Roasted Cocoa Beans in 100% Premium Chocolate single origin • tree-to-bar & raise trade chocolate • source of antioxidants • non-alkalized cocoa • 1 kg
Are you looking for a truly intense dark chocolate flavor? These whole, crunchy cocoa beans from Madagascar coated in 100% dark chocolate offer a bold cocoa profile with minimal sweetness.
The flavor is full and layered, with notes of roasted cocoa, red fruit typical of Madagascan cocoa, and a pronounced cocoa bitterness. The beans are perfect for slow savoring, quality coffee, or dry wine.
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. Typically, 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 commonly added to standard bars for cost and shelf life.
Chocolat Madagascar – roasted cocoa beans in 100% dark chocolate from Madagascar
Gently roasted cocoa beans coated in 100% dark chocolate are an intense, crunchy and naturally full-bodied chocolate snack from Madagascar with notes of red fruit, roasted cocoa and a delicate cocoa bitterness, enhanced by a light dusting of natural cocoa powder. They are made from whole cocoa beans from the Sambirano Valley, cane sugar, cocoa butter and a fine dusting of natural cocoa powder, which further highlights both the taste and aroma.
The cocoa beans and chocolate are made directly in Madagascar under the tree-to-bar / raise trade model, without chemical processing, alkalization, deodorization of cocoa butter or added flavorings. These 100% dark chocolate beans are suitable for slow snacking, pairing with wine, espresso and for flavoring desserts in glasses, ice creams, as well as granola, porridge and homemade muesli at any time of day. They are also naturally gluten-free, preservative-free and suitable for vegans and vegetarians.
The quality of these cocoa beans is also confirmed by a specific award – in the Academy of Chocolate 2018 competition, they won a bronze medal (BRONZE) for “Single Origin roasted cocoa bean enrobed in 100% dark chocolate”. These roasted cocoa beans in 100% chocolate are ideal for slow savoring, pairing with espresso, quality tea or spirits, and for use in premium desserts, where their complex character stands out – a crunchy core, an intense 100% chocolate coating and a long, clean cocoa finish.
Why is cane sugar listed in the ingredients?
Cane sugar is used in this product in a small amount during the technological processing of the cocoa beans. According to the manufacturer, it is used to treat the surface of the beans before they are coated in 100% dark chocolate and is part of the production process that ensures the quality and long shelf life of the product. The chocolate layer itself is made from 100% cocoa mass.
Sources and Literature
- Characteristics of cocoa from the Sambirano region (Madagascar) – an overview of fine flavor cocoa and its fruity-citrus flavor profile, e.g. Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Polyphenol and flavonoid content 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, for example PraveBio – Neapolitans made from Madagascan dark chocolate.
Specific links to articles and studies are provided directly in the text.
PraveBio.cz articles on chocolate
Suitable for
Pravé Bio recommends what to try next
- 100% dark chocolate – Grand Cru de Sambirano
Absolute purity. Intense pure cocoa without sugar for lovers of bold flavor and for preparing premium desserts. - 70% dark chocolate from Madagascar
Gently sweet. Balanced dark chocolate with the fruity terroir of Sambirano – excellent for snacking and baking. - 50% milk chocolate from Madagascar
A creamy classic. A sweeter, smooth milk chocolate with a caramel profile for those who want less intense cocoa. - Neapolitans made 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 duel. Start with 68% chocolate from Madagascar and compare it with the 70% dark, 100% pure cocoa and 50% milk variants from Chocolat Madagascar – you will easily find out which cocoa intensity suits you best.
International awards that confirm the quality
Sometimes there is no need to talk at length about quality – with 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 competition (e.g. 2017 and 2020) and the special Shining Bright Award.
Judges in competitions such as the Academy of Chocolate, International Chocolate Awards, Great Taste Awards, Golden Bean Award and Cocoa of Excellence appreciate not only the fruity-citrus flavor 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 exactly why it is now part of the carefully curated brand selection on PraveBio.cz. A selection we create with real quality, origin and meaningfulness for everyday life in mind.
