Roasted Cocoa Beans (Nibs) tree-to-bar & raise trade chocolate • source of antioxidants • 500 g
Are you looking for intense, non-alkalized cocoa that offers the full taste of real cocoa without artificial aromas, chemical processing, and preservatives? These gently roasted Madagascan cocoa nibs have a distinctive yet balanced profile with notes of roasted cocoa, forest and red fruits, and a subtle cocoa bitterness, given by the Sambirano terroir.
Crispy pieces of cocoa beans (nibs) provide an authentic texture and intense cocoa character. The nibs are single origin from Madagascar from beans in the Grand Cru de Sambirano area, without alkalization, gluten, suitable for vegans and vegetarians – ideal for desserts, granola, breakfast porridges, ice cream, and for final decoration of sweet and savory dishes.
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 aromas like vanillin, or other emulsifiers that are commonly added to regular bars for cost and shelf life.
Chocolat Madagascar – gently roasted cocoa nibs 100% cocoa from Madagascar
Gently roasted cocoa nibs 100% cocoa are an intense, crunchy, and naturally rich cocoa ingredient from Madagascar with notes of forest and red fruits, roasted cocoa, and a subtle cocoa bitterness. They are made from carefully fermented and roasted cocoa beans from the Sambirano Valley, which are then crushed into small cocoa nibs – enhancing the taste and aroma in chocolate, desserts, ice creams, and savoury dishes.
Cocoa nibs are produced directly in Madagascar under the tree-to-bar / raise trade model, without chemical processing (no alkalization), no deodorization of cocoa butter, no added aromas, preservatives, or other fats. These 100% roasted cocoa nibs are suitable for chocolate products, baking, ice creams, granola, breakfast porridges, smoothies, and as a crunchy final decoration for sweet and savoury dishes. They are naturally gluten-free, sugar-free, suitable for vegans and vegetarians.
The quality of these cocoa nibs is highlighted by their single origin Grand Cru de Sambirano, a delicate fruity chocolate profile of fine flavour cocoa, and the ethical Raise Trade model, where cocoa is grown, processed, and packaged directly in the country of origin. Roasted cocoa nibs 100% cocoa are ideal for demanding confectioners, bean-to-bar chocolatiers, and home enthusiasts who want to bring authentic taste and texture of true Madagascan cocoa to their desserts, chocolates, granola, or ice cream.
Sources and Literature
- Characteristics of cocoa from the Sambirano region (Madagascar) – an overview of fine flavour cocoa and its fruity-citrus taste profile, e.g., Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Content of polyphenols and flavonoids in quality dark chocolate – comprehensive scientific overviews of 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
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- 100% dark chocolate – Grand Cru de Sambirano
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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 intensities of cocoa and the terroir of Madagascar.
Quick tip: Try a chocolate tasting battle. Start with 68% chocolate from Madagascar and compare it with the 70% dark, 100% pure cocoa, and 50% milk variants of Chocolat Madagascar – you'll 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. These 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 in 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 taste 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's why it is now part of the carefully curated brand selection on PraveBio.cz. A selection we create with regard to true quality, origin, and meaningfulness for everyday life.
Roasted Cocoa Nibs 100% Cocoa from Madagascar – Main Benefits
Crispy, intense roasted cocoa nibs 100% cocoa from single origin cocoa from Madagascar in the form of smaller pieces for those who want the authentic taste and texture of real cocoa.
- Intense cocoa flavour – Notes of red and forest fruits, roasted cocoa and mild acidity, supported by the natural cocoa butter in the bean.
- Single Origin from Sambirano – Cocoa beans Grand Cru de Sambirano carry the specific terroir of northwestern Madagascar and a typical fruity chocolate profile.
- Ethical tree-to-bar production – Nibs are roasted, crushed and packed in Madagascar under the raise trade regime, which supports local farmers and retains added value in the country of origin.
