Marou: From Vietnamese Brand to the World Map of Chocolate

DNHN - Sam and Vincent were so impressed with the way the farmers in Ba Ria-Vung Tau grew cocoa that they decided to start a cocoa production firm in Vietnam. After that, their brand expanded swiftly and reached a market valuation of millions of dollars.

The journey to success of the famous chocolate brand Marou began with the meeting between former advertising expert Vincent Mourou and former bank manager Samuel Maruta in 2010. During a camping trip through the forests of southern Vietnam, Vincent and Samuel visited many cocoa gardens in the Mekong Delta. Discovering a common mindset, the two friends decided to explore the potential of chocolate production in Vietnam and quickly decided to invest in this field - a direction that no one had dared to experiment with before.

Vincent and Samuel travelled through 6 provinces in Vietnam to find the raw materials to make chocolate. Faced with inexperience and a lack of specialised machinery, the two men learned by themselves, working as both chocolate makers and machine engineers.

The chocolate production company of the two Frenchmen was born in Sam’s small kitchen under the name Marou Marou (short for Samuel Maruta and Vincent Mourou). With just a blender, oven and baking pan, the duo turned the small kitchen into a laboratory for a special type of chocolate that could withstand the hot sun of Vietnam. After 6 months of testing, they created 55 chocolate samples before reaching the final version in 2011.

Just 9 months after the idea was conceived, Marou successfully launched the brand in November 2011. In the first year, the company’s revenue reached US$120,000. This figure, which exceeded expectations, was highly praised by many experts and it was predicted that their revenue could increase to millions of US dollars in the following years.

The success of Marou Chocolate today mainly comes from an accurate business strategy, combined with effective communication and seriousness in every aspect, from flavour to product packaging. The brand has attracted the attention of both domestic and foreign customers and has established its name by opening its first flagship store in Vietnam. After more than a decade, they aim to expand their farm network fivefold, sourcing cocoa directly from farmers to cover 10 hectares in the next 10 years.

Marou is planning to open a chain of international stores, providing space for customers to hold meetings combined with a coffee experience and observe the cocoa bean roasting machine. With global prestige and a thriving Vietnamese economy, Marou is not only successful in its home country but is also gradually expanding into the international market.

H.C