Chocolat Madagascar
Chocolat Madagascar is a Madagascan maker of fine chocolate, produced in the country of origin – from processing the cocoa through to the finished bar (tree-to-bar / “grown & crafted in origin”).
Production: fermented and sun-dried cocoa beans from growing regions are taken to Chocolaterie Robert in Antananarivo, where the full bar is made.
Cocoa origin: rainforest in the Sambirano River valley in north-west Madagascar; according to the producer, cocoa also comes from the east coast – Vohibinany. Selected batches also include organic cocoa with an ECOCERT audit.
Why you’ll appreciate it: the flavour comes solely from the cocoa’s origin, not from added flavourings. With both dark and milk chocolate, it is usually not necessary to add vanilla or other flavour enhancers.
Awards: the brand has enjoyed international success, including the Golden Bean Awards (for example, in 2017) and the Shining Bright Award.
Who it’s for: for fans of high-cocoa bars, quality cocoa, and for anyone looking for fine milk chocolate – in the milk bars you’ll find a blend of Madagascan cocoa, cocoa butter, cane sugar and dried whole milk (with sunflower lecithin in some cases).
For vegans: the range also includes plant-based alternatives such as Vegan MILC and Vegan BLANC made with cashews. Always check allergens on the packaging; production takes place in a facility that processes milk and cashews.
We are the exclusive importer of this brand in the Czech Republic and Slovakia.
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Can't decide which chocolate is right for your palate? You have the opportunity to try...
65% dark chocolate offers a balanced profile with fruity and mint notes, a smooth...
85% dark chocolate from fine cocoa from Sambirano develops notes of citrus, peach and...
100% dark chocolate made from fine cocoa from Sambirano has a pronounced yet smooth...
50% milk chocolate combines a pronounced cocoa character with a smooth milk texture....
Notes of citrus and mulled wine combine with Grand Cru de Sambirano cocoa to create a...
80% milk chocolate combines a very high cocoa content with dried milk for a velvety,...
Chocolate pips directly from a grower in Madagascar, shipped fresh and made to order...
Are you looking for a truly intense dark chocolate flavor? These whole, crunchy cocoa...
68% dark chocolate combines a smooth chocolate structure with crunchy cocoa nibs and...
Fine milk chocolate for cooking and baking with 80 % cocoa combines a high proportion...
Creamy white chocolate with real Bourbon vanilla has a delicate floral and fruity...
Undeodorised cocoa butter from Madagascar retains its natural cocoa aroma and delicate...
Confectionery luxury white chocolate from Madagascar cocoa butter. Delicate, creamy...
Fine milk chocolate for cooking and baking with 50 % cocoa has a smooth, creamy texture...
Organic 70% dark chocolate with fruity, raisin and citrus notes has a smooth texture...
Looking for the pronounced flavour of Madagascan cocoa, but find roasted beans on their...
70% dark chocolate from fine Sambirano cocoa has a smooth, balanced profile with...
Notes of fruit and raisins combine with Malagasy cashew nuts and single origin...
Luxury chocolate for cooking and preparing confectionery delicacies. Made with the...
Are you looking for a delicate, non-alkalised white chocolate with a full, pure taste...
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 flavour, without unwanted bitterness, and do not need to be flavoured or chemically treated with alkalisation.
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 therefore fair trade at the highest possible level - raise trade.
Frequently asked questions (FAQ)
What does “Seed.Tree.Cacao.Chocolat”, the brand’s tagline, mean?
It’s shorthand for “everything in one place”: cocoa is grown, prepared (fermentation and drying) and then made into chocolate directly in Madagascar. The brand focuses on origin, rather than an anonymous raw material.
Where does the cocoa come from?
Most often from the Sambirano region (north-west Madagascar). The brand also works with cocoa from the east coast (for example, the Anivorano / Vohibinany area) depending on the specific range.
What is the typical flavour profile of Madagascan cocoa?
A naturally fruity profile: citrus, forest berries, dried fruit (often raisins) and a pleasant acidity. Many chocolates are also described as having lower bitterness.
How long do fermentation and drying take after harvest?
Fermentation takes place in boxes and can last up to 5 days (with regular turning and moving). This is followed by sun-drying, usually for several days (often up to 5 days), with protection from rain.
What does “Raise Trade” mean in practice?
A “value added at origin” model: farmers are paid premium prices linked to quality, and the chocolate is made in Madagascar (for example, at the Chocolaterie Robert factory). A larger share of the value stays in the country of origin.
Are Chocolat Madagascar chocolates organic?
For part of the production, cocoa from the Sambirano region is certified as organic (ECOCERT). Always follow the labelling for the specific item – “organic” must be stated directly on the product.
Does the brand use alkalisation, vanilla or flavourings?
For a range of products, the brand states “no alkalisation” and “no added vanilla / no added flavours”. The aim is to keep the cocoa’s flavour as a natural expression of terroir.
Are vegan options available, and what about allergens?
The range includes vegan bars. Allergens vary by individual chocolate; selected products include a notice about production in a facility that also processes milk and tree nuts. Always check the details for the specific item.