100% Madagascar chocolate - BIO Single Origin Sambirano, tree-to-bar fine chocolate - 85 g

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International awards recognising its quality

Quality does not always need a lengthy explanation – with Chocolat Madagascar, the results speak for themselves. Its tree to bar chocolates from Madagascar have received dozens of international awards in recent years, including overall wins in the Golden Bean Award (for example, in 2017 and 2020) and the special Shining Bright Award.

Judges at competitions such as the Academy of Chocolate, International Chocolate Awards, Great Taste Awards, Golden Bean Award and Cocoa of Excellence have recognised 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 – which is why it is now part of the carefully curated brand selection at PraveBio.cz. A selection we build around genuine quality, origin and practical value for everyday life.

Organic dark chocolate with 100 % cocoa from Madagascar – key features

Chocolat Madagascar organic dark chocolate with 100 % cocoa is a pure single-ingredient chocolate made from Grand Cru de Sambirano cocoa beans from Madagascar. It combines tasting quality for eating on its own, ethical origin and full control over sweetness and overall ingredients when used in recipes.

• 100 % cocoa with no added sugar – contains only cocoa beans from Madagascar, so you can decide whether to enjoy it on its own or choose the type and amount of sweetener used in desserts or drinks.
• Organic cocoa from organic farming – Organic Ecocert certification and carefully selected Grand Cru de Sambirano beans provide traceable origin and a distinctive flavour profile.
• Tree-to-bar / raise trade production in Madagascar – the chocolate is entirely made and packed in Madagascar, keeping most of the added value in the country of origin and following a fairer, more sustainable approach to growing and processing cocoa.
• Smooth, velvety texture – careful processing of the cocoa beans gives a gradually developing, velvety mouthfeel and easy melting in desserts or hot chocolate.
• Free from milk, gluten, soya and flavourings – naturally suitable for vegans and vegetarians, with no lecithin, alkalisation or chemical processing, and suitable for discerning consumers and those with dietary sensitivities.
• Complex flavour with fruity and citrus notes – the typical profile of Madagascan cocoa develops into fruity, citrus and gently bitter notes, so a smaller amount can provide pronounced flavour.
• Academy of Chocolate Award 2016 – a silver medal in the “Fine Dark 100 % Cocoa” category recognises the quality of this organic dark chocolate from Madagascar among leading chocolates worldwide.

Each piece of this bar offers the true flavour of cocoa – whether you let it melt slowly on the tongue, use it in pralines, ganache or desserts with no added sugar, or prepare a thick hot chocolate.

The journey from the Sambirano Valley: from rare genetics to ethical Tree-to-Bar processing

The designation Grand Cru, recognised worldwide as a term for fine wines from exceptional sites, represents a particularly selective approach to cocoa from specific plots in the Sambirano Valley. This classification indicates that the cocoa beans come from locations with a distinctive microclimate and high-quality Trinitario genetics, which, much like premium vineyards, contributes to an exceptional purity of flavour that differs from standard chocolate production.

The term Single Origin confirms that this chocolate is made exclusively from beans of one geographical origin. Unlike industrial blends that standardise flavour by mixing ingredients from different continents, Single Origin highlights the authentic terroir of Madagascar. Each piece therefore carries the distinctive fruity notes associated with this region.

The RaiseTrade model takes trade ethics further than standard Fairtrade by carrying out all processing directly in the country of origin. While Fairtrade primarily addresses the purchase price of raw materials, RaiseTrade creates skilled jobs and processing infrastructure in Madagascar. This supports greater economic independence for local communities and the island’s sustainable development.

The Tree-to-Bar method describes the shortest possible route from cocoa tree to finished bar. Unlike the standard Bean-to-Bar model, where dried beans may spend months in containers travelling to Europe, production from the fresh harvest takes place close to the plantations. This careful process in organic quality helps retain the cocoa’s naturally occurring compounds and delicate aromatic profile.

 

Why Chocolat Madagascar differs from standard supermarket chocolate

Standard supermarket bars are generally made for consistent flavour, low price and shelf life. They may blend cocoa masses from different countries, use alkalisation, a higher proportion of sugar and flavourings such as vanillin.

Cheaper vegetable fats such as palm oil may sometimes be used instead of cocoa butter, changing the melting point and mouthfeel and masking the flavour of cocoa.

Chocolat Madagascar takes the opposite 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 (plus milk in 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 typical of Madagascan cocoa.

Instead of a standardised flavour, you get a recognisable terroir and a transparent label.

