White Gold Chocolate 37% Cocoa, Drops tree-to-bar & raise trade chocolate • source of antioxidants • non-alkalised cocoa • 2 kg
Are you looking for a delicate, non-alkalised white chocolate with a full, pure taste without artificial flavours, chemical processing, and unnecessary additives? This 37% 'Fine White Gold' chocolate from Madagascar has a balanced flavour profile with notes of milk cream, gentle sweetness, and light fruity nuances. The creamy texture of cocoa butter provides a velvety mouthfeel and is perfect for ganache, mousse, glazes, and sauces. The chocolate is without alkalisation and deodorisation of cocoa butter, produced directly in Madagascar in easy-to-dose drops for professional and home confectioners.
Why we included Chocolat Madagascar in the PraveBio.cz range
Chocolat Madagascar is a manufacturer that operates the entire chocolate production process in the country of origin. Typically, cocoa is exported as a cheap raw material, processed in Europe, and the farmer receives only a fraction of the value. Here, the beans are grown, fermented, dried, and ground directly in Madagascar, so a larger part of the economic benefit remains with the local people.
This model (tree-to-bar and Raise Trade) is different from the classic bean-to-bar. Cocoa beans are not processed after months of storage and transport, but freshly after harvest, which is reflected in the taste – more fruit, less bitterness, and no mustiness of old beans.
Chocolat Madagascar works with select cocoa from the Sambirano valley and receives repeated awards at competitions like the Academy of Chocolate or International Chocolate Awards. The composition contains no GMO soy lecithin, no palm or other vegetable fats instead of cocoa butter, no artificial flavours like vanillin, or other emulsifiers that are commonly added to regular bars for cost and shelf life.
Chocolat Madagascar – Chef de Cuisine Drops Fine White Gold 37% Cocoa from Sambirano
Fine White Gold 37% Cocoa in Confectionery Drops is a smooth, creamy white chocolate from Madagascar with notes of milk cream, gentle sweetness, and light fruity nuances. It is made from quality cocoa butter from the Sambirano Valley, cane sugar, and whole milk in the form of practical chocolate drops that are easy to dose and melt.
The chocolate is produced directly in Madagascar under the tree-to-bar / raise trade model, without chemical processing, alkalization, deodorization of cocoa butter, or added aromas. This 37% Fine White Gold white chocolate is suitable for delicate ganache and fillings, premium desserts, mousse, truffles, and silky creamy hot white chocolate, where its creamy taste and fruity tones stand out. Additionally, it contains significantly less added sugar than standard white chocolate according to EU standards, allowing the natural character of Madagascan cocoa butter to shine.
The quality of this chocolate is confirmed by numerous international successes of the Chocolat Madagascar brand, including the Golden Bean Award and other world chocolate awards. The confectionery drops are ideal for slow savoring, pairing with coffee, and use in premium desserts, ganache, glazes, ice creams, and sorbets, where their fine texture, fruity creamy profile, and lower sugar content excel.
Sources and Literature
- Characteristics of White Chocolate and Cocoa Butter – an overview of the composition of white chocolate, the role of cocoa butter, and differences compared to dark and milk chocolate, e.g., White Chocolate – Composition Overview and Codex Alimentarius – Standard for Chocolate and Chocolate Products.
- Composition and Properties of Cocoa Butter in Chocolate – expert overviews of the composition of fats in cocoa butter and their technological significance for the texture and melting of chocolate, e.g., MDPI Foods – Cocoa Butter and Cocoa Butter Equivalents in Chocolate and a summary article Chocolate and Cocoa Products as a Source of Health and Wellness.
- Tree to Bar and Raise Trade Model of Chocolat Madagascar and Fine White Gold White Chocolate – official materials from the manufacturer and specialized distributors, e.g., Chocolat Madagascar – Chef de Cuisine Drops Fine White Gold 37%, ChocolatMadagascar.com and in Czech, e.g., PraveBio – 37% White Chocolate for Cooking and Baking.
