Milk Chocolate 80% Cocoa from Madagascar international awarded • source of antioxidants • non-alkalized • 85 g

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About the brand

Ingredients

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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 of 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 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 at PraveBio.cz. A selection we create with regard to real quality, origin, and meaningfulness for everyday life.

Dark Milk Chocolate 80% Cocoa from Madagascar – Key Benefits

Are you looking for dark milk chocolate 80% cocoa that combines intense cocoa flavour, smooth creaminess, and lower sugar content? This milk chocolate from a single region in Madagascar uses select cocoa beans from the Sambirano region (Grand Cru de Sambirano) and a smaller proportion of whole milk, offering full cocoa and a velvety milk character.

• Intense yet creamy taste – Profile of Madagascan cocoa with notes of raisins, citrus, banana, and chocolate and a long, gently creamy finish.
• Cocoa from the Sambirano region – Cocoa beans from the Sambirano region in northwest Madagascar give the chocolate a distinctive and easily recognizable taste of its origin.
• High cocoa, low sugar – 80% cocoa and only a small amount of sugar create an exceptionally dark milk chocolate with higher cocoa content and less sweetness than regular milk bars.
• Production from cocoa tree to bar – The chocolate is entirely made, processed, and packaged in Madagascar, supporting local farmers and retaining more of the processing value in the country of origin.
• Pure ingredients without cocoa butter deodorization – Contains only Madagascan cocoa beans, natural cocoa butter, whole cow's milk, and cane sugar; the cocoa butter is undeodorized and the chocolate contains no added flavours or preservatives.
• Naturally gluten-free, suitable for vegetarians – The chocolate contains no gluten and thanks to cow's milk is suitable for vegetarians; always check the label for current allergens.

Each bar of this 80% dark milk chocolate from Madagascar invites you to intense yet gently creamy cocoa taste from Sambirano with a fruity aftertaste. It is ideal for slow enjoyment piece by piece, lovers of less sweet milk chocolate, and for premium desserts, creams, and richer hot chocolate.

RECIPE: Madagascan Chocolate Fondant from 80% Milk Chocolate

Ingredients (4–6 fondants)

• 150 g 80% dark milk chocolate from Madagascar (Chocolat Madagascar)
• 100 g butter
• 2 eggs
• 2 yolks
• 60 g cane sugar
• 40 g fine spelt flour
• a pinch of Real Salt^®
• butter and a little Madagascar cocoa for greasing and dusting the moulds

Method

• Preheat the oven to 200°C. Prepare 4–6 small ramekins, grease them with butter and dust with cocoa.
• In a saucepan, slowly melt the butter and chopped 80% milk chocolate. Stir until smooth and let cool slightly.
• In a bowl, beat the eggs, yolks, and cane sugar into a light foam.
• Mix in the chocolate mixture. Add the sifted flour and pinch of salt. Mix into a smooth batter.
• Divide the batter into the ramekins about ¾ full.
• Bake for 8–10 minutes – the edges should be firm, the centre should remain soft and liquid.
• Let stand for 1 minute, then carefully turn out onto a plate and serve warm.

   

  Tip: Serve the fondant immediately while the centre is beautifully liquid – it tastes great with fresh raspberries, mango, or a spoonful of crème fraîche. For a more intense cocoa flavour, you can lightly sprinkle the batter with Madagascan cocoa or add 1 tablespoon of finely chopped 80% chocolate before baking.

  

  Why Chocolat Madagascar is a Better Choice than Regular "Supermarket" Chocolate

  Common "shelf" bars aim for uniform taste, low cost, and shelf life. They often mix cocoa masses from different countries, use alkalization, higher amounts of sugar and flavours like vanillin.

  Instead of cocoa butter, cheaper vegetable fats (e.g., palm) are sometimes used, which change the melting point and mouthfeel, masking the taste of cocoa.
  
  Chocolat Madagascar goes the opposite way: it is made directly in Madagascar from bean to bar with a short journey from harvest to production. It relies on a single origin approach and simple ingredients: cocoa, cocoa butter, cane sugar (in milk chocolates, also milk).

  No palm oil, no added vanillin, and no alkalization. This ensures traceable origin and the taste reflects the place where the cocoa was grown.
  
  The difference on the tongue: pure snap, smooth melt, and distinctive fruity to gently 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 according to taste and intensity.

  Diversity of flavour profiles: from mild milk bars through balanced 70% to 85–100% cocoa. The range includes single origin and for selected editions also single plantation to explore differences between regions.

  Transparent labels and clear information: clearly stated allergens, origin of ingredients, and a concise list of ingredients. Some of the range is lecithin-free, and for selected bars, sunflower lecithin is used for texture – all clearly declared.

  Versatile use in the kitchen: bars are suitable for baking, desserts, and tasting due to the consistent content of cocoa butter. Stable taste across percentages makes pairing with coffee or fruit and working with temperature during tempering.

  

  Bean-to-bar directly in Madagascar

  Production from bean to bar in Antananarivo. Genuine chocolate with 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 (milk in the case of milk chocolates). No vanillin, no unnecessary additives, and no alkalization.

  

  Freshness thanks to a short journey

  Quick processing after harvest, careful fermentation, and gentle procedures – resulting in a pure aroma and full flavor.

  This text was prepared by the content team of PraveBio.cz based on data from the chocolate manufacturer Chocolat Madagascar, the project Cacao de Madagascar, official results of competitions like the Academy of Chocolate, and their own long-term work with single origin organic chocolates. The final check is performed by the founders of the e-shop; their approach can be found on the About us page. Updated on 19. 11. 2025.