Roasted cocoa beans in 100 % dark chocolate from Madagascar – main benefits
Crunchy, intense roasted cocoa beans in 100 % chocolate made from single origin cocoa from Madagascar in the form of snack-sized pieces for those who want authentic flavor.
- Intense cocoa flavor – Notes of red fruit, roasted cocoa and spices, supported by the taste of cocoa butter.
- Single Origin from Sambirano – Grand Cru de Sambirano cocoa beans carry the specific terroir of northwestern Madagascar.
- Ethical tree-to-bar production – The chocolate is made, processed and packaged in Madagascar under the raise trade model, which supports local farmers and keeps added value in the country of origin.
- Simple ingredients and vegan – The product contains 100% dark chocolate from Madagascar, whole roasted cocoa beans, cane sugar used during the technological processing of the beans and cocoa butter. No added flavorings, emulsifiers or palm oil.
- Crunchy core and chocolate coating – Processing without alkalization gives the chocolate a velvety texture and a distinctive bite into the whole bean – ideal with wine, coffee and for snacking.
These roasted Madagascan cocoa beans in 100% dark chocolate won a silver medal at the Academy of Chocolate 2017 and are an excellent choice for tasting, enhancing desserts and for lovers of single origin chocolates and real cocoa beans
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The journey from the Sambirano Valley: From rare genetics to ethical tree-to-bar processing
The term Grand Cru, which is recognized worldwide as a symbol for luxury wines from the finest locations, represents the strictest selection from specific plots in the Sambirano Valley in the world of cocoa. This classification guarantees that the cocoa beans come from locations with a unique microclimate and the highest-quality Trinitario genetics, which, much like premium vineyards, ensures an exceptional purity of taste rarely matched in standard chocolate production.
The term Single Origin confirms that this chocolate was made exclusively from beans of one geographical origin. Unlike industrial blends, which standardize flavor by mixing raw materials from different continents, Single Origin highlights the authentic terroir of Madagascar. In every piece, you can taste the specific fruity notes typical of this region.
The RaiseTrade model takes trade ethics further than standard Fairtrade, because all processing takes place directly in the country of origin. While Fairtrade addresses only the purchase prices of raw materials, RaiseTrade creates skilled jobs and technological infrastructure in Madagascar. In this way, you support genuine economic independence for local communities and the island's sustainable development.
The Tree-to-Bar method defines the shortest possible path from the cacao tree to the finished bar. Compared with the standard Bean-to-Bar model, where dried beans are transported for months in containers to Europe, production from the fresh harvest takes place directly near the plantations. This gentle organic-quality process preserves the maximum amount of active compounds and delicate aromatic profiles in the chocolate.
Why Chocolat Madagascar is a better choice than ordinary “supermarket” chocolate
Ordinary “shelf” bars aim for uniform taste, low price and shelf life. They often blend cocoa masses from different countries, use alkalization, a higher proportion of sugar and flavorings such as vanillin.
Instead of cocoa butter, cheaper vegetable fats (e.g. palm) are sometimes used, changing the melting point and mouthfeel while masking the taste of cocoa.
Chocolat Madagascar takes the opposite approach: it is made directly in Madagascar, from bean to bar, with a short journey from harvest to production. It is based on a single origin approach and simple ingredients: cocoa, cocoa butter, cane sugar (and, in milk chocolates, milk).No palm oil, no added vanillin and no alkalization. As a result, the origin is traceable and the flavor reflects the place where the cocoa was grown.
The difference on the tongue: a clean crunch, smooth melting and pronounced fruity to gently citrus notes typical of Madagascan cocoa.Instead of a standardized taste, you get a clear terroir and a transparent label.
Why choose Chocolat Madagascar
Stable quality thanks to 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 according to taste and intensity.