Specific links to articles and studies are provided directly in the text.
PraveBio.cz Articles on Chocolate
Suitable for
Pravé Bio recommends what to taste next
- 100% dark chocolate – Grand Cru de Sambirano
The purest cocoa taste. Intense pure cocoa without sugar for those who want to experience the full power of Madagascan beans. - 70% dark chocolate from Madagascar
Balanced classic. Fruity-cocoa profile of Sambirano, ideal for regular snacking and baking. - 50% milk chocolate from Madagascar
Smooth and sweeter. Creamy milk chocolate with caramel tones for those who prefer less intense cocoa. - Neapolitans from Madagascan chocolate
Mini tasting. A great way to compare different cocoa intensities and the terroir of Madagascar.
Quick Tip: Try a Chocolate Tasting Battle. Start with 68% chocolate from Madagascar and compare it with the 70% dark, 100% pure cocoa, and 50% milk variant Chocolat Madagascar – easily find out which cocoa intensity suits you best.
International Awards Confirming Quality
Sometimes there's no need to talk extensively about quality – 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 flavor 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 – and that is why it is now part of the carefully curated brand selection on PraveBio.cz. A selection created with regard to true quality, origin, and meaningfulness for everyday life.
White Chocolate 37% Cocoa Chef de Cuisine Drops from Madagascar – Main Benefits
Delicate, creamy white chocolate 37% cocoa from single origin cocoa from Madagascar in the form of confectionery drops for those who want a delicate taste and easy use.
- Creamy white chocolate taste – Notes of cream, delicate fruit, and honey, supported by the natural taste of cocoa butter.
- Single Origin from Sambirano – Cocoa butter Grand Cru de Sambirano carries the specific terroir of northwestern Madagascar and a golden hue.
- Ethical tree-to-bar production – Chocolate is freshly made, processed, and packaged in Madagascar under the raise trade regime, which supports local farmers and keeps the added value in the country of origin.
- Pure composition and vegetarian – Only cocoa butter, cane sugar, whole milk powder, and non-GMO sunflower lecithin; no added flavors and no deodorization of cocoa butter.
- Smooth melting and drops format – Processing without alkalization gives a velvety texture to the drops (1–3 g) with 36% less sugar than the EU standard – ideal for coatings, ganache, and mousse.
The drops of this 37% white chocolate Fine White Gold Chef de Cuisine are a great choice for everyday baking, confectionery desserts and for lovers of single origin white chocolate from Madagascar.
 (1).png)
RECIPE: Crunchy Cookies with Fine White Gold Drops White Chocolate
Ingredients (approx. 12–16 cookies)
- 120 g 37% White Chocolate Chef de Cuisine Drops Fine White Gold (Chocolat Madagascar)
- 3 tablespoons of virgin coconut oil (melted)
- 2 tablespoons of coconut sugar or 2–3 tablespoons of maple syrup
- 1 egg
- 1 teaspoon of Ceylon vanilla
- 3 tablespoons of wholemeal spelt flour
- 2 tablespoons of finely ground Madagascar cocoa
- 1/2 teaspoon of phosphate-free baking powder
- a pinch of Real Salt®
- a handful of 37% White Chocolate Fine White Gold Drops extra for sprinkling before baking
.png)
Instructions
- Chop the 37% White Chocolate Chef de Cuisine Drops Fine White Gold into smaller pieces and slowly melt it in a water bath along with the coconut oil.
- In a bowl, whisk the egg, add the coconut sugar or maple syrup, vanilla, and a pinch of Real Salt®.
- Mix the wet mixture into the warm melted white chocolate and stir until a smooth chocolate mass is formed.
- Add the spelt flour, Madagascar cocoa, and baking powder. Create a thicker dough.
- Form small mounds, place them on a baking sheet with parchment paper, and gently flatten. Sprinkle with extra 37% White Chocolate Fine White Gold Drops.
