Premium Non-Alkalised Cocoa - 100% Cocoa single origin • tree-to-bar & raise trade • source of antioxidants • 1 kg
Are you looking for truly high-quality non-alkalised cocoa that offers the full and natural taste of Madagascan cocoa without artificial flavours, chemical processing, and unnecessary additives? This 100% natural cocoa powder Grand Cru de Sambirano is for those who want to work with cocoa in its authentic form.
The flavour profile is distinct yet balanced, with typical notes of red fruits, delicate citrus, and natural cocoa acidity, which you often won't find in regular 'Dutch' (alkalised) cocoa from shops. Thanks to gentle processing, this finely ground non-alkalised cocoa powder retains its natural colour, aroma, and complex taste. The content of natural cocoa butter contributes to a full, velvety texture in drinks and baking.
Why we included Chocolat Madagascar in the PraveBio.cz range
Chocolat Madagascar is a producer that operates the entire chocolate production process in the country of origin. Typically, cocoa is exported as a cheap raw material, processed in Europe, and the farmer receives only a fraction of its value. Here, the beans are grown, fermented, dried, and ground directly in Madagascar, so a greater part of the economic benefit remains with the local people.
This model (tree-to-bar and Raise Trade) differs from the classic bean-to-bar. Cocoa beans are not processed after months of storage and transport, but freshly after harvest, which is reflected in the taste – more fruit, less bitterness, and no mustiness of old beans.
Chocolat Madagascar works with premium cocoa from the Sambirano valley and receives repeated awards at competitions like the Academy of Chocolate or International Chocolate Awards. The composition contains no GMO soy lecithin, no palm or other vegetable fats instead of cocoa butter, no artificial flavours like vanillin, or other emulsifiers that are commonly added to regular bars for cost and shelf life.
Chocolat Madagascar – 100% Non-Alkalised Cocoa Powder from Madagascar
Finely ground 100% cocoa powder from Madagascar is an intense, naturally aromatic, and full single origin cocoa powder with typical notes of forest fruits, delicate citrus, and a light cocoa acidity. It originates from Grand Cru de Sambirano cocoa and has a lighter, reddish-brown hue reflecting its origin and gentle processing – without alkalisation, without chemical colouring, and without artificial aromas, unlike most common "Dutch" cocoas in stores.
The cocoa is grown, pressed, and milled directly in Madagascar under the tree-to-bar / raise trade model, emphasising traceable origin and freshness. The powder is non-alkalised, free from chemical processing, containing only pure Madagascan cocoa with its own cocoa butter, without deodorisation, added aromas, or preservatives. It is gluten-free, suitable for vegans and vegetarians, and thanks to its natural fibre content and cocoa components, it is perfect for hot cocoa, desserts, smoothies, granola, and professional baking.
Unlike common alkalised cocoa (Dutch process), which is very dark, flavour-flattened, and primarily produced for technology and uniform colour, this cocoa retains a vibrant flavour profile and the gentle fruitiness of the Madagascan terroir. The Chocolat Madagascar brand regularly receives international awards (e.g., International Chocolate Awards, Golden Bean), confirming the quality of the cocoa beans used. 100% Non-Alkalised Cocoa from Madagascar is the ideal choice for premium desserts, professional pastry chefs, and home baking wherever you want the true taste of cocoa to shine.
Sources and Literature
- Characteristics of Cocoa from the Sambirano Region (Madagascar) – an overview of fine flavour cocoa and its fruity-citrus flavour profile, e.g., Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Polyphenol and Flavonoid Content in Quality Dark Chocolate – comprehensive scientific overviews on cocoa and dark chocolate, e.g., Frontiers in Immunology – Cocoa and Dark Chocolate Polyphenols and MDPI Foods – Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate.
- Tree to Bar and Raise Trade Model of Chocolat Madagascar – official materials from the manufacturer and specialised distributors, e.g., ChocolatMadagascar.com, Cacao de Madagascar – Grand Cru de Sambirano and in Czech, e.g., PraveBio – Neapolitans from Madagascan Dark Chocolate.
Specific links to articles and studies are provided directly in the text.
