Dark chocolate with cocoa nibs 68% cocoa from Madagascar source of antioxidants • suitable for vegans • non-alkalised • 85 g

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International Awards Confirming Quality

Sometimes there's no need to talk at length 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 cacao 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's why it is now part of the carefully curated selection of brands on PraveBio.cz. A selection we create with regard to true quality, origin, and meaningfulness for everyday life.

Dark chocolate 68% cocoa with cacao nibs from Madagascar – main benefits

Gentle, non-aggressively bitter dark chocolate 68% cocoa from single origin cocoa from Madagascar with hints of crunchy cocoa nibs for those who want a pronounced taste and texture.

• Fruity taste of Madagascan cocoa – Notes of citrus, red fruit, honey, and caramel, complemented by lightly roasted cocoa beans.
• Single Origin from Sambirano – Cocoa beans Grand Cru de Sambirano carry the specific terroir of northwestern Madagascar, ideal for connoisseurs of quality chocolate.
• Ethical tree-to-bar production – The chocolate is made, processed, and packaged in Madagascar under the raise trade regime, which supports local farmers and retains added value in the country of origin.
• Pure composition and vegan – Only cocoa beans, cane sugar, cocoa butter, cocoa nibs, and non-GMO sunflower lecithin; without vanilla, flavors, and milk.
• Smooth melting and crunchy beans – Non-alkalized processing ensures a velvety texture and crunch in every bite – perfect with wine, coffee, or as a standalone chocolate ritual.

The bar of this 68% chocolate with cocoa beans (nibs) is a great choice for everyday snacking, baking, and for lovers of single origin chocolates.

RECIPE: Crunchy Chocolate Cookies with 68% Chocolate and Cocoa Nibs

Ingredients (approx. 12–16 cookies)

• 120 g 68% dark chocolate with cocoa nibs (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 chopped 68% chocolate with cocoa nibs for sprinkling before baking

Method

• Chop the 68% chocolate with cocoa nibs into smaller pieces and slowly melt it in a water bath along with the coconut oil.
• In a bowl, whisk the egg (or flax "egg"), add the coconut sugar or maple syrup, vanilla, and a pinch of Real Salt®.
• Mix the wet mixture into the warm melted chocolate and stir until a smooth chocolate mass forms.
• Add the spelt flour, Madagascan 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 additional pieces of 68% chocolate with nibs.
• Bake for 8–10 minutes at 170°C – the cookies should remain soft and moist inside.

Tip: For extra crunchiness, add a few more cocoa nibs 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 longevity. They often mix cocoa masses from different countries, use alkalization, a higher proportion of sugar, and flavors like vanillin.

Instead of cocoa butter, cheaper vegetable fats (e.g., palm) sometimes replace it, altering the melting point and mouthfeel, masking the taste of cocoa.

Chocolat Madagascar takes the opposite approach: it is created directly in Madagascar from bean to bar with a short journey from harvest to production. It relies on a single origin approach and simple composition: cocoa, cocoa butter, cane sugar (for milk chocolates, additionally milk).

No palm oil, no added vanillin, and no alkalization. This ensures traceable origin and the taste reflects the place where the cocoa grew.

Difference on the tongue: pure crunch, smooth melting, and distinctive fruity to subtly citrus notes typical of Madagascan cocoa.

Instead of a uniform taste, you get a distinct terroir and a transparent label.

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 based on taste and intensity.

Diversity of flavor profiles: from mild milk bars through balanced 70% to 85–100% cocoa. The range includes single origin and in selected editions even 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, with selected bars using sunflower lecithin for texture – all clearly declared.

Versatile use in the kitchen: the bars, thanks to consistent cocoa butter content, are suitable for baking, desserts, and tasting. Stable taste across percentages makes it easy to pair with coffee or fruit and work with temperature during tempering.

Bean-to-bar directly in Madagascar

Production from bean to bar in Antananarivo. Honest chocolate with traceable origin and full control over processing is created.

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 ingredients

Only cocoa, cocoa butter, cane sugar (for milk chocolates milk). No vanillin, no unnecessary additives, and no alkalisation.

