Dark Baking Chocolate - 65 % Cocoa 2.2x more cocoa, 83% less sugar than EU standard - 10 x 100 g
Looking for dark baking chocolate with a pronounced cocoa profile, but find 70% and higher-percentage varieties too intense for your recipe? This 65% couverture chocolate made with Grand Cru de Sambirano cocoa has a milder bitterness, a smooth texture and melts well for ganache, coatings, pralines, baked goods and hot chocolate.
The flavour has mild fruity, raisin and citrus notes followed by a longer cocoa finish. The chocolate mass has a fineness of under 20 μm, contains at least 65 % cocoa solids and is made with Madagascan cocoa beans, cane sugar, Madagascan cocoa butter and non-GMO sunflower lecithin.
Why we added Chocolat Madagascar to the PraveBio.cz range
Chocolat Madagascar keeps chocolate production in the country where the cocoa is grown. The cocoa beans are grown, fermented and dried in Madagascar, then processed further into finished chocolate there, keeping more of the production stages and added value in the country of origin.
This model, known as tree-to-bar and Raise Trade, is combined with cocoa from the Sambirano Valley, known for its fruity flavour profile. The brand has received awards from the Academy of Chocolate and the International Chocolate Awards, and this couverture uses a simple recipe with no added flavourings or alkalisation.
Chocolat Madagascar – 65% dark chocolate for cooking and baking from Madagascar
65% dark couverture chocolate made with Grand Cru de Sambirano cocoa for baking, cooking, melting and tempering. It is less bitter than higher-percentage varieties while retaining the distinctive character of Madagascan cocoa. The flavour has mild fruity, raisin and citrus notes with a longer cocoa finish.
The chocolate has a mahogany-brown colour, a smooth texture and a chocolate mass fineness of under 20 μm. When melted, it forms a smooth, uniform chocolate mass for ganache, coatings, pralines, baked goods, ice cream and hot chocolate.
The recipe contains only Madagascan cocoa beans, cane sugar, Madagascan cocoa butter and non-GMO sunflower lecithin. Cocoa solids make up at least 65 %. The chocolate is not alkalised and contains no added flavourings.
The full kilogram is divided into 10 individual 100 g bars. The smaller format makes accurate weighing easier for home baking and professional pastry work, without having to portion a large 1 kg block.
Product information sources
- Ingredients and nutritional values – information from the current label of the 1 kg Chocolat Madagascar pack.
- Flavour profile, origin and processing – Chocolat Madagascar product information for the 65% couverture from the Sambirano region.
- Awards – Academy of Chocolate Awards 2015 and International Chocolate Awards 2014.
The information is given only to the extent supported by the manufacturer, the label or documentation for this specific product.
PraveBio.cz articles about chocolate
Suited to
Prave Bio recommends what to try next
- 100% dark chocolate – Grand Cru de Sambirano
Pure cocoa. Intense pure cocoa with no sugar for those who prefer a pronounced flavour and for making premium desserts. - 70% dark chocolate from Madagascar
Gently sweet. Balanced dark chocolate with the fruity terroir of Sambirano – for eating as it is or baking. - 50% milk chocolate from Madagascar
Creamy classic. Sweeter, smooth milk chocolate with a caramel profile for those who prefer less intense cocoa. - Neapolitans made with Madagascan dark chocolate
Small tasting portions. A simple way to sample different cocoa intensities and the terroir of Madagascar.
Quick tip: Try a side-by-side chocolate tasting. Start with 68% chocolate from Madagascar and compare it with the 70% dark, 100% pure cocoa and 50% milk varieties from Chocolat Madagascar – an easy way to find the cocoa intensity you prefer.
Award-winning 65% couverture from Madagascar
This particular 65% dark chocolate from Chocolat Madagascar won a silver medal at the Academy of Chocolate Awards 2015. In 2014, it won bronze at the Americas International Chocolate Awards and was also a finalist at the World International Chocolate Awards.
These awards apply specifically to the 65% variety, rather than to the brand in general. They provide an independent sensory assessment of a chocolate whose character comes from cocoa grown in north-west Madagascar.
65% dark chocolate for cooking and baking – key features
Single origin couverture with 65 % cocoa solids for direct use in home and professional pastry work.
- Grand Cru de Sambirano cocoa – the cocoa beans come from north-west Madagascar; the flavour is mildly fruity with raisin and citrus notes.
- Fineness under 20 μm – the finely processed chocolate mass has a smooth texture and melts evenly.
- For baking and tempering – use for ganache, coatings, pralines, baked goods, ice cream, chocolate drinks and other confectionery.
- Four-ingredient recipe – cocoa beans, cane sugar, cocoa butter and non-GMO sunflower lecithin.
- Not alkalised and no added flavourings – the flavour profile comes directly from the cocoa ingredients.
- 10 × 100 g – the 1 kg pack is divided into individual portions for more accurate weighing.
The couverture works particularly well when chocolate needs to provide a distinct flavour in a dessert but 70% and higher varieties would be too intense.
