If we eat with our eyes, what's the relationship between design and chocolate?
"it's written in the stars"...
Banker turned chocolatier, Samuel Maruta is one half of the founding partnership that created bean-to-bar Vietnamese brand Marou. Sam divides his time between family, chocolate, red wine and his latest venture - Saigon's Maison Marou. So, Sam, does the design of chocolate have to look good enough to eat?
Great chocolate and great design are essentially orthogonal, their path might just meet once in the universe, where that magic interaction falls is the million dollar question.