- Bake for 8–10 minutes at 170°C – the cookies must remain soft and moist inside.
Tip: For extra effect, add a few more Fine White Gold white chocolate drops on top 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. It results in honest chocolate with a 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 (for milk chocolates milk). No vanillin, no unnecessary additives, and no alkalization.
Freshness due to 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 from competitions like Academy of Chocolate, and their own long-term work with single origin organic chocolates. The final check is carried out by the founders of the e-shop; their approach can be found on the About Us page. Updated 1st December 2025.
Composition
Complete composition
White chocolate 37% cocoa Fine White Gold Chef de Cuisine Drops
Cocoa butter from Madagascar, cane sugar, dried full-fat cow's milk, emulsifier: non-GMO sunflower lecithin. Cocoa solids content at least 37%.
Allergen: milk. Allergens are highlighted in bold.
Nutritional values
| Typical values | per 100 g | What does it mean for you? |
|---|---|---|
| Energy | 2,539 kJ / 610 kcal | High energy value – suitable in small portions for snacking or as an ingredient in white chocolate desserts. |
| Fats | 44 g | High content of cocoa butter and milk fat – ensures smooth melting, velvety texture, and full creamy taste. |
| – of which saturated | 26 g | Saturated fats mainly come from cocoa butter and full-fat milk, which is typical for quality white chocolate. |
| Carbohydrates | 48 g | Higher carbohydrate content corresponds to white chocolate, but the recipe has less sugar than the usual EU standard for this type of chocolate. |
| – of which sugars | 45 g | Pronounced sweetness – still sweet, but thanks to the higher cocoa butter content, it doesn't feel heavy or sticky. |
| Fiber | 0 g | Minimal fiber content is natural for white chocolate – the emphasis is on smooth texture, not on cocoa fiber. |
| Proteins | 6 g | Milk proteins complement the nutritional profile and contribute to a richer impression in desserts and hot chocolate. |
| Salt | 0.15 g | Low salt content – the taste is mainly based on cocoa butter, full-fat milk, and cane sugar. |
Composition analysis and functional benefits
Cocoa butter from Madagascar (Grand Cru de Sambirano)
What it is: Fine cocoa butter from Madagascan cocoa from the Sambirano region, pressed from quality beans and left in its natural, undeodorized form with a golden hue and a subtly fruity aroma.
Function: Forms the basis of 37% white chocolate Fine White Gold and gives it silky smooth melting, creamy texture, and typical floral, honey, and fruit notes that distinguish this chocolate from common white variants.
Benefits: Single origin cocoa butter from Sambirano brings a complex taste with subtle fruity nuances and a long finish, making the chocolate feel full but not heavy – ideal for ganache, creams, glazes, and mousse.Cane sugar
What it is: Fine cane sugar from sugar cane, carefully selected to support the creamy floral profile of Madagascan cocoa butter and not disturb its delicate fruity notes.
Function: Provides the sweetness of white chocolate while allowing the taste of cocoa butter and full-fat milk to stand out. The recipe has significantly less added sugar than the usual EU standard for white chocolate.
Benefits: Allows for achieving a balanced taste – the chocolate is sweet, as expected for white, but doesn't feel overly heavy or sticky. Perfect for direct consumption and in desserts, where it highlights the delicate tones of cocoa and milk.Dried full-fat milk
What it is: Quality dried full-fat cow's milk, which complements cocoa butter and creates the typical milky creamy taste of Fine White Gold white chocolate.
Function: Adds fullness, milky smoothness, and gentle sweetness to the chocolate. Improves the texture of ganache, creams, fillings, and hot chocolate and contributes to smooth melting in the mouth.
Benefits: Ensures a velvety creamy profile – the chocolate is rich yet still well-balanced. In desserts, it helps create a delicate structure that pairs beautifully with fruits, nuts, and spices.Non-GMO sunflower lecithin
What it is: Natural emulsifier from sunflower seeds, produced without genetically modified ingredients. Used in small amounts to achieve a smooth and stable chocolate structure.
