Premium Cocoa Butter for Baking - 100% Cocoa tree-to-bar & raise trade • for culinary and cosmetic purposes • 1 kg
Are you looking for a smooth, natural cocoa butter that gives recipes the full taste and aroma of cocoa without artificial flavours, chemical bleaching, and deodorization? Chocolat Madagascar offers pure Madagascar cocoa butter with a balanced profile: notes of cocoa beans, light fruit, and delicate chocolate creaminess. It melts smoothly and helps create a velvety texture, shine, and authentic cocoa character.
The butter is single origin from Madagascar from Grand Cru de Sambirano cocoa, naturally gluten-free, suitable for vegans and vegetarians. It works great in chocolates, coatings, desserts, homemade pralines, for baking, and in drinks. This variant is without organic certification; if top-notch origin Sambirano and natural taste are your main priorities, this is a quality choice.
Why we included Chocolat Madagascar in the PraveBio.cz range
Chocolat Madagascar is a producer 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 premium 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 regular bars for cost and shelf life.
Chocolat Madagascar – 100% natural cocoa butter from Madagascar
100% natural cocoa butter from Madagascar is a smooth, creamy, and naturally aromatic cocoa ingredient from Sambirano with notes of forest fruits, subtly tangy chocolate, and a buttery, smooth texture. It is pressed from carefully fermented and dried cocoa beans from the Sambirano Valley, retaining its golden ivory colour, characteristic aroma of Madagascan cocoa, and versatile use in chocolate, confectionery, and home gastronomy.
Cocoa butter is produced directly in Madagascar under the tree-to-bar / raise trade model, without chemical processing (no alkalisation), no deodorisation, no added aromas, preservatives, or other fats. This 100% natural cocoa butter is ideal as a base for coatings, ganache, pralines, chocolate creams, for baking, ice creams, desserts in a glass, or for gently refining hot chocolate or homemade nut creams. It is naturally gluten-free, suitable for vegans and vegetarians.
The quality of this cocoa butter is highlighted by its single origin Grand Cru de Sambirano, typical fruity chocolate aroma of fine flavour cocoa, and the ethical Raise Trade model, where cocoa is grown, pressed, and packaged directly in the country of origin. 100% natural cocoa butter from Madagascar is a great choice for demanding confectioners, bean-to-bar chocolatiers, and home creators who want to bring authentic taste, aroma, and texture of real Madagascan cocoa butter into their chocolates, desserts, ice creams, granola, or porridges.
Sources and Literature
- Characteristics of cocoa from the Sambirano region (Madagascar) – an overview of fine flavour cocoa and its fruity-citrus flavour profile, e.g., Cacao de Madagascar – Sambirano and Cocoa Hub – Sambirano Madagascar.
- Content of polyphenols and flavonoids in quality dark chocolate – comprehensive scientific overviews 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 specialised distributors, e.g., ChocolatMadagascar.com, Cacao de Madagascar – Grand Cru de Sambirano and in Czech, e.g., PraveBio – Neapolitánky z madagaskarské tmavé čokolády.
Specific links to articles and studies are provided directly in the text.
PraveBio.cz articles on the topic of chocolate
Suitable for
Prave Bio recommends what to taste next
- 100% dark chocolate – Grand Cru de Sambirano
Absolute purity. Intense pure cocoa without sugar for lovers of strong flavors and the preparation of premium desserts. - 70% dark chocolate from Madagascar
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. This tree to bar chocolate from Madagascar has 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 from 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 flavour 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 selection of brands on PraveBio.cz. A selection that we create with regard to real quality, origin, and meaningfulness for everyday life.
Natural Cacao Butter 100% from Madagascar – Key Benefits
Delicate, pure cacao butter 100% from Madagascar from single origin cacao Grand Cru de Sambirano for those who want the authentic fat component of real cacao.
- Intense yet delicate cacao aroma – Notes of forest fruits, flowers, honey, and mild acidity, stemming from the natural taste of non-deodorized cacao butter.
- Single Origin from Sambirano – Cacao beans Grand Cru de Sambirano carry the specific terroir of northwestern Madagascar and a typical fruity chocolate profile even in the cacao butter.
