Fine White Gold Chocolate 45% Cocoa single origin • tree-to-bar & raise trade chocolate • source of antioxidants • non-alkalized cocoa • 85 g

White Chocolate 45% Cocoa from Madagascar – Main Benefits

Are you looking for white chocolate with a high cocoa butter content that is creamy but not overly sweet? This white chocolate from a single region in Madagascar is made from quality cocoa butter from the Sambirano region and whole milk, combining a velvety texture with a gentle, milky-caramel sweetness.

• Exceptionally creamy, but not too sweet – Rich taste of cocoa butter with notes of caramel, milk cream, and subtle fruity freshness; sweeter than dark chocolates but more balanced than regular white bars.
• Cocoa butter from the single Sambirano region – Cocoa beans and the butter pressed from them from the Sambirano region give the chocolate a distinctive, pure, and elegant flavor profile associated with a specific Madagascan terroir.
• High cocoa butter content – 45% cocoa base means a richer, fuller taste and smoother texture than regular white chocolates with lower cocoa content.
• Production from cacao tree to bar – The chocolate is made, processed, and packaged directly in Madagascar in a tree-to-bar / raise trade mode, supporting local farmers and leaving a greater share of the value in the country of origin.
• Pure composition without unnecessary additives – Only cocoa butter from Madagascar, whole milk, cane sugar, and possibly a pinch of natural milk flavor; without added flavors, vanilla, and preservatives.
• Naturally free of cocoa powder and gluten – The white chocolate contains no cocoa powder or gluten and thanks to the use of cow's milk is suitable for vegetarians; for individuals with allergies, we always recommend checking the current label.

Each bar of this 45% white chocolate from Madagascar is an invitation to velvety creamy, gently caramel taste of cocoa butter with a milky aftertaste. It is perfect for slow nibbling piece by piece, for white chocolate lovers looking for a higher quality alternative, and for premium desserts, creams, glazes, ganache, and chocolate snacks.

RECIPE: Creamy White Chocolate Ganache for Cake

Ingredients (for a cake with a diameter of 20–24 cm)

• 200 g 45% white chocolate from Madagascar (Chocolat Madagascar – Fine White Gold)
• 100 ml whipping cream (33–35% fat)
• 20 g butter
• a pinch of sea salt or Real Salt^® (optional)

Method

• Chop the white chocolate finely and place it in a heatproof bowl.
• Heat the whipping cream almost to boiling (do not boil) and evenly sprinkle the chopped chocolate into it. Let it stand for 1 minute to soften the chocolate.
• Start gently stirring from the center of the bowl with a spatula or whisk until a smooth, glossy chocolate ganache without lumps is formed.
• Add the butter and stir until completely melted and combined with the ganache. You can also add a pinch of sea salt to enhance the flavor.
• Let the ganache cool at room temperature for 10–20 minutes to thicken slightly – use a thinner consistency as a drip effect glaze, thicker as a cream to cover the entire cake.
• Apply the glaze to a well-chilled cake and then place it in the fridge for a while to set the ganache and create a smooth, glossy surface.

Tip: For an even shinier and smoother surface, you can add 1–2 teaspoons of honey or glucose syrup to the ganache. The glaze is great not only for cakes but also for bundt cakes, cupcakes, or spoon desserts.

Why Chocolat Madagascar is a Better Choice than Regular "Supermarket" Chocolate

Common "shelf" bars aim for uniform taste, low price, and longevity. They often mix cocoa masses from different countries, use alkalization, a higher proportion of sugar and flavors like vanillin.

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

Chocolat Madagascar takes the opposite approach: it is created 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 (for milk chocolates, also milk).

No palm oil, no added vanillin, and no alkalization. This ensures traceable origin and the flavor reflects the place where the cocoa was grown.

Difference on the tongue: pure snap, smooth melt, and distinctive fruity to subtly citrus notes typical of Madagascan cocoa.

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

Stable quality through control of the entire process: cultivation, fermentation, drying, roasting, and production all take place 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 flavor profiles: from gentle milk bars through balanced 70% to 85–100% cocoa. The range includes single origin and for selected editions, also single plantation to explore differences between regions.

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

Versatile use in the kitchen: bars are suitable for , desserts, and tasting. A stable flavour across percentages makes pairing with coffee or fruit easier and aids in temperature control during tempering.

Bean-to-bar directly in Madagascar

Production from bean to bar in Antananarivo. This results in honest chocolate with a traceable origin and full control over processing.

Single origin taste of the land

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

Short and readable composition

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

Freshness thanks to a short journey

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

Cocoa beans (Grand Cru de Sambirano)

What it is: Fermented and dried fine cocoa beans from Madagascar from the Sambirano region. They are finely ground into cocoa mass and form the basis of this premium milk chocolate with a high cocoa content. Naturally contain cocoa butter, minerals, and fibre.

Function: Responsible for the intense cocoa flavour, typical fruity notes of the Madagascan terroir, and the dark chocolate colour, which is unusually pronounced for this milk chocolate.

Benefits: Cocoa from a single Sambirano area gives the chocolate a complex profile – gentle bitterness with notes of caramel, milk cream, fruity freshness and a long cocoa aftertaste. Suitable for chocolate lovers with a high cocoa content who also appreciate the creaminess of milk.

Cane sugar

What it is: Fine cane sugar from sugar cane, used in smaller quantities than in regular milk chocolates. It is chosen so as not to disturb the taste of Sambirano cocoa beans.

Function: Softens the intense cocoa flavour and highlights the natural fruity and slightly caramel notes. Helps create a pleasant sweetness without the chocolate feeling heavy.

Benefits: Allows for a gently sweet, yet still distinctly chocolatey character. Thanks to the low amount of sugar, the chocolate is suitable for those who want a less sweet, mature chocolate profile.

Cocoa butter

What it is: Natural fat from cocoa beans from Sambirano. Non-deodorised – without chemical removal of scent – thus retaining full aroma and gentle cocoa notes.

Function: Ensures smooth melting, gentle texture, and a silky chocolate feel in the mouth. Increases the quality of the bar and is responsible for its pure flavour profile.

Benefits: Provides fullness, creaminess, and purity of taste. Allows for perfect tempering and use in premium dessert recipes – fondants, ganache, mousse, or fine hot chocolate.

Non-GMO sunflower lecithin

What it is: Natural emulsifier from sunflower seeds, produced without genetically modified components. Used in minimal amounts for smoothness and stability.

Function: Binds cocoa mass, cocoa butter, and sugar into a perfectly smooth structure. Improves fluidity during production and tempering.

Benefits: A great alternative to regular soy lecithin – suitable for those avoiding soy. Ensures smooth texture without using additional stabilisers and maintains purity of taste.