'''Madagascar is not widely known for its making chocolate brands, at least not in like the way that chocolate nations of Switzerland or and Belgium are. But as many most chocolate experts will agree, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially dark and above all delicious dark chocolate chocolates from natural and naturally organic cocoa, cacao grown in the northwest [[Ambanja]] region, the northwest of the country.'''
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[[File:Madagascar Chocolate_002.jpg|600px|thumb|none|[[Chocolaterie Robert]], [[Chocolaterie Colbert|Colbert]] and [[Cinagra]] bars]]
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Madagascar has in fact a long history of chocolate production, dating back to the early years of the French colonial times, 1937 to be precise. In those days, Madagascar was a major cocoa exporter to a metropolitan France. Today Madagascar's cocoa production is tiny in comparison to the Ivory Coast for example which produce about 38% of the world's cocoa, while almost all cocoa grown in Madagascar come from an area about 50-kilometre in radius and represent less than 1% of the world's cocoa production. The farming areas are within the [[Sambirano]] region, named after a river by the same name that runs from the foothills of Madagascar's highest peak and into the Indian Ocean. The Sambirano riverbed and its surrounding cocoa plantations are enriched with nutrients of the soil through annual floods. Unlike cocoa producing regions in many other countries, the area around Sambirano is unique in that it yields a cocoa crop all year round. There are plenty of Criollo, the best quality, Forastero, the most common and used for bulk cocoa, and Trinitario beans, a cross between the former two.
Most if not all cocoa plantations Madagascar has in fact a long history of chocolate production, dating back to the French colonial times, 1937 to be precise. In those days, Madagascar are operated by small independent family-run farming businesses, who have been growing was a major cocoa without use of fertilisers and other mass farming techniques exporter in supplying a natural environment for generationsmetropolitan France. While slave labour Today Madagascar's cocoa production is commonly reported tiny in the cocoa industry, especially in the comparison to for example Ivory Coast, it is non-existent which produces about 38% of the world's cocoa. Almost all cacao grown in Madagascar. Much come from an area about 50 kilometres in radius and represents less than 1% of Sambiranothe world's cocoa grow on former fruit production. The cacao plantations that were can be found in use during the French colonial period[[Sambirano]] region within the Ambanja district. The resulting a crop area is uniquely fruit flavoured named after the Sambirano River which runs from the foothills of Madagascar's highest peak [[Maromokotro]] through the Sambirano Valley and naturally sweetthe countryside and eventually into the Indian Ocean. Due to natural sesonal flooding of the river, especially suitable for the soil along the Sambirano riverbed and its surrounding cacao plantations are highly enriched with minerals and nutrients. Unlike cacao producing non-bitter dark chocolates without use of excessive sugar content or unnatural sweetening agents. The final chocolate product regions in other countries, the Sambirano region is one unique in that is generally rich in antioxidant flavoinoidsit yields cacao all year round. There are plenty of Criollo (the highest quality cacao beans), Forastero (the very healthy most commonly found variety) and reputedly aphrodisiac ingredients, that can be found in high proportions in pure Malagasy cocoa. <!--Trinitario (phenylethylamine??a cross between Criollo and Forastero)-->.
[[File:Cinagra 013070.jpg|thumb|600px|none|Cinagra Tsar Noir 100%Crushed Malagasy cocoa with splinters of cocoa nibs ready for processing into liquid chocolate]].