Function: Binds cocoa butter, cane sugar, and dried full-fat milk into a perfectly smooth mass. Improves fluidity during tempering, molding bars, and working with chocolate in confectionery recipes.
Benefits: Represents a gentle alternative to common soy lecithin – suitable for those avoiding soy. Ensures a smooth texture without the need for additional stabilizers and keeps the taste of white chocolate pure and distinct.
The result? You get creamy yet beautifully balanced taste of white chocolate with delicate milky, honey, and slightly fruity notes, typical for cocoa butter from Sambirano. Thanks to the simple composition (cocoa butter, cane sugar, full-fat milk powder, and non-GMO sunflower lecithin), you have control over the overall sweetness and intensity of the final dessert – the chocolate is ideal for ganache, chocolate creams, desserts in a glass, and velvety hot white chocolate whenever you want to indulge in quality white chocolate from Madagascar with the natural character of cocoa butter.
Notice / Storage
- Store 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 is easily aroma-absorbing. Always store well sealed.
- Avoid sudden temperature changes; a grayish cocoa bloom (fat bloom) may occur. It does not affect taste but affects aesthetics and texture.
- Do not store chocolate in the fridge; at temperatures below 14 °C, it may lose flavor and moisture condensation may occur.
FAQ
Are these drops suitable for baking – will they hold their shape, or melt completely?
White chocolate Chef de Cuisine Drops Fine White Gold 37% from Madagascar is creamy and delicate, with subtle fruity notes typical of local cocoa. It is made from non-deodorized cocoa butter without chemical processing and without added flavorings, so it naturally has an ivory to golden hue and a clean flavor profile. Thanks to a lower added sugar level than the usual EU standard and the practical drops format (1–3 g), it is easy to portion, melts quickly, and works well for baking and cooking.
How should you use the drops in baking and cooking so the chocolate doesn’t scorch?
The recipe is naturally free from milk and gluten and contains no soy or vanilla. The chocolate is made from cocoa beans, cane sugar, cocoa butter and non-GMO sunflower lecithin, so it is 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 made directly in Madagascar?
Yes. The chocolate is made bean to bar 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 cleaner aroma.
Where is the cocoa from, and are there plantation editions at 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) that highlight the taste of a specific place.
Why is cocoa butter better than 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) for shine, a clean snap and a smooth texture. It is flavor-neutral, so it doesn’t overpower cocoa aroma. Substitute fats (e.g., palm) are used mainly for cost and processing; they change the melting point, can feel heavy or greasy, mute chocolate flavor and increase the risk of fat bloom.
Does Chocolat Madagascar make 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 the Vegan Milc range, where milk is replaced with Madagascar cashews – the chocolate stays creamy and free from 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 manufacturing. More jobs, skills and income stay with local communities. Compared with models focused mainly on fair prices, it emphasizes moving production to where cocoa grows, increasing traceability and transparency of the supply chain.
How should chocolate be stored properly?
Ideally in a dry, dark place at 16–18 °C, away from direct sunlight and sources of heat. Avoid humidity and sudden temperature changes (they can cause a greyish “bloom”). Use the refrigerator only in hot weather and in an airtight wrapper.
Additional parameters
| Category: | Chocolate for cooking |
|---|---|
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Soy Free-GMO Free-Low Carb-Těhotné-Kojící |
| 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. |
About Chocolat Madagascar
Growing fine cacao and freshly crafting dark chocolate in Madagascar
Growing fine rare cacao and freshly crafting into fine milk chocolate in Madagascar
Growing rare fine cacao and freshly crafting into fine white gold chocolate in Madagascar
Chocolat Madagascar - Fine, Fresh and Fair
Seed to Tree to Cacao to Chocolat in Madagascar - Dark Chocolate 100% Cocoa
Be the first who will post an article to this item!
Add a rating
Be the first who will post an article to this item!
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.
