Milk Chocolate 50% Cocoa from Madagascar source of antioxidants • with whole milk • non-alkalized • gluten-free • 85 g
Milk Chocolate 50% Cocoa offers a smooth yet full flavour that highlights the quality of Madagascar cocoa and the natural sweetness of whole milk. Notes of forest fruits, delicate caramel, and creamy softness emphasize its origin and careful processing method. It is produced directly in Madagascar under the tree-to-bar / raise trade regime, meaning from the same beans that were harvested, fermented, and processed on-site. 50% cocoa content, non-alkalized and without vanilla – perfect for slow enjoyment as well as creating delicate desserts, creams, or glazes.
Why we included Chocolat Madagascar in the PraveBio.cz range
Chocolat Madagascar has been producing chocolate directly in Madagascar since 1940, keeping the entire process in the country of origin. This means that the cocoa is processed shortly after harvest and the origin of the beans is fully traceable to specific plantations. Compared to the usual model, where beans are exported as an anonymous raw material and processed elsewhere, this is the most reliable way to preserve freshness, flavour profile, and a transparent chain. The brand works with local fine flavour cocoa from the Sambirano valley, and its chocolates are repeatedly awarded in international competitions – including Golden Bean (Academy of Chocolate), International Chocolate Awards, Great Taste Awards, or Cocoa of Excellence. For us, it is an exceptionally consistent producer with a clear origin, pure composition, and top quality confirmed by expert juries.
Chocolat Madagascar – smooth milk chocolate 50% cocoa from Madagascar
Smooth milk chocolate 50% cocoa is creamy, velvety, and tastefully balanced milk chocolate from Madagascar with notes of caramel, forest fruits, and a gentle milky sweetness. It is made from quality Madagascan cocoa beans, cane sugar, full-fat cow's milk, and natural cocoa butter from Madagascar, without alkalization and without deodorization of cocoa butter, which preserves its pure cocoa aroma.
The chocolate is produced directly in Madagascar under the tree-to-bar / raise trade model as a single plantation chocolate with clearly traceable origin. It contains no added flavours or vanilla and has less sugar than regular milk bars – the result is a naturally creamy chocolate with a deeper cocoa character. This 50% milk chocolate is ideal for slow snacking, pairing with coffee, for delicate desserts, chocolate coatings, and creams, where its gently fruity profile beautifully stands out.
The quality of this chocolate is confirmed by the international successes of the Chocolat Madagascar brand, which regularly wins awards in competitions such as the Great Taste Awards or the Academy of Chocolate. The bar is great for tasting piece by piece, for combinations with fruit or tea and for use in premium homemade chocolate recipes, where its gentle, sweeter, and harmonious profile shines.
Sources and Literature
- Characteristics of Madagascan cocoa and milk chocolates – information about fine flavour cocoa from Sambirano and its fruity-cocoa profile including use in milk chocolates, e.g., Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Composition and legislation of milk chocolate in the EU – definition of the minimum content of cocoa solids, milk solids, and sugar in milk and white chocolate, e.g., directive EU 2000/36/EC on cocoa and chocolate products and technical overviews by manufacturers focused on formulating quality milk chocolates.
- Tree to bar and raise trade milk chocolates by Chocolat Madagascar – official materials from the manufacturer about the origin of cocoa, production directly in Madagascar, and portfolio of milk and white chocolates, e.g., ChocolatMadagascar.com, Cacao de Madagascar – Grand Cru de Sambirano and in Czech, e.g., PraveBio – 50% milk chocolate from Madagascar.
Specific links to articles and studies are provided directly in the text.