[[Chocolaterie Robert]] Most cacao plantations in Madagascar are small farms run by families who have been growing cacao in their natural environment without use of fertilisers and [[Cinagra]] are mass farming methods for generations. While slave labour is commonly reported in the only two beancacao industry, especially in Ivory Coast, it is non-existent in Madagascar. Much of Sambirano's cacao trees stand on former fruit plantations dating back tothe French colonial times. The resulting cocoa has hints of citrus fruit and is naturally sweet, which makes the Malagasy cocoa especially suitable for production of non-bar bitter dark chocolate producers in without use of excessive sugar content or other additives. Furthermore, the final Madagascar. Their chocolate product is of single Malagasy origin, meaning they grow their cocoa usually rich in antioxidant flavoinoids as well as other healthy and produce their chocolates reputedly aphrodisiac ingredients found in high proportions in Madagascarpure Malagasy cacao.<!--(phenylethylamine??)-->
[[Chocolaterie Robert dates back ]] and [[Cinagra]] are the only two bean-to 1937, when a French couple, Mr and Mrs Robert, set up Madagascar's first -bar chocolate factory producers in BrickavilleMadagascar. Today Chocolaterie Robert's bars can be found everywhere from small village shops to upmarket confectionery stores Their chocolates are of single origin, using cacao grown in metropolitan areas. In 2006 Chocolaterie Robert's Mora Mora Madagascar with their products made and Sambirano brands respectively won the Chocolate Academy's Silver Cup and the Best Buy Ethical Awardpackaged entirely in Madagascar.
The second largest Chocolaterie Robert dates back to 1937, when a French couple, Mr and more recently established Malagasy chocolate makerMrs Robert, Cinagra, has been making set up Madagascar's first chocolate at their factory in [[AntananarivoBrickaville]] based factory since 2006. Today, Chocolaterie Robert's bars can be found everywhere in Madagascar, also using single origin cocoa grown from small village shops to upmarket confectionery stores in the Sambirano regionmetropolitan areas. In 2009 their 63% cocoa based Tsar bar 2006 Chocolaterie Robert's ''Mora Mora'' and ''Sambirano'' brands respectively won first price at the [http://wwwChocolate Academy's Silver Cup and the Best Buy Ethical Award.salon-du-chocolat.com Salon de Chocolat Paris] in France and since 2008, Cinagra is producing chocolate for In 2013 Robert launched a range of bars branded [[MadecasseChocolat Madagascar]], a brand which is exported and sold primarily within US and Canadaintended mainly for export.
A third and tiny but nonetheless appreciated Malagasy chocolate maker is [[Chocolaterie ColbertFile:Cinagra 013.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]]. Although they do not run their own farms or buy and process cocoa directly from farmers and can therefore not be classified a bean{|style="width:608px;border-tocollapse:collapse;border:0px solid green;padding:0px;"|-bar producer, their recipes are their own and since they buy the raw ingredients from both |style="padding:0px;"|[[File:Chocolaterie Robert and Cinagra, their final products are of single Malagasy origin023. Colbertjpg|292px|thumb|none|Chocolaterie Robert's highly priced range of handmade pralines headquarter and chocolate bars can be found only at factory in Antananarivo]]|style="padding:0px;"|[[Pâtisserie ColbertFile:Chocolaterie Robert 044.jpg|292px|thumb|none|Chocolaterie Robert's 61% cocoa, kaffir lime and Fleur de Sel bar and the 68% cocoa bar with cocoa nibs]] in Antananarivo|-|style="padding:0px;"|[[File:Cinagra 038. Their chocolates, handmade by a small team of talented chocolatiers and always sold fresh jpg|292px|thumb|none|Malagasy workers at the counter, make ideal presents for special occasionsCinagra factory packaging fine chocolate bars by hand]]|style="padding:0px;"|[[File:Cinagra 073.jpg|292px|thumb|none|Cinagra's 72% cocoa Tsar bar with roasted cocoa nibs and its 44% cocoa variety with natural vanilla]]|}
The more recently established Chocolaterie Cinagra has been making chocolate at their [[Antananarivo]] based factory since 2006, also using single origin cacao grown on plantations within the Sambirano region. In 2009 their 63% cocoa based ''Tsar'' bar won first price at the [Filehttp:Chocolaterie Colbert 01//www.salon-du-chocolat.com Salon de Chocolat Paris] in France.jpg|600px|thumb|none|The Since 2008, Cinagra produces chocolate for [[Chocolaterie Colbert]] teamMadécasse]]- a US importer and brand, sold primarily in the US and Canada as well as Germany.
