50% chocolate for cooking and baking - milk Grand cru de Sambirano boby - 1 kg
Luxury confectionery milk chocolate made from the finest and freshest organic cocoa beans directly from Madagascar with a perfectly balanced and complex flavour. Designed for all home and professional confectioners.
Palette
Chocolat Madagascar 's 50% cocoa milk chocolate for baking and cooking is light brown in colour and has a smooth, creamy texture and flavour that blends notes of exotic rainforest fruits with creamy and caramel notes that slowly develop on the tongue. It is based on undeodorised cocoa butter, Grand Cru de Sambirano cocoa beans and whole milk.
It is lightly sweetened with cane sugar. However, it contains about 62% less sugar and 2x more cocoa 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.
Thanks to the perfect taste of the freshly processed cocoa beans and cocoa butter, there is no need for any extra flavouring or sweetening. It is excellent in its own right. Its perfect taste is also confirmed by winning the International Chocolate Award. The cocoa beans are harvested in the Sambirano Valley in north-west 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.
Profile of
- Taste - soft, creamy, fruity, with raisin and citrus notes. Fine texture. A long conclusion.
- Colour - lighter brown/red.
- 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 and packed in Madagascar.
- No added flavours and no flavour enhancers such as vanilla.
- Without chemical processing.
- No alkalization. Preservation of natural flavours and antioxidants.
- A single origin from Madagascar - can be traced without error.
- Pure cocoa butter from Madagascar.
- Without chemical treatment (alkalisation).
- Cocoa butter is not deodorized.
- No preservatives.
- Gluten-free.
- Vegetarian.
- 62% less added sugar than the EU standard.
- 2 times more cocoa than the EU/US standard.
- Use: for chocolate shops, chocolate confectionery, chocolate drinks, pastries, glazes.
- Melting point in Bain-Marie 45 °C - 50 °C Crystallization temperature: 27 °C Indicated use temperature: 30 - 31 °C
- Ingredients: Madagascar cocoa butter, whole milk powder, cane sugar, Madagascar cocoa beans, non-GMO sunflower lecithin. Milk solids min. 27 %, cocoa solids min. 50 %.
- Package dimensions 180 mm x 180 mm x 50 mm
- Net weight 1 kg ( 10 x 100 g)
100% natural product - no chemical processing, no added flavours or preservatives.
International awards
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 values per 100g:
- Energy: 2544kj/ 608 kcal
- Fat: 47 g
of which saturates: 28 g - Total carbohydrate content including fibre: 40 g
of which sugars: 33 g - Protein: 10 g
- Salt: 0.03 g
Making tree to bar chocolates
The entire production of Chocolat Madagascar chocolates - from the harvesting of the cocoa beans, to their processing, subsequent production and packaging - takes place in Madagascar. The cocoa beans are thus as fresh as possible at the time of processing, which has a significant impact on 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 as much as possible (the so-called raise trade) and is also a highly environmentally friendly solution thanks to fuel savings.
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.
Compare the typical composition of regular cheap supermarket milk chocolate versus Chocolat Madagascar.
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Additional parameters
| Category: | Milk chocolate |
|---|---|
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Soy Free-GMO Free-Low Carb-Těhotné-Kojící-Děti |
| Proč koupit: | Jediná čokoláda v ČR z Madagaskaru, která je tzv. tree to bar. V praxi to znamená, že je celá vyrobena a zabalena v místě pěstování. |
| The item has been sold out… | |
About Chocolate Madagascar
Growing fine rare cacao and freshly crafting into fine milk chocolate in Madagascar
Chocolat Madagascar - Fine, Fresh and Fair
Lucie H.
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Chocolat Madagascar is a small chocolate manufactory that produces its chocolates from the finest organic cocoa beans directly in Madagascar. The taste and quality of its products have already earned it a number of awards in competitions around the world, such as absolute wins in the Golden Bean Award in 2017 and 2020 and the Shining Bright Award 2020 or in Finest Origin. Vegans, lovers of high-percentage chocolates and those who like to eat white chocolates can choose from their offer.
How are Chocolat Madagascar's chocolates different?
Indescribable taste
Thanks to the unique environment of the Madagascan rainforest, the soil and the climate, the cocoa beans grown here have a very specific flavour profile full of fruity notes - they taste of forest fruits, cherries and citrus. Chocolat Madagascar have a naturally very complex taste, without unwanted bitterness, and do not need to be flavored or chemically treated with alkalization.
Maximum freshness
Unlike most chocolate factories, Chocolat Madagascar is located close to cocoa plantations. The fermentation and drying of the cocoa beans takes place within a few days of harvest (other chocolate companies make chocolates from cocoa beans that are often a few years old). Thanks to this, cocoa beans retain the highest possible proportion of active substances, mainly flavonoids.
Sustainability
Cocoa beans are grown organically, so they do not harm the environment with unnecessary pesticides, herbicides or fertilizers. On the contrary, they create a safe haven in the rainforest environment for Madagascar's endangered species.
Raise trade
Chocolat Madagascar buys its cocoa beans from small farmers who harvest them in the Sambirano Valley in north-west Madagascar. It pays them premium prices, which raises their standard of living. Further processing of cocoa, including the actual production of chocolates, also takes place in Madagascar. This provides a further not inconsiderable boost to the island's economy. This support increases the quality of education and skills of employees and their families, ultimately leading to increased wealth and support for this nation. It is thereforefair trade at the highest possible level - raise trade.
