The Prix Épicures de l’Épicerie Fine, held on April 28 at Pavillon Gabriel in Paris, is an annual event organized by Le Monde de l’Épicerie Fine, a leading industry magazine focused on artisanal and premium food. The 2025 edition brought together over 140 producers and more than 800 participants, including industry professionals, journalists, and culinary enthusiasts from across Europe.
Marou’s Ca Phe Sua Chocolate Bar was named “Best Chocolate in the World 2025” in the Food category (Trophées Alimentaires). Inspired by the flavor of Vietnamese coffee with condensed milk, the bar features a combination of organic Robusta coffee, fresh milk, and dark chocolate made from Vietnamese cacao. The award recognizes both its flavor and the brand’s continued effort to highlight local ingredients while aligning with international quality standards.
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Marou Ca Phe Sua bar won The Best Chocolate 2025 Award. Photo courtesy of Marou Chocolate |
This is not Marou’s first international recognition. The brand previously received gold, silver, and bronze medals from the London Academy of Chocolate and the International Chocolate Awards for its flavor and quality.
In 2016, Marou received praise from notable culinary figures, including Michelin three-star chef Michel Roux and pâtissier Pierre Hermé.
In addition to the chocolate award, Marou also received the “Coups de cœur du jury” (Jury’s Favorite Packaging) for its 55% Dark Chocolate Bar with Roasted Buckwheat.
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Marou Roasted Buckwheat Bar won the Jury’s Favorite Packaging Award. Photo courtesy of Marou Chocolate |
The Packaging category at the Prix Épicures was judged based on criteria such as design creativity, brand consistency, material quality, environmental responsibility, and functionality.
Marou’s packaging stood out for its use of recycled cacao husks, which serve as both an environmentally friendly material and a visual representation of the cacao production cycle—from bean to final product.
The packaging also emphasizes the origin of ingredients and highlights Vietnamese agricultural traditions, cacao heritage, and the contributions of local farmers and fermentation artisans.
Marou previously received four international packaging design awards, including three from the Pentawards and one from The Dieline Awards.
Notably, the Gold awards at Pentawards 2016 in Shanghai. Its collaboration with the National Gallery Singapore, which featured packaging inspired by Dong Ho folk paintings and traditional Vietnamese printing techniques, was also well received.
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Marou Chocolate Collection wrapped in covers inspired by Dong Ho, a Vietnamese traditional printmaking art form. Photo courtesy of Marou Chocolate |
The two awards at the 2025 Prix Épicures de l’Épicerie Fine further reinforce Marou’s standing in the premium chocolate segment. The brand attributes its success to three core elements: direct sourcing, artisan craftsmanship, and intentional design.
Marou works closely with local farmers and fermentation specialists to ensure high-quality cacao and promote sustainable agriculture. Each cacao bean is treated as a reflection of its unique origin, and the company aims to maintain the distinct characteristics of each region.
The brand also places strong emphasis on design. Marou’s packaging not only serves a functional role but also communicates the story of Vietnamese culture and cacao traditions through its visual identity and choice of materials.
“These awards are a reflection of the brand’s creativity, artistry, and love of Vietnamese culture in every product. With a sustainable vision and exceptional quality, we continue to lead the way, bringing Vietnamese chocolate to the world and making a lasting mark on the global stage,” said Marou’s representative.
