70% Dark 'Fine' Chocolate, Sambirano - Organic Grand Cru de Sambirano Cocoa, Raw Cane Sugar Ampasimanolotra - 85 g
Organic dark chocolate with 70% cocoa is a smooth, non-bitter Madagascan chocolate with notes of citrus, berries, honey, and caramel. It is made from cocoa beans from Sambirano, cane sugar, cocoa butter, and non-GMO sunflower lecithin. It contains no vanilla or added flavours, is certified organic (Ecocert), and is suitable for vegans and vegetarians.
Freshly produced directly in Madagascar under the tree to bar / raise trade model, without chemical processing and without alkalization, which highlights the pure flavour profile of fine Madagascan cocoa. This 70% chocolate – silver winner at the Academy of Chocolate 2019 – is ideal for slow enjoyment and for making premium desserts, ganache, and hot chocolate.
Why we included Chocolat Madagascar in the PraveBio.cz range
Chocolat Madagascar is a unique example of vertically integrated Tree-to-Bar production. While typical European processors import dried commodity beans with high oxidation levels, this brand completes the entire technological cycle directly in Madagascar within days of harvest in the Sambirano valley. This results in minimal degradation of thermolabile substances. A key technical parameter is the absence of alkalization (the so-called Dutch process), which allows up to 80% of naturally occurring flavanols to be preserved. The final product is thus defined by the genetics of the original Criollo and Trinitario varieties and chemical integrity.
From an ethical and sustainability perspective, the brand operates under the RaiseTrade model, which is economically more efficient than standard Fair Trade. While typical certifications address only the purchase price of raw materials, RaiseTrade retains up to 40% of the added value in the country of origin through local processing and branding. Production standards include HACCP certification and use non-deodorised cocoa butter, which retains its natural profile of antioxidants and fat-soluble vitamins. Additionally, cultivation in an agroforestry system demonstrably contributes to the protection of rainforest biodiversity. We choose Chocolat Madagascar as a reference standard for customers requiring maximum nutritional density and traceable origin.
Chocolat Madagascar – organic dark chocolate with 70% cocoa from Sambirano
Organic dark chocolate 70% cocoa Chocolat Madagascar is a smooth, non-bitter dark chocolate from Madagascar with notes of citrus, berries, honey, and caramel. It is made from fine cocoa beans from the Sambirano valley, cane sugar, cocoa butter, and non-GMO sunflower lecithin, ensuring it melts smoothly with a very fine texture.
The cocoa is sourced from organic farming (certified by Organic Ecocert) and the chocolate is freshly made directly in Madagascar under the tree to bar / raise trade model, without chemical processing and alkalisation. It contains no vanilla or added flavours and is naturally suitable for vegans and vegetarians.
Ingredients: fine Madagascan cocoa beans, cane sugar, cocoa butter from Madagascar, emulsifier: non-GMO sunflower lecithin. Minimum cocoa solids content 70%.
Allergens: may contain traces of cashew nuts and milk.
This 70% organic dark chocolate – silver winner of the Academy of Chocolate 2019 – is among the sought-after fine flavour chocolates. It is ideal for slow enjoyment, pairing with coffee, and preparing premium desserts, ganache, and hot chocolate.
Sources and Literature
- Characteristics of cocoa from the Sambirano region (Madagascar) – overview of fine flavour cocoa and its fruity-citrus taste profile, e.g., Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Polyphenol and flavonoid content in quality dark chocolate – comprehensive scientific reviews 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, e.g., PraveBio – Neapolitans from Madagascan dark chocolate.
Specific links to articles and studies are provided directly in the text.
PraveBio.cz articles on the topic of chocolate
Suitable for
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Small portioned delight. Tasting squares of Chocolat Madagascar to sample different cocoa percentages and the terroir of Madagascar.
Quick tip: Try a chocolate tasting showdown. Start with this 70% organic dark chocolate from Madagascar and compare it with the 100% dark, 50% milk, and vegan white variants from Chocolat Madagascar – easily find out which cocoa intensity and type of chocolate suits you best.
International awards that confirm 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 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 taste profile of Sambirano cocoa 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 on PraveBio.cz. A selection we create with regard to genuine quality, origin, and meaningfulness for everyday life.
Organic Dark Chocolate 70% Cocoa from Madagascar – Key Benefits
Organic Dark Chocolate 70% Cocoa Chocolat Madagascar is a smooth, non-bitter dark chocolate from Madagascar with notes of citrus, berries, honey, and caramel. It is made from fine cocoa beans from the Sambirano valley, cane sugar, cocoa butter, and non-GMO sunflower lecithin, ensuring it melts smoothly and has a very fine texture.