- Pure composition and vegan – Only roasted cocoa nibs 100% cocoa, no sugar, no flavourings, no emulsifiers, naturally gluten-free and suitable for vegans and vegetarians.
- Crispy texture and wide use – Processing without alkalization preserves the pure cocoa taste and crispy structure – ideal for chocolates, desserts, granola, porridge, ice creams and as a final decoration.
These roasted Madagascan cocoa nibs 100% cocoa are a great choice for tasting, home and professional chocolate production and for lovers of single origin cocoa and real cocoa beans.
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RECIPE: Raw Balls with Roasted Cocoa Nibs
Ingredients (approx. 16–20 balls)
- 120 g roasted cocoa nibs (Chocolat Madagascar),
- 8–10 pcs soft dates (Medjool), pitted
- 3 tablespoons virgin coconut oil (just lightly melted)
- 2 tablespoons coconut sugar or 1–2 tablespoons maple syrup
- 1 teaspoon Ceylon vanilla
- 3–4 tablespoons finely ground oats or ground nuts (almonds/hazelnuts)
- 1–2 tablespoons 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 optionally soak them briefly in warm water to soften. Drain the water and lightly dry the dates.
- In a blender or food processor, place the dates, lightly melted coconut oil, coconut sugar or maple syrup, vanilla and a pinch of Real Salt®. Blend into a smooth sticky paste.
- Add finely ground oats or nuts and Madagascar cocoa. Blend again to form a compact, moldable mass.
- Stir the roasted cocoa nibs into the mixture by hand to maintain a crunchy texture.
- Take small portions of the dough, shape into balls in your palms and coat them in coconut, cocoa or crushed cocoa beans 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 blend the flavours.
Tip: If the mixture 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 kept ready as a quick raw snack with cocoa nibs.
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.
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 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) brings naturally fruity and sometimes citrus tones – no blends from many countries.
Short and readable composition
Only cocoa, cocoa butter, cane sugar (for 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.
This text was prepared by the content team of PraveBio.cz based on data from the chocolate manufacturer Chocolat Madagascar, the Cacao de Madagascar project, official results from competitions like the Academy of Chocolate, and their own long-term work with single origin organic chocolates. The final check is performed by the e-shop founders; their approach can be found on the About Us page. Updated 1st December 2025.
Composition
Complete composition
Roasted cocoa nibs 100% cocoa from Madagascar
Roasted cocoa nibs from Madagascar (crushed cocoa beans 100%).
Contains no mandatory allergens. Allergens are highlighted in bold.
Nutritional values
| Typical values | per 100 g | What does it mean for you? |
|---|---|---|
| Energy | 2,500 kJ / 600 kcal | High energy value – a smaller portion of roasted cocoa nibs 100% cocoa is enough as an intense ingredient for desserts, porridges, or granola. |
| Fats | 54 g | High content of cocoa butter from cocoa beans – the natural fat of cocoa ensures full taste, structure, and long, cocoa finish. |
| – of which saturated | 32 g | Saturated fats naturally come from cocoa butter in the bean, which is typical for quality cocoa without added vegetable fats. |
| Carbohydrates | 8 g | Very low carbohydrate content corresponds to pure cocoa nibs; the taste is mainly based on cocoa, not sugar. |
| – of which sugars | 1 g | Minimal naturally occurring sugars in cocoa beans – the product is without added sugar, suitable where you want to control sweetness. |
| Fibre | 23 g | Naturally high fibre content from cocoa beans – contributes to a fuller and more satisfying impression from each portion. |
| Proteins | 12 g | Plant proteins from cocoa complement the nutritional profile and make nibs a suitable part of breakfast mixes and desserts. |
| Salt | 0 g | No added salt – the taste is purely based on roasted cocoa and its natural flavour profile. |
Composition analysis and functional benefits
Roasted cocoa nibs from Madagascar
What it is: Small roasted cocoa nibs from Madagascar from the Sambirano area, obtained by gentle crushing of finely fermented and roasted cocoa beans. They retain the natural structure of cocoa pieces, their own cocoa butter, fibre, and characteristic fruity cocoa aroma.
