It had been known that chocolates is actually good for your health. But with a lot of chocolate varieties in the market, which chocolates are actually good?

Dark Chocolates are the best form of chocolates if you want to get the most nutrients out of it. Dark chocolate is a powerful source of anti-oxidants that may improve blood flow and lower blood pressure, lowering the risk of cardiovascular diseases. Aside form that, dark chocolate can protect the skin against the sun's harmful rays and constant consumption may improve brain function.


So when these pretty dark chocoates arrived for review, I was really excited. Marou is an imported chocolate brand that I newly heard of because they are originally from Vietnam. I'm very fond of imported chocolates, specially artisinal ones because I find that the commerical brands are like sugar bars with just a hint of chocolate.



Marou is the dream child of 2 French men who called Vietnam their home. Armed with their knowledge on French chocolate making, these two have revisited the old history of cacao in Vietnam to find the best local ingredient to make dark chocolates.

Marou craft all their chocolates in Saigon using purely Vietnamese ingredients of the highest quality. That is why they are quickly gaining the recognition of foodies, chefs, and chocolate enthusiasts in the Southern Asia Pacific region.


PH Deli Corp brings Marou chocolates all the way from Vietnam for Filipinos to enjoy. PH Deli is a supplier of international high quality grocery items, gourmet food, beverage and food service products. PH Deli Corp sent these 5 dfferent types of Marou Chocolates for me to try:

Tien Giang 70%
a full bodied chocolate with spicy, fruity notes, made from cacao organically grown by the farmers of Cho Gao Co-op in Mekong Delta.

Dong Nai 72%
The first  "Pod-to-Bar" chocolate, made with cacao elaborated in their fermentation station near Cat Tien Natural Park

Lam Dong 74%
A rare and delicate chocolate made in micro-batches from cacao beanscultivated in hilly woodland at the edge of the Vietnamese Central Highlands between Madagui and Boa Loc


Ba Ria 76%
A bold and fruity chocolate made from Trinitario cacao sourced directly from select farmers in Ba Ria province

Ben Tre 78%
An intense yet balanced chocolate from Ben Tre province in Mekong Delta, where cacao trees are planted among coconut groves.

Honestly, I'm no chocolate connoisseur, I can say that all these chocolates are really the dark (and bitter) kind of chocolates. What is interesting is that when compared to our Filipino homegrown cacao, Vietnamese cacao seemed to be on the dark and bitter side while Filipino cacaos have a hint of sweetness. I know because Soshi has cacao planted in their backyard in Cam Norte. I remember sipping on those sweet cacao seeds before they are dried under the sun and turned into pure cacao chocolates. I can eat pure Filipino cacao, but these Marou chocolates are really of the bitter kind. If you really dig the bitterness of dark chocolate, you'll surely enjoy these Marou chocolates.


I love dark chocolates in my champorado and as a hot drink. The foodie in me wanted to incorprate these nice Marou chocolates into a new dish, like champorado or truffles just to give it a hint of sweetnes and creaminess. What do you think?

Aside from Marou Chocolates, PH Deli Corp also has a wide range of coffee, tea, jam and wine supply that also came from Vietnam. For more informaton about their products, like their Facebook page and follow them on Twitter at @phdelicorp.