- 70% cocoa with a mildly sweet taste – a balanced organic dark chocolate where fruity and caramel notes naturally complement the gentle sweetness of cane sugar.
- Organic cocoa from Sambirano (single origin) – Organic Ecocert certification and fine cocoa beans Grand Cru de Sambirano guarantee pure origin, terroir character, and a fruity-citrus flavour profile.
- Tree-to-bar / raise trade production in Madagascar – the chocolate is entirely made and packed directly in Madagascar, supporting local farmers and the economy while preserving the freshness of cocoa from bean to bar.
- Smooth melting and fine texture – careful processing of fine cocoa brings a velvety mouthfeel, a long-lasting taste experience, and reliable performance in premium desserts or hot chocolate.
- Free from vanilla and added flavours – without chemical processing and alkalisation, it fully showcases the pure flavour profile of fine Madagascan cocoa without unnecessary additives.
- Suitable for vegans and vegetarians – naturally free from milk and soy, with a non-GMO sunflower lecithin emulsifier; made in a facility that processes cashew nuts and milk.
- Composition for “clean label” chocolate lovers – fine Madagascan cocoa beans, cane sugar, cocoa butter from Madagascar, emulsifier: non-GMO sunflower lecithin; minimum cocoa solids content 70%.
- Academy of Chocolate 2019 Award – silver winner confirms the exceptional quality of this 70% organic dark chocolate from Madagascar among the world's “fine flavour” bars.
Each piece of this 70% bar is an invitation to the delicate, fruity taste of Sambirano cocoa – perfect for slow enjoyment, pairing with coffee, or as a reliable base for tasting desserts, ganache, and hot chocolate.
RECIPE: Protein Brownies with 70% Chocolate (Healthier Version)
Ingredients (approx. 20×20 cm pan)
- 120 g Organic Dark Chocolate 70% Cocoa (Chocolat Madagascar)
- 50 g virgin coconut oil – e.g., organic coconut oil
- 2 eggs
- 70 g maple syrup
- 120 g cottage cheese or Greek yogurt (for moisture and higher protein content)
- 80 g coconut flour
- 30–40 g quality protein powder (vanilla or chocolate)
- 20 g cocoa powder
- 1 teaspoon Ceylon vanilla
- 1/2 teaspoon baking powder
- pinch of sea salt – we recommend Real Salt®
- optional: handful of chopped almonds
Tip: After cooling, let the brownies rest in the fridge for at least 1–2 hours – the texture will thicken, and the delicate fruity notes of the Madagascan 70% chocolate will be more pronounced.
Method
- Melt the 70% chocolate with coconut oil in a water bath and let it cool slightly.
- In a bowl, mix eggs, maple syrup, cottage cheese or Greek yogurt, vanilla, and a pinch of sea salt.
- Add the melted chocolate and mix until smooth.
- Stir in almond/oat/coconut flour, protein powder, cocoa powder, and baking powder. Mix briefly to keep the batter fluffy.
- Pour the batter into a baking paper-lined pan and optionally sprinkle with chopped almonds.
- Bake for approximately 18–20 minutes at 170°C. The centre should remain moist and springy.
Why Chocolat Madagascar is a Better Choice than Regular “Supermarket” Chocolate
Regular “shelf” bars aim for uniform taste, low cost, and longevity. They often blend cocoa masses from various countries, use alkalisation, higher amounts of sugar, and flavours like vanillin.
Instead of cocoa butter, cheaper vegetable fats (e.g., palm) are sometimes used, altering the melting point and mouthfeel, overshadowing 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 for milk chocolates).Free from palm oil, added vanillin, and alkalisation. This ensures traceable origin and a taste that reflects the place where the cocoa was grown.
Difference on the palate: pure snap, smooth melting, and distinct fruity to slightly citrus notes typical of Madagascan cocoa.Instead of a uniform taste, you get a distinct terroir and a transparent label.
Why Choose Chocolat Madagascar
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 flavour profiles: from gentle milk bars through balanced 70 % to 85–100 % cocoa. The range includes single origin and for 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. Some products are lecithin-free, while selected bars use sunflower lecithin for texture – all clearly declared.
Versatile use in the kitchen: the bars, thanks to a consistent content of cocoa butter, are suitable for baking, desserts, and tasting. Stable flavour across percentages facilitates pairing with coffee or fruit and working with temperature during tempering.
