85% dark 'single origin' chocolate selected Sambirano cocoa • non-alkalised • vegan • 85 g
Chocolat Madagascar Sambirano 85% dark chocolate is an award-winning chocolate made from selected cocoa beans from north-west Madagascar. It contains only Madagascan cocoa beans, cane sugar and fine cocoa butter from Madagascar.
The flavour develops notes of citrus, peach and forest fruit, followed by a honeyed, caramel finish. It is made directly in Antananarivo without alkalisation, chemical processing or added flavourings; it’s also suited to vegans and vegetarians.
Chocolat Madagascar – 85 % cocoa dark chocolate from Sambirano
Sambirano 85% dark chocolate is an intense yet finely balanced chocolate made from fine Madagascan cocoa. The addition of cane sugar gives it a smoother, more approachable profile than the 100% version without losing the authentic character of its place of origin.
The flavour gradually develops notes of citrus and peach, forest fruit, honey and caramel, with a lightly tart finish typical of fine cocoa from Sambirano. The chocolate has a light reddish-brown colour, a fine texture and melts smoothly on the tongue.
It is freshly made in Antananarivo, Madagascar, under the Tree-to-Bar model. It undergoes no chemical processing or alkalisation and contains no vanilla or other added flavourings. It is suited to vegans and vegetarians.
The quality of this particular chocolate is reflected in a silver award at the 2014 International Chocolate Awards Americas final, bronze at the 2015 Academy of Chocolate, bronze at the 2016 International Chocolate Awards World Final and 1 Great Taste star in 2019. The bar works well for slow tasting, pairing with coffee and making premium desserts.
Sources and further reading
- Characteristics of cocoa from the Sambirano region of Madagascar – an overview of fine flavour cocoa and its fruity, citrus-led flavour profile, for example Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Polyphenol and flavonoid content in quality dark chocolate – scientific reviews of cocoa and dark chocolate, for example Frontiers in Immunology – Cocoa and Dark Chocolate Polyphenols and MDPI Foods – Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate.
- Chocolat Madagascar’s Tree to Bar and Raise Trade model – official materials from the producer and specialist distributors, for example ChocolatMadagascar.com, Cacao de Madagascar – Grand Cru de Sambirano and, in Czech, for example PraveBio – Madagascan dark chocolate Neapolitans.
Links to specific articles and studies are included directly in the text.
PraveBio.cz articles about chocolate
Suitable for
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Small tasting pieces. A simple way to explore different cocoa intensities and the terroir of Madagascar.
Quick tip: Try a chocolate tasting comparison. Start with this 85% Madagascan chocolate and compare it with the 70% dark, 100% pure cocoa and 50% milk versions from Chocolat Madagascar – an easy way to find the cocoa intensity that suits you best.
International awards recognising its quality
This particular 85% tree-to-bar chocolate from Madagascar has been recognised in four respected international competitions: it received silver at the 2014 International Chocolate Awards Americas final, bronze at the 2015 Academy of Chocolate and bronze at the 2016 International Chocolate Awards World Final.
In 2019, it also received 1 Great Taste star. These awards recognise its fine texture, smooth melt and complex flavour profile, combining citrus, peach and forest fruit with honey and caramel notes and a lightly tart finish.
The resulting flavour comes from fine cocoa from Sambirano in north-west Madagascar and fresh production at Chocolaterie Robert in Antananarivo. The chocolate is made without alkalisation, chemical processing or added flavourings – its clear provenance and careful processing give it the character that has earned it a place in the curated brand selection at PraveBio.cz.
85 % cocoa dark chocolate from Madagascar – main benefits
Looking for an intense yet finely balanced 85 % cocoa dark chocolate without vanilla, soya or artificial flavourings? This single origin chocolate from Madagascar is made from fine cocoa beans from Sambirano and offers a clean flavour that reflects the local terroir.
- Balanced flavour with fruity notes – The characteristic profile of Madagascan cocoa, with notes of citrus, red fruit and light caramel. Smoother than the 100% version, but still pronounced.
