Chocolat Madagascar
Chocolat Madagascar from Chocolat Robert
Chocolat Robert was founded in 1940 as a purely Madagascan brand and was only available there. The Ramanandraibe family has owned a cocoa plantation since 1920 and took over Chocolaterie Robert in 1970, which remained a brand in Madagascar. The aim was also to export the chocolates. In 2013, Neil Kelsall, who had already implemented projects in Madagascar, came into the picture. The Chocolat Madagascar brand was born in order to be successful outside Madagascar too. With the aim of producing the very best chocolate, says Neil. And so it was decided: The very best chocolate in every way, from farmer to consumer.
Chocolat Madagascar and Chocolat Robert differ in quality. And in price. In the short time it has been in existence, Chocolat Madagascar has received numerous international awards.
The chocolate is produced in Madagascar and packaged in the Chocolaterie Robert factory. The Ramanandraibe family is thus also involved in Chocolat Madagascar. (Some family members live in Paris and have a chocolate store there with the two brands Chocolat Robert and Chocolat Madagascar).
The island of Madagascar is larger than France and Belgium combined and 2.5 times the size of the UK. It produces 0.1% of the world's cocoa, but the cocoa is very aromatic and tasty. Cocoa was introduced around 1822, originally from what was then the Dutch East Indies. Cocoa was first planted in the rainforests on the northern east coast of the island, near Ivoloina and Vohibinany. However, this part of the island is particularly susceptible to cyclones. For this reason, the main cultivation shifted westwards to the rainforests of Valle Sambirano around 1900.
In 2012, Chocolaterie Robert replanted 100,000 cocoa trees in Vohibinany on the east coast, with the first harvests coming in 2016. And in 2015, it bought the 1,726-hectare MAVA plantation, which stretches across the upper and lower Sambirano Valley. This includes eight farms offering cocoa with different terroirs: Ankidony, Ambalahonko, Ambohimena Nord, Ambohimena Sud, Antsamala, Maliolo, Ambodivato and Ottange.
A 100% bar from the beans from the Mava Estate, Sambriano, Madagascar. Rich flavor of toasted nuts and dried fruit.
Chocolate from its origin, the east coast of Madagascar. Each harvest has different flavour nuances. Very different from chocolate from the Sambiano valley.
Mild-pure 65% chocolate with delicate aromatic notes of combava from Madagascar. Peeled by hand and sublimated by a touch of fleur de sel. A gourmet and exotic flavour.
A pure, smooth 70% bar full of fruit flavours, hints of citrus/peach and forest fruits, honey and caramel with a slightly sour finish.
Single plantation Malagasy chocolate. A delectable crunchy milk chocolate with 50% cocoa solids and lots of real pieces of cashew nuts.
White chocolate from Madagascar with a very substantial portion of vanilla. Because they have not been sparing with the vanilla, one gets a quite genuine vanilla experience.
Chocolate made from the beans of Mava Estate, Sambirano, Madagascar. Rich taste of roasted nuts and dried fruits, sweet with round acidity.
This 85% bar is so fruity you think you are eating a candy: fruit flavours, hints of citrus/peach and forest fruits, honey and caramel with a slightly sour finish.
Mild-pure 68% chocolate full of fruit and citrus flavours. Smooth melting, fine and crunchy texture of the cocoa nibs. This is how you taste Madagascar.
Gold at the prestigious Academy of Chocolate in 2020! A sweet single farm terroir cacao, aromas of caramel, fruit rinds and moderately chocolaty.
Gold at the prestigious Academy of Chocolate in 2020! Single farm chocolate. A slightly spicy single farm “terroir” cocoa with hints of purple fruit, honey, roasted nuts and...
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