Fine Roasted Beans Covered with 70% Dark Chocolate single origin • tree-to-bar & raise trade chocolate • source of antioxidants • non-alkalized cocoa • 1 kg
Looking for the pronounced flavour of Madagascan cocoa, but find roasted beans on their own too bitter? These whole crunchy cocoa beans coated in premium 70% dark chocolate combine an intense cocoa centre with the gentle sweetness of the chocolate coating.
The flavour brings notes of roasted cocoa, red fruit typical of the Sambirano region and a delicate cocoa bitterness. A final dusting of natural cocoa powder from Madagascar brings out the cocoa aroma and gives the surface a matt finish.
Why we added Chocolat Madagascar to the PraveBio.cz range
Chocolat Madagascar keeps chocolate production in the country where the cocoa is grown. The cocoa beans are grown, fermented, dried and then processed further in Madagascar, so a larger share of the added value is created directly in their country of origin.
This approach is known as tree-to-bar or Raise Trade. Unlike the conventional model, where cocoa beans are exported as a raw material and the chocolate is made in another country, both cocoa processing and chocolate production take place in Madagascar.
Chocolat Madagascar works with cocoa from the Sambirano Valley, known for its pronounced fruity flavour profile. The producer has received awards from competitions including the Academy of Chocolate and the International Chocolate Awards. The product contains no soya lecithin, palm oil, cocoa butter substitutes or artificial flavourings.
Chocolat Madagascar – roasted cocoa beans in 70% dark chocolate from Madagascar
Gently roasted cocoa beans coated in 70 % dark chocolate are a crunchy chocolate snack from Madagascar with a pronounced roasted cocoa flavour, fruity notes and gentle sweetness. The whole beans are coated in Madagascan dark chocolate containing at least 70 % cocoa solids, then lightly dusted with natural cocoa powder.
The product contains cane sugar. It forms part of the 70% dark chocolate used to coat the roasted cocoa beans before the final dusting of cocoa powder. The recipe also contains cocoa mass, Madagascan cocoa butter and a small amount of non-GMO sunflower lecithin. This is not a sugar-free product, but a cocoa speciality with a balanced ratio of crunchy bean, dark chocolate and gentle sweetness.
Both the cocoa beans and the chocolate are produced directly in Madagascar under the tree-to-bar / Raise Trade model. The producer states a single origin, pure Madagascan cocoa butter, production without chemical processing, no deodorisation of the cocoa butter, no added flavourings and no preservatives. The product is stated to be gluten-free and appropriate for vegans and vegetarians; however, it may contain traces of cashew nuts and milk.
Its quality is also recognised by an Academy of Chocolate 2017 silver medal in the “Roasted Cocoa Beans enrobed with Dark Chocolate & dusted with Cocoa powder” category. The roasted cocoa beans in 70% chocolate work well for slow enjoyment, with espresso, wine or spirits, or as a pronounced addition to ice cream, porridge, granola and desserts.
Why is cane sugar listed in the ingredients?
Cane sugar is used in this product in a small amount during the processing of the cocoa beans. According to the producer, it treats the surface of the beans before they are coated in 100% dark chocolate and forms part of the production process that maintains the product’s quality and long shelf life. The chocolate layer itself consists of 100% cocoa mass.
Sources and further reading
- Characteristics of cocoa from the Sambirano region of Madagascar – an overview of fine flavour cocoa and its fruity, citrus flavour profile, including Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Polyphenol and flavonoid content in quality dark chocolate – scientific reviews covering cocoa and dark chocolate, including Frontiers in Immunology – Cocoa and Dark Chocolate Polyphenols and MDPI Foods – Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate.
- The tree-to-bar and Raise Trade model used by Chocolat Madagascar – official information from the producer and specialist distributors, including ChocolatMadagascar.com, Cacao de Madagascar – Grand Cru de Sambirano and, in Czech, PraveBio – Madagascan dark chocolate Neapolitans.
Links to the individual articles and studies are provided directly in the text.
PraveBio.cz articles about chocolate
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Small tasting portions. A simple way to sample different cocoa intensities and the terroir of Madagascar.
Quick tip: Try a side-by-side chocolate tasting. Start with 68% chocolate from Madagascar and compare it with the 70% dark, 100% pure cocoa and 50% milk varieties from Chocolat Madagascar – an easy way to find the cocoa intensity that suits you best.
International awards that recognise its quality
Quality does not always need a lengthy explanation – with Chocolat Madagascar, the results speak for themselves. Its tree-to-bar chocolates from Madagascar have received dozens of international awards in recent years, including overall wins at the Golden Bean Award in 2017 and 2020 and the special Shining Bright Award.