- Single Origin cocoa from Sambirano – Grand Cru de Sambirano cocoa beans have distinctive flavour notes shaped by the unique climate and volcanic soil of north-west Madagascar.
- Ethical tree-to-bar production – The chocolate is made, processed and packed entirely in Madagascar under the Raise Trade model, which supports local farmers and keeps the cocoa fresh.
- Transparent ingredients – Contains only fine Madagascan cocoa beans, cane sugar and cocoa butter from Madagascar; no vanilla, added flavourings or preservatives.
- Fine texture and smooth melt – Careful processing without chemical treatment or alkalisation gives a velvety texture suited to brownies, premium desserts, coatings and hot chocolate.
- Suitable for vegans – Contains no milk or other animal-derived ingredients; only a warning about possible traces from production.
Each bar of this 85% chocolate is an invitation to explore the rich, fruity flavour of Sambirano cocoa. It works well for slow tasting, chocolate enthusiasts and premium desserts where its intense yet harmonious profile can come through clearly.
The journey from the Sambirano Valley: from rare genetics to ethical Tree-to-Bar processing
The term Grand Cru, recognised worldwide as a designation for luxury wines from the finest sites, represents the strictest selection from specific plots in the Sambirano Valley in the world of cocoa. This classification guarantees that the cocoa beans come from locations with a unique microclimate and the finest Trinitario genetics, which, much like premium vineyards, gives an exceptional purity of flavour unlike that found in standard chocolate production.
The term Single Origin confirms that this chocolate is made exclusively from beans from one geographical origin. Unlike industrial blends, which standardise flavour by mixing ingredients from different continents, Single Origin brings out the authentic terroir of Madagascar. Each piece therefore carries the distinctive fruity notes typical of the region.
The RaiseTrade model takes ethical trade further than standard Fairtrade because all processing takes place directly in the country of origin. While Fairtrade addresses only the purchase prices of raw materials, RaiseTrade creates skilled jobs and technological infrastructure in Madagascar. This supports genuine economic independence for local communities and the island’s sustainable development.
The Tree-to-Bar method defines the shortest possible route from cocoa tree to finished bar. Unlike the standard Bean-to-Bar model, where dried beans spend months in containers on their way to Europe, production from the fresh harvest takes place close to the plantations. This gentle process in organic quality retains the maximum amount of active compounds and delicate aromatic profiles in the chocolate.
Why Chocolat Madagascar differs from standard “supermarket” chocolate
Standard shelf-stable bars generally focus on a consistent flavour, low price and shelf life. They often blend cocoa mass from different countries, use alkalisation, a higher proportion of sugar and flavourings such as vanillin.
Cheaper cocoa butter alternatives such as vegetable fats (for example palm oil) are sometimes used instead. These change the melting point and mouthfeel and can mask the flavour of cocoa.
Chocolat Madagascar takes a different approach: it is made directly in Madagascar, from bean to bar, with a short route from harvest to production. It follows a single origin approach and uses simple ingredients: cocoa, cocoa butter, cane sugar (with milk added to milk chocolate).No palm oil, no added vanillin and no alkalisation. This keeps the origin traceable and allows the flavour to reflect where the cocoa was grown.
The difference on the palate: a clean snap, smooth melt and pronounced fruity to gently citrus notes characteristic of Madagascan cocoa.Instead of a uniform flavour, you get a clear expression of terroir and a transparent label.
Why choose Chocolat Madagascar
Consistent quality through control of the whole process: growing, 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 by flavour and intensity.
A range of flavour profiles: from smooth milk bars through balanced 70 % to 85–100 % cocoa. The range includes single origin and, in selected editions, single plantation chocolate for exploring differences between regions.
Transparent labels and clear information: this 85% bar contains only Madagascan cocoa beans, cane sugar and cocoa butter from Madagascar. It contains no lecithin, vanilla or added flavourings and undergoes no chemical processing.
