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

Dark confectionery chocolate with 100% cocoa content from single origin Grand Cru (Criollo-Trinitario-Forastero) cocoa beans from the Sambirano Valley. The flavour of this dark chocolate combines notes of citrus fruits, mulled wine with a subtle bitter taste of cocoa. The chocolate has a long finish in which its individual flavour notes are gradually revealed.

Nutritional values

Nutritional values for 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: fruity, with notes of raisins and citrus. Fine texture. A long conclusion.
• Academy of Chocolate - World Golden Bean Winner - the highest possible award in the confectionery industry.
• Colour: red-brown.
• Delicate taste of cocoa - Criollo-Trinitario-Forastero.
• Terroir of origin of the cocoa - Grand cru de Sambirano, northwest Madagascar.
• Freshly made in Madagascar.
• No added flavours.
• No chemical processing.
• No alkalization.
• Vegan.
• Use: For chocolate shops, chocolate confectionery, chocolate drinks, confectionery, glaze.
• Temperature: melting point in a Bain-Marie or microwave oven 45 - 50°C. Crystallization temperature: 27°C. Indicated use temperature: 32 - 33°C.
• Ingredients: Madagascar cocoa beans. 100% cocoa solids min.
• Package dimensions 180 mm X 180 mm X 50 mm.
• Net weight 1 kg ( 10 X 100 g).

Reviews from Amazon.co.uk

'I literally only received this chocolate three hours ago, but I had to rush straight to this page and rate it. It is simply the best 100% chocolate I have ever had. Not at all. This chocolate *really* tastes like smooth dark chocolate. If I didn't know, I'd think it was 70% chocolate at most... and full of sugar. Fortunately, it's 100% pure chocolate and has the macros to match. Ideal for keto/low-carb. There is more fiber per gram than carbohydrates, so the net carbohydrate load is negative! I honestly can't believe I've found something that tastes so good and that I can eat without guilt every day. I used to spend £2 every time for 40g of Willie's 100% Wonka. This stuff tastes better and I get 2.5x as much for the money. Great!'

'If you like dark chocolate, you will be very satisfied with this product. The taste, texture and aroma are very pleasant. If you like sweet chocolate, then melt the chocolate and add a sweetener such as xylitol or similar. If you prefer milk chocolate, then add cream and sweetener. You can't go wrong with this chocolate, especially if you experiment.'

Chocolate has a light brown to reddish colour, velvety, very fine texture < 20um. It is rich in flavonoids and antioxidants. It dissolves and tempers easily and stays fresh for a long time. It works as a luxurious and high-quality "cooking chocolate". It is great for making various chocolate toppings for cakes, pastries, homemade pralines, etc. It contains no added sugar or milk, so it is suitable for vegans.100% natural product - no chemical processing, no added flavours or preservatives.

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 real or '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.

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