Organic Select Cocoa Butter for Baking - 100% Cocoa Ecocert • tree-to-bar & raise trade • for food and cosmetic purposes • 1 kg
Are you looking for a smooth organic cocoa butter that offers the full taste and aroma of cocoa without artificial flavours, chemicals, and deodorization? This pure Madagascan cocoa butter from cocoa grown in organic farming has a balanced profile with notes of cocoa beans, light fruit, and gentle chocolate creaminess, given by the terroir of Sambirano. It retains its natural colour, aroma, and taste.
The difference between organic and non-organic cocoa is mainly in the origin and cultivation rules: organic cocoa comes from controlled production (organic farming certification), without GMOs and with strictly limited synthetic pesticides and fertilizers. For non-organic cocoa, these rules may not apply, and you are more likely to encounter processing aimed at a “neutral” aroma. This butter is single origin from Madagascar (Grand Cru de Sambirano) - ideal for chocolates, coatings, desserts, pralines, as well as for baking and drinks.
Why we included Chocolat Madagascar in the PraveBio.cz range
Chocolat Madagascar is a manufacturer that operates the entire chocolate production process in the country of origin. Usually, cocoa is exported as a cheap raw material, processed in Europe, and the farmer receives only a fraction of the value. Here, the beans are grown, fermented, dried, and ground directly in Madagascar, so a larger part of the economic benefit remains with the local people.
This model (tree-to-bar and Raise Trade) is different 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 select 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 standard bars for cost and shelf life.
Chocolat Madagascar – organic cocoa butter 100% from Madagascar
Organic cocoa butter 100% from Madagascar is a smooth, creamy, and naturally aromatic cocoa ingredient from Sambirano with notes of forest fruits, slightly tangy chocolate, and a smooth, buttery texture. It is pressed from certified organic cocoa from organic farming in the Sambirano valley, retaining its golden ivory colour, the characteristic aroma of Madagascan cocoa, and purity without residues of synthetic pesticides that may be present in conventional (non-organic) cocoa butter.
Organic cocoa butter is produced directly in Madagascar under the tree-to-bar / raise trade regime, without chemical processing (no alkalization), no deodorization, no added flavours, preservatives, or other fats. This 100% organic cocoa butter is ideal as a base for glazes, ganache, pralines, chocolate creams, for baking, ice creams, desserts in a glass, and for gently refining hot chocolate or homemade nut creams. It is naturally gluten-free and suitable for vegans and vegetarians.
The quality of this organic cocoa butter is highlighted by its single origin Grand Cru de Sambirano, typical fruity chocolate aroma of fine flavour cocoa, ethical Raise Trade model, where cocoa is grown, pressed, and packaged directly in the country of origin, and also the gold medal won in an international competition. Organic cocoa butter 100% from Madagascar is an excellent choice for demanding confectioners, bean-to-bar chocolatiers, and home creators who want to bring authentic taste, aroma, and texture of truly premium organic Madagascan cocoa butter into their chocolates, desserts, ice creams, granola, or porridges.
Sources and literature
- Characteristics of cocoa from the Sambirano region (Madagascar) – overview of fine flavour cocoa and its fruity-citrus flavour profile, e.g. Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Content of polyphenols and flavonoids in quality dark chocolate – comprehensive scientific reviews 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 the Chocolat Madagascar brand – official materials from the manufacturer and specialized 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 the topic of chocolate
Suitable for
Pravé Bio recommends what to taste next
- 100% dark chocolate – Grand Cru de Sambirano
Absolute purity. Intense pure cocoa without sugar for lovers of strong 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, smooth milk chocolate with a caramel profile for those who want less intense cocoa. - Neapolitans from Madagascan dark chocolate
Small tasting samples. An ideal way to taste different cocoa intensities and the terroir of Madagascar.
Quick tip: Try a chocolate tasting battle. Start with 68% chocolate from Madagascar and compare it with 70% dark, 100% pure cocoa, and 50% milk variants of Chocolat Madagascar – easily find out which cocoa intensity suits you best.
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. Their tree to bar chocolates from Madagascar have won dozens of international awards in recent years, including overall victories in the Golden Bean Award (e.g. 2017 and 2020) and a 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 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.
Organic Cacao Butter 100% from Madagascar – Main Benefits
Delicate, pure organic cacao butter 100% from Madagascar from single origin cacao Grand Cru de Sambirano for those who want a certified organic fat component from real cacao.
- Intense yet delicate cacao aroma – Notes of forest fruits, flowers, honey, and mild acidity, stemming from the natural taste of non-deodorized organic cacao butter without chemical bleaching and perfuming.
- Single origin from Sambirano – Organic cacao beans Grand Cru de Sambirano carry the specific terroir of northwestern Madagascar and a typical fruity chocolate profile, which is often lost in common non-organic butter from various regions.
