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'''Madagascar is not widely known for its making chocolate production, at least not in comparison to like the chocolate nations of Switzerland or and Belgium. But as most chocolate experts already knowagree, Madagascar is a high quality cocoa producing nation that has boasting two major bean-to-bar chocolate factories, making especially dark and above all delicious chocolate using premium quality cocoa that grow exclusively chocolates from naturally organic cacao grown in the northwest [[Ambanja]] region in the northwest of the country.'''

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|[[File:Chocolaterie Robert 021.jpg|196px]]|aligncolspan="center3"|[[File:Chocolaterie Robert 022Magnify-clip.jpgpng|196px]]right|alignlink="right"|[[File:Chocolaterie Robert 025Chocolaterie_Robert_024.jpg|196px]]|-|[[File:Chocolaterie Pralines sold at one of Robert 026.jpg|196px]]|align="center"|'s ''[[File:Chocolaterie Robert 027.jpg|196pxLa Chocolatière]]|align="right"|'' boutiques in [[File:Chocolaterie Robert 028.jpg|196pxAntananarivo]]

In fact, 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 to a metropolitan France, Madagascar was a major cocoa exporterin supplying a metropolitan France. Today Madagascar's cocoa production is tiny in comparison to the for example Ivory Coast , which produce produces about 38% of the world's cocoa, while almost . Almost all cocoa cacao grown in Madagascar come from an area about 50-kilometre kilometres in radius and represent represents less than one percent 1% of the world's cocoa production. The area is cacao plantations can be found in the [[Sambirano]], which region within the Ambanja district. The area is also named after the name of a river with its source in Sambirano River which runs from the foothills of Madagascar's highest peak[[Maromokotro]] through the Sambirano Valley and the countryside and eventually into the Indian Ocean. The Due to natural sesonal flooding of the river, the soil along the Sambirano riverbed and its surrounding cocoa cacao plantations are highly enriched with minerals and nutrients in the soil by yearly floods. Unlike many other nations cocoa cacao producing regionsin other countries, this area the Sambirano region is unique in that it yields cocoa crop cacao all year round. There is are plenty of Criollo (the finesthighest quality cacao beans), Forastero (the most common used for bulk cocoacommonly found variety) and Trinitario (a cross between the twoCriollo and Forastero).

Most if not all cocoa plantations in Madagascar are operated by small and independent family-run farming businesses, who have been growing cocoa in their natural environment for generations without use of fertilisers and other mass farming techniques[[File:Cinagra 070. While slave labour is commonly reported in the jpg|thumb|600px|none|Crushed Malagasy cocoa industry, especially in the Ivory Coast, it is non-existent in Madagascar. Much with splinters of Sambirano's cocoa grow on former fruit plantations that were in use during the French colonial period. The result is a crop with a uniquely fruity flavour that that is naturally sweet and especially suitable nibs ready for producing non-bitter dark chocolates without use of excessive sugar contentand various unatural flavoring agents. The final product is generally rich in antioxidant flavoinoids, the healthy ingredients found in high proportions in pure Malagasy cocoa. processing into liquid chocolate]]

[[File:Cinagra 013Most cacao plantations in Madagascar are small farms run by families who have been growing cacao in their natural environment without use of fertilisers and mass farming methods for generations.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]]While slave labour is commonly reported in the cacao industry, especially in Ivory Coast, it is non-existent in Madagascar. Much of Sambirano's cacao trees stand on former fruit plantations dating back to the 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-bitter dark chocolate without use of excessive sugar content or other additives. Furthermore, the final Madagascar chocolate product is usually rich in antioxidant flavoinoids as well as 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 chocolate is chocolates are of single Malagasy origin, meaning they grow using cacao grown in Madagascar with their cocoa products made and produce their chocolates packaged entirely in Madagascar.

Chocolaterie Robert dates back to 1937, when a French couple, Mr and Mrs Robert, set up Madagascar's first chocolate factory in [[Brickaville]]. Today , Chocolaterie Robert's bars can be found everywhere in Madagascar, from small village shops to upmarket confectionery stores in metropolitan areas. In 2006 Chocolaterie Robert's ''Mora Mora '' and ''Sambirano '' brands respectively won the Chocolate Academy's Silver Cup and the Best Buy Ethical Award. In 2013 Robert launched a range of bars branded [[Chocolat Madagascar]] intended mainly for export.

