Vegan Cashew Chocolate 40% Cocoa - Vegan Milc 2.25x more cocoa • source of antioxidants • gluten-free • non-alkalised • 85 g
Vegan 'milk' chocolate with 40% cocoa offers a delicately balanced and creamy flavour profile. It combines the fruity notes of Madagascan cocoa from the Sambirano region with the smoothness of cashew nuts. The result is a rich, smooth texture and a sweet caramel taste reminiscent of milk chocolate, but entirely free from animal ingredients. It is produced directly in Madagascar under the tree-to-bar / raise trade system, using the same beans that are harvested, fermented, and processed on-site. Non-alkalised and vanilla-free - perfect for slow enjoyment as well as creating vegan desserts, creams, or hot chocolate.
Why we included Chocolat Madagascar in PraveBio.cz
Chocolat Madagascar has been producing chocolate directly in Madagascar since 1940, keeping the entire process in the country of origin. This means that the cocoa is processed shortly after harvest and the origin of the beans is fully traceable to specific plantations. Unlike the usual model where beans are exported as an anonymous raw material and processed elsewhere, this is the most reliable way to preserve freshness, flavour profile, and a transparent chain. The brand works with local fine flavour cocoa from the Sambirano valley and its chocolates are repeatedly awarded at international competitions – including Golden Bean (Academy of Chocolate), International Chocolate Awards, Great Taste Awards, and Cocoa of Excellence. For us, it is an exceptionally consistent producer with clear origin, pure composition, and top quality confirmed by expert panels.
Chocolat Madagascar – Vegan "Milk" Chocolate 40% Cocoa with Cashews from Sambirano
40% Vegan "Milk" Chocolate with Cashews is an exceptionally smooth and creamy bar that substitutes milk with cashew nuts. This chocolate offers a full, sweet profile that enhances the creamy texture without losing the character of fine Madagascar cocoa. The use of cashews and a higher cocoa content results in a rich flavour that is not overly sweet.
In its taste, you will find subtle notes of caramel, honey, and a hint of fruity freshness, typical of cocoa from Single Terroir Sambirano. The chocolate contains no vanilla, soy, or artificial flavours and is completely dairy-free. It is suitable for vegans, vegetarians, those with a gluten-free diet, and anyone seeking a vegan alternative to milk chocolate with a premium taste.
Produced directly in Madagascar under an ethical Tree-to-Bar regime, the entire process – cultivation, fermentation, production, and packaging – takes place in one location. The Raise Trade model supports local farmers, preserves cocoa freshness, and guarantees transparent sourcing of ingredients.
The quality of this chocolate is confirmed by numerous international successes of the Chocolat Madagascar brand, including the Golden Bean Award. The bar is ideal for slow enjoyment, pairing with coffee, and for use in vegan desserts and hot chocolates, where its creamy flavour profile stands out.
Sources and Literature
- Characteristics of Cocoa from the Sambirano Region (Madagascar) – an overview of fine flavour cocoa and its fruity-caramel taste profile, e.g., Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Use of Cashew Nuts in Dairy-Free Chocolate – information on milk alternatives and their impact on the texture and taste of vegan chocolates, e.g., studies on plant-based milk substitutes.
- Tree to Bar and Raise Trade Model of Chocolat Madagascar – official materials from the manufacturer and specialized distributors, e.g., ChocolatMadagascar.com, Cacao de Madagascar – Grand Cru de Sambirano and in Czech, for example, PraveBio – Neapolitans from Madagascan Dark Chocolate.
Specific links to articles and studies are provided directly in the text.
PraveBio.cz Articles on Chocolate
Suitable for
Prave Bio Recommends What to Try Next
- 100% Dark Chocolate – Grand Cru de Sambirano
Absolute purity. Intense pure cocoa without sugar. Naturally vegan choice for lovers of bold flavours and premium dessert preparation. - 70% Dark Chocolate from Madagascar
Gently sweet and fruity. Vegan dark chocolate with the fruity terroir of Sambirano – perfect for snacking and baking. - Vegan White Chocolate 37% with Cashews
White without milk. Creamy, sweet bar with vanilla and cashews for those who love white chocolate without animal ingredients. - Neapolitans from Madagascar Dark Chocolate
Small tasting samples. An ideal way to taste different cocoa intensities (including vegan variants) and the terroir of Madagascar.
Quick tip: Try a tasting battle of vegan chocolates. Compare this Vegan Milc 40% with 70% dark, 100% pure cocoa, and 37% vegan white variants from Chocolat Madagascar – easily find out which intensity and profile suit you best among dairy-free bars.