PraveBio.cz articles on the topic of chocolate
Suitable for
Prave Bio recommends what to try next
- 100% dark chocolate – Grand Cru de Sambirano
The purest taste of cocoa. Intense pure cocoa without sugar for those who want to experience the full power of Madagascan beans. - 70% dark chocolate from Madagascar
Balanced classic. Fruity-cocoa profile of Sambirano, ideal for regular snacking and baking. - 40% milk chocolate with cashew from Madagascar
Gentle and sweeter. Creamy milk chocolate with caramel notes for those who prefer less intense cocoa. - Neapolitans from Madagascan chocolate
Mini tasting. A great way to compare different cocoa intensities and the terroir of Madagascar.
Quick tip: Try a tasting comparison. Taste this 50% milk chocolate from Madagascar alongside 70% dark, 100% pure cocoa, and other bars from Chocolat Madagascar – the differences in intensity, sweetness, and fruity profile will beautifully emerge.
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 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 cocoa from Sambirano 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 that we create with regard to true quality, origin, and meaningfulness for everyday life.
Milk Chocolate 50% Cocoa from Madagascar – Key Benefits
Are you looking for milk chocolate with a higher cocoa content that is creamy yet more flavourful than regular milk bars? This single-origin milk chocolate from Madagascar is made from select cocoa beans from the Sambirano region (Grand Cru de Sambirano) and whole milk, combining chocolate intensity with a gentle, creamy sweetness.
- Creamy yet flavourful – The profile of Madagascar cocoa with subtle notes of forest fruits, caramel, and milk, sweeter than the 80% variant but richer than regular milk chocolate.
- Sambirano single-origin cocoa – Cocoa beans from the Sambirano region give the chocolate a distinctive, fruity-chocolate flavour associated with the specific Madagascar terroir.
- More cocoa, less sugar than regular milk chocolate – 50% cocoa means a higher cocoa content and lower sugar content than standard milk chocolates, resulting in a fuller, less overly sweet taste.
- From bean to bar production – The chocolate is made, processed, and packaged directly in Madagascar, supporting local farmers and adding value in the country of origin.
- Pure ingredients without unnecessary additives – Only Madagascar cocoa beans, natural cocoa butter, whole milk, and cane sugar; no added flavours, vanilla, or preservatives.
- Naturally gluten-free, suitable for vegetarians – Contains no gluten and is suitable for vegetarians due to the use of cow's milk; for those with allergies, we always recommend checking the current label.
Every bar of this 50% milk chocolate from Madagascar is an invitation to creamy, gently sweet cocoa flavour from Sambirano with a slightly fruity and caramel aftertaste. Perfect for slow nibbling piece by piece, for lovers of milder chocolate with a higher cocoa content, and for premium desserts, creams, glazes, and chocolate snacks.
RECIPE: Madagascar Chocolate Fondant with 50% Milk Chocolate
Ingredients (4–6 fondants)
- 150 g 50% dark milk chocolate from Madagascar (Chocolat Madagascar)
- 100 g butter
- 2 eggs
- 2 egg yolks
- 60 g cane sugar
- 40 g fine spelt flour
- a pinch of Real Salt®
- butter and a little Madagascar cocoa for greasing and dusting the moulds
Method
- Preheat the oven to 200 °C. Prepare 4–6 small ramekins, grease them with butter and dust with cocoa.
- In a saucepan, slowly melt the butter and chopped 50% milk chocolate. Stir until smooth and let cool slightly.
- In a bowl, whisk eggs, yolks, and cane sugar into a light foam.
- Mix in the chocolate mixture. Add sifted flour and a pinch of salt. Mix into a smooth batter.
- Divide the batter into the moulds, filling them about ¾ full.
- Bake for 8–10 minutes – the edges should be firm, and the centre should remain soft and runny.
- Let stand for 1 minute, then carefully turn out onto a plate and serve warm.
Tip: Serve the fondant immediately while the centre is beautifully runny – it tastes great with fresh raspberries, mango, or a spoonful of crème fraîche. For a more intense cocoa flavour, you can lightly sprinkle the batter with Madagascar cocoa or add 1 tablespoon of finely chopped 80% chocolate before baking.
