The Prix Épicures de l’Épicerie Fine, a prestigious annual event spotlighting artisanal food, took place on April 28 at Pavillon Gabriel in Paris, hosted by Le Monde de l’Épicerie Fine. The 2025 edition attracted a vibrant gathering of over 140 producers and more than 800 attendees, including industry professionals, journalists, and culinary aficionados from across Europe.
Marou’s Ca Phe Sua Chocolate Bar clinched the title of “Best Chocolate in the World 2025” in the Food category (Trophées Alimentaires). This delightful creation blends the rich flavors of Vietnamese coffee and condensed milk, incorporating organic Robusta coffee, fresh milk, and dark chocolate crafted from local cacao. Not only does this accolade celebrate the bar’s exceptional taste, but it also acknowledges Marou’s commitment to showcasing local ingredients while adhering to international quality standards.
This isn’t Marou’s first time basking in the limelight. The brand has previously garnered gold, silver, and bronze medals from the London Academy of Chocolate and the International Chocolate Awards, all celebrating its remarkable flavors and quality. In 2016, the brand was lauded by culinary luminaries like Michelin three-star chef Michel Roux and patissier Pierre Hermé.
But the awards didn’t stop with the chocolate bar. Marou also earned the “Coups de cœur du jury” (Jury’s Favorite Packaging) for its 55% Dark Chocolate Bar with Roasted Buckwheat. Could it be that packaging has taken the spotlight?
The judges evaluated the packaging based on creativity, brand consistency, material quality, environmental responsibility, and functionality. Marou distinguished itself by utilizing recycled cacao husks, showcasing its commitment to sustainability and creatively illustrating the cacao journey—from bean to bar.
Moreover, Marou’s packaging underscores the origins of its ingredients, honoring Vietnamese agricultural traditions, cacao heritage, and the vital roles played by local farmers and fermentation artisans. The brand has previously snagged four international packaging design awards, including three from the Pentawards and another from The Dieline Awards, notable for its striking designs inspired by Dong Ho folk paintings.
The dual accolades at the 2025 Prix Épicures de l’Épicerie Fine bolster Marou’s reputation in the premium chocolate arena. The brand credits its achievements to three principles: direct sourcing, artisan craftsmanship, and intentional design. Collaborating closely with local farmers and fermentation specialists, Marou ensures high-quality cacao while championing sustainable agriculture, treating each bean as a reflection of its unique origin.
The emphasis on design transcends mere functionality; Marou’s packaging narrates the rich tapestry of Vietnamese culture and cacao traditions through its visual identity and material choices.
“These awards reflect our creativity, artistry, and dedication to Vietnamese culture in every product,” said a Marou representative. “With a sustainable vision and exceptional quality, we continue leading the way, sharing Vietnamese chocolate with the world and leaving a lasting imprint on the global stage.”
What is the significance of the Prix Épicures de l’Épicerie Fine?
It’s a prestigious award recognizing the best in artisanal and premium food, bringing together producers, professionals, and culinary enthusiasts.
What makes Marou’s Ca Phe Sua Chocolate Bar special?
It combines the flavors of Vietnamese coffee with condensed milk, featuring organic ingredients and a commitment to local sourcing.
How does Marou prioritize sustainability in its packaging?
Marou uses recycled cacao husks for its packaging, promoting environmental responsibility while telling the story of cacao production and its local heritage.