- Ethical tree-to-bar production – Cacao butter is pressed and packed in Madagascar under the RaiseTrade regime, supporting local farmers and keeping added value in the country of origin.
- Pure composition and vegan – Only natural cacao butter 100%, no sugar, no flavors, no emulsifiers, naturally gluten-free, suitable for vegans and vegetarians.
- Versatile use in kitchen and cosmetics – Processing without alkalization preserves the pure taste and aroma of cacao – ideal for chocolates, desserts, glazes, drinks and for balms and body care.
This natural Madagascan cacao butter 100% is a great choice for home and professional chocolate making, baking, confectionery applications and for lovers of single origin cacao and pure ingredients.
RECIPE: Simple Homemade Chocolate from Natural Cacao Butter
Ingredients (approx. 8–10 pieces)
- 60 g natural cacao butter from Madagascar (chopped into smaller pieces)
- 40 g Madagascan cacao (100% powder)
- 2–3 tablespoons of coconut sugar or finely ground cane sugar (to taste)
- 1 teaspoon of Ceylon vanilla
- a pinch of Real Salt®
- optional: 2–3 tablespoons of cacao nibs or chopped roasted cacao beans for topping (Chocolat Madagascar)
Method
- Chop the cacao butter into smaller pieces and place it in a heatproof bowl over a gentle water bath. Stir occasionally and allow it to melt slowly – the water should not boil to avoid overheating the butter.
- Once the cacao butter is completely melted, remove the bowl from the bath and stir in the coconut sugar (or other chosen syrup) and Real Salt®. Stir until the sweetener dissolves as much as possible.
- Add the Madagascan cacao and Ceylon vanilla and mix thoroughly with a whisk to create a smooth, glossy chocolate mixture without lumps.
- Pour the prepared chocolate into silicone molds for pralines or onto a small baking tray lined with parchment paper. For texture, you can sprinkle the surface with cacao nibs or nut pieces.
- Gently tap the molds on the work surface to release any air bubbles and let it set in the fridge for at least 1–2 hours until the chocolate is completely hardened.
Tip: For even better shine and snap, you can temper the chocolate (alternating heating and cooling), but even without tempering, this homemade chocolate from select cacao butter is ideal for desserts, snacking, and as a base for your own chocolate experiments.
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. Genuine chocolate is created 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 composition
Only cocoa, cocoa butter, cane sugar (milk in milk chocolates). No vanillin, no unnecessary additives, and no alkalisation.
Freshness due to short journey
Quick processing after harvest, careful fermentation, and gentle methods – resulting in a pure aroma and full flavour.
Composition
Complete composition
Natural cocoa butter 100% from Madagascar
Natural cocoa butter from Madagascar (100%).
May contain traces of cashew nuts and milk. Allergens are highlighted in bold.
Nutritional values
| Typical values | per 100 g | What does it mean for you? |
|---|---|---|
| Energy | 3,700 kJ / 900 kcal | Very high energy value – it is pure fat from cocoa beans, only a small amount is needed in recipes. |
| Fats | 100 g | 100% fat from cocoa butter – provides a full, creamy texture to chocolate, coatings, and desserts. |
| – of which saturated | approx. 60 g | Saturated fats naturally come from cocoa butter, typical for quality chocolate products. |
| Carbohydrates | 0 g | Carbohydrate-free – suitable where you want to control sweetness and sugar content in the recipe. |
| – of which sugars | 0 g | No added or natural sugar – cocoa butter itself is not sweet, sweetness is added by other ingredients. |
| Fibre | 0 g | Fibre-free – cocoa butter primarily serves as a quality fat component for structure and texture. |
| Proteins | 0 g | Protein-free – cocoa butter does not replace a protein source, its main role is fat and texturing recipes. |
| Salt | 0 g | No added salt – the flavour is purely based on natural cocoa butter, without flavour enhancers. |
Composition analysis and functional benefits
Natural cocoa butter from Madagascar
What it is: Pure natural cocoa butter from Madagascar from the Sambirano area, pressed from gently fermented and dried cocoa beans. It retains its natural golden ivory colour, inherent cocoa aroma, and typically smooth, creamy texture.
