only by a long winding road but are paired perfectly.
 
TASTING: rich coffee, dried fruits,
PAIRING: washed rind cheeses, stouts, porters, barrel aged spirits e.g. rum or whiskey
CACAO ORIGIN: Vietnam, Lam Dong, Vietnam
MADE IN VIETNAM : from pod to bar by Marou's expatriate chefs turned chocolate makers...bringing french flaire to a distinct vietnamese flavor in chocolate that most have never tried before, a very smoothly textured, beautifully stamped wafer of a mini bar. (24g)

INGREDIENTS, are simply:  cacao nibs, sugar,cacao butter, coffee
 
 
   Marou spent its early years scouring the Vietnamese countryside for great cacao. In trial and error, many wonderful characters and got lost in extraordinary places. The adventure came to include budding engineers, old soldiers and die-hard pastry chefs. A curious taste for chocolate drew them all into Marou’s tent. 
    Marou’s chocolate has a particular complexity and variability, because unlike most chocolate makers, they can create theirs from beans they select at the source. This means they have control of everything, from farm to bar.