37% chocolate for cooking and baking - white s bourbonskou vanilkou, Grand cru de Sambirano boby - 1 kg

Palette

Confectionery 37% white chocolate for baking and cooking with caviar from the pods of rare bourbon vanilla from the brand Chocolat Madagascar is absolutely incredible - soft, creamy, floral, fruity with typical vanilla notes.

In addition, it contains 1.8 times more cocoa and 45% less added sugar than EU standards require this type of chocolate to contain. So this is really honest chocolate, voluntarily produced by the producer at a much higher quality than the regulations state.

The undeodorised cocoa butter in its natural form is made from cocoa beans harvested in the Sambirano Valley in northwest Madagascar.

Follow Chocolat Madagascar on our Instagramwhere you can find out lots of information and interesting facts, as well as get inspired by regular chocolate recipes.

100% natural product - no chemical processing, no added flavours or preservatives.

Just for comparison's sake, compare the typical composition of a regular cheap milk chocolate from the supermarket versus Chocolat Madagascar.

Profile of

• Palette - Creamy, soft with fruity tones. A long conclusion.
• It stays fresher longer, dissolves and tempers easily.
• Format: 100 g X 10 tablets.
• Fine structure < 20um.
• Fine cocoa flavour: single origin and terroir specific Forastero, Trinitario-Criollo
• Grand Cru de Sambirano cocoa, north-west Madagascar
• Freshly processed in Madagascar.
• High fibre content.
• Cocoa butter is not devoid of fragrance.
• Vegetarian.
• 45% less sugar than the EU standard.
• 1.85 times more cocoa than the EU standard.
• No added flavours.
• Without chemical processing.
• No alkalization. Preservation of natural flavours and antioxidants.
• Use for chocolatiers, chocolatiers, confectioners, confectionery products - enrobing, candy, glazes, ganache, chocolate mousse, sorbets, fillings, glazes.
• Crystallization temperature: 28°C, indicated use temperature: 29°C.
• Package dimensions 180 mm x 180 mm x 50 mm.
• Net weight 1 kg ( 10 x 100 g).
• It contains milk. Made in a factory that processes milk, soy and cashew nuts.

International awards

• Bronze - World International Chocolate Awards, 2014
• Silver - Americas International Chocolate Awards, 2014

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.

Nutritional data per 100 g:

• Energy value 2539KJ/ 610kCal
• Fat 44g
• Saturated 26g
• Carbohydrates 48g
• Sugars 45g
• Protein 6g
• Salt 0,15g

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.

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 ultra high-end brands such as the British brand Tosier Chocolatemaker or the Belgian brand InCacao,where the emphasis is on fairtrade production and, above all, the use of 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.

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