Why Chocolat Madagascar is a Better Choice than Regular "Supermarket" Chocolate
Common "shelf" bars aim for uniform taste, low price, and durability. 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) are sometimes used, which change the melting point and mouthfeel and mask 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 (milk chocolates also contain milk).No palm oil, no added vanillin, and no alkalization. This ensures traceable origin and the taste reflects the place where the cocoa grew.
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 distinct terroir and a transparent label.
Why Choose Chocolat Madagascar
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 for selected editions even single plantation to understand the 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, and selected bars use sunflower lecithin for texture – all clearly declared.
Versatile use in the kitchen: thanks to the consistent content of cocoa butter, the bars are suitable for baking, desserts, and tasting. The 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. Genuine chocolate is created with a traceable origin and full control over processing.
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 composition
Only cocoa, cocoa butter, cane sugar (in milk chocolates milk). No vanillin, no unnecessary additives, and no alkalization.
Freshness due to short journey
Quick processing after harvest, careful fermentation, and gentle procedures – resulting in a pure aroma and full taste.
This text was prepared by the content team of PraveBio.cz based on data from the chocolate manufacturer Chocolat Madagascar, the project Cacao de Madagascar, official results of competitions like Academy of Chocolate, and their own long-term work with single origin organic chocolates. The final check is done by the e-shop founders; their approach can be found on the About Us page. Updated on 19. 11. 2025.
Composition
Complete composition
Milk chocolate 50% cocoa Sambirano
Fine Madagascan cocoa beans, cane sugar, natural cocoa butter from Madagascar, dried full cream cow's milk, emulsifier: non-GMO sunflower lecithin. Cocoa solids content at least 50%, milk solids at least 25%.
May contain traces of cashew nuts. Allergens are highlighted in bold.Nutritional values
Typical values per 100 g What does it mean for you? Energy 2,400 kJ / 575 kcal High energy value – a smaller portion is enough for snacking or as part of a dessert with a smooth yet full milk-chocolate taste. Fats 44 g High content of cocoa butter and milk fat – ensures smooth melting, creamy texture, and a pleasant, rounded flavour profile. – of which saturated 27 g Saturated fats mainly come from cocoa butter and full cream milk, typical for quality milk chocolate with higher cocoa content. Carbohydrates 34 g Balanced carbohydrate content – a combination of natural carbohydrates from cocoa and the gentle sweetness of cane sugar and milk sugar. – of which sugars 28 g Gently higher sweetness typical for milk chocolate – ideal for those who want a creamy, not too bitter profile. Fibre 12 g Natural fibre content from cocoa beans – contributes to the fullness of taste and structure of the chocolate even in a milk style. Proteins 8 g Proteins from cocoa and milk complement the nutritional profile and help make the chocolate more filling as a smaller dessert. Salt 0.02 g Very low salt content – salt naturally comes from milk, the taste is mainly based on cocoa, milk, and cane sugar. Composition analysis and functional benefits
Cocoa beans (Grand Cru de Sambirano)
What it is: Fermented and dried fine cocoa beans from Madagascar from the Sambirano region. They are finely ground into cocoa mass and form the basis of this premium milk chocolate with a high cocoa content. Naturally contain cocoa butter, minerals, and fibre.
Function: Responsible for the intense cocoa flavour, typical fruity notes of the Madagascan terroir, and the dark chocolate colour, which is unusually pronounced for this milk chocolate.
Benefits: Cocoa from a single Sambirano area gives the chocolate a complex profile – mild bitterness with notes of raisins, citrus, banana, and a long cocoa aftertaste. Suitable for chocolate lovers with high cocoa content who also appreciate the creaminess of milk.Cane sugar
What it is: Fine cane sugar from sugar cane, used in smaller amounts than in regular milk chocolates. It is chosen so as not to disturb the taste of Sambirano cocoa beans.
Function: Softens the intense cocoa flavour and highlights the natural fruity and slightly caramel notes. Helps create a pleasant sweetness without making the chocolate feel heavy.
