Baking Chocolate Drops - 50 % Cacao 62% less sugar and 2x more cocoa than the EU standard - 2 kg
Looking for milk chocolate for baking with a more pronounced cocoa flavour, but find standard milk chocolate too sweet? These 50% couverture chocolate drops made with Madagascan cocoa combine a creamy milk chocolate profile with a higher proportion of cocoa solids and melt well for coatings, ganache, pralines, baked goods, ice cream and hot chocolate.
The flavour has fruity, raisin and citrus notes with a gentle cocoa finish. The chocolate contains at least 50 % cocoa solids, a minimum of 27 % milk solids and 23 % added cane sugar; the individual drops, weighing approximately 1–3 g, make weighing and even melting easier.
Why we added Chocolat Madagascar to the PraveBio.cz range
Chocolat Madagascar keeps chocolate production in the country where the cocoa is grown. The cocoa beans are grown, fermented and dried in Madagascar, then processed into finished chocolate there, keeping more of the production stages and added value in the country of origin.
This approach is known as tree-to-bar and is linked to the Raise Trade principle. Rather than exporting cocoa beans as a basic raw material, further cocoa processing and finished chocolate production take place in Madagascar.
Chocolat Madagascar works with cocoa from the Sambirano region, known for its fruity and citrus flavour profile. The brand has received awards from the Academy of Chocolate and the International Chocolate Awards; this 50% milk chocolate is made with genuine Madagascan cocoa butter and no added flavourings.
Chocolat Madagascar – 50% cocoa milk chocolate drops for baking
Milk chocolate drops with at least 50 % cocoa solids are a couverture chocolate for melting, tempering, baking and making pralines, coatings, ganache, creams and chocolate drinks. Each drop weighs approximately 1–3 g, making them easy to weigh and allowing them to melt evenly when heated.
The flavour is distinctly cocoa-rich for a milk chocolate while remaining smooth and creamy. Madagascan cocoa is characterised by fruity, raisin and citrus notes, softened here by the milk and cane sugar. The chocolate has a lighter reddish-brown colour typical of this variety.
The chocolate is made directly in Madagascar. Both the cocoa beans and cocoa butter come from the same country, with further processing taking place at origin. The product is not alkalised, the cocoa butter is not deodorised, and the recipe contains no added vanilla, other flavourings, preservatives or palm oil.
Uses
- Pralines and chocolates – the higher cocoa content gives fillings and shells a more pronounced cocoa flavour.
- Ganache and creams – milk and cocoa butter create a smooth, full texture for cakes and desserts.
- Coatings and decorations – once correctly tempered, the chocolate can be used for thin coatings, chocolate decorations and shells.
- Baking – melt the drops into mixtures or use them in biscuits, brownies, muffins and other desserts.
- Ice cream and professional pastry work – the manufacturer also recommends the chocolate for ice cream making and professional pastry use.
- Chocolate drinks – the higher cocoa content gives milk hot chocolate a fuller flavour.
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A crunchy cocoa speciality that lets you taste cocoa from the same origin in a different texture, with a whole roasted bean inside the chocolate coating.
Milk chocolate where cocoa stays to the fore
In standard milk chocolate, the flavour is often led mainly by sugar and milk. Here, cocoa solids make up at least 50 % of the product, so the character of the Madagascan cocoa remains clearly noticeable. The result is a chocolate for recipes where the milkiness should be gentle while the cocoa flavour remains distinct.
The recipe contains 23 % added cane sugar. This figure is more informative than simply describing the chocolate as less sweet: it states exactly how much added sugar the product contains. The total sugars figure in the nutrition table is higher because it also includes naturally occurring lactose from the full-fat milk.
50 % cocoa milk chocolate drops – key features
- 50 % cocoa solids – a high cocoa content for milk chocolate that remains clearly noticeable in creams, coatings and baked goods.
- 23 % added cane sugar – the exact proportion of added sugar is stated without suggesting that the product is sugar-free.
- At least 27 % milk solids – full-fat cow's milk contributes to the creamy texture and milder flavour.
- Madagascan cocoa butter – no palm oil or cocoa butter substitutes.
- No added flavourings or preservatives – the flavour comes from cocoa, milk and cane sugar.
- Drops weighing 1–3 g – a practical format for weighing, melting and tempering.
Melting and tempering temperatures
For pastry work, the manufacturer specifies a melting temperature of 45–50 °C, followed by cooling to approximately 27 °C for crystallisation and a working temperature of 30–31 °C. These temperatures are particularly important when making pralines, thin coatings and decorations, where gloss, firmness and a clean snap matter.
From cocoa bean to couverture chocolate in Madagascar
The cocoa beans used by Chocolat Madagascar come from Madagascar, including the well-known Sambirano growing region. After fermentation and drying, processing continues in the country of origin. The cocoa beans are therefore not simply exported as an agricultural raw material for subsequent chocolate production in Europe.