Diversity of flavor profiles: from smooth milk bars through balanced 70 % to 85–100 % cocoa. The range includes single origin and, in selected editions, single plantation chocolates for discovering differences between regions.
Transparent labels and clear information: clearly listed allergens, origin of ingredients and a concise ingredient list. Part of the range is lecithin-free; selected bars use sunflower lecithin for texture – everything is declared clearly.
Versatile use in the kitchen: thanks to their consistent cocoa butter content, the bars are suitable for baking, desserts and tastings. Stable flavor across different percentages makes pairing with coffee or fruit easier, as well as working with temperature during tempering.
Bean-to-bar directly in Madagascar
Production from bean to bar in Antananarivo. The result is honest chocolate with a traceable origin and full control over processing.
Single origin taste of the landscape
Cocoa from one place (often Sambirano) brings naturally fruity and sometimes citrus notes – no blends from many countries.
Short and clear ingredient list
Only cocoa, cocoa butter, cane sugar (and milk in milk chocolates). No vanillin, no unnecessary additives and no alkalization.
Freshness thanks to a short journey
Rapid processing after harvest, careful fermentation and gentle methods – the result is a clean aroma and full flavor.
Ingredients
Roasted cocoa beans in 100% dark chocolate from Madagascar
Dark chocolate from Madagascar with 100% cocoa content, whole roasted cocoa beans from Madagascar, cane sugar, cocoa butter.
May contain traces of cashew nuts and milk. Allergens are highlighted in bold.
Ingredient note: The chocolate layer is made from 100% cocoa mass with no added sugar. However, cane sugar is also listed in the ingredients of the entire product; according to the manufacturer, it is used in a small amount during the technological processing of the cocoa bean surface before coating.
Nutritional values
| Typical values | per 100 g | What does this mean for you? |
|---|---|---|
| Energy | 2 319 kJ / 554 kcal | High energy value – the product is best served in smaller portions as an intense cocoa snack or as part of desserts. |
| Fat | 41 g | A high proportion of fats from cocoa beans and cocoa butter creates a full texture, pronounced cocoa flavor and the characteristic melting of the chocolate coating. |
| – of which saturates | 25 g | Saturated fatty acids come mainly from cocoa beans and cocoa butter, which is typical for products with a high cocoa content. |
| Carbohydrates | 29 g | The carbohydrate content comes from the cocoa beans, chocolate coating and cane sugar listed in the ingredients. |
| – of which sugars | 7 g | The product contains 7 g of sugars per 100 g. According to the label, cane sugar is part of the recipe and technological processing. |
| Fiber | 24 g | The high fiber content is mainly related to the use of whole roasted cocoa beans. |
| Protein | 15 g | Plant-based protein comes mainly from whole cocoa beans. |
| Salt | 0.05 g | Low salt content allows the naturally bold, fruity and roasted flavor of Madagascan cocoa to stand out. |
Ingredient analysis and functional benefits
Roasted cocoa beans from Madagascar
What it is: Whole roasted cocoa beans from Madagascar from the Sambirano region, gently fermented, dried and then carefully roasted to develop their flavor. They retain the natural structure of the nib, their own cocoa butter and the characteristic fruity cocoa aroma.
Function: They form the crunchy core of every piece – inside remains the authentic structure of real cocoa, coated with a layer of 100% dark chocolate. They add intense cocoa flavor, light bitterness and a complex, multilayered profile.
Benefits: Whole single origin cocoa beans deliver a very distinctive taste experience – in one bite you can feel roasted cocoa, gentle fruitiness and the crunch of a real bean, ideal for snacking, slow tasting and pairing with espresso or spirits.100% dark chocolate from Madagascar
What it is: Intense Madagascan dark chocolate without sugar, made exclusively from cocoa beans (cocoa components – cocoa mass and cocoa butter), with no added sweeteners, flavorings or emulsifiers.
Function: It coats the roasted beans with a thin layer of 100% chocolate and connects their crunchy core with an intensely cocoa-rich, slowly melting surface. It amplifies the fruity and cocoa notes typical of cocoa from Sambirano, but without sweetness.
