Madagascar is such a popular origin when it comes to 100% chocolate as the red fruit notes and the quality of the cacao lend themselves to be naked, unadulterated and pure. There's no hiding. That being said, the level of enjoyment chocolate-lovers tend to get from any given 100% chocolate seems determined by the proportion of cocoa solids and cocoa butter. This one is certainly higher on the butter side, and that's no bad thing. Its certainly better than being heavy on sugar! As this is the case you can expect a mild, smooth experience with a definite 'roasted' finish.