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'''Madagascar is not widely known for making chocolate, at least not like the chocolate nations of Switzerland and Belgium. But as many chocolate experts would agreeknow, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially dark and delicious chocolates from naturally organic cacao grown in the northwest [[Ambanja]] region of the country.'''

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 was a major cocoa exporter in supplying a metropolitan France. Today Madagascar's cocoa production is tiny in comparison to for example the Ivory Coast, which produces about 38% of the world's cocoa, while almost all cacao grown in Madagascar comes from an area about 50 kilometres in radius and represents less than 1% of the world's cocoa production. The cacao plantations can be found in the [[Sambirano]] region within the Ambanja district. The area is named after the Sambirano River which runs from the foothills of Madagascar's highest peak [[Maromokotro]] through the countryside and the Sambirano Valley and eventually into the Indian Ocean. Due to natural sesonal flooding of the river, the soil along the Sambirano riverbed and its surrounding cacao plantations become highly enriched with minerals and nutrients. Unlike cacao producing regions in most other countries, the Sambirano region is unique in that it yields cacao all year round. There are plenty of Criollo (the best highest quality cacao beans), Forastero (the most common variety) and Trinitario (a cross between Criollo and Forastero).

Most if not all cacao plantations in Madagascar are small family farms run farms, by families who have been growing cacao in a their natural environment without the use of fertilisers or other and mass farming methods for generations. And while While slave labour is commonly reported in the cacao industry, especially in the Ivory Coast, it is not non-existing in Madagascar. Much of Sambirano's cacao trees stand on former fruit plantations dating back to the French colonial periodtimes. The resulting cocoa has strong hints of citrus fruit and is naturally sweet, which makes the Madagascan cacao especially suitable for producing non-bitter dark chocolates without use of excessive sugar content or other additives. Furthermore, the final Madagascar chocolate product is usually rich in antioxidant flavoinoids and other healthy and reputedly aphrodisiac ingredients found in high proportions in pure Malagasy cacao. <!--(phenylethylamine??)-->

[[Chocolaterie Robert]] and [[Cinagra]] are the only two bean-to-bar chocolate producers in Madagascar. Their chocolates are of single Malagasy origin, meaning they grow their own using cacao as well as make grown in Madagascar and their chocolates within products made and packaged entirely in Madagascar.