- Ethical tree-to-bar production – Organic cacao butter is pressed and packed in Madagascar under the RaiseTrade regime, supporting local farmers, keeping added value in the country of origin, and combining organic quality with transparent origin.
- Pure composition, organic and vegan – Only certified organic cacao butter 100%, without sugar, without aromas, without emulsifiers, naturally gluten-free, suitable for vegans and vegetarians. Unlike common non-organic butter, it comes from ecological farming without synthetic pesticides and fertilizers.
- Versatile use in kitchen and cosmetics – Gentle processing without alkalization and deodorization preserves the pure taste and aroma of organic cacao – ideal for chocolates, desserts, glazes, drinks as well as balms and body care, where you don't want to compromise on the quality of the raw material.
This Madagascan organic cacao butter 100% is a great choice for home and professional chocolate production, baking, confectionery applications and for lovers of single origin cacao, pure organic ingredients, and transparent origin.
RECIPE: Simple Homemade Chocolate from Natural Cacao Butter
Ingredients (approx. 8–10 pieces)
- 60 g natural cacao butter from Madagascar (chopped into smaller pieces)
- 40 g Madagascan cacao (100% powder)
- 2–3 tablespoons of coconut sugar or finely ground cane sugar (to taste)
- 1 teaspoon of Ceylon vanilla
- a pinch of Real Salt®
- optional: 2–3 tablespoons of cacao nibs or chopped roasted cacao beans for topping (Chocolat Madagascar)
Method
- Chop the cacao butter into smaller pieces and place it in a heatproof bowl over a gentle water bath. Stir occasionally and let it melt slowly – the water should not boil to avoid overheating the butter.
- Once the cacao butter is completely melted, remove the bowl from the bath and stir in the coconut sugar (or other chosen syrup) and Real Salt®. Stir until the sweetener dissolves as much as possible.
- Add the Madagascan cacao and Ceylon vanilla and mix thoroughly with a whisk to create a smooth, glossy chocolate mass without lumps.
- Pour the prepared chocolate into silicone molds for pralines or onto a small baking tray lined with parchment paper. For texture, you can sprinkle the surface with cacao nibs or pieces of nuts.
- Gently tap the molds on the work surface to release any air bubbles, and let them set in the fridge for at least 1–2 hours until the chocolate hardens completely.
Tip: For even better shine and snap, you can temper the chocolate (alternating heating and cooling), but even without tempering, this homemade chocolate from premium cacao butter is ideal for desserts, snacking, and as a base for your own chocolate experiments.
Why Chocolat Madagascar is a Better Choice than Regular "Supermarket" Chocolate
Common "shelf" bars aim for uniform taste, low price, and longevity. They often mix cacao masses from different countries, use alkalization, a higher proportion of sugar, and flavours like vanillin.
Instead of cacao butter, cheaper vegetable fats (e.g., palm) sometimes replace it, altering the melting point and mouthfeel, overshadowing the taste of cacao.
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: cacao, cacao butter, cane sugar (with milk for milk chocolates).
No palm oil, no added vanillin, and no alkalization. This ensures traceable origin and the taste reflects the place where the cacao was grown.
Difference on the palate: pure snap, smooth melting, and pronounced fruity to mildly citrus notes typical of Madagascan cacao.
Instead of 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 cacao and origin, making it easier to choose according to taste and intensity.
Diversity of flavour profiles: from mild milk bars through balanced 70% to 85–100% cacao. The range includes single originand in selected editions also single plantation to understand the differences between regions.
Transparent labels and clear information: clearly stated allergens, origin of ingredients, and a concise ingredient list. 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 the consistent content of cocoa butter, are suitable for baking, desserts, and tasting. Stable flavour across percentages makes it easier 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. It results in honest chocolate with 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 (milk in the milky ones). No vanillin, no unnecessary additives, and no alkalisation.
Freshness thanks to a short journey
Quick processing after harvest, careful fermentation, and gentle procedures – resulting in a pure aroma and full flavour.
Composition
Complete composition
Natural cocoa butter 100% from Madagascar
Natural cocoa butter from Madagascar (100 %).
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 | 3 700 kJ / 900 kcal | Very high energy value – it is pure fat from cocoa beans, a small amount is enough for recipes. |
| Fats | 100 g | 100% fat from cocoa butter – ensures a full, creamy texture for chocolate, coatings, and desserts. |
| – of which saturated | approx. 60 g | Saturated fats naturally come from cocoa butter, typical for quality chocolate products. |
| Carbohydrates | 0 g | Without carbohydrates – suitable where you want to control sweetness and manage sugar content in recipes. |
| – of which sugars | 0 g | No added or natural sugar – cocoa butter itself is not sweet, sweetness is added by other ingredients. |
| Fibre | 0 g | No fibre – cocoa butter primarily serves as a quality fat component for structure and texture. |
| Proteins | 0 g | No proteins – cocoa butter does not replace a source of protein, its main role is fat and texturing recipes. |
| Salt | 0 g | No added salt – the taste is purely based on natural cocoa butter, without flavour enhancers. |
Composition analysis and functional benefits
Natural cocoa butter from Madagascar
What it is: Pure natural cocoa butter from Madagascar from the Sambirano area, pressed from gently fermented and dried cocoa beans. It retains its natural golden ivory colour, inherent cocoa aroma, and typically smooth, creamy texture.
