Marou not only makes chocolate from the bean, but they make it at its source. The cacao is all grown in Vietnam and their mission was to make "unadulterated chocolate made from nothing but cocoa and sugar" (ref). And that is exactly how they make it today.
I purchased only one bar of Marou's, Dong Nai 72%, and I am already regretting not purchasing others. The chocolate was just what I thought it would be: a serious, get-straight-to-the-cacao-flavour kind of chocolate. Bold flavour, bitter dark with the kind of tanginess and acidity only created by an excellent chocolate maker.
Marou's website described their Don Nai bar as made from 'pod-to-bar'. It is made with cacao produced at Marou's own drying and fermentation station in the Dong Nai Province (ref), and so the chocolate makers really have control over the entire process to develop its unique flavour profile. To me, this was a bar that has fruity zest and hint of spice with a lovely roasted aftertaste.
In Canada, I was able to buy Marou's Dong Nai 72% chocolate bar from La Tablette de Miss Choco in Montreal, a bean-to-bar retailer who just launched an online sales site. You can also buy other flavours of Marou's chocolate and a few bags of beans from Vietnam on the same site.
Here are the key package details from the chocolate that I tasted this week:
Marou Faiseurs de Chocolat, Dong Nai 72%, 100g (3.5oz)
Marou Chocolate Company, Ltd. (Saigon, Vietnam)
Ingredients: Cocoa and cocoa butter (72%), cane sugar (28%). Soy, gluten and dairy free.