Chocolat Madagascar is one of only two craft chocolate factories in Madagascar. Whilst Madagascar is well known for the quality and flavour of its cacao, the vast majority of its beans are exported and crafted into chocolate in Europe, the US and Asia. Chocolat Madagascar makes for both its domestic market and export, and has been winning awards galore for its bars.
Working so closely with the local farmers, Chocolat Madagascar can – rightly so – pride itself on traceably sourcing its ingredients and supporting the farmers and people of Madagascar.
And although Madagascar is known for its vanilla, Chocolat Madagascar refrains from using vanilla in its chocolate. Crafting chocolate without vanilla allows the chocolate to express the pure flavour of Madagascar’s fine flavour cacao butter.
This rich, high cocoa white chocolate is buttery in texture and melt, and has a flavour that is explicitly pure and warming cocoa butter, but in the background lingers notes of toffee and banana.