Premium Dark Chocolate 100% Cocoa from Madagascar selected Trinitario beans • single origin Sambirano valley • tree-to-bar • 85 g
Dark chocolate 100% cocoa is a delicate, unroasted Madagascan chocolate with notes of citrus and raisins. It is made solely from cocoa beans from Sambirano and cocoa butter from the same cocoa. It contains no sugar, vanilla, or added flavours and is suitable for vegans and vegetarians.
Freshly produced directly in Madagascar under the tree to bar / raise trade model, without chemical processing and alkalisation, which highlights the pure flavour profile of fine Madagascan cocoa. This 100% chocolate is ideal for slow enjoyment for pure cocoa lovers and for preparing premium desserts, ganache, and hot chocolate without sugar.
Why we included Chocolat Madagascar in the PraveBio.cz range
Chocolat Madagascar is a producer that operates the entire chocolate production process in the country of origin. Typically, cocoa is exported as a cheap raw material, processed in Europe, and the farmer receives only a fraction of the value. Here, the beans are grown, fermented, dried, and ground directly in Madagascar, so a larger part of the economic benefit remains with the local people.
This model (tree-to-bar and Raise Trade) is different from the classic bean-to-bar. Cocoa beans are not processed after months of storage and transport, but freshly after harvest, which is reflected in the taste – more fruit, less bitterness, and no mustiness of old beans.
Chocolat Madagascar works with select cocoa from the Sambirano valley and receives repeated awards at competitions like the Academy of Chocolate or International Chocolate Awards. The composition contains no GMO soy lecithin, no palm or other vegetable fats instead of cocoa butter, no artificial flavours like vanillin, or other emulsifiers that are commonly added to regular bars for cost and shelf life.
Chocolat Madagascar – 100% Cocoa Dark Chocolate from Sambirano
100% Sambirano Dark Chocolate is a pure cocoa product without added sugar, offering an uncompromising taste experience. It brings the benefits of unroasted cocoa, preserving a high proportion of natural substances.
It features surprisingly low bitterness and subtle notes of citrus and raisins, typical of Single Terroir from Madagascar. This bar contains no vanilla or additives, is naturally gluten-free, and suitable for vegans.
It is strictly produced in a Tree-to-Bar process from cocoa beans grown in the volcanic valley of Sambirano, directly on the island of Madagascar. This Raise Trade system ensures maximum freshness of the raw material and crucial support for the local economy.
The quality of this unique product without chemical treatment is highlighted by prestigious awards, including the overall victory of the Golden Bean Award. The chocolate is ideal for slow enjoyment and for making premium desserts, where its original taste stands out.
Sources and Literature
- Characteristics of Cocoa from the Sambirano Region (Madagascar) – an overview of fine flavour cocoa and its fruity-citrus flavour profile, e.g., Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Polyphenol and Flavonoid Content in Quality Dark Chocolate – comprehensive scientific overviews on cocoa and dark chocolate, e.g., Frontiers in Immunology – Cocoa and Dark Chocolate Polyphenols and MDPI Foods – Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate.
- Tree to Bar and Raise Trade Model of Chocolat Madagascar – official materials from the manufacturer and specialised distributors, e.g., ChocolatMadagascar.com, Cacao de Madagascar – Grand Cru de Sambirano and in Czech, for example, PraveBio – Neapolitánky z madagaskarské tmavé čokolády.
Specific links to articles and studies are provided directly in the text.
PraveBio.cz Articles on Chocolate
Suitable for
Pravé Bio Recommends What to Taste Next
- 100% Dark Chocolate for Cooking and Baking – Grand Cru de Sambirano
Absolute purity. The most used 100% dark chocolate from Madagascar without sugar, ideal for intense cocoa desserts and ganache. - 50% Milk Chocolate from Madagascar
Gently caramel. Rich milk chocolate with a mildly sweet and creamy profile for those who prefer lower cocoa intensity. - Vegan White Chocolate – Vegan Blanc 35% Cocoa
Fresh alternative. Creamy vegan white chocolate with real cocoa butter, great as a complement to fruit or hot drinks. - Neapolitans from Madagascar Dark Chocolate
Tasting samples. Small portioned Chocolat Madagascar squares ideal for sampling the full range of cocoa intensities and Madagascar terroir.
Quick tip: Try a chocolate tasting duel. Start with this 100% dark chocolate from Madagascar and compare it with the 50% milk and vegan white variant from Chocolat Madagascar – discover which cocoa intensity and type of chocolate suits you best at the moment.
