BIO Select Dark Cooking and Baking Chocolate - 70% Cocoa Grand Cru • 2.2x more cocoa, 83% less sugar than EU standard • 10 x 100 g

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International Awards Confirming Quality

Sometimes quality doesn't need lengthy explanations – in the case of Chocolat Madagascar chocolates, the results speak for themselves. These tree to bar chocolates from Madagascar have won dozens of international awards in recent years, including overall victories at the Golden Bean Award (e.g., 2017 and 2020) and the special Shining Bright Award.

Judges from competitions like the Academy of Chocolate, International Chocolate Awards, Great Taste Awards, Golden Bean Award, or Cocoa of Excellence appreciate not only the fruity-citrus flavour profile of Sambirano cocoa but also the technical quality, freshness, and sustainability of production directly in Madagascar.

Chocolat Madagascar has thus gradually built a reputation as one of the most respected origin chocolate brands from Madagascar – and that's why it is now part of the carefully curated selection of brands at PraveBio.cz. A selection created with regard to true quality, origin, and meaningfulness for everyday life.

Organic Dark Chocolate for Baking 70% Cocoa from Madagascar – Key Benefits

Looking for a smooth 70% cocoa chocolate with a fruity character? This single origin chocolate from Madagascar is made from cocoa beans from Sambirana and offers a full cocoa flavour with a gentle sweetness, appreciated even by those who usually prefer sweeter chocolates.

• Delicately bitter, fruity taste – A typical profile of Madagascan cocoa with notes of forest fruits, citrus, and raisins. Ideal for snacking, brownies, chocolate drinks, and pairing with coffee.
• Single Origin cocoa from Sambirana – 70% cocoa Grand Cru de Sambirano reflects the unique climate and soil of northwestern Madagascar, giving the chocolate a distinctly fruity cocoa character.
• Ethical tree-to-bar production – The chocolate is entirely made, processed, and packaged in Madagascar under the raise trade regime, supporting local farmers, preserving cocoa freshness, and increasing the value share in the country of origin.
• Simple organic composition – Contains organic cocoa beans, organic cane sugar, and cocoa butter; free from vanilla, soy, lecithin, and artificial flavours.
• Smooth texture and melting – Precise processing without alkalisation delivers a velvety structure suitable for brownies, chocolate creams, toppings, ganache, and hot chocolate.
• Suitable for vegans – Contains no milk or other animal ingredients; only a warning about possible traces from production, which is always good to check on the current label.

Each package of this organic 70% chocolate is an invitation to rich, fruity cocoa flavours from Sambirana. It is ideal for everyday snacking, chocolate enthusiasts, and premium desserts with a harmonious, not overly sweet flavour profile.

The Journey from Sambirano Valley: From Rare Genetics to Ethical Tree-to-Bar Processing

The label Grand Cru, a globally recognised symbol for luxury wines from the best locations, represents in the world of cocoa the strictest selection from specific parcels of the Sambirano valley. This classification ensures that the cocoa beans come from locations with unique microclimates and the finest Trinitario genetics, which, like premium vineyards, guarantees exceptional purity of taste unmatched in regular chocolate production.

The term Single Origin confirms that this chocolate was made exclusively from beans of a single geographical origin. Unlike industrial blends that unify flavour by mixing ingredients from different continents, Single Origin highlights the authentic terroir of Madagascar. In each piece, you taste the specific fruity notes typical of this region.

The RaiseTrade model advances trade ethics beyond regular Fairtrade, as all processing takes place directly in the country of origin. While Fairtrade only addresses the purchase prices of raw materials, RaiseTrade creates skilled jobs and technological infrastructure in Madagascar. Thus, you support true economic independence of local communities and sustainable development of the island.

The Tree-to-Bar method defines the shortest possible journey from cacao tree to finished bar. Compared to the Bean-to-Bar standard, where dry beans are transported for months in containers to Europe, production from fresh harvest occurs directly at the plantations. This gentle process in organic quality preserves the maximum of active ingredients and delicate aromatic profiles in the chocolate.

 

Why Chocolat Madagascar is a Better Choice than Regular “Supermarket” Chocolate

Common “shelf” bars aim for uniform taste, low cost, and longevity. They often blend cocoa masses from different countries, use alkalisation, a higher proportion of sugar, and flavours like vanillin.