PraveBio.cz Articles on Chocolate
Suitable for
Prave Bio Recommends What to Try Next
- 100% Dark Chocolate – Grand Cru de Sambirano
Absolute purity. Intense pure cocoa without sugar for lovers of bold flavours and premium dessert preparation. - 70% Dark Chocolate from Madagascar
Gently sweet. Balanced dark chocolate with the fruity terroir of Sambirano – great for snacking and baking. - 50% Milk Chocolate from Madagascar
Creamy classic. Sweeter, gentle milk chocolate with a caramel profile for those who prefer less intense cocoa. - Neapolitans from Madagascar Dark Chocolate
Small tasting samples. The ideal way to taste different cocoa intensities and the terroir of Madagascar.
Quick tip: Try a chocolate tasting showdown. Start with 100% chocolate from Madagascar and compare it with the 70% dark and 50% milk variants of Chocolat Madagascar – you'll easily find out which cocoa intensity suits you best.
International Awards Confirming Quality
Sometimes, there is no need to speak at length about quality – in the case of Chocolat Madagascar chocolates, the results speak for themselves. These chocolates have 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. These are not awards for this specific product, but long-term recognition of the entire brand.
Judges in competitions such as the Academy of Chocolate, International Chocolate Awards, Great Taste Awards, Golden Bean Award, or Cocoa of Excellence appreciate not only the fruity-citrus flavour profile of Sambirano cocoa but also the technical quality, freshness, and sustainability of production directly in Madagascar.
Chocolat Madagascar has thus gradually built a reputation as one of the most respected origin chocolate brands from Madagascar – and that is why it is now part of the carefully curated selection of brands at PraveBio.cz. A selection we create with regard to true quality, origin, and meaningfulness for everyday life.
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Non-alkalized Cacao 100% Grand Cru de Sambirano – Key Benefits
Finely ground, intense 100% cacao powder from Madagascar from single origin cacao Grand Cru de Sambirano for those who want the pure taste of cacao in drinks and desserts.
- Intense taste of fine cacao – Notes of forest fruits, citrus, and chocolate acidity in lightly reddish-brown cacao, typical of the Madagascan terroir.
- Single Origin from Sambirano – Cacao Grand Cru de Sambirano comes from a single area in northwest Madagascar, where rare "fine flavour" cacao with a naturally fruity character grows.
- Non-alkalized vs. "Dutch" cacao – Unlike common alkalized cacao from stores, it is not chemically treated, thus retaining the natural colour, aroma, and taste of fine Madagascan cacao.
- Pure composition and vegan – 100% cacao, sugar-free, without aromas, preservatives, naturally gluten-free, suitable for vegans and vegetarians, with a natural content of fibre and cacao butter.
- Versatile use – Ideal for hot cacao, desserts, smoothies, granola, creams, sauces, and baking – from homemade recipes to professional confectionery production.
This non-alkalized Madagascan cacao Grand Cru de Sambirano 100% is a great choice for premium desserts, drinks, and for lovers of single origin cacao with a clear origin.
RECIPE: Velvety Hot Cocoa from Non-alkalized Madagascan Cacao
Ingredients (1 large mug)
- 2 heaped teaspoons of 100% non-alkalized cacao from Madagascar (Chocolat Madagascar)
- 200–250 ml of whole milk or your favourite plant-based drink (e.g., almond or oat)
- 1–2 teaspoons of coconut sugar or 1–2 teaspoons of agave syrup
- 1 pinch of Real Salt®
- optional: 1/4 teaspoon of Ceylon vanilla or a pinch of ground cinnamon
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Method
- In a mug or small bowl, combine Madagascan cacao, chosen coconut sugar or maple syrup, a pinch of Real Salt®, and optionally vanilla or cinnamon. Mix the dry ingredients well.
- Add 1–2 tablespoons of hot (not boiling) milk and stir into a smooth cacao paste without lumps. Ensure the cacao is completely dissolved.
- Heat the remaining milk in a saucepan almost to boiling, but do not let it boil vigorously to keep it smooth and preserve its flavour.
- Gradually pour the warm milk into the prepared cacao paste, stirring continuously or whisking briefly to combine everything nicely and create a light foam.
- Taste and sweeten further if desired. Serve immediately, ideally in a warmed mug to keep the drink warm and creamy for longer.
Tip: For an extra velvety texture, you can briefly whisk the cocoa at the end with a milk frother. If you prefer a stronger flavour, replace part of the milk with espresso and make an intense mocha cocoa from non-alkalized Madagascar cacao.