Versatile in the kitchen: thanks to a consistent cocoa butter content, the bars work well for baking, desserts and tasting. A consistent flavour across cocoa percentages also makes pairing with coffee or fruit and working with temperature during tempering more straightforward.
Bean-to-bar in Madagascar
Production from bean to bar in Antananarivo. The result is straightforward chocolate with traceable provenance and full control over processing.
Single origin flavour of the landscape
Cocoa from one place (often Sambirano) brings naturally fruity and at times citrus notes – rather than blends from many countries.
Short, clear ingredient lists
Just cocoa, cocoa butter, cane sugar (and milk in milk chocolate). No vanillin, unnecessary additives or alkalisation.
Freshness through a shorter route
Rapid processing after harvest, careful fermentation and gentle methods – giving a clean aroma and full flavour.
Ingredients
Sambirano 85 % cocoa dark chocolate
Fine Madagascan cocoa beans, cane sugar, fine cocoa butter from Madagascar. Cocoa solids 85 % minimum.
Made in a facility that handles cashew nuts and milk.
Allergens are shown in bold.
Nutritional values
| Typical values | per 100 g | What does this mean for you? |
|---|---|---|
| Energy | 2 300 kJ / 550 kcal | High energy value – works as a small dessert portion or in recipes where an intense chocolate flavour is wanted. |
| Fat | 43 g | Natural cocoa butter content – provides a smooth melt, velvety texture and full flavour. |
| – of which saturates | 26 g | Saturated fat comes entirely from cocoa butter, typical of quality dark chocolate. |
| Carbohydrate | 27 g | Moderate carbohydrate content – a blend of naturally occurring carbohydrates from cocoa and added cane sugar. |
| – of which sugars | 15 g | Contains cane sugar – the sweetness is balanced while still allowing the intensity of 85% cocoa to come through. |
| Fibre | 16 g | Higher fibre content from cocoa beans – contributes to satiety and the full flavour. |
| Protein | 15 g | Plant protein from cocoa – a natural part of the nutritional profile of quality dark chocolate. |
| Salt | 0.04 g | Very low salt content – the flavour comes from cocoa and gentle sweetness rather than salt. |
Ingredient breakdown and functional benefits
Cocoa beans (Grand Cru de Sambirano)
What they are: Fermented and dried fine cocoa beans from Madagascar from the Sambirano region, ground into cocoa mass with naturally occurring cocoa butter and fibre.
Function: They form the base of the 85% dark chocolate, giving it its characteristic fruity, citrus-led flavour, distinctive colour and aroma, while helping provide a smooth melt and firm structure.
Benefits: Fine single origin cocoa from Sambirano brings a complex flavour with notes of citrus, red fruit and a light caramel finish, so even a smaller amount of chocolate can add pronounced flavour to desserts, drinks and simple chocolate snacks.Cane sugar
What it is: Fine cane sugar from sugar cane, chosen to complement the fruity profile of Madagascan cocoa. It adds pleasant sweetness and a light caramel note.
Function: Balances the natural bitterness of 85% cocoa and helps bring out the citrus and red-fruit notes. It also gives the chocolate a softer profile on the palate, making it more approachable for those who usually choose sweeter chocolate.
Benefits: Creates a balanced bitter-sweet flavour – the bar is sweet enough to eat on its own while still retaining the distinctive character of Madagascan cocoa without masking its terroir.Cocoa butter
What it is: The natural fat from cocoa beans, pressed from fermented and dried beans from Sambirano in Madagascar. It has a delicate cocoa aroma and remains solid at room temperature.
Function: An important part of the 85% dark chocolate – it provides a smooth melt, velvety mouthfeel and stable structure during tempering, snapping and cutting.
Benefits: Quality cocoa butter from the same cocoa keeps the flavour profile clean without the need for added fats or hardening agents. It gives the chocolate a full, creamy character and works well in desserts, coatings and chocolate drinks.Careful processing without alkalisation
What it is: The chocolate is made from freshly processed fine cocoa from Sambirano without chemical treatment, alkalisation, vanilla or other added flavourings.