Instead of cocoa butter, cheaper vegetable fats (e.g., palm) sometimes replace it, altering the melting point and mouthfeel, overshadowing the taste of cocoa.

Chocolat Madagascar takes the opposite approach: it is made directly in Madagascar from bean to bar with a short journey from harvest to production. It relies on a single origin approach and simple composition: cocoa, cocoa butter, cane sugar (with milk in the milk varieties).

Free from palm oil, without added vanillin, and no alkalisation. This ensures traceable origin and the taste reflects the place where the cocoa was grown.

The difference on the tongue: a clean snap, smooth melting, and pronounced fruity to slightly citrus notes typical of Madagascan cocoa.

Instead of uniform taste, you get a distinct terroir and a transparent label.

Stable quality through control of the entire process: cultivation, fermentation, drying, roasting, and production all occur in one country. Each batch clearly states the percentage of cocoa and origin, making it easier to choose based on taste and intensity.

Diversity of flavour profiles: from mild milk bars through balanced 70% to 85–100% cocoa. The range includes single origin and, in selected editions, single plantation to explore regional differences.

Transparent labels and clear information: clearly stated allergens, origin of ingredients, and a concise list of ingredients. Some of the range is lecithin-free, with selected bars using sunflower lecithin for texture – all clearly declared.

Versatile use in the kitchen: the bars, thanks to their consistent cocoa butter content, are suitable for baking, desserts, and tasting. Stable flavour across percentages makes pairing with coffee or fruit easier and helps with temperature control during tempering.

Bean-to-bar directly in Madagascar

Production from bean to bar in Antananarivo. Genuine chocolate with traceable origin and full control over processing.

Single origin taste of the land

Cocoa from one place (often Sambirano) naturally brings fruity and sometimes citrus notes – no blends from multiple countries.

Short and readable ingredients

Only cocoa, cocoa butter, cane sugar (for milk chocolate milk). No vanillin, no unnecessary additives, and no alkalisation.

Freshness due to short journey

Quick processing after harvest, careful fermentation, and gentle methods – resulting in a pure aroma and full flavour.

Nutritional Values

Composition Analysis and Functional Benefits

Cocoa beans (Grand Cru de Sambirano)

What it is: Fermented and dried fine cocoa beans from Madagascar from the Sambirano region, ground into cocoa mass with natural cocoa butter and fibre content.

Function: Forms the base of 70% dark chocolate; provides a characteristic fruity-citrus taste, distinct colour, aroma, and ensures smooth melting and firm structure of the bar.

Benefits: Fine single origin cocoa from Sambirano offers a complex flavour with notes of citrus, red fruit, and a light caramel aftertaste, making even a small amount of chocolate significantly enhance desserts, drinks, and simple chocolate snacks.

Cane Sugar

What it is: Fine cane sugar derived from sugar cane, chosen to complement the fruity profile of Madagascan cocoa. It gives the chocolate a pleasant sweetness and a slight caramel hint.

Function: Balances the natural bitterness of 70% cocoa and helps highlight the citrus and red fruit notes. It also contributes to making the chocolate smoother on the palate and suitable even for those who usually prefer sweeter chocolates.

Benefits: Allows for achieving a balanced bitter-sweet taste – the bar is sweet enough for direct consumption, yet still retains the distinct character of Madagascan cocoa and does not overshadow its terroir.

Cocoa Butter

What it is: Natural fat from cocoa beans, pressed from fermented and dried beans from Sambirano in Madagascar. It has a gentle cocoa aroma and a firm consistency at room temperature.

Function: Forms an essential part of 70% dark chocolate – ensures smooth melting, a velvety mouthfeel, and stable structure of the bar during tempering, breaking, and cutting.

Benefits: Quality cocoa butter from the same cocoa supports a pure flavour profile of the chocolate without the need for added fats or emulsifiers. It makes the chocolate feel full, creamy, and performs excellently in desserts, glazes, and chocolate drinks.

Natural Cocoa Polyphenols

What it is: A group of naturally occurring polyphenols in cocoa beans from Sambirano in Madagascar, which are part of the cocoa mass and cocoa butter.