Cocoa from Sambirano, made into chocolate in Madagascar
The Sambirano Valley lies in north-west Madagascar and is one of the country's best-known cocoa-growing regions. Information for this couverture lists Forastero, Trinitario and Criollo genetics; the resulting flavour profile is mild and fruity, with raisin and citrus notes.
Production follows a tree-to-bar model: the cocoa beans are grown, processed after harvest and then made into finished chocolate in Madagascar. The cocoa butter in the recipe is also Madagascan.
Chocolat Madagascar links this production model with the Raise Trade principle. The aim is to keep as much processing as possible in the country where the cocoa is grown, so that it produces not only an agricultural raw material but also a finished product and the associated added value.
This 65% couverture therefore combines traceable Madagascan cocoa ingredients, production in the country of harvest and clearly defined technical parameters for further pastry work.
Why choose 65% couverture instead of standard cooking chocolate
For pastry work, cocoa percentage is not the only consideration. The result also depends on the type of fat, fineness of the chocolate mass, origin of the cocoa ingredients and behaviour during tempering.
This couverture contains Madagascan cocoa butter and the chocolate mass has a fineness of less than 20 μm. This gives it a smooth texture and allows it to melt evenly when heated correctly.
The cocoa solids content is at least 65 %. Cane sugar softens the bitterness compared with higher cocoa percentages without masking the fruity cocoa character of the Sambirano ingredients.
Use the chocolate for ganache, coatings, pralines, baked goods, chocolate drinks and ice cream. For products that require a firm, glossy finish, temper it according to the temperatures given below.
Why choose Chocolat Madagascar
Processing controlled in the country of origin: the beans are grown, fermented and dried in Madagascar, with chocolate production and packing also remaining in the same country. This improves traceability and keeps a greater share of the added value with local workers and businesses.
Distinct flavour profiles: the brand works with Madagascan cocoa across milk chocolate, milder dark chocolate, high-percentage varieties and 100% chocolate. In this product, the intensity of the whole roasted bean is balanced by a 70% chocolate coating with cane sugar.
Clear labelling: the manufacturer states the origin of the cocoa ingredients, the minimum cocoa solids content of the chocolate, the use of non-GMO sunflower lecithin and possible traces of cashew nuts and milk. The label also makes clear that the product contains sugar and no added flavourings or preservatives.
Versatile use: the beans can be eaten on their own or served with espresso, tea, wine or spirits. Chopped, they also work as a crunchy addition to granola, porridge, ice cream, creams and layered desserts.
Tree-to-bar in Madagascar
Cocoa processing, chocolate production and packing all take place in the country of origin. The result is a product with a traceable origin and more added value created in Madagascar.
Single origin from Madagascar
The whole cocoa beans, cocoa mass, cocoa butter and natural cocoa powder all come from Madagascar and carry its characteristic fruity cocoa profile.
Clear ingredients, including sugar
Whole beans, 70% dark chocolate with cane sugar, cocoa butter and non-GMO sunflower lecithin, and natural cocoa powder. No added flavourings or preservatives.
Award-winning cocoa speciality
The blend of a whole roasted bean, 70% chocolate coating and cocoa dusting won silver at the Academy of Chocolate 2017.
Ingredients
Full ingredients
65% dark chocolate for cooking and baking from Madagascar
Madagascan cocoa beans, cane sugar, Madagascan cocoa butter, emulsifier: non-GMO sunflower lecithin. Cocoa solids content at least 65 %.
Ingredients note: The product contains cane sugar. It is not alkalised and contains no added flavourings. If you have an allergy or food sensitivity, always refer to the current label on the specific pack.
Nutritional values
| Typical values | per 100 g | What does this mean for you? |
|---|---|---|
| Energy | 2 414 kJ / 577 kcal | A concentrated pastry ingredient – the amount of chocolate depends on the individual recipe and how it is used. |
| Fat | 41 g | The fat comes mainly from cocoa beans and Madagascan cocoa butter, which affects how the couverture melts and behaves during preparation. |
| – of which saturates | 25 g | This reflects the fatty acids naturally present in the cocoa ingredients used in the recipe. |
| Carbohydrate | 44 g | European labelling gives 44 g of carbohydrate; fibre is listed separately on the label. |
| – of which sugars | 33 g | The product contains 33 g of sugars per 100 g. Cane sugar is the second ingredient in the recipe. |
| Fibre | 5 g | Fibre occurs naturally in the cocoa ingredients. It is listed separately on the original label. |
| Protein | 7 g | Protein occurs naturally, primarily in the cocoa beans. |
| Salt | 0.01 g | Salt is not listed as a separately added ingredient; the table shows the total amount present in the product. |
Note on the label information: The pack lists carbohydrate values as “net 44 g” and “total 49 g”. For the European nutrition table, we use 44 g of carbohydrate and list the 5 g of fibre separately.
Ingredients and their functions
Madagascan cocoa beans
What they are: Cocoa beans from the Sambirano region in north-west Madagascar. They form the main cocoa ingredient in the 65% couverture.