Judges at competitions including the Academy of Chocolate, International Chocolate Awards, Great Taste Awards, Golden Bean Award and Cocoa of Excellence recognise not only the fruity, citrus flavour 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 Madagascan origin chocolate brands – which is why it now forms part of the carefully curated brand selection at PraveBio.cz. We select brands with genuine quality, origin and day-to-day value in mind.
Roasted cocoa beans in 70 % Madagascan dark chocolate – main benefits
Crunchy whole roasted cocoa beans coated in Madagascan 70% dark chocolate and lightly dusted with natural cocoa powder.
- Pronounced yet balanced flavour – The roasted cocoa centre is complemented by a smoother 70% chocolate coating with cane sugar and a delicate cocoa dusting.
- Single origin Madagascar – The whole beans, cocoa mass, cocoa butter and natural cocoa powder all come from Madagascar.
- Tree-to-bar and Raise Trade – The cocoa beans are grown and processed in their country of origin; the chocolate is made and packed directly in Madagascar, so a larger share of the added value remains in the local economy.
- Clear ingredients – Whole roasted cocoa beans, 70% dark chocolate with cane sugar, cocoa butter and non-GMO sunflower lecithin, and natural cocoa powder. No added flavourings or preservatives.
- Crunchy centre, chocolate coating and cocoa finish – The beans are first coated in sugar-containing 70% chocolate, then lightly dusted with cocoa powder to bring out the aroma and reduce the pieces sticking together.
These roasted Madagascan cocoa beans in 70% dark chocolate received an Academy of Chocolate 2017 silver medal. They work well for tasting, pairing with coffee or wine, or adding a crunchy element to desserts.
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The journey from the Sambirano Valley: from rare genetics to ethical tree-to-bar processing
The Sambirano Valley in north-west Madagascar is one of the best-known regions for growing fine flavour cocoa. Local plantings consist mainly of Trinitario, alongside Criollo and Forastero hybrids. The region is known for notes of red fruit, citrus and flowers, which can also be present in the finished chocolate.
Here, Single Origin Madagascar means that the cocoa ingredients come from one country of origin. For this product, the producer lists whole roasted Madagascan cocoa beans, Madagascan 70% dark chocolate and natural Madagascan cocoa powder. Its flavour therefore comes not from an anonymous blend of cocoa masses from different continents, but from the recognisable character of Madagascan cocoa.
After fermentation, drying and roasting, the beans remain whole. They are then coated or dipped in 70% dark chocolate containing cocoa mass, cane sugar, cocoa butter and non-GMO sunflower lecithin. A final light dusting of natural cocoa powder is added afterwards. Sugar is therefore an actual ingredient in the product and gives it a milder, more balanced flavour than plain roasted beans.
The Tree-to-Bar / Raise Trade model keeps cocoa processing and chocolate production in Madagascar. Freshly processed cocoa is not exported solely as a low-value raw material; the country of origin retains the finished product, jobs, technical expertise and a larger share of the economic value.
Why Chocolat Madagascar is a better choice than ordinary “supermarket” chocolate
Conventional chocolate-coated snacks often rely on a higher proportion of sugar, flavourings, glossy coatings and cheaper fats. The origin of the cocoa can be difficult to trace, and the flavour is adjusted to remain as uniform as possible between batches.
Chocolat Madagascar works with whole Madagascan cocoa beans and chocolate made in the country of origin. This product has a clearly stated composition: whole roasted cocoa beans, Madagascan 70% dark chocolate made from cocoa mass, cane sugar, cocoa butter and non-GMO sunflower lecithin, and natural cocoa powder.
This is not a sugar-free product. Cane sugar forms part of the 70% chocolate used to coat the beans before the final cocoa dusting. The difference from conventional coated snacks is therefore not the complete absence of sugar, but the minimum 70% cocoa solids content of the chocolate, traceable origin, real cocoa butter and no added flavourings or preservatives.
The result: the firm crunch of a whole bean, the smoother melt of the chocolate coating, gentle sweetness and the fruity cocoa profile typical of Madagascan cocoa.
Why choose Chocolat Madagascar
Control over processing in the country of origin: cultivation, fermentation and drying of the beans take place in Madagascar, while chocolate production and packing remain in the same country. This improves traceability and leaves a larger share of the added value with local workers and businesses.
Distinct flavour profiles: the brand works with Madagascan cocoa across milk chocolate, smoother dark chocolate, high-percentage and 100% varieties. In this product, the intensity of the whole roasted bean is balanced by a 70% chocolate coating containing cane sugar.
Clear labelling: the producer states the origin of the cocoa ingredients, the minimum cocoa solids content of the chocolate, the non-GMO sunflower lecithin and the possible traces of cashew nuts and milk. Customers can see that the product contains sugar while remaining free from added flavourings and preservatives.
