100% chocolate for cooking and baking - BIO Grand cru de Sambirano boby - 1 kg

100% confectionery dark cooking chocolate with special and award-winning Grand Cru de Sambirano cocoa beans. Certified organic.

Nutritional values

• Nutritional values per 100 g:
  Energy: 2466kj/596 kcal
• Fat: 48 g
  of which saturates: 29 g
• Total carbohydrate content including fibre: 32 g
  of which sugars: 0.5 g
• Protein: 14 g
• Salt: 0.03 g

Profile of

• Palette - notes of forest fruits, citrus and raisins. Naturally reduced bitterness. A long conclusion.

• It stays fresher longer, dissolves and tempers easily. Format: 100g X 10 tablets.
• Ecocert certificate - BIO.
• Fine structure < 20um.
• Delicate taste of cocoa - Criollo-Trinitario-Forastero.
• Terroir of origin of the cocoa - Grand cru de Sambirano, northwest Madagascar.
• Freshly processed in Madagascar.
• Clear. No added sugar.
• High fibre content.
• High in flavanols/antioxidants ( ORACs).
• No added flavours.
• Without chemical processing .
• No alkalization. Preservation of natural flavours and antioxidants.
• Vegan.
• Ingredients: cocoa beans from BIO Madagascar. Cocoa solids 100 % min.
• Use: For chocolate shops, chocolate confectionery, chocolate drinks, pastries, toppings, etc.
• Temperature: melting point in a Bain-Marie or microwave oven 45 - 50°C. Crystallization temperature: 27°C. Indicated use temperature: 32 - 33°C .
• Package dimensions 180 mm X 180 mm X 50 mm
• Net weight 1 kg ( 10 X 100 g)

International awards

• Golden Bean Award, 2017

The island of Madagascar in the Indian Ocean is considered to be the best cocoa-growing region on the African continent, and Chocolat Madagascar is a brand that has been inseparable from it since 1940. You have to try their sustainably produced chocolate on the original retro chocolate line - it has a cult reputation.

Making tree to bar chocolates

The entire production of Chocolat Madagascar chocolates - from the harvesting of the cocoa beans, through their processing, to the subsequent production of the chocolates and their packaging - is carried out directly in Madagascar - the so-called tree to bar production. The cocoa beans are thus as fresh as possible at the time of processing, which has a significant impact on their taste and nutritional value.

Thanks to their full flavour, the chocolates taste great on their own, they are not unpleasantly bitter, and there is no need to add any additional flavourings or chemically treat them with alkalisation. This method of production also supports the local economy to the maximum extent possible and is also a highly environmentally friendly solution thanks to fuel savings. The Chocolat Madagascar brand has elevated the concept of fair trade to raise trade.

What is raise trade

The term 'raise trade' means that the chocolate is produced entirely in the country where the cocoa is grown. Most chocolates (traditional and fairtrade) import cocoa that continues to be processed in countries with economies that are rich compared to the country of origin of the cocoa.

Around 3% of the value is in the developing country that grows cocoa and 97% is in the processing country - a huge disparity for the economy of a developing country and a population that relies 100% on farming for its main livelihood.

Chocolat Madagascar is the only chocolate on this African island that has been actively practicing raise trade since 1940.

Storage of genuine fine chocolate

• Out of direct sunlight.
• Constant temperature in the range of 12-20 degrees Celsius.
  (57.2 -68 degrees Celsius).
• Odourless environment / storage in airtight packaging.
• Low humidity ( relative humidity max. 70%).

Why?

So... we in Madagascar grew the best cocoa and made it freshly into fine chocolate as soon as possible. We ship fresh chocolate to our chocolate distributors around the world using temperature-controlled, odourless transport. And now what if you buy it?

As you know, chocolate melts easily in the mouth because our body temperature is around 37°C. Therefore, we have to store chocolate at a much lower temperature. If the storage temperature exceeds 75F (24C), the cocoa butter may melt and separate, appearing on the surface and causing the chocolate to turn whitish. The chocolate is still good to eat, but it won't look as nice as it used to.

Sunlight and air can cause milk and white chocolate to oxidise more easily than dark chocolate. Oxidation changes the original flavours, while dark chocolate is much more resistant because it contains more antioxidants. Like fine wine, dark chocolate can actually improve with age if stored in an airtight container at 14-20°C.

Cocoa butter, the fat from cocoa beans, readily absorbs other scents, so to maintain the integrity of fine chocolate, keep it well away or sealed from other sources of odors.

Humidity is responsible for the stuffy, steamy feeling you experience on some summer days. It indicates how much water is in the air, so 100% humidity means that the air is completely saturated with water vapour and cannot hold any more. Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar).

When the melted chocolate comes into contact with water, the dry particles become wet and begin to stick together, quickly forming a gritty, rough mass of chocolate.

Charlie and the Chocolate Factory doesn't exist

You may not know that by buying chocolate from a supermarket owned by a conglomerate like Nestlé, Unilever or Kraft, you are supporting child slavery in Africa or anywhere else where chocolate is grown. Take a look at the back of your chocolate wrapper and find out who really makes it and where your hard-earned money goes. Cheap chocolate equals poor quality and unethical chocolate. Choose chocolate from a manufacturer such as Chocolat Madagascar.

If you want to try chocolates from other parts of the world, we have the ultra high-end brands Tosier Chocolatemaker (UK) or InCacao (Belgium), where the emphasis is on fairtrade production and, above all, using the best quality cocoa available in the world(both brands buy cocoa only from the best cocoa farms in the world - the top 5%).

Take a look at the chart below, where you can clearly see the difference in the size of the chocolate market - fine flavour chocolate versus certified meat chocolate versus regular meat chocolate, which costs 50 CZK. High-end fine chocolate (in blue) you can't even see on the chart how tiny a percentage belongs to it.

This is what we offer in our e-shop from the brands Tosier Chocolatemaker and InCacao. By buying them, you not only get to enjoy the true taste of chocolate, but more importantly, you support poor farmers who work very hard instead of rich corporate executives, TV advertising and marketing. Let's put our money where it will make a difference. Thank you.