Madagascar

What makes Madagascan chocolate unique? Madagascan chocolate is the origin people reach for when they want acidity. Madagascan beans carry a pronounced tangy, red fruit character that survives roasting and conching, so it comes through clearly in the finished couverture. If you have ever tasted a dark chocolate that made you think of raspberries or citrus, there is a good chance it came from here.

Almost all of it grows in one place: the Sambirano plain in the north of the island, where a river valley and a reliable climate suit cocoa unusually well. Valrhona have worked with Société Millot, a 578 hectare organic plantation on the Sambirano, for over thirty years, farming it using agroforestry techniques and building a village of 45 homes and a health centre alongside it.

Our Madagascan Single Origin Chocolate 

Valrhona's Manjari 64% is the classic, created in 1990 and named for a word meaning good in Malagasy and bouquet in a Hindustani dialect. Callebaut's Zestina Madagascar 67% is the low fluidity option, which makes it a natural choice for fillings and chocolate figures. Valrhona's plant based Amatika 46% also uses Madagascan cocoa.