65% chocolate for cooking and baking - dark Grand cru de Sambirano boby - 1 kg
A confectionery dark chocolate made from the finest and freshest Grand Cru de Sambirano cocoa directly in Madagascar. Great and versatile for all chocolate confectionery.
Palette
High-percentage confectionery dark chocolate for baking and cooking from the brand Chocolat Madagascar with 65% of special and award-winning Grand Cru de Sambirano cocoa beans, sweetened with raw cane sugar from the Ampasimanolotra region.
The flavour of this dark chocolate combines notes of citrus fruits, mulled wine with a pleasantly bitter taste of cocoa. The chocolate has a wonderful mahogany brown colour, velvety texture, melts smoothly on the tongue and has a long finish in which its individual flavour notes are gradually revealed.
Chocolate melts well, so it is great for making homemade hot chocolate, various cake toppings and other confectionery treats.
It contains 2.2 times more cocoa and 83% less added sugar than EU standards for this type of chocolate. So this is really honest chocolate, voluntarily produced by the producer at a much higher quality than the regulations state. It does not contain milk, so it is also suitable for vegans.
100% natural product - no chemical processing, no added flavours or preservatives.
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.
Compare the typical composition of regular cheap supermarket milk chocolate versus Chocolat Madagascar.
Profile of
- Palette - Mild, fruity, raisin and citrus notes. Fine texture. 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.
- High in flavanols/antioxidants (ORAC).
- No added flavours.
- Without chemical processing .
- No alkalization. Preservation of natural flavours and antioxidants.
- Vegan.
- Ingredients: Madagascar cocoa beans, cane sugar, Madagascar cocoa butter, non-GMO sunflower lecithin. Cocoa solids minimum 65 %.
- Use: For chocolate shops, chocolate confectionery, chocolate drinks, pastries, toppings, etc.
- Temperature: melting point in a Bain-Marie or microwave oven 45 °C - 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
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.
Silver - Academy of Chocolate Awards, 2015
- World Finalist - World International Chocolate Awards, 2014
- Bronze - Americas International Chocolate Awards, 2014
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.
Read more on this topic
Taste real chocolate from Chocolat Madagascar
How to prepare the best hot chocolate
Additional parameters
| Category: | Dark chocolate |
|---|---|
| Výrobce: | Chocolat Madagascar |
| Země původu: | Údolí Sambirano, Madagaskar |
| Vhodné pro: | Bez lepku-Lactose Free-Soy Free-GMO Free-Vegan-Low Carb-Těhotné-Kojící |
| 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. |
About Chocolate Madagascar
Growing fine cacao and freshly crafting dark chocolate in Madagascar
Growing fine rare cacao and freshly crafting into fine milk chocolate in Madagascar
Growing rare fine cacao and freshly crafting into fine white gold chocolate in Madagascar
Chocolat Madagascar - Fine, Fresh and Fair
Seed to Tree to Cacao to Chocolat in Madagascar - Dark Chocolate 100% Cocoa
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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.
