Marabou Chocolate began making their famous products in Sunderland, Sweden in 1919. But Marabou dark chocolate has not always tasted like it does today. Initially produced in a fashion that basically copied those produced in many other chocolate factories around Europe, in the 1950s the company developed a technique called "crumbing". After painstaking research and development Marabou launched its new formula in 1956, offering the distinctive caramelized flavor that we enjoy this day. The new formula was an immediate success and sales took off. Marabou dark chocolate has come to be recognized in Sweden as superior to all competitors, and is now available in the US in limited quantities.