Fine Roasted Beans Covered with 70% Dark Chocolate single origin • tree-to-bar & raise trade chocolate • source of antioxidants • non-alkalized cocoa • 1 kg

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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 like the Academy of Chocolate, International Chocolate Awards, Great Taste Awards, Golden Bean Award, or Cocoa of Excellence appreciate not only the fruity-citrus taste 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's why it is now part of the carefully curated selection of brands at PraveBio.cz. A selection that we create with regard to genuine quality, origin, and meaningfulness for everyday life.

Roasted cocoa beans in 70% dark chocolate from Madagascar – main benefits

Crispy, intense roasted cocoa beans in 70% 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 packed 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, cane sugar, cocoa butter and cocoa powder; no added flavours, gluten-free and dairy-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 and for snacking.

These roasted Madagascan cocoa beans in 70% dark chocolate won the silver medal at the Academy of Chocolate 2017 and are a great choice for tasting, complementing desserts and for lovers of single origin chocolates and real cocoa beans

RECIPE: Raw balls with roasted cocoa beans in 70% chocolate

Ingredients (approx. 16–20 balls)

• 120 g roasted cocoa beans in 70% 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 Madagascar 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 them. 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 70% dark chocolate into small pieces and mix them into the mass by hand to maintain a crunchy texture.
• Take small portions from the dough, shape them into balls in your palms and coat them in coconut, cocoa or crushed cocoa beans according to taste.
• Transfer the finished balls to a plate or tray and let them set in the fridge for at least 30–60 minutes to firm up and allow the flavours to meld.

Tip: If the mixture is too soft, add some ground oats or cocoa; if it's too dry, a tablespoon of water or a drop of maple syrup will help. The balls can also be frozen and kept 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 cost, and longevity. 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) sometimes replace it, altering the melting point and mouthfeel, masking 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 (for milk chocolates, additionally milk).

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

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

Instead of a uniform taste, you get a distinct 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 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 in selected editions even 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: the bars, thanks to consistent cocoa butter content, are suitable for baking, desserts, and tasting. 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. It results in honest chocolate with a traceable origin and full control over processing.

Single origin taste of the land

Cocoa from one place (often Sambirano) naturally brings fruity and sometimes citrus notes – no blends from many countries.

Short and readable composition

Only cocoa, cocoa butter, cane sugar (in milk chocolate 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 a pure aroma and full taste.

Roasted cocoa beans from Madagascar

What it is: Whole roasted cocoa beans from Madagascar from the Sambirano region, gently fermented and dried, then briefly roasted to develop the flavor. They retain the natural structure of the core, cocoa butter, and characteristic fruity cocoa aroma.

Function: Forms the crunchy core of each piece – inside remains the authentic structure of real cocoa, wrapped in a layer of 70% dark chocolate. They provide an intense cocoa taste, slight bitterness, and a complex, multi-layered profile.

Benefits: Whole single origin cocoa beans offer a distinctive taste experience – in one bite you taste roasted cocoa, gentle fruitiness, and the crunch of a real bean, ideal for snacking, tasting, and pairing with coffee or wine.

Dark chocolate 70% cocoa from Madagascar

What it is: Fine Madagascan dark chocolate with at least 70% cocoa components, made from cocoa mass, cane sugar, cocoa butter, and emulsifier non-GMO sunflower lecithin.

Function: Coats the roasted beans with a thin layer of 70% chocolate and connects their crunchy core with a smooth, gently melting surface. Highlights the fruity, cocoa, and slightly spicy notes typical of Sambirano cocoa.

Benefits: Offers a balanced ratio of cocoa and sweetness – the chocolate is intense enough but not overly bitter. Suitable for solo snacking, in desserts, granola, and as a sophisticated addition to wine and espresso.

Natural cocoa powder from Madagascar

What it is: Finely ground natural cocoa powder from Madagascan cocoa, used for the final dusting of chocolate beans. It is not alkalized, retaining the natural color and taste of cocoa.

Function: Forms a fine cocoa coating on the surface of each bean, enhancing the aroma of chocolate and adding a slightly bitter, cocoa aftertaste. Also helps prevent the pieces from sticking together.

Benefits: Ensures an authentic cocoa character – each piece has a matte, cocoa-dusted surface and appears more "artisan" than regular glossy dragees. Flavor-wise, it adds another layer of cocoa without the need for added aromas.

Non-GMO sunflower lecithin

What it is: Natural emulsifier from sunflower seeds, used in Madagascan dark chocolate. Made without genetically modified ingredients and used only in small amounts.

Function: Combines cocoa mass, cocoa butter, and cane sugar in the chocolate coating into a smooth, stable mass. Improves fluidity during bean drageeing and supports even chocolate coverage.

Benefits: Is a gentle alternative to common soy lecithin – suitable for those avoiding soy. Contributes to the smooth texture of chocolate without the need for additional stabilizers, maintaining a pure, natural cocoa flavor profile.

Výsledek? You get an intense yet beautifully balanced taste of real cocoa with distinctive fruity, roasted, and slightly spicy notes, typical of Sambirana cocoa. Thanks to the simple composition (roasted cocoa beans, cocoa mass, cocoa butter, cane sugar, natural cocoa powder, and non-GMO sunflower lecithin), you can control the intensity of the taste and the amount you indulge in – these beans are ideal for slow snacking, pairing with coffee or wine, desserts in a glass, and decorating ice cream and breakfast porridges whenever you want to enjoy quality single origin cocoa from Madagascar in its 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 odors – quality chocolate is easily aroma-absorbing. Always store well sealed.
• Avoid sudden temperature changes; a grayish cocoa bloom (fat bloom) may occur. It does not affect the taste but affects aesthetics and texture.
• Do not store chocolate in the refrigerator; at temperatures below 14 °C, it may lose flavor and moisture condensation may occur.

FAQ

How do roasted cocoa beans in 70% dark chocolate taste, and are they "too bitter"?

Roasted cocoa beans in 70% dark chocolate from Madagascar have a strong but balanced flavor – inside is a crunchy cocoa bean with a slightly earthy and fruity tone, outside is smoothly melting 70% chocolate with typical fruity and cocoa nuances of Madagascan cocoa. Thanks to the cane sugar in the chocolate coating, the pieces do not taste extremely bitter like pure beans – they are ideal for those who want to experience the authentic taste of cocoa but also appreciate a bit of sweetness.

Are roasted cocoa beans in 70% chocolate suitable for vegans and gluten-free diets?

The recipe is naturally gluten-free and dairy-free – it contains cocoa beans, cocoa mass, cocoa butter, cane sugar, natural cocoa powder, and non-GMO sunflower lecithin, without artificial flavors 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 nuts and milk, so it is always advisable to check the current label if you have a strong allergy.

Is Chocolat Madagascar really made directly in Madagascar?

Yes. The chocolate is produced from bean to bar directly in Antananarivo: fermentation, drying, roasting, conching, and molding 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 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 creates a stable crystalline form (type V) for shine, clean snap, and smooth texture. It is flavor-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, dampen the chocolate flavor, 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 composition of a specific bar). The brand also offers a range of Vegan Milc, 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 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 gray "bloom"). Use the refrigerator only in heat and in an airtight package.