The second largest and more recently established Malagasy chocolate maker, [[File:Cinagra 013.jpg|thumb|600px|none|Cinagra, has been making chocolate at their Tsar Noir 100%]] {|style="width:608px;border-collapse:collapse;border:0px solid green;padding:0px;"|-|style="padding:0px;"|[[File:Chocolaterie Robert 023.jpg|292px|thumb|none|Chocolaterie Robert's headquarter and factory in Antananarivo]] based factory since 2006|style="padding:0px;"|[[File:Chocolaterie Robert 044.jpg|292px|thumb|none|Chocolaterie Robert's 61% cocoa, also using single origin cocoa grown in kaffir lime and Fleur de Sel bar and the Sambirano region. In 2009 their 6368% cocoa based Tsar bar won first price at the with cocoa nibs]]|-|style="padding:0px;"|[[httpFile://wwwCinagra 038.salon-du-chocolat.com Salon de Chocolat Paris] in France and since 2008, jpg|292px|thumb|none|Malagasy workers at the Cinagra is producing factory packaging fine chocolate for bars by hand]]|style="padding:0px;"|[[MadecasseFile:Cinagra 073.jpg|292px|thumb|none|Cinagra's 72% cocoa Tsar bar with roasted cocoa nibs and its 44% cocoa variety with natural vanilla]], a brand which is exported and sold primarily within US and Canada.|}

A third and tiny but nonetheless appreciated Malagasy The more recently established Chocolaterie Cinagra has been making chocolate maker is at their [[Chocolaterie ColbertAntananarivo]]based factory since 2006, also using single origin cacao grown on plantations within the Sambirano region. Although they do not run In 2009 their own farms or buy and process 63% cocoa directly from farmers they cannot be classified a beanbased ''Tsar'' bar won first price at the [http://www.salon-todu-bar producerchocolat.com Salon de Chocolat Paris] in France. HoweverSince 2008, their final recipes are their own and since they buy the raw ingredients from both Chocolaterie Robert and Cinagra, their products are of single Malagasy origin. Colbert's highly priced range of handmade pralines and produces chocolate bars can be found only at for [[Pâtisserie ColberMadécasse]] tin Antananarivo. Their chocolates, handmade by - a small team of talented chocolatiersUS importer and brand, is always sold fresh at primarily in the counter. their gift-wrapped chocolate creations are ideal for presents or special occasionsUS and Canada as well as Germany.

A third, smaller but nonetheless appreciated Madagascar chocolate brand is [[File:Chocolaterie Colbert 01]].jpg|600px|thumb|none|The Although they do not buy and process cacao beans directly from farmers and can therefore not be classified a bean-to-bar producer, Colbert's recipes are their own and since they do buy processed cocoa from both Chocolaterie Robert and Cinagra, their final products are of single Malagasy origin. Colbert's highly priced range of pralines and chocolate bars is sold only at the [[Chocolaterie Pâtisserie Colbert]] teamin Antananarivo, part of [[Hotel Colbert]]. Their bars and pralines, handmade and gift-wrapped by a small team of talented chocolatiers, are always fresh at the counter and make ideal presents for special occasions.<br clear="all">

Madagascar is not an heavily industrialised mass farming nation of any measure, and thus it's cocoa remainsrelatively short in supply[[File:Chocolaterie Colbert 01. Itjpg|600px|thumb|none|Chocolaterie Colbert's total production output accounts for less than 1% dedicated team of the world's cocoa. Perhaps this explains why Madagascar chocolates cannot easily be found outside Madagascar. A good tip for anyone visiting the country: Buy and bring with you back home as many Robert, Cinagra and Colbert bars and chocolatiers proudly presenting their freshly made pralines as your budget or suitcase will allow, because it's unlikely that you will find the same quality chocolate at the same price anywhere else in the world! <!--]]

Furthermore, [[Madécasse]] is a Visit the individual pages about the three Madagascar chocolate brand produced and packaged in Madagascar by [[Cinagra]] for export to the US and Canada. makers:

* [[File:Madecasse_0001.jpgChocolaterie Robert]]* [[Cinagra|thumb|600px|none|Madécasse chocolate bar with 70% cocoaChocolaterie Cinagra]]* [[Chocolaterie Colbert]]

Companies and brands using cocoa grown If you can't buy chocolate in Madagascar whose , various chocolate is made outside Madagascar include: * makers in other countries offer [[Patric Chocolate]]* [[Amano Chocolatemakers using Madagascar cocoa|Amano Artisan Chocolate]]* [[Coppeneur Chocolate]]* [http://www.lindt.com/au/noswf/eng/products/excellence/excellence-madagascar Lindt] (Excellence 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 based chocolate.* [http://www.chocolate-bars.co.uk/lightly-salted-pistachio-milk-chocolate-block Thorntons] 32% Madagascar cocoa ], either made from bean to bar.* [http://www.chocolatereviews.co.uk/madagascaror from pre-75-single-origin-dark-chocolate/ Pralus] 75% crushed cocoa exported from Madagascar cocoa bar. [[File:Madanga 05.jpg|thumb|600px|none|[[Madanga]] bar by Rausch However, such brands are mostly available in Germanyspecialised gourmet chocolate stores, usually at relatively high prices.]] == Additional information ==

* 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