Roasted Cocoa Beans in 100% Premium Chocolate single origin • tree-to-bar & raise trade chocolate • source of antioxidants • non-alkalized cocoa • 1 kg

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Ingredients

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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 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 flavor profile of Sambirano cocoa 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 we create with regard to genuine quality, origin, and meaningfulness for everyday life.

Roasted cocoa beans in 100% dark chocolate from Madagascar – main benefits

Crispy, intense roasted cocoa beans in 100% chocolate from single origin cocoa from Madagascar in the form of snack pieces for those who want an authentic taste.

• Intense cocoa flavour – Notes of red fruit, roasted cocoa and spices, supported by the taste of cocoa butter.
• Single Origin from Sambirano – Cocoa beans Grand Cru de Sambirano carry the specific terroir of northwestern Madagascar.
• Ethical tree-to-bar production – Chocolate is made, processed and packaged in Madagascar under the raise trade regime, which supports local farmers and keeps added value in the country of origin.
• Pure composition and vegan – Only cocoa beans, cocoa butter and cocoa powder; no added flavours, gluten-free and milk-free.
• Crispy core and chocolate coating – Processing without alkalization gives a velvety texture to the chocolate and a distinctive bite into the whole bean – ideal with wine, coffee or as a treat.

These roasted Madagascan cocoa beans in 100% dark chocolate won a silver medal at the Academy of Chocolate 2017 and are a great choice for tasting, dessert supplementation and for lovers of single origin chocolates and real cocoa beans

RECIPE: Raw balls with roasted cocoa beans in 100% chocolate

Ingredients (approx. 16–20 balls)

• 120 g roasted cocoa beans in 100% dark chocolate (Chocolat Madagascar), coarsely chopped
• 8–10 pcs soft dates (Medjool), pitted
• 3 tablespoons of virgin coconut oil (just lightly melted)
• 2 tablespoons of coconut sugar or 1–2 tablespoons of maple syrup
• 1 teaspoon of Ceylon vanilla
• 3–4 tablespoons of finely ground oats or ground nuts (almonds/hazelnuts)
• 1–2 tablespoons of finely ground Madagascan cocoa
• a pinch of Real Salt^®
• finely grated coconut, cocoa or crushed cocoa beans for coating the balls (to taste)

Method

• Remove the pits from the dates and soak them briefly in warm water if necessary to soften. Drain the water and lightly dry the dates.
• Place the dates, lightly melted coconut oil, coconut sugar or maple syrup, vanilla, and a pinch of Real Salt^® in a blender or food processor. Blend into a smooth sticky paste.
• Add finely ground oats or nuts and Madagascan cocoa. Blend again to form a compact, shapeable mass.
• Chop the roasted cocoa beans in 100% dark chocolate into small pieces and mix them into the mass by hand to maintain a crunchy texture.
• Take small portions of the dough, shape them into balls in your hands, and coat them in coconut, cocoa, or crushed cocoa beans to taste.
• Transfer the finished balls to a plate or tray and let them firm up in the fridge for at least 30–60 minutes to solidify and blend the flavours.

Tip: If the mass is too soft, add a little ground oats or cocoa; if it is too dry, a tablespoon of water or a drop of maple syrup will help. The balls can also be frozen and ready as a quick raw snack with cocoa beans.

Why Chocolat Madagascar is a better choice than regular "supermarket" chocolate

Common "shelf" bars aim for uniform taste, low price, and shelf life. They often mix cocoa masses from different countries, use alkalization, a higher proportion of sugar and flavours like vanillin.

Instead of cocoa butter, cheaper vegetable fats (e.g., palm) sometimes replace it, changing the melting point and mouthfeel and overshadowing the taste of cocoa.

Chocolat Madagascar takes the opposite approach: it is created 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 (in milk chocolates, also milk).

No palm oil, no added vanillin, and no alkalization. This ensures traceable origin and the taste reflects the place where the cocoa was grown.

Difference on the tongue: pure crunch, smooth melting, and distinctive fruity to slightly citrus notes typical of Madagascan cocoa.

Instead of a uniform taste, you get a readable terroir and a transparent label.

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 easy 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 for selected editions, single plantation to explore 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, with selected bars using sunflower lecithin for texture – all clearly declared.

Versatile use in the kitchen: bars are suitable for consistent cocoa butter content for baking, desserts and tasting. Stable taste across percentages makes pairing with coffee or fruit easier and aids with temperature control during tempering.

Bean-to-bar directly in Madagascar

Production from bean to bar in Antananarivo. Creates authentic 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 ingredients

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 methods – resulting in pure aroma and full flavour.

The result? You get an exceptionally intense yet beautifully balanced taste of real cocoa with pronounced fruity, roasted and slightly citrus notes, typical for Sambirano cocoa. Thanks to the simple composition (roasted cocoa beans and 100% dark chocolate from cocoa beans without sugar and added flavours), you have full control over the intensity of the taste and the amount you indulge in – these beans are ideal for slow snacking, pairing with espresso, tea or spirits, premium desserts in a glass and garnishing ice cream and breakfast porridges, whenever you want to enjoy quality single origin cocoa from Madagascar in its most authentic form.

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 easily absorbs aromas. Always store well sealed.
• Avoid sudden temperature changes; a grey cocoa bloom (fat bloom) may occur. This 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

How do roasted cocoa beans in 100% dark chocolate taste and are they "too bitter"?

Roasted cocoa beans in 100% dark chocolate from Madagascar have a very intense, distinctly cocoa taste – inside is a crunchy cocoa bean with a fruity cocoa profile, outside is pure 100% chocolate without sugar with typical fruity and slightly citrus tones of Sambirano cocoa. Compared to the 70% chocolate variant, these beans appear significantly drier and more bitter, making them ideal for those who want to experience the most authentic, unsweetened cocoa taste – often enjoyed in small pieces, or combined with nuts or fruit.

Are roasted cocoa beans in 100% chocolate suitable for vegans and a gluten-free diet?

The recipe is naturally gluten-free and free of animal ingredients – it contains only roasted cocoa beans and 100% dark chocolate from cocoa beans, without sugar, without artificial flavours, without emulsifiers, and without palm oil. Therefore, these beans are suitable for vegans, vegetarians, and those who prefer a gluten-free diet. However, they are produced in a facility that may process cashew nuts and milk, so it is always advisable to check the current label if you have a severe allergy.

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) that showcase 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 a "waxy" feel. When tempered, it forms a stable crystalline structure (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 offer chocolates suitable for vegans?

Yes. Most dark bars are naturally dairy-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 emphasizes transferring production to where the cocoa grows, which increases 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 humidity and sudden temperature changes (they can cause a greyish "bloom"). Use the fridge only in hot weather and in an airtight container.