Organic Dark Baking Chocolate - 100% Cocoa Ecocert organic, non-alkalized, and rich in antioxidants - 10 × 100 g
Organic 100 % cocoa dark baking chocolate has an intense yet balanced flavour. Cocoa beans from the Grand Cru de Sambirano region bring notes of forest fruit, citrus and raisins, followed by a long cocoa finish.
The chocolate contains only organic cocoa beans, with no added sugar, soya, lecithin, vanilla or flavourings. It works well for slow tasting and for making ganache, brownies, truffles, coatings and other desserts. The practical one-kilogram pack contains 10 individually wrapped 100 g bars.
About Chocolat Madagascar
Chocolat Madagascar makes its chocolate directly in Madagascar, keeping the entire process from harvesting the beans to the finished bar in the country of origin. The brand works with local fine flavour cocoa from Sambirano, and its chocolates have received a number of international awards.
Chocolat Madagascar – organic 100 % cocoa dark baking chocolate from Sambirano
Organic Sambirano 100 % cocoa dark baking chocolate is intense yet surprisingly balanced, with a full flavour that brings out the character of fine Madagascan cocoa. With 100% cocoa and the Grand Cru de Sambirano terroir, it has a pure, undiluted profile with no added sugar that closely reflects its place of origin.
The flavour has pronounced notes of forest fruit, citrus and raisins, typical of Single Terroir Sambirano, followed by a long cocoa finish. The chocolate contains no added sugar, vanilla, soya or artificial flavourings and is suited to vegans and vegetarians, as well as anyone looking for dark chocolate with the simplest possible composition.
It is made directly in Madagascar under the ethical Tree-to-Bar model, with the entire process – growing, fermentation, production and packaging – taking place in one country. The Raise Trade model supports local farmers, keeps the cocoa fresh and, through processing without alkalisation or chemical treatment, preserves its authentic flavour and natural antioxidants.
The quality of this chocolate is reflected in a silver award at the Academy of Chocolate Awards in the 100% dark chocolate category, alongside other international successes for Chocolat Madagascar. Its fine texture and format for chocolatiers make it well suited to slow tasting, premium desserts, ganache, brownies, chocolate drinks and professional baking, where its pure flavour profile can come through clearly.
The chocolate is certified Ecocert BIO and comes in a practical one-kilogram pack divided into 10 individual 100 g bars. This makes it easy to use the amount you need and keep the rest for later baking or tasting.
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
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Quick tip: Try a chocolate tasting comparison. Start with this 100% Madagascan chocolate and compare it with the 70% dark and 50% milk versions from Chocolat Madagascar – an easy way to find the cocoa intensity that suits you best.
International awards recognising its quality
Quality does not always need a lengthy introduction – with Chocolat Madagascar, the results speak clearly. These tree to bar chocolates from Madagascar have received dozens of international awards in recent years, including overall wins at the Golden Bean Award (for example in 2017 and 2020) and the special Shining Bright Award.
Judges at competitions including the Academy of Chocolate, International Chocolate Awards, Great Taste Awards, Golden Bean Award and Cocoa of Excellence have recognised not only the fruity, citrus-led 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 forms part of the carefully curated brand selection at PraveBio.cz. A selection we build around genuine quality, provenance and practical relevance to everyday life.
Organic 100 % cocoa dark baking chocolate from Madagascar – main benefits
- Intense yet balanced flavour – The characteristic profile of Madagascan cocoa, with notes of forest fruit, citrus and raisins and a long cocoa finish. Well suited to slow tasting, ganache, brownies, chocolate drinks and desserts with a pronounced cocoa character.
- Single Origin cocoa from Sambirano – 100% Grand Cru de Sambirano cocoa reflects the distinctive climate and 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, keeps the cocoa fresh and retains a greater share of the value in the country of origin.
- Exceptionally simple ingredients – Contains only organic cocoa beans from Madagascar (100 % cocoa solids); no added sugar, vanilla, lecithin, soya or artificial flavourings.