Benefits: Allows for a gently sweet, yet still chocolatey pronounced character. Due to the low amount of sugar, the chocolate is suitable for those who want a less sweet, mature chocolate profile.Cocoa butter
What it is: Natural fat from cocoa beans from Sambirano. Non-deodorized – meaning no chemical removal of fragrance – so it retains the full aroma and delicate cocoa notes.
Function: Ensures smooth melting, a gentle texture, and a silky chocolate feel in the mouth. Increases the quality of the bar and is responsible for its pure flavour profile.
Benefits: Provides fullness, creaminess, and purity of taste. Allows perfect tempering and use in premium dessert recipes – fondants, ganache, mousse, or delicate hot chocolate.Non-GMO sunflower lecithin
What it is: Natural emulsifier from sunflower seeds, produced without genetically modified ingredients. Used in minimal amounts for smoothness and stability.
Function: Binds 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 texturewithout the use of additional stabilizers and preserves the purity of taste.
Other ingredients and their roles
- Whole milk in chocolate softens the intense taste of high-percentage cocoa and gives it a creamy, smooth texture. It helps create a smooth, milder flavour profile that balances bitterness and enhances the fruity notes of Madagascan cocoa.
The result? You get a gently sweet, creamy cocoa taste with pleasant fruity notes of citrus and berries and a light hint of caramel, typical of cocoa from Sambirano, softened by whole milk. Thanks to the simple composition (cocoa beans, cane sugar, natural cocoa butter, and whole milk), you have control over the overall sweetness and intensity of the resulting dessert – this chocolate is ideal for gentler chocolate creams, desserts in a glass, glazes, and creamy hot chocolate, whenever you want to enjoy quality Madagascan milk chocolate with a higher cocoa content.
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 is easily aroma-absorbing. Always store well sealed.
- Avoid sudden temperature changes; a greyish cocoa bloom (fat bloom) may occur. It does not affect taste but affects aesthetics and texture.
- Do not store chocolate in the fridge; at temperatures below 14 °C, flavour loss and moisture condensation may occur.
FAQ
Who is the 50% milk chocolate from Sambirano an ideal choice for?
Milk chocolate 50% cocoa from Madagascar is great for those who like classic milk chocolate but want a more pronounced cocoa taste and less sugar. It combines the creaminess of whole milk with the fruity-chocolate profile of cocoa from Sambirano, so it tastes gentle and sweet but not overly sweet – ideal for everyday snacking and desserts.
Is this 50% milk chocolate suitable for vegans and people with gluten intolerance?
The recipe for this chocolate contains whole cow's milk, so it is not suitable for vegans, but it is suitable for vegetarians. The composition is naturally gluten-free and does not contain soy or added vanilla – the taste is based on cocoa beans, cane sugar, natural cocoa butter, and milk. As with all quality chocolates, we recommend that sensitive individuals always check the current label, especially regarding allergies to milk or nuts.
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 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), showcasing 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 "waxiness". When tempered, it forms a stable crystalline form (type V) for shine, clean snap, and 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 milk-free (we always recommend checking the composition 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, increasing traceability and transparency of the chain.
How to store chocolate 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 (they can cause a greyish "bloom"). Use the fridge only in hot weather and in an airtight package.
Additional parameters
| Category: | Chocolates |
|---|---|
| Active ingredients: | Antioxidants, Cocoa Butter |
| Does not contain: | No preservatives, Gluten-free |
| Key Feature: | Single origin |
| Manufactured by: | Chocolaterie Robert S.A. – 472 Boulevard Ratsimandrava, Soanierana, B.P. 6211, Antananarivo 101, Madagascar. |
| Country of origin: | Madagascar |
| Vhodné pro: | gmo free-gluten free-vegetarián-awarded |
| Volume: | 85 g |
| The item has been sold out… | |
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Chocolat Madagascar
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.
