The new ‘Chef de Cuisine’ selection comprises six of the brand’s most popular chocolates, available in 2kg bags, and includes two of its coveted vegan chocolates. These are: Madagascar cocoa has been designated a ‘fine flavor’ by the International Cocoa Organization (ICCO) and was first introduced to the island from Réunion island by the French in the late 18 th​ century. The first plantations were located on the east coast. They were moved to the north in the 1900s, partly to shelter against the seasonal cyclones blowing off the Indian Ocean, and also to benefit from the region’s unique terroir, responsible for Chocolat Madagascar’s fine, fruity flavor.

Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of Trinitario cocoa produced every year, a very limited quantity of Criollo beans – 2 tons per year – is harvested separately to make this chocolate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries. AWARDS: It is the skill of the origin farmer, fermenter, and chocolatier to bring the best sensorial experience from each seasonal nurtured harvest to the consumer -- Neil Kelsall, Marketing Director , Chocolat Madagascar​ Working with Beyond Good, fair trade and Rainforest Alliance-certified Guittard Chocolate, and others, USAID is introducing agroforestry to 2,000 additional cacao and spice farmers in the dry southern part of Madagascar—the area of the country most damaged by more frequent cyclones and ongoing drought. The partnerships aim to protect forests by improving the livelihoods of the 75 percent of Malagasy who live below the poverty line. To survive, many have no choice but to illegally cut down trees and hunt lemurs for food. HB Ingredients, the UK’s largest independent chocolate distributor, started distributing Chocolat Madagascar couverture in 2013. The Madagascan products complement their single-origin couverture range, which also includes chocolate from Colombia and Grenada. It's a similar product to one we sell locally,' Ramanandraibe explains, 'so there were no production problems. Indeed, we feel very positive about the Malagasy project. The idea that Equitrade can end world poverty is an important change in the message coming from the northern hemisphere. Before, it was all about cancelling the debt of poorer countries which, in my view, isn't the right way forward. Now, it is about those poorer countries actually helping themselves, working with private enterprise to end poverty.'As you know, we issued a call for Fairtrade to consider this model as a standard certification. I will be pushing more behind the scenes, and we plan to make a submission to the FCIA Glossary to help solidify the broader meaning of the term for the industry. I’ll also be coordinating with industry players and will look to issue a group press release in the coming months​,” he informs ConfectioneryNews. We bounce down potholed roads in Madagascar on our way to a cacao plantation, passing women dressed in bright reds and yellows selling fruit and vegetables under grass huts. Small yards are covered in drying and fermenting cacao seeds on their way to becoming chocolate. Unfortunately, current labelling rules don’t allow consumers to easily distinguish between single-origin chocolate made in the origin country and single-origin chocolate harvested in one country but made elsewhere, so it’s left to manufacturers, distributors and retailers to explain. Chocolat Madagascar uses the Raise Trade label, a movement seeking to positively identify products manufactured in the country of origin. How can cacao producers benefit?

Certified Organic– Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson’s estate spreads over about 2000 ha and is divided into smaller plantations like Ambolikapiky. The fine cocoa only grows in the Rainforest, creating a sustainable and growing haven for the endangered animals and fauna of Madagascar.The new idea of single-origin chocolate means that all the ingredients in the couverture (the wholesale/bulk cocoa used by chefs, chocolatiers etc) must come from the same country and be processed locally. Exclusive to Henley Bridge the range is now available in chocolate drop format to make it easier for bakers, pastry chefs and chocolatiers to use in their creations. The aroma servers up notes of plums and jam, with just a whiff of smoke and hay. So far, so promising. Cinagra's 72% cocoa Tsar bar with roasted cocoa nibs and its 44% cocoa variety with natural vanilla

However, it is an alert to the company. When you label a product, costumers trust it. If you say it is VEGAN, and the list of ingredients does not mention milk, I trust your product. The reverse of the boxes is a little less exciting, but contains the obligatory ingredients list and nutritional information. The bars are labelled as suitable for vegetarians, and all three carry a warning that these products may contain nuts. It also mentions that all three bars are produced in Germany using single-origin cocoa from the respective sources. There is no need to add other flavors such as vanilla and more sugar, or chemicals (alkalise), which is a very common solution with the less palatable mainstream bitter cacao commodity​.”

The Malagasy Ramanandraibe family have been trading with Europe/France with fine flavour cacao (defined by ICCO) since 1927, the first chocolate was produced in Madagascar in 1940 by Chocolaterie Robert. Each farm produces its own unique ‘single terroir’ cacao with its own flavour profile, and the single estate MAVA cacao is a blend of all the farms in the company. Multi International Award winning Finest Origin Chocolate, freshly produced in Madagascar from the finest Cocoa's in Madagascar. World winners of the prestigious Golden Bean Awardin 2017 & 2020 and Shining Bright Award 2020.