Chocolat Madagascar
Chocolat Madagascar is a Madagascan maker of fine chocolate, produced in the country of origin – from processing the cocoa through to the finished bar (tree-to-bar / “grown & crafted in origin”).
Production: fermented and sun-dried cocoa beans from growing regions are taken to Chocolaterie Robert in Antananarivo, where the full bar is made.
Cocoa origin: rainforest in the Sambirano River valley in north-west Madagascar; according to the producer, cocoa also comes from the east coast – Vohibinany. Selected batches also include organic cocoa with an ECOCERT audit.
Why you’ll appreciate it: the flavour comes solely from the cocoa’s origin, not from added flavourings. With both dark and milk chocolate, it is usually not necessary to add vanilla or other flavour enhancers.
Awards: the brand has enjoyed international success, including the Golden Bean Awards (for example, in 2017) and the Shining Bright Award.
Who it’s for: for fans of high-cocoa bars, quality cocoa, and for anyone looking for fine milk chocolate – in the milk bars you’ll find a blend of Madagascan cocoa, cocoa butter, cane sugar and dried whole milk (with sunflower lecithin in some cases).
For vegans: the range also includes plant-based alternatives such as Vegan MILC and Vegan BLANC made with cashews. Always check allergens on the packaging; production takes place in a facility that processes milk and cashews.
We are the exclusive importer of this brand in the Czech Republic and Slovakia.
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Can't decide which chocolate is right for your palate? You have the opportunity to try...
Milk Chocolate 50% Cocoa offers a smooth yet full flavour that highlights the quality...
White chocolate 45% cocoa is an exceptionally delicate and naturally sweet white...
Are you looking for truly high-quality non-alkalised cocoa that offers the full and...
Milk Chocolate 80% Cocoa is intense yet unexpectedly smooth. It combines a high cocoa...
Cult 100% dark chocolate, winner of the prestigious Gold Bean Award in 2017. It is made...
Chocolate pips directly from a grower in Madagascar, shipped fresh and made to order...
Dark chocolate 65% cocoa is a fine, balanced dark chocolate from Madagascar with notes...
Looking for a smooth, non-alkalised dark chocolate with full flavour without acidity,...
Luxury chocolate for cooking and preparing confectionery treats - 70% is absolutely...
Are you looking for a smooth organic cocoa butter that offers the full taste and aroma...
High-percentage dark chocolate made from the finest and freshest Gran Cru de Sambirano...
Luxury chocolate for cooking and preparing confectionery delicacies. Made with the...
Luxury confectionery milk chocolate made from the finest and freshest organic cocoa...
Notes of citrus and mulled wine mingle with award-winning Grand Cru de Sambirano cocoa...
Luxury white chocolate with vanilla caviar, made from the finest Madagascar cocoa...
Introducing 85% dark chocolate 'single origin' from Chocolat Madagascar. Sourced from...
Chocolate pips directly from a grower in Madagascar, shipped fresh and made to order...
Chocolate pips directly from a grower in Madagascar, shipped fresh and made to order...
Notes of citrus and mulled wine combine with Grand Cru de Sambirano cocoa to create a...
Luxurious, 100% dark chocolate made from the finest and freshest organic cocoa beans...
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 flavour, without unwanted bitterness, and do not need to be flavoured or chemically treated with alkalisation.
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 therefore fair trade at the highest possible level - raise trade.
Frequently asked questions (FAQ)
What does “Seed.Tree.Cacao.Chocolat”, the brand’s tagline, mean?
It’s shorthand for “everything in one place”: cocoa is grown, prepared (fermentation and drying) and then made into chocolate directly in Madagascar. The brand focuses on origin, rather than an anonymous raw material.
Where does the cocoa come from?
Most often from the Sambirano region (north-west Madagascar). The brand also works with cocoa from the east coast (for example, the Anivorano / Vohibinany area) depending on the specific range.
What is the typical flavour profile of Madagascan cocoa?
A naturally fruity profile: citrus, forest berries, dried fruit (often raisins) and a pleasant acidity. Many chocolates are also described as having lower bitterness.
How long do fermentation and drying take after harvest?
Fermentation takes place in boxes and can last up to 5 days (with regular turning and moving). This is followed by sun-drying, usually for several days (often up to 5 days), with protection from rain.
What does “Raise Trade” mean in practice?
A “value added at origin” model: farmers are paid premium prices linked to quality, and the chocolate is made in Madagascar (for example, at the Chocolaterie Robert factory). A larger share of the value stays in the country of origin.
Are Chocolat Madagascar chocolates organic?
For part of the production, cocoa from the Sambirano region is certified as organic (ECOCERT). Always follow the labelling for the specific item – “organic” must be stated directly on the product.
Does the brand use alkalisation, vanilla or flavourings?
For a range of products, the brand states “no alkalisation” and “no added vanilla / no added flavours”. The aim is to keep the cocoa’s flavour as a natural expression of terroir.
Are vegan options available, and what about allergens?
The range includes vegan bars. Allergens vary by individual chocolate; selected products include a notice about production in a facility that also processes milk and tree nuts. Always check the details for the specific item.