Chocolat Madagascar Neapolitans – mix of 6 chocolates tasting mix • fine-flavour cocoa from Madagascar • tree-to-bar production • selection varies with availability
Chocolat Madagascar Neapolitans Mix is a practical tasting selection of different Madagascan chocolates in small portions. It is perfect with coffee, for travel, or whenever you want to get to know the brand’s flavour without a long decision process. The selection changes over time depending on current availability of individual neapolitans; however, it is always a curated mix of Chocolat Madagascar chocolates. The photo is illustrative and serves only to show the format.
Why we chose Chocolat Madagascar for PraveBio.cz
Chocolat Madagascar has been making chocolate directly in Madagascar since 1940, keeping the entire process in the country of origin. This means the cocoa is processed soon after harvest and the beans remain fully traceable back to specific plantations. Compared with the usual model, where beans are exported as an anonymous commodity and processed elsewhere, this is one of the most reliable ways to preserve freshness, flavour character, and a transparent supply chain. The brand works with local fine-flavour cocoa from the Sambirano Valley, and its chocolates are repeatedly recognised at leading international competitions, including the Golden Bean (Academy of Chocolate), International Chocolate Awards, Great Taste Awards, and Cocoa of Excellence. For us, it is a remarkably consistent producer with clear provenance, clean ingredients, and top-tier quality confirmed by expert juries.
Chocolat Madagascar Neapolitans Mix
Want to try more varieties without overthinking it?
If you’d like to get to know the brand’s flavour style without choosing several bars blind, the Chocolat Madagascar neapolitans mix is the most natural starting point. You’ll get small tasting pieces of different Madagascan chocolates – ideal with coffee, for travel, or as an elegant little treat to share.
- A tasting cross-section of the brand – different cocoa percentages and flavour profiles in one pack.
- Honest chocolate from Madagascar – bold cocoa character without unnecessary flavourings.
- Neapolitans as a practical format – small portions that are easy to share and portion out.
What will you find inside?
The selection changes over time depending on current availability of individual neapolitans. It is always a curated mix of Chocolat Madagascar chocolates in different versions (for example, varying cocoa percentages and occasionally special editions). Each pack is therefore slightly different, and you may even come across pieces that are only sold separately in limited runs.
The photo is illustrative. The variants shown may not match the current contents exactly and serve only to indicate the style and format of the neapolitans.
You can find the full range here: Chocolat Madagascar.
Follow Chocolat Madagascar on our Instagram – we share brand news, short glimpses from production, and ideas for using chocolate in the kitchen.
Who is this neapolitans mix ideal for?
- For anyone who wants a clean cocoa taste without unnecessary flavourings.
- For lovers of chocolate with real character – Madagascan cocoa is bold and naturally fruity.
- For those who care about origin and transparent production, not anonymous commodity chocolate.
Why does Madagascan chocolate taste different?
Madagascan cocoa belongs to so-called fine-flavour cocoa – naturally aromatic, with fruit notes and a gentle acidity. With Chocolat Madagascar you can taste this even without added aromas: the flavour is full, clean, and layered, not simply “sweet or bitter”.
How is Chocolat Madagascar made?
Chocolat Madagascar has been making chocolate directly in Madagascar since 1940. It is one of the few producers that keeps the entire process – from cocoa cultivation to finished chocolate – in the country of origin. The beans are fermented, dried, processed and wrapped on the island, meaning production and packing stay where the cocoa grows – an approach known as tree-to-bar.
In practice, that means:
- The beans are processed at optimum freshness, so the chocolate has a clearer flavour profile without needing alkalisation to colour or mask the taste.
- A larger share of the value remains where the cocoa grows – with local farmers and processors.
What does “raise trade” mean, and why does it matter?
The brand uses the term raise trade for a model where chocolate is not finished in a wealthy Western country, but made entirely in the cocoa’s country of origin. This distributes value and know-how more fairly. For Chocolat Madagascar it is a long-standing standard, not a marketing label.
More on raise trade here: raisetrade.com.
The chart shows why producing chocolate in the country of origin matters – a larger share of the value stays with local farmers and makers.
Why we care about origin – and who benefits from it
With chocolate, unfortunately, it isn’t just “a sweet treat”. In mass production, cocoa is often treated as a cheap commodity, and most of the final value ends up with large corporations and their processing chains. Farmers in the countries of origin receive only a small share, even though the whole industry depends on their work. That is why it makes sense to choose brands with transparent origins and a fairer production model.
This short video shows why origin and production method are not details in chocolate, but the foundation of both flavour and fairness.
Below, the video and chart make it clear how small the fine-flavour chocolate segment is compared with mass production. Yet it is exactly in this small part of the market that chocolates with terroir, clean ingredients, and clearly traceable origins are made – and where farmers and makers have a real chance of being fairly rewarded.
Fine-flavour chocolate makes up only a tiny part of the market – which is precisely why the quality of cocoa, origin, and flavour work show through so clearly.
Related reading
Additional parameters
| Category: | Chocolates |
|---|---|
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Sugar Free-Lactose Free-Soy Free-GMO Free-Vegan-Low Carb-Keto-Těhotné-Kojící |
| Proč koupit: | Jediná čokoláda v ČR z Madagaskaru, která je tzv. tree to bar. V praxi to znamená, že jecelá vyrobena a zabalena v místě pěstování. |
About Chocolate Madagascar
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Chocolat Madagascar - Fine, Fresh and Fair
Seed to Tree to Cacao to Chocolat in Madagascar - Dark Chocolate 100% Cocoa
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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.
