The multi-international award-winning Chocolat Madagascar has been trading fine flavour cacao with Europe since 1927, the first chocolate was produced on the island in 1940 by Chocolaterie Robert. Each farm produces its own unique ‘single terroir’ cacao with its own flavour profile, and the single estate MAVA cacao is a blend of all the farms in the company. This massive island nation is one of the most biologically diverse places on the planet, but the country has lost 25 percent of its tree cover since 2000, primarily to firewood and charcoal production. Deforestation will also exacerbate erosion in the northern part of the country as climate change drives stronger cyclones and increasingly heavy rainfall. But it is growing, he says, partly because of its quality, and partly because of greater consumer awareness of what single-origin chocolate means. Consumers are more mindful and inquisitive about what they eat ... with the health impacts, environmental, ethical and economic considerations, Kelsall says. Fine chocolate Kelsall joined the company in 2004, with a brief to ‘raisetrade’, which he explained is different to fairtrade. “ Our farmers nurture the finest cocoa and are paid premium prices that depend on the quality of the rare cocoa beans harvested​.

Madagascar chocolate is considered the best chocolate in the world, and for good reason. Madagascar cocoa is the most flavorful variety of cocoa, and is only used in less than 1% of the world’s chocolate production. Finding a chocolatier that offers pure Madagascar chocolate is rare, and it’s even more rare to find one that is organic and fair traded. History of Madagascar Cocoa You can find three types of cocoa beans on the island of Madagascar: Trinitario, Criollo, and Forastero. The cocoa grown in Madagascar is considered 100% fine cocoa, and of all the countries where cocoa is grown, Madagascar is the only one to obtain that distinction. In fact, it is believed that each cocoa tree in Madagascar has its own unique properties that produce a different flavor and aroma of chocolate each time! What makes Madagascar unique is that it produces rare cacao that has aromatic forest fruit and citrus flavors, a wonderful foundation for fine chocolate, said Neil Kelsall, marketing director at Chocolat Madagascar, when we met earlier in the year at ISM/Prosweets 2019. The ancients of Mesoamerica called chocolate a divine magical potion. Now, research claims that in its raw, bitter form, without processing or sugar, cocoa wards off cancer, lowers blood pressure, and improves memory. Cacao, the less-processed form of cocoa, is high in antioxidants and its anti-inflammatory chemicals, called flavonoids, are making their way into health and wellness products. It even promises spiritual awakening in trendy Cacao Ceremonies handed down from the Mayans and Aztecs. Known primarily as an exotic hideaway off the east coast of Africa, and home to unique species of plants and fauna, chameleons and lemurs, Madagascar harbors another secret: its single origin cocoa.Together with Big Tree farms we support in Bali the preservation of traditional farmers through the development of social, ecological and economically sustainable supply chains. Our bars are the first Bali Single Origin ever made in Europe. The cocoa is produced by the Sukrama family over 7 ha in the Melaya area in the western part of the island. Unfortunately, current labelling rules don’t allow consumers to easily distinguish between single-origin chocolate made in the origin country and single-origin chocolate harvested in one country but made elsewhere, so it’s left to manufacturers, distributors and retailers to explain. Chocolat Madagascar uses the Raise Trade label, a movement seeking to positively identify products manufactured in the country of origin. How can cacao producers benefit? Exclusive to Henley Bridge the range is now available in chocolate drop format to make it easier for bakers, pastry chefs and chocolatiers to use in their creations.

The fine cocoa only grows in the Rainforest, creating a sustainable and growing haven for the endangered animals and fauna of Madagascar. HB Ingredients, the UK’s largest independent chocolate distributor, started distributing Chocolat Madagascar couverture in 2013. The Madagascan products complement their single-origin couverture range, which also includes chocolate from Colombia and Grenada. The new ‘Chef de Cuisine’ selection comprises six of the brand’s most popular chocolates, available in 2kg bags, and includes two of its coveted vegan chocolates. These are: There is no need to add other flavors such as vanilla and more sugar, or chemicals (alkalise), which is a very common solution with the less palatable mainstream bitter cacao commodity​.”The delicate Criollo was introduced in the early 1800s followed by the Forastero from Sao Tome. Cacao growing then moved to northwest Madagascar, among the forests of the Sambirano river valley, with the benefit of cyclone protection of the Tsaratanana mountains. Unusually, each of the boxes opens up at the front like a book, revealing a bar clad in golden-coloured paper decorated with the J.D. Gross branding.

Everything we do is a lot higher than the standard milk chocolate bar​,” says Kelsall. Normally, milk chocolate bars use around 25% milk chocolate. Our milk chocolate is from 40% right up to 80%. We also produce white chocolate, which we call ‘white gold’, because we use from 37% to 45% cocoa butter. ​ Multi International Award winning Finest Origin Chocolate, freshly produced in Madagascar from the finest Cocoa's in Madagascar. World winners of the prestigious Golden Bean Awardin 2017 & 2020 and Shining Bright Award 2020. The aroma servers up notes of plums and jam, with just a whiff of smoke and hay. So far, so promising.

Madagascar chocolate is so unique because its flavor profile is unlike that of any other chocolate. Due to where the cocoa beans are grown and how they are harvested, Madagascar chocolate has aromatic fruit, citrus, and forest flavors that aren’t found in any other type of chocolate. You’ll taste notes of citrus, including pineapple, grapefruit, and cranberry. You may also notice hints of gin, as well as the forest aromas of cedar, juniper, and fir. Cocoa Beans Grown in Madagascar