Function: Careful processing preserves the cocoa’s natural colour, aroma and character. The result is a light reddish-brown chocolate with a fine texture and smooth melt.
Benefits: The natural notes of citrus, peach and forest fruit can come through clearly, complemented by honey, caramel and a lightly tart finish.
The result? An intense yet finely balanced cocoa flavour with notes of citrus, peach and forest fruit, complemented by a honeyed, caramel finish. With its simple combination of cocoa beans, cane sugar and cocoa butter, you can control the overall sweetness and intensity of the finished dessert – the chocolate works well for brownies, chocolate truffles, desserts in glasses and velvety hot chocolate.
Important information / Storage
- Store in a cool place (ideally 16–18 °C), kept dry and dark, away from direct sunlight and sources of heat.
- Protect from strong surrounding odours – quality chocolate readily absorbs aromas. Always store it well sealed.
- Avoid sudden temperature changes; these can cause a greyish cocoa-butter bloom (fat bloom). This does not affect the flavour, but can affect appearance and texture.
- Do not store the chocolate in the fridge; at temperatures below 14 °C, flavour may be reduced and moisture can condense.
FAQ
Is 85% chocolate very bitter, or is it suitable for a beginner?
85 % cocoa dark chocolate from Madagascar is intense, but the addition of cane sugar also makes it finely balanced. The flavour includes citrus and fruity notes with a light hint of caramel, making it more approachable than 100% chocolate. It works well for those who want pronounced cocoa without extreme bitterness.
Is this 85% chocolate suitable for vegans and people with gluten intolerance?
The recipe contains no milk, soya, vanilla or gluten-containing ingredient. The chocolate is made only from cocoa beans, cane sugar and cocoa butter, so it’s suited to vegans and vegetarians. However, the producer does not explicitly state gluten-free certification, and the product is made in a facility that handles cashew nuts and milk; if you have an allergy or coeliac disease, always check the current label.
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 route from harvest means greater freshness and a cleaner aroma.
Where does the cocoa come from, and does Chocolat Madagascar offer single plantation editions?
The cocoa comes exclusively from Madagascar, most commonly from the Sambirano region. The brand also produces single plantation bars (for example from the family-owned MAVA plantation), showing the flavour of a particular area.
Why is cocoa butter preferable to palm oil and other fats in chocolate?
Cocoa butter has a natural melting point of 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 gloss, a clean snap and a smooth texture. It is neutral in flavour, so it does not mask the cocoa aroma. Substitute fats such as palm oil are used mainly for cost and technical 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 make chocolate for vegans?
Yes. Most dark bars are naturally milk-free (we always recommend checking the ingredients of the specific bar). The brand also offers its Vegan Milc range, where milk is replaced with Madagascan cashews – keeping the chocolate creamy and free from animal-derived ingredients.
What is Raise Trade?
Raise Trade is an approach in which as much added value as possible is created directly in the country of origin of the raw material – not only through growing, but also through processing and production. More jobs, skills and income therefore remain with local communities. Compared with models focused mainly on fair prices, it places greater emphasis on keeping production where the cocoa is grown, increasing traceability and transparency throughout the supply chain.
How should the chocolate be stored?
Ideally, keep it dry and dark at 16–18 °C, away from direct sunlight and sources of heat. Avoid moisture and sudden temperature changes, which can cause a greyish “bloom”. Use the fridge only in hot weather and keep the chocolate in airtight packaging.
Additional parameters
| Category: | Dark chocolate |
|---|---|
| EAN: | 715547889703 |
| Proč koupit: | Jedinečné luxusní čokolády s příběhem. Opravdové zaměření na podporu farmářů na ostrově Madagaskar. Nádherné obaly a dokonalá chuť. |
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Lactose Free-Soy Free-GMO Free-Vegan-Low Carb-Těhotné |
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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.
