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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 most chocolate experts would agree, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially dark and above all delicious chocolates from naturally organic cacao grown in the northwest [[Ambanja]] region of the country.'''

|colspan="3"|[[File:Magnify-clip.png|right|link=File:Chocolaterie_Robert_024.jpg]]Pralines sold at one of Robert's ''[[La ChocolatiéreChocolatière]]'' boutique boutiques in [[Antananarivo]]

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 . Almost all cacao grown in Madagascar comes come 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 Sambirano Valley and the Sambirano Valley countryside 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 are 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 commonly found 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 existing non-existent 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 cacao Malagasy cocoa especially suitable for producing production of non-bitter dark chocolates chocolate without use of excessive sugar content or other additives. Furthermore, the final Madagascar chocolate product is usually rich in antioxidant flavoinoids and 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 chocolates are of single Malagasy origin, meaning they grow their own using cacao as well as make grown in Madagascar with their chocolates within products made and 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 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 the first price at the [http://www.salon-du-chocolat.com Salon de Chocolat Paris] in France. Since 2008, Cinagra produces chocolate for [[Madécasse]] - a US importer and brand, sold primarily in the US and Canadaas well as Germany.

Madagascar 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 chocolates '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 is are available only available in a few select stores in France, South Africa and Japan. A tip for anyone visiting the large island is to bring : Bring as many of Robert's, Cinagra's and Colbert's bars and pralines as possible with you back home, as you will not likely find as high quality chocolate at similar price levels as reasonable prices elsewhere in the world.!

If you do not have the possibility to can't buy chocolate in Madagascar, various chocolate makers in other countries are using exported and pre-processed cocoa from Madagascar. See offer [[list of chocolate Chocolate makers using Madagascar cocoa|Madagascar cocoa based chocolate]], either made from bean to bar or from pre-crushed cocoa exported from Madagascar. However, Madagascar cocoa based chocolates sold elsewhere such brands are usually only found mostly available in specialised chocolate or gourmet shops which carry a wide range chocolate brandsstores, usually at relatively high prices.

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* http://www.madagascar-tribune.com/KKO->International-met-le-cap-sur,22293.html