Madagascan Single Origin Chocolate

Madagascan chocolate is the origin to reach for when you want acidity. The beans carry a tangy, red fruit character that survives roasting and conching, so if a dark chocolate has ever reminded you of raspberries or citrus, there is a good chance it came from here. Valrhona and Callebaut both make our Madagascan couvertures.

Where Does Madagascan Cocoa Grow?

Almost all of it grows on the Sambirano plain in the north of the island. Valrhona have worked with Societe Millot, a 578 hectare organic plantation there, for over thirty years, farming with agroforestry and building a village of 45 homes and a health centre.

Which Madagascan Couverture Should I Use?

Valrhona Manjari 64% is the classic, created in 1990. Callebaut's Zestina Madagascar 67% is the low fluidity option, a natural choice for fillings and chocolate figures. Valrhona's plant based Amatika 46% also uses Madagascan cocoa.