Versatile use: serve the beans on their own or with espresso, tea, wine or spirits. Chopped, they also add crunch to granola, porridge, ice cream, creams and layered desserts.
Tree-to-bar in Madagascar
Cocoa processing, chocolate production and packing all take place in the country of origin. The result is a product with a traceable origin and greater added value created in Madagascar.
Single origin Madagascar
The whole cocoa beans, cocoa mass, cocoa butter and natural cocoa powder all come from Madagascar and carry its characteristic fruity cocoa character.
Clearly stated ingredients, including sugar
Whole beans, 70% dark chocolate with cane sugar, cocoa butter and non-GMO sunflower lecithin, and natural cocoa powder. No added flavourings or preservatives.
An award-winning cocoa speciality
The blend of a whole roasted bean, 70% chocolate coating and cocoa dusting received an Academy of Chocolate 2017 silver medal.
Ingredients
Full ingredients
Roasted cocoa beans in 70 % dark chocolate from Madagascar
Whole roasted cocoa beans from Madagascar, Madagascan 70% dark chocolate (cocoa mass, cane sugar, cocoa butter, emulsifier: non-GMO sunflower lecithin; minimum cocoa solids content in the chocolate 70 %), natural cocoa powder from Madagascar.
May contain traces of cashew nuts and milk. Allergens are shown in bold.
Ingredients notice: The product contains cane sugar. The sugar forms part of the 70% dark chocolate used to coat the roasted cocoa beans before the final dusting of natural cocoa powder.
Nutritional values
| Typical values | per 100 g | What does this mean for you? |
|---|---|---|
| Energy | 2 386 kJ / 569 kcal | High energy value – a small portion of roasted cocoa beans in 70% dark chocolate is enough for an intense chocolate snack or a pronounced addition to desserts. |
| Fat | 42 g | A higher proportion of cocoa fat comes from the cocoa beans, cocoa mass and cocoa butter, contributing to the full chocolate flavour and smoother coating. |
| – of which saturates | 26 g | Saturated fatty acids occur naturally in cocoa butter and whole cocoa beans; the recipe contains no cheap substitute vegetable fats. |
| Carbohydrate | 36 g | A moderately high carbohydrate content reflects the chocolate coating with cane sugar; the whole cocoa beans provide more texture than a conventional chocolate bar. |
| – of which sugars | 14 g | The product contains 14 g sugars per 100 g. Cane sugar forms part of the 70% chocolate coating applied to the roasted beans during production. |
| Fibre | 22 g | High in fibre from the whole cocoa beans and cocoa powder, giving each portion a denser, less conventional character. |
| Protein | 11 g | Naturally occurring plant protein comes from the cocoa beans and contributes to the nutritional profile of this cocoa speciality. |
| Salt | 0.04 g | Very low in salt – the flavour comes mainly from cocoa mass, roasted beans, cocoa butter and cane sugar. |
Ingredient analysis and functional benefits
Roasted cocoa beans from Madagascar
What they are: Whole roasted cocoa beans from Madagascar, from the Sambirano region, gently fermented and dried, then briefly roasted to develop their flavour. They retain the natural structure of the centre, cocoa butter and characteristic fruity cocoa aroma.
Function: They form the crunchy centre of each piece – the authentic structure of real cocoa remains inside, surrounded by a layer of 70% dark chocolate. They add an intense cocoa flavour, gentle bitterness and a complex, layered profile.
Benefits: Whole single origin cocoa beans provide a pronounced flavour experience – each bite brings roasted cocoa, gentle fruitiness and the crunch of a real bean, whether eaten on its own, tasted slowly or paired with coffee or wine.Dark chocolate with 70 % cocoa from Madagascar
What it is: Smooth Madagascan dark chocolate with at least 70 % cocoa solids, made from cocoa mass, cane sugar, cocoa butter and the emulsifier non-GMO sunflower lecithin.
Function: It coats the roasted beans in a thin layer of 70% chocolate, combining their crunchy centre with a smooth surface that melts gently. It brings out the fruity, cocoa and lightly spiced notes typical of cocoa from Sambirano.
Benefits: It provides a balanced ratio of cocoa and sweetness – intense enough without being excessively bitter. Eat it on its own, add it to desserts or granola, or pair it with wine and espresso.Natural cocoa powder from Madagascar
What it is: Finely ground natural cocoa powder made from Madagascan cocoa, applied as the final dusting over the chocolate-coated beans. The producer describes it as natural cocoa powder from Madagascar with a pronounced cocoa character.
Function: It forms a fine cocoa coating over the surface of each bean, bringing out the chocolate aroma and adding a lightly bitter cocoa finish. It also helps prevent the pieces from sticking together.