Function: They determine the cocoa flavour, colour and aromatic profile of the finished chocolate.
In use: In this variety, they bring mild fruity, raisin and citrus notes with a longer cocoa finish.Cane sugar
What it is: Cane sugar used as the second ingredient in the recipe.
Function: It balances the natural bitterness of cocoa and determines the final sweetness of the 65% couverture.
In use: The lower cocoa intensity compared with 70–100% varieties works well in desserts where the chocolate should remain distinct without overpowering the other ingredients.Madagascan cocoa butter
What it is: Natural cocoa fat from Madagascar, the same origin as the cocoa beans.
Function: It affects fluidity, melting, crystallisation and the behaviour of the chocolate during tempering.
In use: It allows you to make smooth ganache, coatings or tempered chocolate with an even texture.Non-GMO sunflower lecithin
What it is: A sunflower-derived emulsifier declared as non-GMO.
Function: It helps control the flow of the chocolate mass and evenly combines the cocoa ingredients with the sugar.
In use: It contributes to a consistent couverture texture during melting, tempering and subsequent pastry work.
Final texture: the chocolate mass has a fineness of under 20 μm. When melted correctly, it is smooth and uniform, which is particularly important for coatings, ganache and tempered chocolate products.
Tempering and use
- Melting: 45–50 °C in a bain-marie or gently in a microwave.
- Crystallisation: cool to 27 °C.
- Working temperature: 32–33 °C.
- Use: ganache, coatings, pralines, chocolate confectionery, baked goods, ice cream and chocolate drinks.
Warnings / Storage
- Store in a dry place free from foreign odours at 12–20 °C.
- Relative humidity during storage should not exceed 70 %.
- Protect from direct sunlight, heat and significant changes in temperature.
- Once an individual 100 g portion has been opened, keep it well sealed, as chocolate readily absorbs surrounding odours.
FAQ
What is 65% dark couverture used for?
Use it for ganache, coatings, pralines, chocolate decorations, baked goods, ice cream and hot chocolate. It can also be tempered for products where correct cocoa butter crystallisation is important.
What does Chocolat Madagascar 65% chocolate taste like?
The flavour profile is mild, fruity, with raisin and citrus notes. The cocoa bitterness is distinct but milder than in 70% and higher-percentage chocolates. The finish is longer, gradually revealing the individual cocoa and fruit notes.
What is the difference between 65% and 70% couverture?
The 65% variety contains at least 65 % cocoa solids and has a milder cocoa intensity and a higher proportion of cane sugar than the 70% variety. It works well in recipes where the chocolate should be distinct but less bitter.
Does the chocolate need to be tempered before use?
No. For cake mixtures, creams, ganache, ice cream or chocolate drinks, simply melt it according to the recipe. Tempering is particularly useful for pralines, bars, decorations and firm chocolate coatings.
What temperatures should I use for tempering?
First melt the chocolate at 45–50 °C, then cool it to 27 °C and warm it to 32–33 °C for working.
What does a chocolate fineness below 20 μm mean?
This figure describes the size of the finely ground particles in the chocolate mass. Fineness under 20 μm gives a smooth texture without a coarse feel on the tongue and is also useful when making ganache and coatings.
Why is the 1 kg pack divided into 10 bars?
The pack contains 10 portions of 100 g. For smaller recipes, there is no need to portion a large block, and the required amount is easier to weigh.
Is the 65% couverture suitable for vegans?
Yes. The product is declared vegan. The recipe contains cocoa beans, cane sugar, cocoa butter and sunflower lecithin. If you have an allergy or food sensitivity, always refer to the current label on the specific pack.
Is the cocoa alkalised or flavoured?
No. Product information states that it is made without alkalisation and without added flavourings. Its flavour profile therefore comes directly from the Madagascan cocoa used.
What does tree-to-bar mean?
Tree-to-bar describes production where cocoa is grown and then processed into finished chocolate in the country of origin. Chocolat Madagascar makes its finished chocolate directly in Madagascar.
What is Raise Trade?
Raise Trade focuses on producing the finished product in the country where the main raw material originates. For cocoa, this means that Madagascar handles not only cultivation but also further processing and chocolate production, keeping more of the production stages within the local economy.
How should I store the chocolate?
Store it in a dry place, free from foreign odours, at 12–20 °C. Relative humidity should not exceed 70 %. Protect the chocolate from direct sunlight, sources of heat and significant temperature fluctuations.
Additional parameters
| Category: | Chocolate for cooking |
|---|---|
| EAN: | 715547846553 |
| Producer: | Chocolat Madagascar |
| Country of origin: | Sambirano Valley, Madagascar |
| Vhodné pro: | Gluten Free-Lactose Free-Soy Free-GMO Free-Vegan-Low Carb-Pregnant-Breastfeeding |
| Why buy: | The only chocolate in the Czech Republic from Madagascar, which is called tree to bar. In practice, this means that it is all produced and packaged at the place of cultivation. |
About Chocolate 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
Product rating
Be the first who will post an article to this item!
Discussion
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.