Freshness thanks to a short journey

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

Cocoa beans with cocoa nibs (Grand Cru de Sambirano)

What it is: Fermented and dried fine cocoa beans from Madagascar from the Sambirano region, partially ground into cocoa mass and partially left as crunchy cocoa nibs. Naturally contain cocoa butter and fibre.

Function: Forms the basis of 68% dark chocolate and also provides a crunchy texture thanks to whole pieces of cocoa beans. Ensures intense cocoa flavour, dark colour, and distinctive fruity notes typical for Sambirano chocolate.

Benefits: Single origin cocoa with nibs offers a complex, multi-layered taste – gentle bitterness, notes of citrus, red fruit, and caramel are complemented by a pleasant crunch.

Cane Sugar

What it is: Fine cane sugar from sugar cane, selected for harmony with the fruity and slightly spicy profile of Madagascan cocoa.

Function: Balances the intensity of cocoa and supports flavour notes of fruit, honey, and caramel. Thanks to it, the 68% chocolate is pleasantly sweet yet still sufficiently pronounced.

Benefits: Allows achieving a balanced taste – neither too sweet nor too bitter. Perfect for direct consumption and in desserts, where it highlights the character of cocoa.

Cocoa Butter

What it is: Natural fat from cocoa beans from Sambirano. Has a delicate aroma, firm consistency, and typical creamy texture.

Function: Creates smooth melting and a velvety mouthfeel. Stabilises the bar's structure and ensures a beautiful break and proper tempering.

Benefits: Provides the chocolate with fullness, creaminess, and a pure flavour profile without the need for other fats. Essential for quality coatings, creams, brownies, and hot chocolate.

Non-GMO Sunflower Lecithin

What it is: Natural emulsifier from sunflower seeds, produced without genetically modified components. 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: A great alternative to common soy lecithin – suitable even for those avoiding soy. Ensures smooth texture without the use of additional stabilisers and maintains flavour purity.

The result? You get an intense yet gently balanced cocoa flavour with distinctive fruity, citrus, and slightly caramel notes, typical for cocoa from Sambirano. Thanks to the simple composition (cocoa beans, cane sugar, cocoa butter, and non-GMO sunflower lecithin), you have control over the overall sweetness and intensity of the final dessert – the chocolate is ideal for brownies, chocolate truffles, desserts in a glass, and velvety hot chocolate, whenever you want to indulge in quality dark chocolate from Madagascar with natural cocoa ingredients.

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 odours – quality chocolate easily absorbs aromas. Always store well sealed.
• Avoid sudden temperature changes; a greyish cocoa bloom (fat bloom) may occur.
Ten nemá vliv na chuť, ale na estetiku a texturu.
• Do not store chocolate in the fridge; at temperatures below 14 °C, it may lose flavour and moisture may condense.

FAQ

Is 68% chocolate suitable for those who usually only eat "milk" chocolate?

Dark chocolate 68% cocoa from Madagascar is mildly bitter, with pronounced fruity and citrus notes and a light hint of honey and caramel. Thanks to the higher content of cane sugar, it is more accessible than 85% or 100% chocolate – a great choice for those who want to explore chocolates with a higher cocoa content but still desire a gentle, balanced taste.

Is this 68% chocolate suitable for vegans and people with gluten intolerance?

The recipe is naturally dairy and gluten-free and contains no soy or vanilla. The chocolate is made from cocoa beans, cane sugar, cocoa butter, and non-GMO sunflower lecithin, making it 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 from bean to bar directly 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 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 taste 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 a "waxy" feel. When tempered, it forms a stable crystalline structure (type V) for shine, a clean snap, and a smooth texture. It is flavour-neutral, so it does not overpower the cocoa aroma. Substitute fats (e.g., palm oil) are mainly used for cost and technology 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 have chocolates suitable for vegans?

Yes. Most dark bars are naturally dairy-free (we always recommend checking the ingredients 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 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 grey "bloom"). Use the fridge only in hot weather and in an airtight container.