Function: Serves as a basic fat component for chocolate, coatings, ganache, fillings, and baking – providing creaminess, stability, gloss, and a pure cocoa character. It is also great for drinks and homemade nut creams, where it softens the texture.
Advantages: Single origin cocoa butter brings a gentle fruity chocolate aroma typical of Sambirano cocoa, without overpowering other ingredients. It allows for creating pure chocolate products and desserts with control over sugar and other fats.Single origin Grand Cru de Sambirano
What it is: The cocoa beans from which the butter is pressed come from the Sambirano region in northwest Madagascar, recognized as Grand Cru de Sambirano for its fine flavour cocoa with notes of red fruit, flowers, and chocolate.
Function: This specific terroir gives the cocoa butter a gently fruity chocolate aroma and harmonious taste, enhancing chocolates, desserts, ice creams, and drinks for a more pronounced flavour experience, without being heavy or overcooked.
Advantages: Traceable single origin and a consistent growing area allow working with cocoa butter similarly to quality single-origin coffee or cocoa. The butter has a clearly recognizable character of Madagascar cocoa Grand Cru de Sambirano and is ideal for premium and homemade chocolate production.
The result? You get an exceptionally smooth yet beautifully balanced taste and aroma of real cocoa with gently chocolatey, creamy, and slightly fruity notes, typical of Sambirano cocoa. Thanks to the simple composition (natural cocoa butter 100% from Madagascar without sugar and added aromas), you have full control over the intensity of flavour and the amount you use in recipes – this cocoa butter is ideal for homemade chocolate, ganache and coatings, raw cakes, hot drinks, and homemade natural cosmetics, whenever you want to enjoy quality single origin cocoa from Madagascar in its most authentic form.
Notice / Storage
- Store in a cool (ideally 16–20 °C), dry, and dark place, away from direct sunlight and sources of heat.
- Protect from foreign odours – quality cocoa butter is easily aroma-absorbing.Skladujte vždy dobře uzavřené.
- Avoid sudden temperature changes; natural crystallisation and graininess of structure may occur. This is not a quality defect, the butter can be re-homogenised by gently melting in a water bath.
- Do not store cocoa butter unnecessarily in the fridge; rapid cooling and subsequent heating may cause moisture condensation and texture changes. If it is very warm, store in the fridge only in a well airtight container.
FAQ
What is the difference between this natural cocoa butter and regular "cosmetic" cocoa butter?
Natural cocoa butter 100% from Madagascar by Chocolat Madagascar is single origin food-grade cocoa butter, pressed from fine fine flavour cocoa from Sambirano. It is not deodorised or chemically refined, so it retains its own chocolatey creamy aroma and delicate fruity notes typical of Madagascan cocoa. Regular "cosmetic" cocoa butters are often heavily refined and deodorised to be as neutral as possible – thus losing some of their aroma and flavour and are not always intended for use in chocolate and desserts.
Is natural cocoa butter from Madagascar suitable for food and homemade cosmetics?
Yes. This cocoa butter 100% from Madagascar is primarily produced as a food ingredient for chocolate, ganache, coatings and desserts, so it meets the quality requirements for kitchen use. However, due to its purity and natural aroma, many people also use it in homemade natural cosmetics – in lip balms, body butters or richer creams. If you want to use it both in the kitchen and in cosmetics, we recommend having separate containers and always respecting individual sensitivity when applying to the skin (e.g., perform a small test on a small area of skin).
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) 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 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 emphasises transferring production to the place where cocoa grows, which increases 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 container.
Additional parameters
| Category: | Cocoa beans and butter |
|---|---|
| EAN: | 634654724663 |
| Certification: | EcoCert |
| Ocenění: | INTERNATIONAL CHOCOLATE AWARDS - EUROPEAN 2020, zlato |
| Active ingredients: | Antioxidants, Cocoa Butter |
| Key Feature: | Vegan, Organic certified, Single origin |
| Does not contain: | Sugar-free, No preservatives, Gluten-free |
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Lactose Free-Soy Free-GMO Free-Vegan-Keto-Těhotné-Kojící-Certifikace Bio |
| Proč koupit: | Jediná čokoláda v ČR z Madagaskaru, která je tzv. tree to bar. V praxi to znamená, že je celá vyrobena a zabalena v místě pěstování. |
About Chocolate Madagascar
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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.
