Chocolat Madagascar - Fine Dark Chocolate 65% Combava & Fleur de Sel
Code: 4612Product detailed description
Fine chocolate from cocoa that grows and matures in the shade of the rainforests of the Sambirano Valley, in northwest Madagascar. The beans originate from plantations owned by the chocolate producer.
The chocolate is delectably enriched with combava, also known as kaffir lime. (The leaves of this plant are used in Asian cuisine to perfume curries and other dishes.)
Flavour notes: mild-pure chocolate with delicate aromatic notes of combava.
Ingredients: cocoa beans, cane sugar, cocoa butter, GMO-free sunflower lecithin, combava, fleur de sel.
Made in an environment that also works with milk and cashew nuts.
Additional parameters
| Category: | Dark chocolate |
|---|---|
| Weight: | 0.085 kg |
| Allergens: | Gluten-free, Lactose free, Vegan, No soy |
| Druh: | Tmavá |
| Percentage of cocoa: | 65 |
| Importer: | Chocolenka, Carezza s.r.o., Lidická 700/19, 602 00 Brno-Veveří |
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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.