White Chocolate with Bourbon Vanilla 37% Cocoa from Madagascar source of antioxidants • non-alkalised • gluten-free • 85 g
White chocolate 37% cocoa is a smooth, creamy, and elegantly sweet white chocolate from Madagascar, combining a high content of natural cocoa butter with whole milk and a generous dose of bourbon vanilla. Tiny "specks" of vanilla caviar from Madagascan pods impart a distinctive vanilla aroma, subtle floral and fruity notes, and a velvety, lingering finish.
Produced directly in Madagascar under the tree-to-bar / raise trade model, using the same beans that are harvested, fermented, and processed on-site. Non-alkalised – for slow enjoyment and the creation of premium desserts, brownies, or truffles.
Why we included Chocolat Madagascar in the PraveBio.cz range
Chocolat Madagascar has been producing chocolate directly in Madagascar since 1940, keeping the entire process within the country of origin. This means the cocoa is processed shortly after harvest and the origin of the beans is fully traceable to specific plantations. Unlike the usual model, where beans are exported as an anonymous raw material and processed elsewhere, this is the most reliable way to preserve freshness, flavour profile, and a transparent chain. The brand works with local fine flavour cocoa from the Sambirano valley, and its chocolates are repeatedly awarded at international competitions – including Golden Bean (Academy of Chocolate), International Chocolate Awards, Great Taste Awards, or Cocoa of Excellence. For us, it is an exceptionally consistent producer with clear origins, pure composition, and top quality confirmed by expert panels.
Chocolat Madagascar – smooth white chocolate 45% cocoa from Madagascar
Smooth white chocolate 45% cocoa is creamy, velvety, and naturally sweet white chocolate from Madagascar with notes of gentle caramel, milk cream, and a hint of milky sweetness. It is made from high-quality Madagascar cocoa butter, cane sugar, and whole cow's milk, without alkalisation and deodorisation of cocoa butter, allowing the pure, buttery cocoa flavour to shine through.
The chocolate is produced directly in Madagascar under the tree-to-bar / raise trade model as a single plantation chocolate with a clearly traceable origin. It contains no added flavours or vanilla – its taste relies on quality cocoa butter and milk. This white chocolate 45% is ideal for slow indulgence, pairing with coffee or fruit, for delicate desserts, chocolate coatings, and creams, where its creamy, caramel-milk profile beautifully stands out.
The quality of this chocolate is confirmed by the international successes of the Chocolat Madagascar brand, which regularly wins awards in competitions such as the Great Taste Awards or the Academy of Chocolate. The bar is great for tasting piece by piece, for combinations with fruit or tea and for use in premium homemade chocolate recipes, where its gentle, sweeter, and harmonious profile excels.
Sources and Literature
- Characteristics of Madagascan cocoa and cocoa butter – information on fine flavour cocoa from Sambirano and quality cocoa butter used in white chocolates, e.g., Cacao de Madagascar – Sambirano and expert profiles of cocoa growers and processors from Madagascar.
- Definition and composition of white chocolate in the EU – minimum content of cocoa butter, milk solids, and sugar in white chocolate and differences compared to milk and dark chocolate, e.g., directive EU 2000/36/EC on cocoa and chocolate products and technical overviews of manufacturers focused on premium white chocolates.
- Tree to bar and raise trade model of the Chocolat Madagascar brand – official materials from the manufacturer about production directly in Madagascar and the portfolio of white and milk chocolates, e.g., ChocolatMadagascar.com, Cacao de Madagascar – Grand Cru de Sambirano and in Czech, e.g., PraveBio – 50% milk chocolate from Madagascar and white chocolates from Madagascar.
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 try next
- 50% milk chocolate from Madagascar
Creamy classic. Smooth milk chocolate with caramel notes for lovers of gentler cocoa. - 70% dark chocolate from Madagascar
Balanced dark. Fruity-cocoa profile of Sambirano, great as a gentler dark chocolate for indulgence and baking. - 68% chocolate with cocoa nibs
Crispy and fruity. Lightly bitter dark chocolate with pieces of cocoa beans for those who want a more pronounced yet still approachable taste. - Neapolitans from Madagascar chocolate
Mini tasting. A great way to compare different cocoa intensities and the terroir of Madagascar in small pieces.