Bean-to-bar directly in Madagascar
Production from bean to bar in Antananarivo. It results in genuine chocolate with a traceable origin and full control over processing.
Single origin taste of the land
Cocoa from a single location (often Sambirano) offers naturally fruity and sometimes citrus notes – no blends from multiple countries.
Short and readable composition
Only cocoa, cocoa butter, cane sugar (for milk chocolate milk). No vanillin, no unnecessary additives, and no alkalisation.
Freshness due to short journey
Quick processing after harvest, careful fermentation, and gentle methods – resulting in a pure aroma and full flavour.
Composition
Complete composition
Organic dark chocolate 70 % cocoa
Fine Madagascan cocoa beans, unrefined cane sugar. Cocoa solids content at least 70 %.
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 | 2 307 kJ / 551 kcal | High energy value – a small amount is enough for an intense flavour and a feeling of satiety. |
| Fat | 40 g | Natural content of cocoa butter – ensures smooth melting and a velvety texture of the chocolate. |
| – of which saturates | 24 g | Saturated fats naturally come from cocoa butter, typical for quality dark chocolate. |
| Carbohydrates | 38 g | Combination of carbohydrates from cocoa and cane sugar – balanced bitter-sweet taste. |
| – of which sugars | 29 g | Natural sugar from cane sugar – the chocolate is sweeter but still with a pronounced cocoa profile. |
| Fibre | 11 g | Fibre from cocoa beans contributes to satiety and slows down carbohydrate absorption. |
| Protein | 9 g | Plant-based proteins from cocoa – a natural part of quality dark chocolate. |
| Salt | 0.03 g | Practically negligible salt content – the taste is based on cocoa and cane sugar, not salt. |
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 basis of 70% organic dark chocolate; provides a characteristic fruity-citrus flavour, colour, aroma, and ensures smooth melting and a firm bar structure.
Advantages: Fine single origin cocoa from Sambirano offers a complex taste with notes of citrus, berries, honey, and caramel, so even a small amount of chocolate significantly enhances desserts, drinks, and simple chocolate snacks.Cane sugar (unrefined, organic)
What it is: Fine unrefined cane sugar in organic quality, obtained from sugar cane and carefully processed to retain its natural colour, taste, and aroma. The sugar used comes from controlled organic farming and complements the fruity profile of Madagascan cocoa.
Function: Provides a gently sweet taste to the 70% chocolate and balances the natural bitterness of cocoa. Helps create a smooth texture of the bar, supports caramel and honey tones, and enhances the fruitiness of cocoa from Sambirano.
Advantages: Compared to regular refined sugar, it offers a fuller taste and fits better into the concept of organic single origin chocolate. Allows you to enjoy a balanced bitter-sweet taste – the chocolate is sweet enough for direct consumption, yet still with a distinct Madagascan cocoa character.
The result? You get an intense yet gently non-bitter chocolate flavour with pronounced fruity and citrus notes, which enhances any dessert even with a smaller amount of chocolate. Thanks to the simple composition of four ingredients (cocoa beans, cane sugar, cocoa butter, and non-GMO sunflower lecithin), you have control over the sweetness, consistency, and overall character of the recipe – ideal for brownies, chocolate cakes, desserts in a glass, and velvety hot chocolate.
Warning
- 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-absorbent. Always store well sealed.
- Avoid sudden temperature changes; it may cause a greyish
FAQ
Is 70% chocolate very bitter, or can "beginners" handle it?
Organic dark chocolate 70% cocoa from Madagascar is more mildly bitter than distinctly tart. Thanks to fruity, citrus, honey, and caramel notes, it feels balanced and often appeals to those who usually opt for sweeter chocolates. It's ideal as an "entry-level" fine flavour chocolate for slow indulgence and coffee.
Is this 70% chocolate suitable for vegans and people with gluten intolerance?
The recipe is naturally free from milk, gluten, and soy and uses only cocoa beans, cane sugar, cocoa butter, and non-GMO sunflower lecithin. Therefore, the chocolate is naturally 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 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. During tempering, 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 alter 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 ingredients of a specific bar). The brand also offers a Vegan Milc range, where milk is replaced with Madagascan cashews – the chocolate remains creamy and free from animal products.
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, which increases traceability and transparency of the supply 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 greyish "bloom"). Use a fridge only in hot weather and in an airtight container.
Additional parameters
| Category: | Dark chocolate |
|---|---|
| EAN: | 634654724489 |
| 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-Low Carb-Keto-Těhotné-Kojící-Certifikace Bio |
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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.