Function: They form a crunchy cocoa component for chocolates, desserts, granola, breakfast porridges, smoothies, and ice creams – providing an intense taste of real cocoa, mild bitterness, and a complex, multi-layered profile without sugar.
Advantages: Single origin cocoa nibs offer a very distinctive taste experience – in each bite, you can taste roasted cocoa, mild fruitiness, and a pleasant crunch of real beans, ideal for home and professional use wherever you want authentic taste of Madagascan cocoa.Single origin Grand Cru de Sambirano
What it is: Cocoa comes from the Sambirano region in northwest Madagascar, recognized as Grand Cru de Sambirano for its fine flavour cocoa with typical notes of red and forest fruits, flowers, and chocolate.
Function: The specific terroir gives the nibs a vibrant, complex taste – instead of flat bitterness, you feel a combination of fruitiness, mild acidity, and deep cocoa taste, which elevates desserts, granola, chocolates, and ice creams to a significantly richer taste experience.
Advantages: Traceable single origin and a unified growing area allow you to perceive the difference of a specific region similarly to quality coffee or wine. The nibs do not feel flat but have a clearly recognizable character of Madagascan cocoa Grand Cru de Sambirano.
The result? You get an exceptionally intense yet beautifully balanced taste of real cocoa with pronounced fruity, roasted, and slightly citrusy notes, typical of cocoa from Sambirano. Thanks to the simple composition (roasted cocoa nibs 100% cocoa without sugar and added aromas), you have full control over the intensity of taste and the amount you indulge in – these nibs are ideal for granola, breakfast porridges, chocolate desserts, ice cream, smoothies, and as a topping for homemade chocolate and nut mixes, whenever you want to enjoy quality single origin cocoa from Madagascar in its most authentic form.
Warning / 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 greyish cocoa bloom (fat bloom) may occur. It does not affect taste but does affect aesthetics and texture.
- Do not store chocolate in the fridge; at temperatures below 14 °C, it may lose flavour and moisture condensation may occur.
FAQ
How do roasted cocoa nibs 100% cocoa taste and are they "too bitter"?
Roasted cocoa nibs 100% cocoa from Madagascarmají velmi intenzivní, výrazně kakaovou chuť – jsou to drobné kousky kakaových bobů s typickým ovocně kakaovým profilem a jemnou praženou hořkostí kakaa ze Sambirana. Protože neobsahují žádný cukr, působí sušeji a hořčeji než čokoláda – ideální jsou pro ty, kteří chtějí maximálně autentickou, neslazenou chuť kakaa. Často se používají v menším množství jako posyp granoly, kaší, dezertů nebo zmrzliny, kde je vyváží ovoce, jogurt či jiné složky.
Are roasted cocoa nibs suitable for vegans and gluten-free diets?
Yes. Roasted cocoa nibs are naturally gluten-free and free of animal ingredients – they are 100% cocoa without sugar, without artificial flavours, without emulsifiers and without palm oil. They are therefore suitable for vegans, vegetarians, and those who prefer a gluten-free diet. However, they are produced in a facility that may process cashews 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 made from bean to bar directly in Antananarivo: fermentation, drying, roasting, conching, and moulding all take place in the country of origin. The short journey from harvest means more freshness and a purer aroma.
Where does the cocoa come from and are there plantation editions at 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, a clean snap, and a 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 alter 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 manufacturing. 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, increasing 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 grey "bloom"). Use a refrigerator only in hot weather and in an airtight container.
Additional parameters
| Category: | Cocoa beans and butter |
|---|---|
| Active ingredients: | Antioxidants |
| Key Feature: | Vegan |
| Does not contain: | Sugar-free, No preservatives, 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 Chocolate Madagascar
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Chocolat Madagascar - Fine, Fresh and Fair
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.