The cocoa butter has the same origin. In this milk chocolate, it is combined with full-fat cow's milk powder and Madagascan cane sugar. The finished chocolate is then formed into small drops for professional and home pastry use.
This production method is known as tree-to-bar and is linked to the Raise Trade model: a substantial share of the processing and the value of the finished product is created in the country where the cocoa is grown.
How 50% milk couverture differs from standard milk chocolate
The key distinction is not simply the term milk chocolate, but the ratio of cocoa ingredients, milk and sugar. This variety contains at least 50 % cocoa solids and 27 % milk solids. Added cane sugar makes up 23 % of the recipe.
It also contains no palm oil, added vanilla or other flavour enhancers. The cocoa butter is not deodorised and the cocoa is not alkalised. The resulting flavour therefore remains closely linked to the cocoa beans used and their Madagascan origin.
Format also matters in pastry work. Small drops are easier to portion and melt more evenly than a large bar, making it easier to prepare larger batches of ganache, coatings and tempered chocolate.
Why choose Chocolat Madagascar
Made in the country of origin: cocoa bean processing and subsequent chocolate production take place in Madagascar. This gives the customer a product with better traceability of its main cocoa ingredients.
Flavour without added flavourings: Chocolat Madagascar uses no vanilla or other added flavour enhancers in this chocolate. Its fruity and citrus character comes from the cocoa itself.
Genuine cocoa butter: the recipe uses Madagascan cocoa butter and contains no palm oil or substitute fats.
Different cocoa intensities: the brand makes couverture chocolate ranging from white and milk varieties to 70% and 100% chocolate. This allows pastry chefs to choose according to the required sweetness, cocoa intensity and recipe.
50 % cocoa solids
The higher cocoa content gives the milk chocolate a more pronounced flavour and allows it to remain distinct in recipes containing other milky or sweet ingredients.
Tree-to-bar production
The cocoa is processed further and the chocolate is made directly in Madagascar, rather than after the cocoa beans have been exported to Europe.
Pure cocoa butter
The recipe uses cocoa butter from Madagascar and contains no palm oil or other fat as a substitute for cocoa butter.
Award-winning 50% milk chocolate
The Fine Milk Chocolate 50 % variety received, among other awards, 1 Great Taste star in 2024; the brand also lists earlier international awards for this 50% milk chocolate.
Ingredients
Madagascan cocoa butter, full-fat cow's milk powder, Madagascan cane sugar, Madagascan cocoa beans, emulsifier: non-GMO sunflower lecithin.
Cocoa solids: minimum 50 %.
Milk solids: minimum 27 %.
Added cane sugar: 23 %.
Contains milk. May contain traces of soya and cashew nuts. Allergens are shown in bold.
Nutritional values
| Typical values | per 100 g | What does this mean for you? |
|---|---|---|
| Energy | 2 543 kJ / 608 kcal | Energy-dense couverture chocolate; in baking, it is generally used as one ingredient in a recipe rather than as a large portion on its own. |
| Fat | 47 g | The high fat content reflects the recipe's cocoa butter and full-fat milk and is important for the chocolate's melting behaviour and texture. |
| – of which saturates | 29 g | Saturated fatty acids come mainly from cocoa butter and milk fat. |
| Carbohydrate | 35 g | Carbohydrate comes mainly from cane sugar and the lactose naturally present in full-fat milk powder. |
| – of which sugars | 30 g | Total sugars include 23 % added cane sugar as well as naturally occurring milk sugars. |
| Protein | 9 g | Protein comes mainly from full-fat cow's milk powder and partly from the cocoa. |
| Salt | 0.03 g | The very low salt content reflects the simple recipe with no added salt. |
Ingredients and their roles
Madagascan cocoa butter
What it is: The natural fat obtained from cocoa beans, in this case of Madagascan origin.
Function: It affects melting, smoothness, gloss and the behaviour of the chocolate during tempering.
Why it matters: The recipe uses genuine cocoa butter rather than palm oil or another substitute fat.Full-fat cow's milk powder
What it is: Full-fat milk powder forming the milk component of the recipe; milk solids make up at least 27 %.
Function: It softens the cocoa intensity and contributes to the creamy flavour and texture.
Why it matters: It distinguishes this variety from dark chocolate. It works well for gentler ganache, coatings and milk-based desserts.Madagascan cane sugar
What it is: Cane sugar making up 23 % of the recipe.
Function: It balances the flavour of the cocoa beans and milk and affects the final sweetness of the chocolate.
Why it matters: The product is not free from added sugar.Madagascan cocoa beans
What they are: Cocoa beans from Madagascar which, together with the cocoa butter, provide at least 50 % cocoa solids.
Function: They provide the cocoa flavour and characteristic fruity, raisin and citrus notes.
