{"id":6507,"date":"2016-07-22T13:15:19","date_gmt":"2016-07-22T06:15:19","guid":{"rendered":"http:\/\/yup.edu.vn\/?p=6507"},"modified":"2016-07-22T13:16:20","modified_gmt":"2016-07-22T06:16:20","slug":"vi-sao-the-gioi-phat-sot-voi-socola-viet-nam","status":"publish","type":"post","link":"https:\/\/yup.edu.vn\/en\/vi-sao-the-gioi-phat-sot-voi-socola-viet-nam\/","title":{"rendered":"Why Is the World Going Crazy for Vietnamese Chocolate?"},"content":{"rendered":"

When thinking of Vietnamese cuisine, foreigners often immediately think of beef ph\u1edf, fried spring rolls, and b\u00e1nh m\u00ec... But recently, they have also thought of... chocolate: a premium product from Vietnam, \u2018the best chocolate, unlike any tried before.\u2019<\/span><\/h2>\n

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Vietnamese chocolate has appeared in the foreign press in recent years as a premium chocolate product. Most recently, the New York Times (United States) even generously devoted an article to Vietnamese chocolate with the striking headline: \u201cThe Best Chocolate You Have Never Tasted.\u201d<\/span><\/p>\n

At the start of its article, The New York Times said that the world's finest chocolate bars were being made at a small, modest facility in Ho Chi Minh City.<\/span><\/p>\n

Female reporter Lawrence Osborne said she visited Marou\u2019s workshop on the outskirts of Ho Chi Minh City to see firsthand a small, artisanal facility where every cacao bean was harvested, sorted and processed by hand.<\/span><\/p>\n

The cocoa beans purchased by chocolate maker Marou come from T\u00e2n Ph\u00fa \u0110\u00f4ng District, Ti\u1ec1n Giang Province, in the Mekong Delta. The New York Times described Vietnam-made Marou chocolate as unlike any other.<\/span><\/p>\n

\"\"<\/span><\/p>\n

\"\"<\/span><\/p>\n

Marou chocolate is said to taste more distinctive than other chocolates because the most desirable cacao beans are selected as ingredients. This means the producer manages everything, from raw materials on the farm to the final finished product. The result is a chocolate range with exceptionally refined flavors.<\/span><\/p>\n

Chocolate manufacturer Marou was founded in 2011 by two men: Samuel Maruta, of French and Japanese heritage, who initially came to Vietnam as a teacher, and Vincent Mourou, a French-American former advertising professional.<\/span><\/p>\n

The two men, both of French descent, decided to make a \u201ctruly French\u201d chocolate together. Interestingly, as a pure chocolate with almost no added flavorings or additives, Marou chocolate is loved by chocolate connoisseurs around the world, but many Vietnamese people cannot eat it because it is too bitter.<\/span><\/p>\n

Therefore, the New York Times article ended with a paradox: strangely, this authentic chocolate could not create a craze in Vietnam.<\/span><\/p>\n

\"Samuel<\/span><\/p>\n

Samuel Maruta and Vincent Mourou (left photo) and cacao pods (right photo)<\/span><\/p>\n

Nevertheless, the article's author said she bought 20 bars to take on her trip to Thailand: \u2018Although these chocolate bars may not be highly valued by people in their homeland, they will certainly accompany me.\u2019<\/span><\/p>\n

American business magazine Forbes has also written about chocolate brand Marou. Forbes noted that the Vietnamese brand\u2019s growth in the global chocolate market was becoming increasingly recognized\u2014a journey American news outlet NPR described as \u2018slow but sweet.\u2019<\/span><\/p>\n

NPR opened its article with an interesting question: when you think of Vietnamese cuisine, you surely think of beef ph\u1edf, but what about chocolate?<\/span><\/p>\n

As global demand for chocolate continues to grow, Vietnam, according to NPR, is gradually becoming an emerging supplier of high-quality chocolate. This was followed by an introduction to the two owners of artisanal chocolate maker Marou, Samuel Maruta and Vincent Mourou.<\/span><\/p>\n

NPR also learned that Maruta and Mourou met on an exploratory trip and shared an interest in pursuing a new project. They heard about efforts to turn the Mekong Delta into a cacao-growing region. The two immediately decided to experiment together with a craft chocolate production project in Vietnam.<\/span><\/p>\n

When these two Frenchmen first tasted cocoa beans grown in Vietnam, both were surprised by the flavor. They decided to put all other work aside and devote themselves to making \u201ctruly French\u201d chocolate on Vietnamese soil.<\/span><\/p>\n

\"\"<\/span><\/p>\n

After tasting Marou chocolate, Belgian master chocolatier Pierre Marcolini even asked Mourou and Maruta to help select premium Vietnamese cacao for his own high-end chocolate bars.<\/span><\/p>\n

Marou chocolate bars have now established a certain position in the global chocolate market, with the brand appearing in renowned Western shops and supermarkets such as Britain\u2019s Harvey Nichols chain and America\u2019s Whole Foods.<\/span><\/p>\n

According to Cafebiz.vn<\/span><\/p>","protected":false},"excerpt":{"rendered":"

Ngh\u0129 \u0111\u1ebfn \u1ea9m th\u1ef1c Vi\u1ec7t, ng\u01b0\u1eddi n\u01b0\u1edbc ngo\u00e0i th\u01b0\u1eddng ngh\u0129 ngay \u0111\u1ebfn ph\u1edf b\u00f2, nem r\u00e1n, b\u00e1nh m\u00ec\u2026 Nh\u01b0ng g\u1ea7n \u0111\u00e2y, h\u1ecd c\u00f2n ngh\u0129 t\u1edbi\u2026 s\u00f4c\u00f4la – m\u1ed9t d\u00f2ng s\u1ea3n ph\u1ea9m th\u01b0\u1ee3ng h\u1ea1ng c\u00f3 xu\u1ea5t x\u1ee9 t\u1eeb Vi\u1ec7t Nam, m\u1ed9t \u201clo\u1ea1i s\u00f4c\u00f4la ngon nh\u1ea5t, tr\u01b0\u1edbc \u0111\u00e2y ch\u01b0a t\u1eebng \u0111\u01b0\u1ee3c th\u1eed\u201d. S\u00f4c\u00f4la Vi\u1ec7t Nam \u0111\u00e3 \u0111\u01b0\u1ee3c […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[134],"tags":[],"class_list":["post-6507","post","type-post","status-publish","format-standard","hentry","category-article"],"_links":{"self":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/6507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/comments?post=6507"}],"version-history":[{"count":2,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/6507\/revisions"}],"predecessor-version":[{"id":6515,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/6507\/revisions\/6515"}],"wp:attachment":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/media?parent=6507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/categories?post=6507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/tags?post=6507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}