Vegan Blonde Baking White Chocolate - 35% Cocoa 2.25 times more cocoa, 73% less sugar than EU standard - 10 x 100 g

Why buy

Luxurious white chocolate with unique notes

Chocolat Madagascar Vegan Blonde is a luxurious 35% vegan white chocolate made with premium cocoa butter, creamy cashew milk and natural cane sugar.

It has a beautiful golden ivory colour and will enchant you with notes of flowers, honey and banana, complemented by the aroma of natural cocoa butter.

Experience the harmonious combination of fine Madagascan cocoa butter and cashew milk in this award-winning vegan white chocolate that perfectly reflects the rich flavours and traditions of Madagascar.

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 among the world's producers.

Balanced taste and premium ingredients

The chocolate contains 35% cashew milk and 35% cocoa solids, which makes it taste like traditional white chocolate with nuts, even though it is entirely plant-based.

It contains 2.25 times more cocoa and 73% less added sugar than EU standards, making it one of the highest quality chocolates.

100% natural and without chemical additives

This 100% natural product is produced without chemical processing, added flavours and preservatives. It is ideal for baking, cooking or as a delicious delicacy in itself.

Chocolat Madagascar Vegan Blanc is the proud result of local artisanal production from sustainable cocoa farms in Madagascar.

Support for local production

Chocolat Madagascar Vegan Blonde is made with carefully selected ingredients that support sustainable development and the local economy in Madagascar.

The cocoa butter comes from the Sambirano region, known for producing high quality cocoa beans. Thanks to the unique microclimate and fertile soil, the beans acquire exceptional flavour notes such as red fruits, citrus and spices.

The cocoa beans are processed directly in Madagascar, ensuring freshness and greater financial benefits for local farmers.

Cashew nuts from the tropical regions of Madagascar are processed into cashew milk, which is the key to the exceptional taste of this chocolate.

Why is cashew milk a good substitute for cow's milk?

• Creamy texture and mild taste: cashew milk has a naturally creamy consistency and a mild, slightly sweet taste, similar to cow's milk. This makes it the ideal raw material for chocolates with a smooth texture and delicious taste.
• Versatile use: cashew milk is popular in plant-based cooking due to its ability to replace dairy products in various recipes. Its preparation is easy and the final product is rich in nutrients, which adds nutritional value to the chocolate.
• Natural sweetness: cashew milk has a naturally sweet taste, which reduces the need to add additional sweeteners and helps achieve a balanced flavour without excess sugar.

Madagascar cane sugar is a natural sweetener that preserves the authentic taste of chocolate. Hand harvesting and traditional processing underline the philosophy of sustainability and preserve the natural properties of the raw material.

Chocolat Madagascar' s approach supports local agriculture, ensures fair wages for farmers and contributes to environmental protection.

By using local ingredients and producing directly on the island, the chocolate not only retains its exceptional taste but also contributes to the development of Madagascar's communities and traditions.

International awards

International Chocolate Awards

2020 European Bean-to-Bar Competition: bronze in the "Alternative Ingredients" category.

The'Alternative Ingredients' category usually recognises chocolates made with innovative or unconventional ingredients, such as alternative milk bases (cashew or oat milk) or other unique ingredients.

Winning the bronze medal means that the product stood out for its quality, taste and processing, and was thus recognised as one of the best in this category among chocolates produced using the bean-to-bar method.

Social networks

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.

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Chocolat Madagascar - the only brand of its kind in the world

What makes Chocolat Madagascar unique is its very special tree-to-bar production model, which includes every step of production - from growing the cocoa trees, fermenting and drying the beans to making the luxury chocolate - exclusively in Madagascar.

This approach ensures that the entire value of the production chain remains in the country of origin. The brand originated under the banner of Chocolaterie Robert, which was founded in 1940 by a French couple from Reunion.

Since 1977, however, the company has been owned by a local Malagasy family, Ramanandraibe, who maintain the tradition of producing quality chocolate while supporting the local community.

This local ownership and commitment to producing directly in the country of origin goes beyond even the most ethical and sustainable global brands, making a direct and lasting positive impact on the economy and people of Madagascar.

Chocolate Madagascar versus commercialism

Unlike large commercial producers such as Cadbury, Lindt or Nestlé, who source cocoa from around the world and process it in remote factories, Chocolat Madagascar focuses on local production.

Big brands often combine cocoa beans from different regions to create a uniform taste, which reduces the diversity of flavour profiles. Chocolat Madagascar, on the other hand, preserves the unique flavour profiles of Madagascar's cocoa, grown in the fertile Sambirano Valley, and builds on sustainability, support for local communities and environmental responsibility.

Chocolat Madagascar and France

Chocolat Madagascar is building a reputation among chocolate connoisseurs in France, which is considered the centre of chocolate craftsmanship. The historical roots of the brand go back to Chocolaterie Robert, which was founded in 1940.

Today, Chocolaterie Robert has a shop at 16 avenue Félix Faure in Paris, for example, and the brand's chocolates are also available in specialist shops throughout France.

The brand has gained recognition not only among customers but also among professionals - for example, awards at the International Chocolate Awards in London or mentions in the French press, such as L'Écho du Sud, which praise the quality and authenticity of their chocolates.

Thanks to its tree-to-bar model and the unique flavour profiles of Madagascar cocoa, Chocolat Madagascar appeals to discerning French customers looking for luxury and sustainable products.

Chocolat Madagascar and competing tree-to-bar brands

While there are other brands, such as Pacari in Ecuador and the Grenada Chocolate Company, that produce chocolate close to where their cocoa is grown, none of them operate with the level of integration, local ownership and focus on luxury that Chocolat Madagascar does.

This commitment to every stage of production on-site in Madagascar makes Chocolat Madagascar a truly unique brand in the global chocolate industry, a pioneer of high quality, indigenously specific confectionery and a shining example of sustainable chocolate production that has a positive impact on the local community and the environment.

Making tree to bar chocolates

The entire production of the brand's chocolates Chocolat Madagascar - from the harvesting of the cocoa beans, through their processing, to the subsequent production of the chocolates and their packaging, takes place directly in Madagascar - this is 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.

The undeodorised cocoa butter in its natural form is made from criollo, trinitario and forastero cocoa beans grown in the Sambirano Valley in north-west Madagascar.

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. 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.