Chocolat Madagascar Organic 70% Cocoa BIO

The dark organic chocolate Chocolat Madagascar Organic 70% comes directly from the Sambriano Valley, north-west of the island of Madagascar. It is a real chocolate of origin and bean-to-bar to boot, if not tree-to-bar.

The particularly gentle fermentation of the cocoa beans and the very mild roasting result in a fine, balanced aroma. The high cocoa content emphasizes the gentle and soft character. The Chocolat Madagascar Organic 70% is ideal for beginners in the high-proof areas that previously only liked milk chocolate. A fine dark chocolate with notes of fruit such as raisins, citrus and mulled wine aromas. Soft melt, fine texture and long finish.

The Ramanandraibe family has been making chocolate for 4 generations and the has received wide acclaim from leading chefs and chocolatiers.

It also means that a greater proportion of the manufacturing costs will stay with the people of Madagascar to help them develop their beautiful island.
A cuvée made from Criollo, Trinitario and Forastero cocoa from the Sambirano Valley in Madagascar. These grow there in a climate that is perfect for them, which is known for the fact that the best cocoa in the world grow here. The Malaysian farmers ensure that the plants grow as naturally as possible according to organic standards. The Robert Chocolaterie has contracts with over 800 smallholders who have joined the cooperative to manage the 6,000 hectare plantation.
The cocoa is processed in the country, the fermented and dried beans are from the Ramanandraibe family, whose knowledge of chocolate has been passed down for generations processed from a real chocolate of origin.