A third, smaller but nonetheless appreciated Madagascar chocolate brand is [[Chocolaterie Colbert]]. Although they do not buy and process cacao beans directly from farmers and can therefore not an heavily industrialised mass farming nation of any measurebe classified a bean-to-bar producer, and thus itColbert's recipes are their own and since they do buy processed cocoa remainsrelatively short in supply. Perhaps this explains why Madagascar chocolates cannot easily be found in stores outside Madagascar. A tip for anyone visiting our large island: Buy from both Chocolaterie Robert and bring back with you home as many Cinagra, their final products are of Robertsingle Malagasy origin. Colbert'shighly priced range of pralines and chocolate bars is sold only at the [[Pâtisserie Colbert]] in Antananarivo, Cinagra's and part of [[Hotel Colbert's ]]. Their bars and pralines as your budget or suitcase will allow, because you will not likely find as high quality chocolate handmade and gift-wrapped by a small team of talented chocolatiers, are always fresh at similar prices anywhere else in the world!counter and make ideal presents for special occasions.<!--br clear="all">
Furthermore, [[Madécasse]] is a chocolate brand produced and packaged in Madagascar by [[CinagraFile:Chocolaterie Colbert 01.jpg|600px|thumb|none|Chocolaterie Colbert's dedicated team of chocolatiers proudly presenting their freshly made pralines]] for export to the US and Canada.
[[FileMadagascar is not a highly industrialised nation by any measure, including its farming methods. Malagasy cacao therefore remains relatively short in supply. Perhaps this is why Madagascar's chocolate brands are not easily found in stores outside Madagascar. In fact, at the time of writing, chocolate brands made as well as sold in Madagascar are available only in a few select stores in France, South Africa and Japan. A tip for anyone visiting the large island:Madecasse_0001.jpg|thumb|600px|none|Madécasse Bring as many of Robert's, Cinagra's and Colbert's bars and pralines as possible back home, as you will not likely find as high quality chocolate bar with 70% cocoa]]at as reasonable prices elsewhere in the world!
Companies and brands using cocoa grown in Madagascar whose chocolate is made outside Madagascar include:== Additional information ==
* [[Patric Chocolate]]* [[Amano Chocolate|Amano Artisan Chocolate]]* [[Coppeneur Chocolate]]* [http://www.lindt.com/au/noswf/eng/products/excellence/excellence-madagascar Lindt] (Excellence Visit the individual pages about the three Madagascar range).* [http://www.ilovao.com VAO VAO]* [http://www.roguechocolatier.com/products-page Sambirano] by Rougue Chocolatier.* [[J.D. Gross Madagaskar]]* [[Madanga]] by Rausch Schokolade.* [[Pierre Hermé Paris]] has a 75% Madagascar cocoa chocolate.* [http://www.chocolate-bars.co.uk/lightly-salted-pistachio-milk-chocolate-block Thorntons] 32% Madagascar cocoa bar.* [httpmakers://www.chocolatereviews.co.uk/madagascar-75-single-origin-dark-chocolate/ Pralus] 75% Madagascar cocoa bar.
* [[File:Madanga 05.jpg|thumb|600px|none|Chocolaterie Robert]]* [[MadangaCinagra|Chocolaterie Cinagra]] bar by Rausch in Germany.* [[Chocolaterie Colbert]]
== Additional information ==If you can't buy chocolate in Madagascar, various chocolate makers in other countries offer [[Chocolate makers using Madagascar cocoa|Madagascar cocoa based chocolate]], either made from bean to bar or from pre-crushed cocoa exported from Madagascar. However, such brands are mostly available in specialised gourmet chocolate stores, usually at relatively high prices.
* http://www.thenibble.com/reviews/MAIN/chocolate/lindt-excellence-chocolate.asp* http://www.brandchannel.com/features_profile.asp?pr_id=481* http://www.bbc.co.uk/news/health-10986625= External link ==
* http://www.madagascar-tribune.com/KKO->International-met-le-cap-sur,22293.html