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 alkalisation, a higher proportion of sugar, and flavours like vanillin.
Instead of cocoa butter, cheaper vegetable fats (e.g., palm) are sometimes used, which alter the melting point and mouthfeel, masking the taste of cocoa.
Chocolat Madagascar takes the opposite approach: it is produced 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 (with milk added in milk chocolates).Free from palm oil, no added vanillin, and no alkalisation. This ensures traceable origin and a flavour that reflects the place where the cocoa was grown.
The difference on the tongue: pure crunch, smooth melting, and pronounced fruity to slightly citrus notes typical of Madagascan cocoa.Instead of a uniform taste, you get a discernible terroir and a transparent label.
Why Choose Chocolat Madagascar
Consistent 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 flavour profiles: from mild milk bars through balanced 70% to 85–100% cocoa. The range includes single origin and, in selected editions, single plantation to explore regional differences.
Transparent labels and clear information: clearly stated allergens, origin of ingredients, and a concise list of ingredients. Part 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 the consistent content of cocoa buttersuitable for baking, desserts and tasting. A consistent flavour across percentages makes it easier to pair with coffee or fruit, and to work with temperature during tempering.
Bean-to-bar directly in Madagascar
Production from bean to bar in Antananarivo. This results in authentic chocolate with a traceable origin and full control over processing.
Single origin taste of the land
Cocoa from one place (often Sambirano) offers naturally fruity and sometimes citrus notes – no blends from multiple countries.
Short and readable ingredients
Only cocoa, cocoa butter, cane sugar (in 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 – the result is a pure aroma and full flavour.
Ingredients
Complete Ingredients
Non-alkalised cocoa 100% Grand Cru de Sambirano from Madagascar
Finely ground cocoa powder 100% from Madagascar's Grand Cru de Sambirano cocoa, without sugar, without flavourings, without emulsifiers and preservatives. Non-alkalised, naturally contains cocoa butter.
Naturally gluten-free. May contain traces of cashew nuts and milk. Allergens are highlighted in bold.
Nutritional Values
| Typical values | per 100 g | What does it mean for you? |
|---|---|---|
| Energy | 954 kJ / 228 kcal | Medium energy value – 100% cocoa without sugar, suitable as a quality cocoa base for drinks and desserts, not as classic sweet chocolate. |
| Fats | 14 g | Fats come exclusively from cocoa butter – ensuring full cocoa flavour and good solubility in hot milk or plant-based drinks. |
| – of which saturated | 8.1 g | Saturated fats are a natural part of cocoa butter, not added cheap vegetable fats like in common instant cocoa mixes. |
| Carbohydrates | 58 g | High carbohydrate content is mainly composed of natural cocoa fibre, not added sugar – cocoa tastes intense, but is not sweet on its own. |
| – of which sugars | 1.8 g | Very low natural sugar content – the final sweetness of the drink or dessert mainly depends on how you sweeten the cocoa. |
| Fibre | 37 g | High fibre content from cocoa beans – supports fullness of flavour and a richer impression in cocoa drinks, porridges and desserts. |
| Proteins | 20 g | Plant proteins from cocoa complement the nutritional profile and make cocoa a suitable component for porridges, smoothies and homemade "protein" recipes. |
| Salt | 0.05 g | Minimal salt content – the taste is purely cocoa, without hidden salting or flavour enhancers. |
Composition Analysis and Functional Benefits
Non-alkalised cocoa 100% from Madagascar
What it is: Finely ground 100% cocoa powder from Madagascar cocoa, without sugar, without flavourings, without emulsifiers and preservatives. Produced by pressing and grinding quality cocoa beans from the Sambirano region, in a naturally non-alkalised form with its own cocoa butter preserved.
Function: Serves as a basic ingredient for drinks, desserts and baking – provides a strong cocoa flavour, colour and aroma without bringing sweeteners or other additives into the recipe. Thanks to fine grinding, it mixes well in hot liquid and in doughs.
Advantages: Pure 100% cocoa allows you to precisely set sweetness and intensity – the final taste is determined only by how and with what you flavour the cocoa. It is ideal for hot cocoa, smoothies, granola, breakfast porridges, desserts and professional confectionery recipes.Non-alkalised processing
What it is: Cocoa is non-alkalised, meaning without the so-called Dutch process (chemical treatment with alkalising salts). It retains its natural reddish-brown colour, gentle acidity and full aroma, which is typical for Madagascar cocoa.
