DESCRIPTION

Fine Dark Chocolate Couverture 100% Cocoa, fine grind and conched. Easy melt format of 10X100g bars. Freshly crafted in Madagascar capturing the delicate fruity flavours of the fine cocoa grown under the shade of Sambirano organic rainforest terroir of northwest Madagascar. Seed-tree-bean-chocolat in Madagascar. Chocolat Madagascar products both taste good and do good. Not only are the cocoa beans in every Chocolat Madagascar product grown locally and sustainably, the whole manufacturing process is conducted locally too. This preserves fresh flavours in chocolate of exceptional quality (winner of the Academy of Chocolate's Golden Bean award none-the-less) and at the same time boosts the local economy, bringing skilled employment and funding investment in wider social benefits. A natural product - no chemical processing, no added flavourings and no preservatives. Made from bean to packet in Madagascar, capturing the full, fresh flavour whilst investing in the local community

Madagascar cocoa beans. 100% Cocoa solids min.

stored at 12°C – 20°C in clean, dry (relative humidity max. 70%) & odourless environment.

Chocolat Madagascar are a multi-award winning company. They grow the finest rare terroir cacao in Madagascar in the north west and east coast of Madagascar. Criollo cacao was introduced to Madagascar in the east of Madagascar in the early 1800's from Reunion Island. This part of Madagascar is susceptible to Cyclone damage and the Cacao is today mainly grown in the Sambirano Valley in the north west. Forastero cacao was introduced to the island in the late 1800's which cross breeds with the Criollo to produce Trinitario cacao's. The unique rainforest, soil and climate environment has allowed the cacao's to speciate and develop their own unique fruity flavour profiles. Hence, we do not need to chemically manipulate and enhance or even add flavours to our dark and milk chocolates (eg vanilla) . Unlike most Chocolate Factories in the world, our Factory is close to the fine cocoa plantations. We craft and optimise the fermented and dried cocoa into Chocolat in days and not years, ensuring the complex and delicate flavonoids are freshly captured as nature intends. We craft the Chocolate the same way a Winemaker would create the best Wine from grapes nutured in the vineyard close to the Winery. From seed to tree to cocoa to chocolat in Madagascar (unlike most chocolate companies in the world). Exporting world class Chocolat from Madagascar creates a much greater economic benefit for the Malagasy people than just exporting cocoa only, raising the value at origin by many times, RaiseTrade. The fine cocoa only grows in the Rainforest, creating a sustainable and growing haven for the endangered animals and fauna of Madagascar.