From the first artisan chocolate maker in Vietnam, this naturally processed cocoa powder by Marou has rich, deep flavors that give way to a gentle sweetness and subtle notes of cinnamon. It lacks the bitterness of some natural chocolates, and unlike Dutch-processed cocoa, Marou’s product is not alkalized, a process that darkens and reduces the natural acidity of the cacao bean. Besides using it in baked goods, this cocoa powder makes wonderful hot chocolate and simple chocolate sauces. And the attractive metal tin is nice enough to leave out on a shelf.

Barely processed, these roasted cacao nibs are from Marou, the first artisan chocolate maker in Vietnam. Nibs are simply coarsely ground cacao beans that had been removed from the pods, briefly fermented and dried—the basis of any chocolate bar. These lightly crunchy nibs are rich and dark, with an almost savory essence, a bit of tropical fruitiness and a coffee-like finish. Simple and unadorned, they are highly versatile, adding a deep chocolate flavor and light crunch to a range of both sweet and savory dishes. We also give these nibs bonus points for the elegant and unique looking tin they come packaged in.