Marou CACAO SPREAD

Once opened, we dare you to leave the jar unfinished for long! This stuff is seriously addictive. Warm it up on a thick slice of Sourdough, spread it on crepes, dab it on ice cream, or simply eat it right off the spoon. Mind-bending.  Ingredients: Cocoa powder, Roasted Cashews, Cane Sugar, Coconut Oil, Sea Salt Gluten-Free; Dairy-Free; Vegan Two wandering Frenchmen, ex-banker Sam Maruta and former adman Vincent Mourou, met in the jungles of Vietnam. After searching out cacao farms on a whim (and with no chocolate-making experience whatsoever), they began creating bean-to-bar chocolate in the French tradition in their Saigon workshop. Luckily for us they seem to have a knack for it. Vietnamese cacao dates back to the colonial era when the French ministry tried to encourage its growth in the late 1800’s. Unfortunately these efforts soon petered out and the industry remained dormant until the 1980s when Russia suggested exporting cacao for the Moscow market. This too proved short-lived a