Quick tip: Try a tasting comparison. Taste this white chocolate 45% from Madagascar alongside 50% milk, 68% chocolate with nibs, and 70% dark bar Chocolat Madagascar – the differences in creaminess, sweetness, and fruity cocoa profile from Sambirano beautifully stand out.
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 a 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 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 origin chocolate brands from Madagascar – and that is why it is now part of the carefully curated brand selection at PraveBio.cz. A selection we create with a focus on genuine quality, origin, and meaningfulness for everyday life.
White Chocolate 37% Cocoa Butter from Madagascar with Bourbon Vanilla – Key Benefits
Are you looking for white chocolate with a distinct yet gentle vanilla flavour that combines creaminess, natural sweetness, and quality cocoa butter? This white chocolate from a single region in Madagascar uses cocoa butter from the Sambirano region, whole milk, and bourbon vanilla caviar, offering a velvety texture and a pronounced taste of real vanilla.
- Gentle yet distinctly vanilla flavour – Profile of Madagascan white chocolate with notes of milk cream, caramel, and real bourbon vanilla and a long, smooth finish.
- Cocoa butter from the single Sambirano region – Cocoa beans and the butter pressed from them from the Sambirano region give the chocolate a typical, pure, and elegant flavour profile associated with its place of origin.
- More cocoa butter, less sugar than regular white – 37% cocoa butter and a lower sugar content compared to standard white chocolate create a fuller taste without excessive sweetness.
- Production from cocoa tree to bar – The chocolate is entirely made, processed, and packaged in Madagascar, supporting local farmers and retaining a larger portion of the processing value in the country of origin.
- Pure composition without chemical deodorisation – Contains natural cocoa butter from Madagascar, whole cow's milk, cane sugar, and real bourbon vanilla; the cocoa butter is undeodorised and the chocolate contains no artificial flavours or preservatives.
- Naturally free from cocoa powder, suitable for vegetarians – The white chocolate contains no cocoa powder and is gluten-free; thanks to cow's milk, it is suitable for vegetarians, always check current allergens on the label.
It is ideal for slow enjoyment piece by piece, lovers of white chocolate with real vanilla, and for premium desserts, creams, ganache, and milder hot chocolate.
![Authentic Madagascan Chocolate Bar (37% Cocoa) in Signature Yellow Packaging, styled for a cozy winter lifestyle shoot. The single-origin bar is placed on a rustic wooden table with a steaming mug of hot cocoa, suggesting a moment of high-quality, expert-selected indulgence. Ideal for gourmet food retailers in [Czech Republic] seeking luxury product imagery.](https://cdn.myshoptet.com/usr/www.pravebio.cz/user/documents/upload/CHOCOLAT MADAGASCAR/chocolatmadagascar_flat white gold chocolate vanilla caviar (3) (2).png)
RECIPE: White Chocolate Truffles with Vanilla Caviar
Ingredients
- 250 g white chocolate with vanilla caviar
- 120 ml whipping cream (33–36%)
- 40 g softened butter
- a pinch of sea salt or Real Salt® (optional)
- vanilla pod
For finishing:
- 250 g white, milk, or dark chocolate, or cocoa nibs
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Method
- Vanilla pod split lengthwise and scrape out the seeds (vanilla caviar) with a blunt knife. Reserve the seeds — you will use them in the cream.
- Chop the white chocolate with vanilla caviar finely and place in a heatproof bowl.
- Heat the whipping cream almost to boiling (do not boil) together with the scraped vanilla caviar and immediately pour it evenly over the chopped chocolate. Let stand for 1 minute to soften the chocolate.
- Starting from the centre of the bowl, gently stir with a spatula or whisk until a smooth, glossy ganache without lumps forms.
- Add butter (at room temperature) and a pinch of salt and stir until fully combined with the ganache. Taste and adjust sweetness or add a pinch of salt for contrast if needed.
- Cover the bowl with cling film (the film should lie directly on the surface of the ganache to prevent a crust from forming) and refrigerate to set for at least 3 hours, preferably overnight.
- Using two teaspoons or a small scoop, shape the set ganache into balls (approx. 20–25 pcs). Place them on a baking sheet lined with parchment paper and freeze for 10–15 minutes to firm up.
- Coating — chocolate variant: melt an additional 200 g of white chocolate in a water bath. Dip each truffle, gently shake off the excess, and let set on a rack or parchment paper.