Consistent quality through control of the entire process: growing, fermentation, drying, roasting and production all take place in one country. Each batch clearly states its cocoa percentage and origin, making it easier to choose by flavour and intensity.

A range of flavour profiles: from gentle milk bars through balanced 70 % to 85–100 % cocoa. The range includes single origin and, in selected editions, single plantation chocolates for exploring differences between regions.

Transparent labels and clear information: clearly stated allergens, ingredient origin and concise ingredient lists. Some products are lecithin-free, while selected bars use sunflower lecithin for texture – all clearly declared.

Versatile use in the kitchen: thanks to a consistent level of cocoa butter, the bars work well for baking, desserts and tasting. Consistent flavour across cocoa percentages makes pairing with coffee or fruit and working with temperature during tempering easier.

Bean-to-bar directly in Madagascar

Production from bean to bar in Antananarivo. The result is carefully made chocolate with traceable origin and close control over processing.

Single origin flavour of place

Cocoa from one location (often Sambirano) naturally brings fruity and sometimes citrus notes – rather than blends from many countries.

Short, clear ingredient lists

Only cocoa, cocoa butter, cane sugar (plus milk in milk chocolate). No vanillin, no unnecessary ingredients and no alkalisation.

Freshness from a short supply chain

Prompt processing after harvest, careful fermentation and gentle methods result in a clean aroma and full flavour.

Cocoa beans 100 % (Grand Cru de Sambirano)

What it is: Fermented and dried organic cocoa beans from Madagascar, finely ground into cocoa mass with a natural content of cocoa butter and fibre.

Function: They form the only ingredient in the chocolate, providing an intense cocoa flavour, dark colour, smooth melting and a firm structure when tempered.

Benefits: A particularly simple formulation with no added sugar, lecithin, flavourings or milk – suitable for baking, desserts and drinks where you choose the type and amount of sweetener yourself.

The result? An intense chocolate flavour with gentle fruity notes that can make desserts more pronounced even when using a smaller amount of chocolate. The 100% pure ingredient list gives you full control over sweetness, consistency and the overall character of the recipe – suitable for ganache, brownies, pralines and hot chocolate.

Warnings

• Store in a cool place (ideally 16–18 °C), dry and dark, away from direct sunlight and sources of heat.
• Protect from odours – chocolate readily absorbs aromas. Keep it well sealed.
• Avoid sudden temperature changes (a greyish coating known as “bloom” may develop). Refrigeration is not recommended; use the fridge only in hot conditions and keep the chocolate in an airtight container.
• Allergens: this product is made from cocoa beans and may contain traces of milk, peanuts, other nuts and sesame. Always check the current label.
• The recipe is naturally free from milk, gluten, soya and lecithin; suitable for vegans unless you are allergic to the stated trace allergens.
• Do not eat if the packaging is damaged or the product has an unusual taste or smell. Consume before the best-before date.
• Pure dark chocolate is not suitable for dogs and cats (it contains theobromine).
• To maintain quality, avoid exposure to moisture and repeated heating and cooling.

FAQ

Is this 100% chocolate suitable for baking and making desserts?

Yes. Its simple ingredients (cocoa beans only) and fine texture below 20 µm make it suitable for ganache, brownies, pralines, coatings and hot chocolate. It tempers easily and gives desserts an intense flavour.

Does this chocolate contain sugar?

No. The product contains only 100 % cocoa beans with no added sugar. You can therefore choose your own sweetener to suit the recipe – maple syrup, coconut sugar or leave the chocolate completely unsweetened.

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 supports 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 often from the Sambirano region. The brand also produces single plantation bars (for example, from the family-run MAVA plantation), which show the flavour of a particular place.

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 crystal structure (type V) that gives gloss, a clean snap and a smooth texture. Its flavour is neutral, so it does not mask the cocoa aroma. Substitute fats such as palm oil are used mainly for cost and technical reasons; they alter the melting point, may feel heavy or greasy, mute the chocolate flavour and can increase the risk of fat bloom.

Does Chocolat Madagascar offer chocolate suitable for vegans?

Yes. Most dark bars are naturally milk-free (we always recommend checking the ingredients of the specific bar). The brand also offers the Vegan Milc range, where milk is replaced with cashews from Madagascar – 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 ingredient – not only through growing, but also through processing and production. This allows more jobs, skills and income to remain with local communities. Compared with models focused mainly on fair prices, it places greater emphasis on moving production to where the cocoa is grown, increasing traceability and transparency in the supply chain.

How should the chocolate be stored?

Ideally in a dry, dark place 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 conditions and keep the chocolate in an airtight container.