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. These tree to bar chocolates from Madagascar have won dozens of international awards in recent years, including overall victories in 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 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 brand selection at PraveBio.cz. A selection we create with regard to genuine quality, origin, and meaningfulness for everyday life.
Delicate Dark Chocolate 100% Cocoa from Madagascar – Key Benefits
Are you looking for an intense yet surprisingly smooth organic dark chocolate 100% cocoa without added sugar, milk, or flavourings? This single origin chocolate from Madagascar is made exclusively from cocoa beans from Sambirano and has received the prestigious Golden Bean Award at the Academy of Chocolate competition.
- Complex flavour with fruity notes – The typical profile of Madagascar cocoa with notes of citrus, red fruit, and subtle bitterness. Ideal for pure tasting and pairing with coffee.
- 100% organic cocoa (Single Origin) – Only cocoa beans Grand Cru de Sambirano with Organic Ecocert certification. Full transparency of origin, taste, and uncompromised quality.
- Ethical tree-to-bar production – The chocolate is entirely made, processed, and packaged in Madagascar, under the raise trade regime, which brings higher value to local farmers and the economy.
- Pure “single-ingredient” composition – Contains only cocoa beans (cocoa mass + cocoa butter). Free from sugar, gluten, milk, soy, lecithin, and flavourings.
- Smooth texture and melting – Thanks to precise processing without alkalisation, it creates a velvety chocolate suitable for premium desserts, pralines, and thick hot chocolate.
- Suitable for vegans – 100% plant-based chocolate without any additives. Note: may contain trace amounts of allergens from production.
Each bar is an invitation to the pure, intense taste of Sambirano cocoa. Suitable for chocolate enthusiasts, gourmets, baking, and those who want to experience the authentic taste of fine flavour chocolate in its purest form.
The Journey from Sambirano Valley: From Rare Genetics to Ethical Tree-to-Bar Processing
The designation Grand Cru, globally recognised as a symbol for luxury wines from the best locations, represents in the world of cocoa the strictest selection from specific plots of the Sambirano valley. This classification ensures that cocoa beans come from locations with unique microclimates and the finest Trinitario genetics, which, like premium vineyards, guarantees exceptional purity of flavour unmatched in standard chocolate production.
The term Single Origin confirms that this chocolate is made exclusively from beans of a single geographical origin. Unlike industrial blends that unify taste by mixing ingredients from different continents, Single Origin highlights the authentic terroir of Madagascar. In each piece, you can taste the specific fruity notes typical of this region.
The RaiseTrade model advances trade ethics beyond standard 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. You thus support true economic independence of local communities and the sustainable development of the island.
The Tree-to-Bar method defines the shortest possible path from cocoa 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 takes place directly at the plantations. This gentle process in organic quality preserves the maximum of active substances and delicate aromatic profiles in the chocolate.
Why Chocolat Madagascar is a better choice than regular “supermarket” chocolate
Regular “shelf” chocolate bars focus on uniform taste, low price and long shelf life. They often blend cocoa masses from different countries, use alkalisation, a higher proportion of sugar and flavourings such as vanillin.
Instead of cocoa butter, cheaper vegetable fats are sometimes used (for example palm oil), changing the melting point and mouthfeel while masking 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 is based on a single origin approach and a simple ingredient list: cocoa, cocoa butter, cane sugar (and milk in milk chocolate varieties).No palm oil, no added vanillin and no alkalisation. This keeps the origin traceable and allows the flavour to reflect the place where the cocoa was grown.
The difference on the tongue: a clean snap, smooth melt and distinctive fruity to gently citrus-like notes typical of Madagascar cocoa.Instead of a standardised taste, you get a clear terroir and a transparent label.
Why choose Chocolat Madagascar
Stable quality thanks to control over 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 according to taste and intensity.
Diverse flavour profiles: from delicate milk chocolate bars through balanced 70 % options up to 85–100 % cocoa. The range includes single origin chocolates and, in selected editions, also single plantation chocolate for discovering differences between regions.
Transparent labels and clear information: clearly stated allergens, ingredient origin and a concise ingredient list. Part of the range is lecithin-free, while selected bars use sunflower lecithin for texture – everything is clearly declared.
Versatile use in the kitchen: thanks to the consistent content of cocoa butter, the bars are suitable for baking, desserts and tasting. Stable flavour across different cocoa percentages makes it easier to pair with coffee or fruit and to work with temperature during tempering.
Bean-to-bar directly in Madagascar
Production from bean to bar in Antananarivo. Honest chocolate with traceable origin and full control over processing.