Why they matter: The higher cocoa content allows the cocoa flavour to remain noticeable alongside the milk and sugar.Additional ingredient: non-GMO sunflower lecithin acts as an emulsifier and helps maintain an even consistency in the chocolate mass.
How to melt and temper the chocolate drops correctly
- Heat the chocolate gradually in a bain-marie to approximately 45–50 °C.
- For tempering, then cool it to approximately 27 °C.
- Bring it to a working temperature of 30–31 °C before further use.
- Keep the chocolate away from water and steam; even a small amount of water can change the consistency of melted chocolate.
Warnings / Storage
- Store in a cool, dry place, ideally within the range stated on the label, 12–20 °C.
- According to the label, relative humidity should not exceed 70 %.
- Keep away from direct sunlight, sources of heat and strongly aromatic foods.
- Always seal the pack well after opening to prevent the chocolate from absorbing moisture and foreign odours.
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FAQ
Do the 50% milk chocolate drops contain added sugar?
Yes. Cane sugar makes up 23 % of the product. The nutrition table lists 30 g of total sugars per 100 g because, in addition to the added cane sugar, this figure includes the sugars naturally present in the milk powder.
What is the difference between 23 % added sugar and 30 g of sugars in the nutrition table?
23 % refers to the amount of added cane sugar in the recipe. The figure of 30 g of sugars per 100 g includes all simple sugars in the product, including the naturally occurring lactose from the full-fat milk powder.
Can these chocolate drops be tempered?
Yes. This is couverture chocolate for uses including chocolatier work and confectionery. The manufacturer specifies melting at 45–50 °C, crystallisation at 27 °C and a working temperature of 30–31 °C.
What can I use the 50% milk chocolate for?
Use it for pralines, chocolates, ganache, coatings, creams, baking, chocolate drinks and ice cream. The drops weigh approximately 1–3 g, making them easy to portion and melt.
Does the chocolate contain palm oil or added vanilla?
No. The fat comes from genuine cocoa butter and milk fat. The manufacturer also states that this variety contains no palm oil, added flavourings, vanilla, preservatives or genetically modified ingredients.
Does the product contain allergens?
Yes, it contains milk. According to the label, it may also contain traces of soya and cashew nuts. If you have an allergy, always refer to the current information on the pack for the specific batch.
What does tree-to-bar mean for Chocolat Madagascar?
It means that a substantial part of the journey from cocoa bean to finished chocolate takes place directly in Madagascar. The cocoa is therefore not simply exported as a raw material for chocolate production in another country.
How should I store the chocolate drops?
The label recommends a cool, dry environment at 12–20 °C with relative humidity no higher than 70 %. Protect the chocolate from heat, sunlight, moisture and strong odours, and seal the pack well after opening.
Additional parameters
| Category: | Chocolat Madagascar |
|---|---|
| EAN: | 7340446636764 |
| Manufactured by: | Chocolat Madagascar |
| Country of origin: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Soy Free-GMO Free-Low Carb-Těhotné-Kojící |
| Size: | 2 kg |
| The item has been sold out… | |
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Kamil Remunda
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Discussion
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Chocolat Madagascar is a small chocolate manufactory that produces its chocolates from the finest organic cocoa beans directly in Madagascar. The taste and quality of its products have already earned it a number of awards in competitions around the world, such as absolute wins in the Golden Bean Award in 2017 and 2020 and the Shining Bright Award 2020 or in Finest Origin. Vegans, lovers of high-percentage chocolates and those who like to eat white chocolates can choose from their offer.
How are Chocolat Madagascar's chocolates different?
Indescribable taste
Thanks to the unique environment of the Madagascan rainforest, the soil and the climate, the cocoa beans grown here have a very specific flavour profile full of fruity notes - they taste of forest fruits, cherries and citrus. Chocolat Madagascar have a naturally very complex taste, without unwanted bitterness, and do not need to be flavored or chemically treated with alkalization.
Maximum freshness
Unlike most chocolate factories, Chocolat Madagascar is located close to cocoa plantations. The fermentation and drying of the cocoa beans takes place within a few days of harvest (other chocolate companies make chocolates from cocoa beans that are often a few years old). Thanks to this, cocoa beans retain the highest possible proportion of active substances, mainly flavonoids.
Sustainability
Cocoa beans are grown organically, so they do not harm the environment with unnecessary pesticides, herbicides or fertilizers. On the contrary, they create a safe haven in the rainforest environment for Madagascar's endangered species.
Raise trade
Chocolat Madagascar buys its cocoa beans from small farmers who harvest them in the Sambirano Valley in north-west Madagascar. It pays them premium prices, which raises their standard of living. Further processing of cocoa, including the actual production of chocolates, also takes place in Madagascar. This provides a further not inconsiderable boost to the island's economy. This support increases the quality of education and skills of employees and their families, ultimately leading to increased wealth and support for this nation. It is thereforefair trade at the highest possible level - raise trade.