Benefits: It offers a pure, unsweetened cocoa taste – suitable for those seeking maximum intensity, control over the amount of sugar in their diet, and an authentic experience of 100% Madagascan chocolate.
The result? You get an exceptionally intense and layered taste of real cocoa with pronounced fruity, roasted and lightly citrus notes, typical of cocoa from Sambirano. Crunchy roasted beans are complemented by a layer of 100% dark chocolate with no added sugar. At the same time, the ingredients of the whole product list cane sugar, which, according to the manufacturer, is used in a small amount during the technological processing of the bean surface.
Notice / Storage
- Store in a cool place (ideally 16–18 °C), in a dry and dark environment, away from direct sunlight and sources of heat.
- Protect from foreign odors – quality chocolate easily absorbs aromas. Always store well sealed.
- Avoid sudden temperature changes; a grayish cocoa bloom (fat bloom) may form. This does not affect taste, but it does affect appearance and texture.
- Do not store chocolate in the refrigerator; at temperatures below 14 °C, loss of flavor and moisture condensation may occur.
FAQ
What do roasted cocoa beans in 100% dark chocolate taste like, and why is cane sugar listed in the ingredients?
Roasted cocoa beans in 100% dark chocolate from Madagascar have a very intense, distinctly cocoa-rich taste – inside is a crunchy cocoa bean with a fruity cocoa profile, and outside is 100% dark chocolate made from cocoa mass with the typical fruity and lightly citrus notes of cocoa from Sambirano. Compared with the version coated in 70% chocolate, these beans feel significantly drier and more bitter and are intended for everyone looking for the authentic taste of cocoa.
Cane sugar is also listed in the ingredients. According to the manufacturer, it is used in a small amount during the technological processing of the cocoa beans before coating. It is not an ingredient of the 100% chocolate layer itself, which is made from 100% cocoa mass.
Are roasted cocoa beans in 100% chocolate suitable for vegans and a gluten-free diet?
The product contains no animal-derived ingredients and, according to the stated composition, is suitable for vegans and vegetarians. It contains 100% dark chocolate from Madagascar, whole roasted cocoa beans, cane sugar used during technological processing and cocoa butter. It contains no artificial flavorings, emulsifiers or palm oil. However, it may contain traces of cashew nuts and milk.
Is Chocolat Madagascar really made directly in Madagascar?
Yes. The chocolate is made from bean to bar directly in Antananarivo: fermentation, drying, roasting, conching and molding all take place in the country of origin. The short journey from harvest means more freshness and a cleaner aroma.
Where is the cocoa from, and are there plantation editions from 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-owned MAVA plantation), which show 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 of around 32–34 °C, so it melts in the mouth without a “waxy” feeling. During tempering, it creates a stable crystalline form (type V) for gloss, a clean snap and a smooth texture. It is neutral in taste, so it does not overpower the aroma of cocoa. Replacement fats (e.g. palm oil) are used mainly because of price and technology; they change the melting point, can feel heavy or greasy, mute the chocolate flavor 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 the 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-derived ingredients.
What is Raise Trade?
Raise Trade is an approach in which 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 therefore remain with local communities. Compared with models focused mainly on fair prices, it emphasizes moving production to the place where the cocoa grows, which increases traceability and transparency in the chain.
How should chocolate be stored correctly?
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 may cause grayish “bloom”). Use the refrigerator only in hot weather and in an airtight package.
Additional parameters
| Category: | Cocoa beans and butter |
|---|---|
| EAN: | 659436909588 |
| Ocenění: | VÍTĚZ ACADEMY OF CHOCOLATE AWARD 2018, BRONZ |
| Active ingredients: | Antioxidants |
| Key Feature: | Vegan, Single origin |
| Does not contain: | Sugar-free, No preservatives, Lactose-free, Gluten-free |
| 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: | 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 Chocolat Madagascar
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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.
