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.
But despite an ideal tropical climate, it remained a marginal product for decades because there was little to no knowledge among local people how to grow and process this Central and South American plant. A Vietnamese university researcher started a pilot project in 2000 to revive cocoa production, which attracted interest from corporate candy makers.
We test everything we sell. Here’s how we’d use this.
Use in any recipe that calls for natural cocoa powder, such as our Swedish “Sticky” Chocolate Cake, Stovetop Chocolate Cake, or Tahini Swirl Brownies. Or use in savory cooking as well, adding a tablespoon or two to a marinade to add depth like in our mole-inspired Chipotle-Lime Slashed Chicken. And to keep things simple, use for a simple chocolate sauce or to make hot chocolate.
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