Function: Influence the flavour profile of Madagascan cocoa – contribute to a slightly astringent sensation, intense chocolate aroma, and deeper, rich colour typical of quality single origin chocolate.

Benefits: Thanks to natural cocoa polyphenols, the chocolate tastes fuller and more layered, better appreciated during tasting, pairing with coffee or wine, and in desserts; polyphenols are among the compounds that are scientifically studied in foods for their antioxidant properties.

The result? You get an intense, yet still gently balanced cocoa flavour with prominent fruity, citrus, and slightly caramel notes, typical of Sambirano cocoa. Thanks to the simple composition (cocoa beans, cane sugar, cocoa butter, and non-GMO sunflower lecithin), you have control over the overall sweetness and intensity of the final dessert – the chocolate is ideal for brownies, chocolate truffles, desserts in a glass, and velvety hot chocolate, whenever you want to indulge in quality dark chocolate from Madagascar with natural cocoa components.

Notice / Storage

• Store in a cool place (ideally 16–18 °C), dry, and dark, away from direct sunlight and sources of heat.
• Protect from foreign odours – quality chocolate is easily aroma-absorbing. Always store well sealed.
• Avoid sudden temperature changes; a greyish cocoa bloom (fat bloom) may occur. This does not affect taste but does affect aesthetics and texture.
• Do not store chocolate in the fridge; at temperatures below 14 °C, it may lose flavour and moisture may condense.

FAQ

Is 70% chocolate suitable even for those who usually only eat "milk" chocolate?

Dark chocolate with 70% cocoa from Madagascar is mildly bitter, with pronounced fruity and citrus notes and a light hint of honey and caramel. Thanks to a higher content of cane sugar, it is more approachable than 85% or 100% chocolate – an excellent choice for those who want to explore chocolates with a higher cocoa content while still desiring a gentle, balanced taste.

Is this 70% chocolate suitable for vegans and people with gluten intolerance?

The recipe is naturally free from milk and gluten and does not contain soy or vanilla. The chocolate is made from cocoa beans, cane sugar, cocoa butter, and non-GMO sunflower lecithin, making it suitable for vegans and vegetarians. However, it is produced in a facility that processes cashew nuts and milk, so always check the current label if you have a severe allergy.

Is Chocolat Madagascar really produced directly in Madagascar?

Yes. The chocolate is made from bean to bar directly in Antananarivo: fermentation, drying, roasting, conching, and moulding all occur in the country of origin. The short journey from harvest means more freshness and a purer aroma.

Where is the cocoa from and are there plantation editions in Chocolat Madagascar?

The cocoa is exclusively from Madagascar, most often from the Sambirano region. The brand also releases single plantation bars (e.g., from the family plantation MAVA), which showcase the taste of a specific landscape.

Why is cocoa butter better than palm oil and other fats in chocolate?

Cocoa butter has a natural melting point around 32–34°C, so it melts in the mouth without a "waxy" feel. When tempered, it forms a stable crystalline structure (type V) for shine, a clean snap, and a smooth texture. It is flavour-neutral, so it does not overpower the cocoa aroma. Substitute fats (e.g., palm oil) are mainly used for cost and technology reasons; they alter the melting point, can feel heavy or greasy, dampen the chocolate flavour, and increase the risk of fat bloom.

Does Chocolat Madagascar have chocolates suitable for vegans?

Yes. Most dark bars are naturally milk-free (we always recommend checking the ingredients of a specific bar). The brand also offers a Vegan Milc range, where milk is replaced with cashews from Madagascar – the chocolate remains creamy and free from animal ingredients.

What is Raise Trade?

Raise Trade is an approach where as much added value as possible is created directly in the country of origin of the raw material – not just cultivation, but also processing and production. More jobs, skills, and income thus remain with local communities. Compared to models focused mainly on fair prices, it emphasizes transferring production to where the cocoa grows, which increases traceability and transparency of the chain.

How should chocolate be stored properly?

Ideally in a dry and dark place at 16–18°C, away from direct sunlight and sources of heat. Avoid humidity and sudden temperature changes (they can cause a greyish "bloom"). Use the fridge only in hot weather and in an airtight container.