International Awards Confirming Quality
Sometimes, quality doesn't need lengthy discussion – 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 (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 taste 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 selection of brands on PraveBio.cz. A selection we create with regard to genuine quality, origin, and meaningfulness for everyday life.
Vegan "Milk" Chocolate 40% Cocoa with Cashews – Key Benefits
Are you looking for a vegan alternative to milk chocolate with a creamy texture and full flavour? This single origin chocolate from Madagascar is made from fine cocoa beans from Sambirano and replaces milk with cashew nuts. It offers a rich, sweet taste that even the biggest fans of classic milk chocolates will enjoy.
- Rich, creamy taste – Combines fruity notes of Madagascan cocoa with the buttery smoothness of cashew nuts. The result is a caramel and smooth profile without animal ingredients.
- Single Origin Cocoa from Sambirano – The Grand Cru de Sambirano cocoa beans reflect the unique climate and soil of northwestern Madagascar, giving the chocolate a distinctly recognisable flavour character.
- Ethical tree-to-bar production – The chocolate is entirely made, processed, and packaged in Madagascar under a raise trade regime, supporting local farmers, preserving cocoa freshness, and increasing the value share in the country of origin.
- Transparent and milk-free – Contains cocoa beans, cane sugar, cocoa butter, and cashew nuts; free from soy, vanilla, and milk. It is 100% vegan (with a note on possible traces from production, which is always good to check on the current label).
- Smooth texture and versatile use – Precise processing brings a velvety structure suitable for vegan chocolate creams, hot chocolate, toppings, and direct snacking.
- Vegan alternative – Thanks to the cashew content, it is ideal for vegans and people with lactose intolerance looking for a luxurious milk chocolate substitute.
Each bar of this 40% chocolate with cashews is an invitation to a rich, milk-free taste of Sambirano cocoa. It is ideal for everyday snacking and use in premium vegan desserts, where a creamy and harmonious flavour profile is desirable.
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RECIPE: Vegan Chocolate Mini-Brownies with 40% Chocolate
Ingredients (approx. 12 mini servings)
- 120 g 40% dark chocolate (Chocolat Madagascar)
- 3 tablespoons of virgin coconut oil
- 80 ml full-fat coconut milk (or another plant-based drink)
- 2–3 tablespoons of maple syrup (to taste)
- 1 teaspoon of Ceylon vanilla
- a pinch of Real Salt®
- 3 tablespoons of spelt flour
- a handful of chopped natural almonds for topping
Method
- Chop the 40% chocolate into small pieces and melt it in a water bath 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 moulds or mini cups and sprinkle with chopped almonds.
- Bake for 10–12 minutes at 170 °C.
Tip: Thanks to the fruity notes of the 40% chocolate, the mini brownies taste great with a light dusting of Madagascan cocoa powder.
Why Chocolat Madagascar is a Better Choice than Regular "Supermarket" Chocolate
Common "shelf" bars aim for uniform taste, low cost, and longevity. They often mix 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) are sometimes used, which alter the melting point and mouthfeel, masking 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 (with milk added in milk chocolates).Free from palm oil, no added vanillin, and no alkalisation. This ensures traceable origin and a flavour that reflects the place where the cocoa was grown.
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 discernible terroir and a transparent label.
Why Choose Chocolat Madagascar
Consistent 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 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. Part 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 the consistent content of cocoa buttersuitable for baking, desserts and tasting. A consistent flavour across 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. 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 (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.
Composition
Complete Composition
Vegan "milk" chocolate 40% cocoa with cashews
Cocoa butter from Madagascar, cane sugar, cocoa beans from Madagascar, cashew nuts, emulsifier: non-GMO sunflower lecithin. Cocoa solids content at least 40%.
May contain traces of milk and other tree nuts. Allergens are highlighted in bold.
Nutritional Values
| Typical Values | per 100 g | What does it mean for you? |
|---|---|---|
| Energy | 2,350 kJ / 565 kcal | High energy value – suitable as a small portion of dessert or in vegan recipes where you want a creamy taste. |
| Fats | 44 g | High fat content – ensures creamy melting, velvety texture, and is due to the combination of cocoa butter and cashew nuts. |
| – of which saturates | 27 g | Saturated fats come from cocoa butter and cashew nuts, which replace animal milk fats. |
| Carbohydrates | 46 g | Higher carbohydrate content – a combination of natural carbohydrates from cocoa and cane sugar for a gentle, sweet taste. |
| – of which sugars | 40 g | Higher sweetness – this variant is for those who prefer a creamy, milky taste without bitterness, with a higher sugar content. |
| Fibre | 5 g | Natural fibre content – typical for chocolates with a lower cocoa solids content. |
| Proteins | 6 g | Plant proteins from cocoa and cashews – complement the nutritional profile without using animal milk. |
| Salt | 0.02 g | Minimal salt content – the taste is purely based on cocoa, cashews, and the gentle sweetness of cane sugar. |
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 a natural content of cocoa butter and fibre.
