Bio hořká čokoláda na pečení - 70% kakaa z Madagaskaru source of antioxidants • suitable for vegans • non-alkalized • 85 g

Description

About the brand

Ingredients

FAQs

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International awards confirming quality

Sometimes there's no need to talk at length about quality – in the case of Chocolat Madagascar chocolates, the results speak for themselves. This tree to bar chocolate from Madagascar has won dozens of international awards in recent years, including overall victories in the Golden Bean Award competition (e.g. 2017 and 2020) and the special Shining Bright Award.

Judges of competitions such as 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 cocoa from Sambirano 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 is why it is now part of the carefully curated selection of brands at PraveBio.cz. A selection that we create with regard to true quality, origin, and meaningfulness for everyday life.

RECIPE: Gentle Chocolate Mini-Brownies from 65% Chocolate

Ingredients (approx. 12 mini servings)

• 120 g 65% dark chocolate (Chocolat Madagascar)
• 3 tablespoons of virgin coconut oil
• 80 ml of full-fat coconut milk (or another plant-based drink)
• 2–3 tablespoons of maple syrup (according to sweetness)
• 1 teaspoon of Ceylon vanilla
• a pinch of Real Salt^®
• 3 tablespoons of spelt flour 
• a handful of chopped natural almonds for sprinkling

Method

• Chop the 65% chocolate into small pieces and melt it in a water bath together with the coconut oil.
• In a bowl, mix the coconut milk, maple syrup, vanilla, and a pinch of Real Salt®.
• Slowly stir the coconut milk mixture into the warm melted chocolate until a smooth, creamy batter forms.
• Add the spelt flour and mix until everything combines into a light brownie batter.
• Divide the batter into small silicone molds or mini cups and sprinkle with chopped almonds.
• Bake for 10–12 minutes at 170 °C.

Tip: Thanks to the fruity notes of the 65% chocolate, the mini brownies taste great with a light sprinkle of cocoa powder from Madagascar.

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

Common "shelf" bars aim for uniform taste, low price, and durability. 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) are sometimes used, which change the melting point and mouthfeel and mask the taste of cocoa.

Chocolat Madagascar takes the opposite approach: it is produced 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 (milk chocolates also contain milk).

No palm oil, no added vanillin, and no alkalization. This ensures traceable origin and the taste reflects the place where the cocoa grew.

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

Instead of a 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 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 mild milk bars through balanced 70 % to 85–100 % cocoa. The range includes single origin and for selected editions even single plantation to understand the differences between regions.

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

Versatile use in the kitchen: thanks to the consistent content of cocoa butter, the bars are suitable for baking, desserts, and tasting. The stable taste across percentages makes it easy to pair with coffee or fruit and work with temperature during tempering.

Bean-to-bar directly in Madagascar

Production from bean to bar in Antananarivo. It 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 (for 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, ground into cocoa mass with a natural content of cocoa butter and fibre.

Function: Forms the basis of 65% dark chocolate; provides a characteristic fruity-citrus flavour, 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, so even a small amount of chocolate significantly enhances desserts, drinks, and simple chocolate snacks.

Cane sugar

What it is: Fine cane sugar obtained 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 65% cocoa and helps highlight citrus and red fruit notes. It also contributes to making the chocolate smoother on the palate and suitable for those who usually opt for sweeter chocolates.

Benefits: Allows achieving a balanced bitter-sweet taste – the bar is sweet enough for direct consumption but still retains the distinctive 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 solid consistency at room temperature.

Function: Forms an important part of 65% 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 stabilizers. Thanks to it, the chocolate feels full, creamy, and performs excellently in desserts, glazes, and chocolate drinks.

Non-GMO sunflower lecithin

What it is: Natural emulsifier from sunflower seeds, produced without genetically modified ingredients. Used in small amounts to improve the consistency of chocolate.

Function: Helps combine cocoa mass, cocoa butter, and sugar into a uniform, smooth structure. Improves the fluidity of chocolate during processing, tempering, and moulding, appreciated by both home and professional confectioners.

Benefits: Compared to commonly used soy lecithin, it is suitable for those avoiding soy. Allows achieving smooth texture and easy processing without the need for additional stabilizers, while maintaining the pure composition of the chocolate.

The result? You get an intense yet still gently balanced cocoa flavour with distinctive fruity, citrus, and slightly caramel notes, typical for cocoa from Sambirano. 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 enjoy quality dark chocolate from Madagascar with natural cocoa ingredients.

Notice / Storage

• Store in a cool place (ideally 16–18 °C), dry, and dark, away from direct sunlighta 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. It does not affect taste, but it 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 65% chocolate suitable for those who usually only eat "milk" chocolate?

Dark chocolate 65% cocoa from Madagascar is mildly bitter, with distinct fruity and citrus notes and a light hint of honey and caramel. Thanks to the higher content of cane sugar, it is more accessible than 85% or 100% chocolate – a great choice for those who want to explore chocolates with higher cocoa content but still desire a gentle, balanced flavour.

Is this 65% chocolate suitable for vegans and people with gluten intolerance?

The recipe is naturally free from milk and gluten and contains no 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 made directly in Madagascar?

Yes. The chocolate is made from bean to bar directly in Antananarivo: fermentation, drying, roasting, conching, and moulding all take place 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), showcasing 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 change the melting point, can feel heavy or greasy, mute the chocolate flavour, and increase the risk of fat bloom.

Does Chocolat Madagascar offer chocolates suitable for vegans?

Yes. Most dark bars are naturally free from milk (we always recommend checking the ingredients of a specific bar). The brand also offers a Vegan Milc range, where milk is replaced with cashew 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 only 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, increasing traceability and transparency of the chain.

How should chocolate be stored correctly?

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