Function: Serves as a basic fat component for chocolate, coatings, ganache, fillings, and baking – providing creaminess, stability, gloss, and a pure cocoa character. It is also great for drinks and homemade nut creams, where it softens the texture.
Benefits: Single origin cocoa butter brings a gentle fruity chocolate aroma typical for Sambirano cocoa, without overpowering other ingredients. It allows for the creation of pure chocolate products and desserts with control over the amount of sugar and other fats.Single origin Grand Cru de Sambirano
What it is: The cocoa beans from which the butter is pressed come from the Sambirano region in northwest Madagascar, recognized as Grand Cru de Sambirano for its fine flavour cocoa with notes of red fruit, flowers, and chocolate.
Function: This specific terroir gives the cocoa butter a gently fruity chocolate aroma and a harmonious taste, elevating chocolates, desserts, ice creams, and drinks to a more pronounced flavour experience, without the taste being heavy or burnt.
Benefits: Traceable single origin and a unified growing area allow working with cocoa butter similarly to quality single-origin coffee or cocoa. The butter has a clearly recognizable character of Madagascar cocoa Grand Cru de Sambirano and is ideal for premium and homemade chocolate production.
The result? You get an exceptionally smooth yet beautifully balanced taste and aroma of real cocoa with gently chocolatey, creamy, and slightly fruity notes, typical for Sambirano cocoa. Thanks to the simple composition (natural cocoa butter 100% from Madagascar without sugar and added aromas), you have full control over the intensity of flavour and the amount you use in recipes – this cocoa butter is ideal for homemade chocolate, ganache and coatings, raw cakes, hot drinks, and homemade natural cosmetics, whenever you want to enjoy quality single origin cocoa from Madagascar in its most authentic form.
Notice / Storage
- Store in a cool place (ideally 16–20 °C), dry, and dark, away from direct sunlight and sources of heat.
- Protect from foreign odours – quality cocoa butter is easily aroma-absorbing. Always store well sealed.
- Avoid sudden temperature changes; natural crystallization and graining of structure may occur. It is not a quality defect, the butter can be re-homogenized by gently melting it in a water bath.
- Do not unnecessarily store cocoa butter in the fridge; rapid cooling and subsequent heating can cause moisture condensation and texture changes. If it is very warm, store in the fridge only in a well airtight container.
FAQ
What is the difference between this natural cocoa butter and regular "cosmetic" cocoa butter?
Natural cocoa butter 100% from Madagascar by Chocolat Madagascar is single origin food-grade cocoa butter, pressed from fine fine flavour cocoa from Sambirano. It is not deodorized or chemically refined, so it retains its own chocolatey creamy aroma and subtle fruity notes typical of Madagascan cocoa. Regular "cosmetic" cocoa butters are often heavily refined and deodorized to be as neutral as possible – thus losing some of their fragrance and taste and are not always intended for use in chocolate and desserts.
Is natural cocoa butter from Madagascar suitable for food and homemade cosmetics?
Yes. This cocoa butter 100% from Madagascar is primarily produced as a food ingredient for chocolate, ganache, coatings, and desserts, so it meets the quality requirements for kitchen use. Due to its purity and natural scent, many people also use it in homemade natural cosmetics – in lip balms, body butters, or richer creams. If you want to use it both in the kitchen and cosmetics, we recommend having separate containers and always respecting individual sensitivity when applying to the skin (e.g., perform a small test on a small area of skin).
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 all 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 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), 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 a "waxy" feel. When tempered, it creates a stable crystalline form (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) 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, increasing traceability and transparency of the chain.
How to properly store chocolate?
Ideally in a dry and dark place at 16–18 °C, away from direct sunlight and heat sources. Avoid moisture and sudden temperature changes (they can cause a greyish "bloom"). Use the fridge only in heat and in an airtight container.
Additional parameters
| Category: | Cocoa beans and butter |
|---|---|
| EAN: | 634654724717 |
| Active ingredients: | Antioxidants, Cocoa Butter |
| Key Feature: | Vegan |
| Does not contain: | Sugar-free, No preservatives |
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Lactose Free-Soy Free-GMO Free-Vegan-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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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.