- Coating — sprinkled variant: coat the balls in vanilla sugar, finely grated white chocolate, cocoa, coconut, or freeze-dried fruit powder according to preference.
- Store finished truffles in a cool place (preferably in the fridge) in an airtight container. Allow to come to room temperature before serving to fully develop the aroma.
Tips: Use quality white chocolate with visible vanilla specks — the taste of the result will significantly depend on the quality of the ingredients. Do not discard empty vanilla pods: place them in sugar to make homemade vanilla sugar. For a firmer truffle texture, add 20–30 g more chocolate to the ganache; for a shinier surface, mix in 1–2 teaspoons of honey or glucose syrup.
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 alkalisation, a higher proportion of sugar, and flavours like vanillin.
Instead of cocoa butter, cheaper vegetable fats (e.g., palm) are sometimes used, which alter the melting point and mouthfeel, masking the taste of cocoa.
Chocolat Madagascar takes the opposite approach: it is produced 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 (with milk added in milk chocolates).Free from palm oil, no added vanillin, and no alkalisation. This ensures traceable origin and a flavour that reflects the place where the cocoa was grown.
The difference on the tongue: pure crunch, smooth melting, and pronounced fruity to slightly citrus notes typical of Madagascan cocoa.Instead of a uniform taste, you get a discernible terroir and a transparent label.
Why Choose Chocolat Madagascar
Consistent 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 flavour profiles: from mild milk bars through balanced 70% to 85–100% cocoa. The range includes single origin and, in selected editions, single plantation to explore regional differences.
Transparent labels and clear information: clearly stated allergens, origin of ingredients, and a concise list of ingredients. Part 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 the consistent content of cocoa buttersuitable for baking, desserts and tasting. A consistent flavour across percentages makes it easier to pair with coffee or fruit, and to work with temperature during tempering.
Bean-to-bar directly in Madagascar
Production from bean to bar in Antananarivo. It results in honest chocolate 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 (in milk chocolates milk). 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
White chocolate 37 % Sambirano cocoa with bourbon vanilla
Fine Madagascan cocoa beans and butter, cane sugar, dried whole milk, bourbon vanilla (vanilla caviar), emulsifier: non-GMO sunflower lecithin. Cocoa solids content at least 37 %, milk solids at least 25 %.
May contain traces of cashew nuts. Allergens are highlighted in bold.
Nutritional Values
| Typical values | per 100 g | What does it mean for you? |
|---|---|---|
| Energy | 2 400 kJ / 575 kcal | High energy value – suitable as a small portion for snacking or as part of a dessert with a smooth, creamy taste of white chocolate with bourbon vanilla. |
| Fats | 44 g | High content of cocoa butter and milk fat – ensures smooth melting, velvety texture, and typically buttery-milky character of quality white chocolate. |
| – of which saturated | 27 g | Saturated fats mainly come from cocoa butter and whole milk, which is standard in premium white chocolate. |
| Carbohydrates | 34 g | Balanced carbohydrate content – the gentle sweetness is created by a combination of cane sugar and natural milk sugar. |
| – of which sugars | 28 g | Typical sweetness of white chocolate – ideal for those who prefer a creamy, non-bitter, and harmoniously sweet profile. |
| Fibre | 12 g | Natural fibre content helps with the fullness of flavour and overall texture, even in delicate white chocolate. |
| Proteins | 8 g | Proteins from milk contribute to the richness of the chocolate, so even a small piece is enough as a sweet treat. |
| Salt | 0.02 g | Very low salt content – salt comes from milk, the taste remains gentle and based on a sweet, milky, and buttery profile. |
Composition Analysis and Functional Benefits
Cocoa Butter (Grand Cru de Sambirano)
What it is: Fine Madagascan cocoa butter from the Sambirano region, pressed from selected cocoa beans. It forms the base of this white chocolate and is the source of its buttery, smooth taste.
Function: Responsible for the velvety texture, smooth melting in the mouth, and the gentle, slightly fruity aroma typical of Madagascan cocoa.
Benefits: Cocoa butter from a single Sambirano region gives the chocolate an elegant profile – notes of milk cream, gentle caramel, and light fruity freshness. Ideal for those who want quality white chocolate with a terroir expression.Cane Sugar
What it is: Fine cane sugar from sugar cane, used in an amount consistent with the style of quality white chocolate. It is chosen to highlight the cocoa butter and bourbon vanilla.
