Chocolaterie Robert


Chocolaterie Robert is surprisingly new to the UK chocolate scene given that they first started making chocolate on the island of Madagascar in the 1940's when the Robert Berger family set up operations having moved from the island of Reunion. Currently they operate one of the two largest chocolate making centres in the country; the other is responsible for the output of Menakao and Madecassé. 

Unlike Akesson's, Robert only uses cocoa from the Sambirano region - occasionally with high Criollo DNA content, but often with a blend of Trinitario and Forastero too - this blend goes towards making a very mellow chocolate - even their 100% variety is rich and creamy and far removed from the power of other's at the is level.