Hospitality Industry Embraces Marou

08 July, 2014 by
Hospitality Business

After successfully launching in the New Zealand consumer market, Marou is now reaching out to foodservice with its couverture chocolate range for professionals.

www.mbphoto.co.nzThe premium, single-origin product from Vietnam-grown cacao contains just two ingredients – cacao and cane sugar – and is fast gaining a strong list of hospitality customers.

Marou is grown ethically, sustainably and responsibly in several regions of Vietnam. All products are dairy-free, gluten-free and soy-free.

Leading chefs the world over consider Marou one of the finest chocolate brands in the world, according to Marou New Zealand agent Estute+.

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Michelin star chef Michel Roux incorporates Marou into his menus as does the award winning MASU Japanese Robata Restaurant and Bar in Auckland.

MASU head chef, Darren Johnson says he and his team were converted when they first sampled the chocolate.

“During my career travelling the globe and being exposed to many different foods and cuisine, it was rare to come across such a find as Marou chocolate. It has a pure clean finish with full flavour that doesn’t confuse the palate. I for one would not use anything but Marou chocolate for any of the desserts at MASU.”

Café Hanoi in Auckland, The George in Christchurch and Charley Noble in Wellington are also on the growing list of Marou supporters in New Zealand.

There are five variants of the single origin chocolate available to foodservice, each with its own distinct flavour notes and all are available in 1kg and 2kg blocks. The variants available are:

  • Tien Giang – 70 per cent  cacao content with fruit and spice notes (# 5 in the Top 10 luxury chocolate bars judged by the UK’s The Independent)
  • Dong Nai – 72 per cent, a mild chocolate with spice notes
  • Lam Dong – 74 per cent, fine and rounded with hints of spices
  • Ba Ria – 76 per cent, powerfully aromatic with high fruit notes
  • Ben Tre – 78 per cent, intense and balanced.

There is also one blended product available, the Vietnam Couverture. This has 65 per cent cacao content. It is a chocolate for pastry chefs, made from a blend of selected Mekong Delta and Ba Ria cacao beans.

The brand also has numerous international accolades to its name, the most recent being three citations at the Academy of Chocolate in London, recognised as one of the leading awards in the world of fine chocolate making.

Estute+ director Patrice Feary says following the successful launch into retail Marou can focus its energies on bringing the Couverture range to New Zealand chefs.

“We’re thrilled by the fantastic feedback from chefs who try Marou. Their appreciation for the product is very gratifying. Watching what they create with Marou to delight their café and restaurant diners is truly fascinating.”

Estute+ is a strategic marketing consultancy that specialises in helping food companies to bring their products to market. It holds the exclusive distribution rights for Marou in New Zealand.

 

 

 

 

 

 

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