Function: Creates balanced sweetness and accentuates notes of caramel, milk cream, and a gentle fruity line, without making the flavour profile heavy.
Benefits: Allows for a gently sweet, harmonious character – the chocolate is sweet but not overly sugary. Suitable for premium desserts and slow enjoyment piece by piece.Bourbon Vanilla Caviar
What it is: Genuine bourbon vanilla in the form of tiny seeds (vanilla caviar) from Madagascan pods. It brings a natural, non-chemical vanilla aroma.
Function: Adds delicate aromatic notes to the chocolate and the typical "specks" in the structure, visually confirming the use of real vanilla.
Benefits: Brings a sophisticated combination of vanilla, cream, and caramel. Thanks to it, the chocolate gains a luxurious character, ideal for ganache, mousse, and serving piece by piece.Non-GMO Sunflower Lecithin
What it is: Natural emulsifier from sunflower seeds, produced without genetically modified components. Used in minimal amounts for smoothness and stability.
Function:Spojuje cocoa butter, cane sugar, and vanilla caviar into a perfectly smooth structure and enhances the fluidity of chocolate during production and tempering.
Benefits: Offers an alternative to common soy lecithin – suitable for those avoiding soy. Ensures a smooth texture without additional stabilisers and maintains the purity of chocolate flavour.
Other ingredients and their roles
- Whole milk in chocolate softens the intense taste of high-percentage cocoa and gives it a creamy, smooth texture. It helps create a smooth, milder flavour profile that balances bitterness and highlights the fruity notes of Madagascan cocoa.
The result? You get a gently sweet, creamy milk taste with pure notes of cocoa butter, light milky sweetness, and a subtle caramel hint, typical of Madagascan white chocolate with a higher cocoa butter content. Thanks to the simple composition (cocoa butter, cane sugar, whole milk, and natural cocoa components), you have control over the overall sweetness and creaminess of the final dessert – this chocolate is ideal for velvety creams, desserts in a glass, delicate glazes, and creamy hot chocolate, whenever you want to indulge in quality Madagascan white chocolate with a full yet balanced flavour.
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 odours – quality chocolate is easily aroma-absorbing. Always store well sealed.
- Avoid sudden temperature changes; it may cause a greyish cocoa bloom (fat bloom). This does not affect taste but affects 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
Who is the 37% white chocolate from Sambirano an ideal choice for?
White chocolate with 37% cocoa and Madagascan vanilla is great for those who love the creamy, full taste of white chocolate but also appreciate the distinct notes of cocoa butter. It combines the buttery smoothness of whole milk, true Bourbon vanilla, and a high cocoa content. The result is a luxuriously smooth and rich taste that is not overly sweet – ideal for gourmet indulgence and desserts.
Is this 37% white chocolate suitable for vegans and people with gluten intolerance?
The recipe for this chocolate contains whole cow's milk, so it is not suitable for vegans, but it is suitable for vegetarians. The composition is naturally gluten-free and soy-free. The flavour is made up of cocoa butter, cane sugar, whole milk, and true Bourbon vanilla. As with all quality chocolates, we recommend that sensitive individuals always check the current label, especially regarding allergies to milk or nuts.
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 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), showcasing the flavour of specific landscapes.
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 oil) are used mainly for cost and technology; they alter the melting point, may 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 composition 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 emphasises transferring production to where 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 moisture and sudden temperature changes (they can cause a greyish "bloom"). Use the fridge only in hot weather and in an airtight container.
Additional parameters
| Category: | Chocolates |
|---|---|
| Ocenění: | ACADEMY OF CHOCOLATE AWARD 2018, STŘÍBRO, INTERNATIONAL CHOCOLATE AWARDS - EUROPEAN 2018, zlato, INTERNATIONAL CHOCOLATE AWARDS - EUROPEAN 2018, stříbro |
| Active ingredients: | Antioxidants, Cocoa Butter |
| Key Feature: | Single origin |
| Does not contain: | No preservatives, Gluten-free |
| Manufactured by: | Chocolaterie Robert S.A. – 472 Boulevard Ratsimandrava, Soanierana, B.P. 6211, Antananarivo 101, Madagascar. |
| Country of origin: | Madagascar |
| Vhodné pro: | |
| Volume: | |
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Chocolat Madagascar
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.
