INGREDIENTS
Fresh tamarind sourced from Marou’s local supplier at the market in Vietnam
Bến Tre coconut milk, powder dried
55% Bến Tre single origin chocolate.
“Grown in the shade of the Mekong Delta’s sweetest coconuts, Bến Tre Province’s cacao speaks to the sweetness and strength of its people.
The flavors range from dried coconut to young banana, but always remind us of the good that sprouts out of the ground in Vietnam.” - Marou Chocolate
Vietnamese cacao butter and fresh butter
Cane sugar blend from Tây Ninh
CHOCOLATE MAKING PROCESS
Using coconuts from Bến Tre, Marou’s own coconut milk is incorporated into the 55% Bến Tre single origin chocolate.
The tamarind is cooked, sieved, and then added to the cane sugar caramel.
As a handmade product, Marou Chocolate experimented with different textures and flavors by testing different single origin chocolates, and
adjusting the chocolate to tamarind caramel ratios. The finalists were the tamarind with Lâm Đồng 74%, Bến Tre 65% and Bến Tre 55% with coconut milk.
After a tasting taste among Marou, Rice Creative and Kaarem team members, we collectively decided on the tamarind with the Bến Tre 55% and coconut milk.
Marou Chocolate’s signature mold.
PACKAGING PROCESS
Rice invited Chuong Pham, Creative Director of Kaarem, to incorporate the studio’s pattern-making techniques into a wrapping that would have no tape
or glue -- only intricate cutting and folding. With no shortcuts, the team manipulated the paper to reduce seams and create dimension in its final form:
a signature Kaarem triangle dress design.
With no shortcuts, the team manipulated the paper to reduce seams and create dimension in its final form: a signature Kaarem triangle dress design.
CHOCOLATE
Marou Chocolate
PACKAGING
Rice Creative
PHOTOGRAPHY
Lê Quốc Huy, Dương Gia Hiếu, Africa Pombo
Tamarind Coconut Milk Chocolate Bar available for purchase on our website and at select retailers.