65% chocolate for cooking and baking - milk Grand cru de Sambirano boby - 1 kg

Palette

Chocolat Madagascar 's 65% cocoa milk cooking chocolate 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.

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.

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.

Profile of

• Easy melting, tempering and freshness preservation.
• Taste - delicate, creamy, fruity, with raison and citrus notes. Fine texture. A long conclusion.
• Colour - lighter brown/red.
• 83% less added sugar than the EU standard.
• A single origin from Madagascar - can be traced without error.
• Pure cocoa butter from Madagascar.
• No chemical treatment (alkalisation).
• Cocoa butter is not deodorized.
• No added flavour enhancers, e.g. vanilla.
• No preservatives.
• Gluten-free.
• Vegetarian.
• 2.5 times more cocoa than the EU standard.
• Use: For chocolate shops, chocolate confectionery, chocolate drinks, pastries, ice cream makers. Melting point in Bain-Marie 45°C - 50°C Crystallization temperature: 27°C Indicated use temperature: 1.5°C: 30 - 31°C
• Ingredients: Madagascar cocoa butter, whole cow's milk powder, cane sugar, Madagascar cocoa beans. Milk solids min. 27 %, cocoa solids min. 65 %.
• Package dimensions 180 mm x 180 mm x 50 mm.
• Net weight 1 kg ( 10 x 100 g).

Nutritional values per 100g:

• Energy: 2661kJ/ 636 kcal
• Fat: 54 g
  of which saturates: 32 g
• Total carbohydrate content including fibre: 30 g
  of which sugars: 18 g
• Protein: 12 g
• Salt: 0.03 g

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.

Compare the typical composition of regular cheap supermarket milk chocolate versus Chocolat Madagascar.

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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