- Fine texture for professional results – Precise processing without alkalisation gives a fine texture and easy melting, making it well suited to coatings, creams, ganache and moulded pralines.
- Ecocert BIO and practical packaging – One kilogram of chocolate is divided into 10 individual 100 g bars.
- Suited to vegans and those who prefer pure cocoa flavour – Contains no milk or other animal-derived ingredients; it’s suited to vegans, vegetarians and anyone who wants to work with pure cocoa without sugar.
This chocolate works well for professional and home baking, making premium desserts and for experienced dark chocolate enthusiasts.
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 cocoa percentage 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: clearly stated allergens, ingredient provenance and a short ingredient list. Part of the range is lecithin-free, while selected bars use sunflower lecithin for texture – all clearly declared.
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
Full ingredients
100 % cocoa beans (cocoa mass and cocoa butter).
May contain traces of milk, peanuts, other nuts and sesame. Allergens are shown in bold.
Nutritional values
| Typical values | per 100 g | What does this mean for you? |
|---|---|---|
| Energy | 2466 kJ / 596 kcal | High energy value – suited to desserts where even a small amount adds an intense flavour. |
| Fat | 48 g | Natural cocoa butter content – provides a smooth melt and full flavour. |
| – of which saturates | 29 g | Naturally occurring fats from cocoa beans, typical of pure dark chocolate. |
| Carbohydrate | 32 g | Natural carbohydrates from cocoa – the chocolate contains no added sugar. |
| – of which sugars | 0.5 g | Very low sugar content – suited to recipes where you choose your own sweetener. |
| Protein | 14 g | Naturally occurring protein from cocoa beans. |
| Salt | 0.03 g | Naturally very low salt content. |
Ingredient breakdown and functional benefits
100 % cocoa beans (Grand Cru de Sambirano)
What they are: Fermented and dried organic cocoa beans from Madagascar, finely ground into cocoa mass with naturally occurring cocoa butter and fibre.
Function: They are the only ingredient in the chocolate, providing its intense cocoa flavour, dark colour, smooth melt and firm structure during tempering.
Benefits: An exceptionally simple composition with no added sugar, lecithin, flavourings or milk – suited to baking, desserts and drinks where you choose the type and amount of sweetener yourself.
The result? An intense chocolate flavour with subtle fruity notes that gives desserts a more pronounced character even when using a smaller amount of chocolate. With its 100% pure composition, you have full control over the sweetness, consistency and overall character of the recipe – well suited to ganache, brownies, pralines and hot chocolate.
Important information
- Store in a cool place (ideally 16–18 °C), kept 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 (these can cause a greyish coating known as “bloom”). We do not recommend refrigeration; use the fridge only in hot weather and keep the chocolate in airtight packaging.
- 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; suited to vegans if you are not allergic to the stated traces.
- Do not eat if the packaging is damaged or the product has an unusual taste or smell. Use by 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/cooling.
FAQ
Is this 100% chocolate suitable for baking and making desserts?
Yes. With its simple composition (cocoa beans only) and fine texture below 20 µm, it works well for ganache, brownies, pralines, coatings and hot chocolate. For tempering, melt it at 45–50 °C, cool to 27 °C and then work with it at 32–33 °C.
Does this chocolate contain added sugar?
No. The product contains only 100 % cocoa beans and no added sugar. It naturally contains just 0.5 g sugars per 100 g. You can therefore choose your own sweetener in recipes – such as maple syrup or 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 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: | Chocolate for cooking |
|---|---|
| EAN: | 715547846485 |
| Obsah: | 10 x 100 g tabulek |
| 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. |
| Vhodné pro: | Bez lepku-Lactose Free-Soy Free-GMO Free-Vegan-Low Carb-Těhotné-Kojící |
| Země původu: | Údolí Sambirano, Madagaskar |
| Výrobce: | Chocolat Madagascar |
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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.