Function: Forms the basis of 40% vegan chocolate; provides a distinctive fruity taste, colour, aroma, and ensures smooth melting and firm bar structure.
Benefits: Fine Sambirano cocoa offers a complex flavour with notes of red fruit and a light caramel finish, which perfectly complements the creaminess of cashews.Cane Sugar
What it is: Fine cane sugar derived from sugar cane, chosen to match the fruity profile of Madagascan cocoa and cashew nuts. It gives the chocolate a pleasant sweetness and a slight caramel hint.
Function: Balances the natural taste of 40% cocoa and helps to highlight the creamy tones of cashews, which replace milk. It also contributes to the chocolate being smooth and sweet on the palate.
Benefits: Allows for a creamy, sweet taste – the bar is ideal for direct consumption and satisfies those who prefer a gentle, milk-free sweetness.Cocoa Butter
What it is: Natural fat from cocoa beans, pressed from fermented and dried beans from Sambirano in Madagascar. It has a mild cocoa aroma and a solid consistency at room temperature.
Function: Forms an important part of 40% vegan chocolate – together with cashew nuts it ensures smooth melting, a velvety mouthfeel, and a stable bar structure.
Benefits: Quality cocoa butter from the same cocoa supports the pure flavour profile of the chocolate. Thanks to it and cashews, the chocolate feels full, creamy, and performs excellently in vegan desserts, coatings, 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 to combine cocoa mass, cocoa butter, sugar, and ground cashew nuts into a uniform, smooth structure. Improves the fluidity of chocolate during processing.
Benefits: Compared to commonly used soy lecithin, it is suitable for those avoiding soy. It allows for achieving a smooth texture and easy processing without the need for additional stabilisers, while maintaining a clean chocolate composition.
Other ingredients and their roles
- Cashew nuts in chocolate soften the intense taste of cocoa and give it a creamy, smooth texture. They serve as a vegan milk substitute, helping to create a smooth, milder, and sweeter flavour profile that highlights the fruity notes of Madagascan cocoa.
Výsledek? You get a creamy, full, and sweet cocoa flavour with subtle caramel, honey, and fruity notes. Thanks to the simple composition (cocoa butter, cane sugar, cocoa beans, cashew nuts, and non-GMO sunflower lecithin), you get a smooth and rich vegan alternative to milk chocolate. The chocolate is ideal for vegan creams, hot chocolate, toppings, and direct snacking whenever you want to enjoy quality vegan chocolate from Madagascar with a creamy profile without milk.
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. It 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
How does vegan “milk” 40% chocolate taste compared to classic milk chocolate?
Vegan “milk” chocolate 40% cocoa with cashews is exceptionally creamy, with pronounced caramel and sweet notes. Thanks to the use of cashew nuts, which replace milk, its taste is rich and full, but without bitterness. It is an ideal choice for those who love the taste of milk chocolate but are looking for a vegan alternative with a full cocoa profile.
Is this 40% chocolate suitable for vegans and people with gluten intolerance?
The recipe is 100% vegan, free from milk, and naturally gluten-free. The chocolate is made from cocoa butter, cane sugar, cocoa beans, and cashew nuts, making it suitable for vegans and vegetarians. Since cashew nuts are a key ingredient, we warn that the chocolate is unsuitable for nut allergy sufferers. It is produced in a facility that also processes 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 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 creates a stable crystalline form (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, dull the chocolate flavour, and increase the risk of fat bloom.
Does Chocolat Madagascar offer chocolates suitable for vegans?
Yes. Most dark bars are naturally milk-free (we always recommend checking the composition of a specific bar). The brand also offers a range of Vegan Milc, where milk is replaced by 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, increasing 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 moisture and sudden temperature changes (they can cause a grey “bloom”). Use the fridge only in hot weather and in an airtight container.
Additional parameters
| Category: | Chocolate suitable for vegans |
|---|---|
| EAN: | 0659436909571 |
| Proč koupit: | Jediná čokoláda v ČR z Madagaskaru, která je tzv. tree to bar. V praxi to znamená, že je celá vyrobena a zabalena v místě pěstování. |
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Lactose Free-Soy Free-GMO Free-Vegan-Těhotné-Kojící |
About Chocolate Madagascar
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Veronika Vejvodová
Jana Č.
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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.