Benefits: It gives the product an authentic cocoa character – each piece has a matt, cocoa-dusted surface and a more artisan appearance than conventional glossy coated snacks. It adds another layer of cocoa flavour without added flavourings.Non-GMO sunflower lecithin
What it is: An emulsifier made from sunflower seeds and used in the Madagascan dark chocolate. The producer states that it is non-GMO; only a small amount is present in the recipe.
Function: It helps combine the cocoa mass, cocoa butter and cane sugar into a smooth chocolate coating. It improves the flow of the chocolate while coating the whole beans and helps cover them evenly.
Benefits: It provides an alternative to conventional soya lecithin for those who avoid soya. It contributes to the smooth texture of the chocolate without further stabilisers and keeps the cocoa flavour clean and natural.
The result? A crunchy cocoa snack with balanced bitterness and sweetness. A whole roasted bean sits at the centre, surrounded by 70% dark chocolate with cane sugar and finished with a fine layer of natural cocoa powder. The product cannot therefore be described as sugar-free; its main features are the high proportion of cocoa in the chocolate coating, clear Madagascan origin and production without added flavourings or preservatives.
Warnings / Storage
- Store in a cool place (ideally 16–18 °C), somewhere dry and dark, away from direct sunlight and sources of heat.
- Protect from strong odours – quality chocolate readily absorbs aromas. Always store it properly sealed.
- Avoid sudden temperature changes, which can cause a greyish cocoa butter bloom. This does not affect the flavour, but may alter the appearance and texture.
- Do not store the chocolate in the fridge; temperatures below 14 °C may reduce its flavour and cause moisture to condense.
FAQ
Do the roasted cocoa beans in 70% dark chocolate contain sugar?
Yes. Cane sugar forms part of the 70% dark chocolate used to coat the whole roasted cocoa beans. Once the chocolate layer has formed, the pieces are lightly dusted with natural cocoa powder. The product is therefore not sugar-free; the sugar in the chocolate coating makes the flavour more balanced and less bitter than plain roasted beans.
Are the roasted cocoa beans in 70% chocolate appropriate for vegans and a gluten-free diet?
The producer describes the product as gluten-free and appropriate for vegans and vegetarians. The recipe contains no milk ingredient, but the product may contain traces of cashew nuts and milk. Anyone with a severe allergy should therefore follow the information on the current label.
Is Chocolat Madagascar really made in Madagascar?
Yes. The cocoa beans are grown, fermented and dried in Madagascar, where they are also roasted, made into chocolate, coated and packed as the finished product. The producer describes this approach as tree-to-bar production in the country of origin.
Where does the cocoa come from, and does Chocolat Madagascar produce plantation editions?
The cocoa comes exclusively from Madagascar, most often from the Sambirano region. The brand also produces single plantation bars, including editions from the family-owned MAVA plantation, which reflect the flavour of a particular landscape.
Why is cocoa butter preferable to 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 feel. During tempering, it forms a stable crystalline structure (type V) for gloss, a clean snap and a smooth texture. Its neutral flavour means that it does not overpower the cocoa aroma. Substitute fats such as palm oil are mainly used for reasons of cost and processing; they alter the melting point, may feel heavy or greasy, mute the chocolate flavour and increase the risk of fat bloom.
Does Chocolat Madagascar offer chocolate for vegans?
Yes. Most dark bars are naturally free from milk, although we always recommend checking the ingredients of the individual bar. The brand also offers its Vegan Milc range, where milk is replaced by Madagascan cashews – 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 – including 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 places greater emphasis on moving production to where the cocoa grows, increasing traceability and transparency throughout the supply chain.
How should the chocolate be stored?
Keep it somewhere dry and dark at 16–18 °C, away from direct sunlight and sources of heat. Avoid moisture and sudden temperature changes, which may cause a greyish bloom. Use the fridge only during hot weather and keep the chocolate in an airtight container.
Additional parameters
| Category: | Cocoa beans and butter |
|---|---|
| EAN: | 634654724557 |
| Ocenění: | ACADEMY OF CHOCOLATE AWARD 2017, stříbro. |
| Active ingredients: | Antioxidants, Cocoa Butter |
| Key Feature: | Vegan, Single origin |
| Does not contain: | No preservatives, Lactose-free, Gluten-free |
| Producer: | Chocolat Madagascar |
| Country of origin: | Sambirano Valley, Madagascar |
| Suitable for: | Gluten Free-Lactose Free-Soy Free-GMO Free-Low Carb-Keto-Pregnant-Breastfeeding |
| Why buy: | The only chocolate in the Czech Republic from Madagascar, which is called tree to bar. In practice, this means that it is all produced and packaged at the place of cultivation. |
About Chocolate 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.