Single origin taste of the land
Cocoa from a single location (often Sambirano) naturally brings fruity and sometimes citrus notes – no blends from multiple countries.
Simple and clear ingredients
Just cocoa, cocoa butter, cane sugar (for milk chocolate, milk). No vanillin, no unnecessary additives, and no alkalisation.
Freshness through short journey
Quick processing after harvest, careful fermentation, and gentle methods – resulting in a pure aroma and full flavour.
Ingredients
Complete Ingredients
Dark Chocolate 100% Cocoa Sambirano
Single-origin fine Madagascan cocoa beans and cocoa butter (made from the same cocoa). Cocoa solids content at least 100%.
May contain traces of cashew nuts and milk.
Allergens are highlighted in bold.
Nutritional Values
| Typical Values | per 100 g | What does it mean for you? |
|---|---|---|
| Energy | 2,570 kJ / 615 kcal | High energy value – pure cocoa for an immediate intense taste and feeling of satiety. |
| Fats | 55 g | High cocoa butter content – ensures velvety, smooth melting without the need for emulsifiers. |
| – of which saturated | 33 g | Saturated fats come exclusively from cocoa butter, key to the quality of 100% chocolate. |
| Carbohydrates | 15 g | Very low carbohydrate content – ideal for those reducing sugar intake. |
| – of which sugars | 1 g | No added sugar – only naturally occurring sugars in cocoa beans. |
| Fibre | 15 g | High fibre content from pure cocoa beans – contributes to satiety. |
| Proteins | 12 g | High proportion of plant proteins from cocoa – rich and complex nutritional value. |
| Salt | 0.01 g | Virtually no salt content – the taste is based solely on the full cocoa profile. |
Composition Analysis and Functional Benefits
Cocoa Beans (Grand Cru de Sambirano)
What it is: Fermented and dried fine cocoa beans from Madagascar in organic quality (region Sambirano), ground into cocoa mass with a natural content of cocoa butter and fibre.
Function: Forms the base of 70% organic dark chocolate; provides a distinctive fruity-citrus taste, colour, aroma, and ensures smooth melting and a firm bar structure.
Benefits: Fine single origin cocoa from Sambirano offers a complex taste with notes of citrus, forest fruits, honey, and caramel, so even a small amount of chocolate significantly flavours desserts, drinks, and simple chocolate snacks.
The result? You get a maximally intense yet surprisingly gentle cocoa taste with pronounced fruity and citrus notes. Thanks to the pure composition of two ingredients (cocoa beans and cocoa butter), you have control over the final sweetness (by adding syrup/honey) and the overall character of the recipe – it is ideal for intense sugar-free brownies, chocolate mousse, desserts in a glass, and rich, velvety hot chocolate.
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, flavour loss and moisture condensation may occur.
FAQ
Is 100% chocolate too bitter, or can it be enjoyed without sugar?
Dark chocolate 100% cocoa from Madagascar is surprisingly mild and fruity thanks to Sambirano beans. Its bitterness is more intense but without unpleasant astringency, with pronounced citrus notes. It is ideal for lovers of pure cocoa, keto diets, or as a base for desserts where you determine the sweetener.
Is this 100% chocolate suitable for vegans and people with gluten intolerance?
The recipe is naturally free from milk, gluten, and soy. The chocolate contains only cocoa beans and cocoa butter and is thus 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 strong 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), which showcase the taste of a specific land.
Why is cocoa butter better than palm oil and other fats in chocolate?
Cocoa butter has a natural melting point of around 32–34 °C, which is why it melts in the mouth without a "waxy" feel. During tempering, it forms a stable crystalline structure (type V) for shine, clean snap, and 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.
Are Chocolat Madagascar chocolates suitable for vegans?
Yes. Most dark bars are naturally dairy-free (we always recommend checking the ingredients of the specific bar). The brand also offers a range of Vegan Milc, 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 manufacturing. More jobs, skills, and income thus remain with local communities. Compared to models focused mainly on fair prices, it emphasises transferring production to where cocoa is grown, which increases traceability and transparency of the chain.
How should chocolate be properly stored?
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 (which can cause a grey "bloom"). Use the fridge only in hot weather and in an airtight container.
Additional parameters
| Category: | Dark chocolate |
|---|---|
| EAN: | 715547889697 |
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Sugar Free-Lactose Free-Soy Free-GMO Free-Vegan-Low Carb-Keto-Těhotné-Kojící |
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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.