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  Composition

  Complete composition

  Dark chocolate 68% cocoa Sambirano with cocoa nibs

  Fine Madagascan cocoa beans, cane sugar, cocoa butter from Madagascar, cocoa nibs (pieces of cocoa beans), emulsifier: non-GMO sunflower lecithin. Cocoa solids content at least 68%.
  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	2 400 kJ / 575 kcal	High energy value – ideal as a small portion for snacking or in desserts with intense chocolate flavor.
  Fats	44 g	High cocoa butter content – ensures smooth melting, pleasant velvety texture, and full flavor.
  – of which saturated	27 g	Saturated fats come exclusively from cocoa butter, typical for quality dark chocolate.
  Carbohydrates	34 g	Balanced carbohydrate content – a combination of natural carbohydrates from cocoa and the gentle sweetness of cane sugar.
  – of which sugars	28 g	Higher sweetness than stronger (70–85%) variants – ideal for those who prefer a milder and less bitter profile.
  Fibre	12 g	Natural fibre content from cocoa beans – supports the fullness of flavor and structure of the chocolate.
  Proteins	8 g	Plant proteins from cocoa complement the nutritional profile and contribute to satiety.
  Salt	0.02 g	Minimal salt content – the taste is purely based on cocoa, nibs, and 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. They are finely ground into cocoa mass and form the basis of this premium milk chocolate with high cocoa content. Naturally contain cocoa butter, minerals, and fibre.

Function: Responsible for intense cocoa flavor, typical fruity notes of the Madagascan terroir, and a dark chocolate color, which is unusually pronounced for this milk chocolate.

Benefits: Cocoa from the single Sambirano area gives the chocolate a complex profile – mild bitterness with notes of raisins, citrus, banana, and a long cocoa aftertaste. Suitable for chocolate lovers with high cocoa content who also appreciate the creaminess of milk.

Cane sugar

What it is: Fine cane sugar from sugar cane, used in smaller amounts than in regular milk chocolates. Chosen so as not to disturb the taste of Sambirano cocoa beans.

Function: Softens the intense taste of cocoa and highlights natural fruity and slightly caramel notes. Helps create a pleasant sweetness without making the chocolate feel heavy.

Benefits: Allows for a gently sweet, yet still chocolate-rich character. Due to the low amount of sugar, the chocolate is suitable for those who want a less sweet, adult chocolate profile.

Cocoa butter

What it is: Natural fat from cocoa beans from Sambirano. Non-deodorized – meaning no chemical removal of scent – thus retaining full aroma and subtle cocoa notes.

Function: Ensures smooth melting, gentle texture, and a silky chocolate feel in the mouth. Increases the quality of the bar and is responsible for its pure flavor profile.

Benefits: Provides fullness, creaminess, and purity of taste. Allows perfect tempering and use in premium dessert recipes – fondants, ganache, mousse, or fine hot chocolate.

Non-GMO sunflower lecithin

What it is: Natural emulsifier from sunflower seeds, produced without genetically modified ingredients. Used in minimal amounts for smoothness and stability.

Function: Combines cocoa mass, cocoa butter, and sugar into a perfectly smooth structure. Improves fluidity during production and tempering.

Benefits: Great alternative to common soy lecithin – suitable even for those avoiding soy. Ensures smooth texture without using additional stabilizers and preserves purity of taste.

Other ingredients and their roles

• Whole milk in chocolate softens the intense taste of high-percentage cocoa and gives it a creamy, smooth texture. Helps create a smooth, milder flavor profile that balances bitterness and highlights the fruity notes of Madagascan cocoa.

The result? You get intense, yet surprisingly creamy cocoa flavor with distinct fruity notes of raisins, citrus, and banana, typical for Sambirano cocoa, softened by whole milk. Thanks to the simple composition (cocoa beans, cane sugar, natural cocoa butter, and whole milk) you have control over the overall sweetness and intensity of the final dessert – this chocolate is ideal for chocolate fondant, truffles, desserts in a glass, and richer hot chocolate whenever you want to enjoy quality dark milk chocolate from Madagascar with natural cocoa ingredients.

Notice / Storage

• Keep in a cool place (ideally 16–18 °C), dry, and dark, away from direct sunlight and sources of heat.
• Protect from foreign odors – quality chocolate easily absorbs aromas. Always store well sealed.
• Avoid sudden temperature changes; a grayish 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 flavor and moisture may condense.

FAQ

Is 80% milk chocolate suitable for those who usually only eat "classic" milk chocolate?

Dark milk chocolate 80% cocoa from Madagascar combines intense cocoa flavor with the smooth creaminess of whole milk. It has less sugar than regular milk bars, but thanks to the milk, it remains pleasantly smooth – a great choice for those who want to take a step from classic milk chocolate to chocolates with higher cocoa content, while still desiring a smooth, balanced profile without extreme bitterness.

Is this 80% milk chocolate suitable for vegans and people with gluten intolerance?

The recipe for this chocolate contains whole cow's milk, so it is not suitable for vegans, but it is suitable for vegetarians. The composition is naturally gluten-free and does not contain soy or added vanilla – the flavor is based on cocoa beans, cane sugar, natural cocoa butter, and milk. As with all quality chocolates, we recommend sensitive individuals always check the current label, especially regarding allergies to milk or nuts.

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 molding 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 flavor 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 "waxiness". When tempered, it forms a stable crystalline form (type V) for shine, clean snap, and smooth texture. It is flavor-neutral, so it does not overpower the cocoa aroma. Substitute fats (e.g., palm) are mainly used for cost and technology reasons; they change the melting point, can feel heavy or greasy, dull the chocolate flavor, and increase the risk of fat bloom.

Does Chocolat Madagascar have 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 Vegan Milc range, where milk is replaced with cashews from Madagascar – the chocolate remains creamy and free of 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 only 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 chain.

How to properly store chocolate?

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 gray "bloom"). Use the fridge only in hot weather and in an airtight package.