Function: In recipes, it brings authentic cocoa flavour – from hot cocoa to creams and baking. It doesn't just serve to colour the dough, but truly determines the taste, aroma and character of the final dessert or drink.
Advantages: If you want cocoa to be the main flavour component, not just a "dark powder", 100% non-alkalised cocoa from Madagascar is the ideal choice. It allows you to prepare premium drinks and desserts with a clearly readable cocoa profile and fruity notes.
The result? You get an intense yet beautifully balanced taste of real cocoa with distinct fruity, chocolatey and slightly citrus notes, typical for cocoa from Sambirano. Thanks to its simple composition (100% non-alkalised cocoa Grand Cru de Sambirano, without sugar, without flavourings and emulsifiers) you have full control over sweetness, intensity and usage – this cocoa is ideal for hot cocoa, desserts and creams, smoothies, granola and flavouring breakfast porridges and homemade pastries, whenever you want to indulge in quality single origin cocoa from Madagascar in its pure form.
Notice / Storage
- Store in a dry, cool place (ideally 16–20 °C) and dark, away from direct sunlight and sources of heat.
- Protect from moisture – 100% cocoa powder tends to clump and easily absorbs water and surrounding odours. Always store well sealed.
- Avoid sudden temperature changes; they may cause moisture condensation on the packaging walls and affect the powder's texture and flavour.
- We do not recommend storing cocoa in the fridge or freezer; temperature fluctuations may cause the powder to become damp and lose its aroma and freshness.
FAQ
How does 100% non-alkalised cocoa from Madagascar taste, and how does it differ from "regular" store-bought cocoa?
100% non-alkalised Grand Cru de Sambirano cocoa from Madagascar has a distinct yet balanced flavour – it is naturally chocolatey, fruity, and slightly citrusy, with a gentle cocoa "acidity" typical of the Madagascan terroir. Unlike regular alkalised ("Dutch") cocoa from the store, it is not chemically processed, so it doesn't just act as a dark colouring but offers a more vibrant, complex taste. In hot cocoa, desserts, or smoothies, you can clearly taste the character of quality cocoa, not just flat bitterness.
Is 100% cocoa powder suitable for vegans, gluten-free diets, and everyday use?
100% non-alkalised cocoa is naturally gluten-free and free from animal ingredients, containing only finely ground cocoa powder from Madagascar, without sugar, flavourings, or emulsifiers – making it suitable for vegans, vegetarians, and those who prefer a gluten-free diet. Thanks to its pure composition, you can use it every day in hot cocoa, porridge, smoothies, granola, and baking, allowing you to decide how sweet the final dish or drink will be. If you have a severe allergy to nuts or milk, we always recommend checking the current label, as the cocoa may be packaged in facilities where these ingredients are processed.
Is Chocolat Madagascar really produced 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 flavour 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 doesn't overpower the cocoa aroma. Substitute fats (e.g., palm oil) are mainly used for cost and technology reasons; they alter the melting point, may feel heavy or greasy, mute the chocolate flavour, and increase the risk of fat bloom.
Does Chocolat Madagascar offer chocolates suitable for vegans?
Yes. Most dark bars are naturally milk-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 from 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 just cultivation, but also processing and production. This means more jobs, skills, and income remain with local communities. Compared to models focused mainly on fair prices, it emphasises transferring production to where the cocoa grows, increasing traceability and transparency of the chain.
How should chocolate be stored properly?
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 (which can cause a grey "bloom"). Use a fridge only in hot weather and in an airtight container.
Additional parameters
| Category: | Hot chocolate and cocoa |
|---|---|
| EAN: | 634654724588 |
| Active ingredients: | Antioxidants, Cocoa Butter |
| Key Feature: | Vegan, Single origin |
| Does not contain: | Sugar-free, No preservatives, Gluten-free, No Palm Oil |
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Sugar Free-Lactose Free-Soy Free-GMO Free-Low Carb-Keto-Těhotné-Kojící |
| Proč koupit: | Jediné kakako v ČR z Madagaskaru, které je tzv. tree to bar. V praxi to znamená, že je celý produkt vyroben a zabalen v místě pěstování. |
About Chocolate Madagascar
Growing fine cacao and freshly crafting dark chocolate in 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.
