Jemná hořká čokoláda 70% kakaa z Madagaskaru source of antioxidants • suitable for vegans • non-alkalised • 85 g

70 % cocoa dark chocolate from Madagascar – main benefits

Looking for a smooth, not overly bitter 70 % cocoa dark chocolate with a pronounced fruity character? This single origin chocolate from Madagascar is made from fine cocoa beans from Sambirano and has a balanced flavour that can also suit those who usually prefer sweeter chocolate.

• Gently bitter, fruity flavour – The characteristic profile of Madagascan cocoa, with notes of citrus, red fruit, honey and caramel. Well suited to slow tasting and pairing with coffee.
• Single Origin cocoa from Sambirano – Grand Cru de Sambirano cocoa beans reflect the distinctive climate and soil of north-west Madagascar, giving the chocolate a clearly recognisable flavour profile.
• 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.
• Transparent ingredients – Contains only cocoa beans, cane sugar, cocoa butter and non-GMO sunflower lecithin; no vanilla or artificial flavourings.
• Smooth texture and even melt – Precise processing without alkalisation gives a velvety texture for brownies, chocolate creams, coatings and hot chocolate.
• Suitable for vegans – Contains no milk or other animal-derived ingredients; only a warning about possible traces from production, which is always worth checking on the current label.

It works well for everyday chocolate, for chocolate enthusiasts moving towards a higher cocoa content and for premium desserts where a balanced, gentle flavour profile is preferred.

RECIPE: Creamy chocolate cups made with 70% chocolate

Ingredients (approx. 8–10 cups)

• 120 g 70% dark chocolate (Chocolat Madagascar)
• 2 tbsp virgin coconut oil
• 100 ml full-fat coconut milk (or another plant-based drink)
• 1–2 tbsp maple syrup (to taste)
• 1 tsp Ceylon vanilla
• a pinch of Real Salt®
• 1 handful chopped natural almonds

Method

• Chop the 70% chocolate into small pieces and melt it over a bain-marie with the coconut oil.
• In a small bowl, mix the coconut milk, maple syrup, vanilla and a pinch of salt.
• Slowly stir the coconut milk mixture into the warm melted chocolate until smooth and creamy.
• Prepare silicone moulds or cases and fill them with the chocolate mixture.
• Sprinkle with the chopped almonds and refrigerate for 1–2 hours to set.

Tip: The fruity notes of the 70% chocolate also work well with a light dusting of Madagascan cocoa.

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 vegetable fats such as palm oil are sometimes used instead of cocoa butter. These can change the melting point and mouthfeel and 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.

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.

Cocoa beans (Grand Cru de Sambirano)

What they are: Fermented and dried fine cocoa beans from Madagascar, from the Sambirano region, ground into cocoa mass with naturally occurring cocoa butter and fibre.

Function: They form the base of the 70% dark chocolate, giving it its characteristic fruity, citrus-led flavour, distinctive colour and aroma, while helping provide a smooth melt and firm structure.

Benefits: Fine single origin cocoa from Sambirano brings a complex flavour with notes of citrus, red fruit and a light caramel finish, so even a smaller amount of chocolate can add pronounced flavour to desserts, drinks and simple chocolate snacks.

Cane sugar

What it is: Fine cane sugar from sugar cane, chosen to complement the fruity profile of Madagascan cocoa. It adds gentle sweetness and a light caramel note.

Function: Balances the natural bitterness of 70% cocoa and helps bring out the citrus and red-fruit notes. It also gives the chocolate a softer profile on the palate for those who usually prefer sweeter chocolate.

Benefits: Creates a balanced bitter-sweet flavour – the bar is sweet enough to eat on its own while still retaining the distinctive character of Madagascan cocoa without masking its terroir.

Cocoa butter

What it is: The natural fat from cocoa beans, pressed from fermented and dried beans from Sambirano in Madagascar. It has a delicate cocoa aroma and remains solid at room temperature.

Function: An important part of the 70% dark chocolate – it provides a smooth melt, velvety mouthfeel and stable structure during tempering, snapping and cutting.

Benefits: Quality cocoa butter from the same cocoa keeps the flavour profile clean without the need for added fats or hardening agents. It gives the chocolate a full, creamy character and works well in desserts, coatings and chocolate drinks.

Non-GMO sunflower lecithin

What it is: A natural emulsifier from sunflower seeds, made without genetically modified ingredients. It is used in a small amount to adjust the consistency of the chocolate.

Function: Helps combine the cocoa mass, cocoa butter and sugar into an even, smooth texture. It improves the flow of chocolate during processing, tempering and moulding, which can be useful for both home and professional confectionery.

Benefits: Unlike commonly used soya lecithin, it also suits those who avoid soya. It helps create a smooth texture and straightforward handling without additional stabilisers while keeping the ingredient list simple.