Marou CAPHE SUA Bar

It's said that the cool climate in the mountains of Dalat, the capital of Lam Dong Province, produce the finest Arabica beans in all of Vietnam. Just below, the moist jungle climate of the Madagui District nurtures cacao beans of true distinction. This bar is the perfect pairing. Ingredients: Cocoa, Cocoa Butter, Cane Sugar, Arabica Coffee Gluten Free; Nut-Free; Dairy-Free; Soy-Free; Vegan Two wandering Frenchmen, ex-banker Sam Maruta and former adman Vincent Mourou, met in the jungles of Vietnam. After searching out cacao farms on a whim (and with no chocolate-making experience whatsoever), they began creating bean-to-bar chocolate in the French tradition in their Saigon workshop. Luckily for us they seem to have a knack for it. Vietnamese cacao dates back to the colonial era when the French ministry tried to encourage its growth in the late 1800’s. Unfortunately these efforts soon petered out and the industry remained dormant until the 1980s when Russia suggested exporting cacao for