'''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 knowwell, 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:Madagascar Chocolate_002.jpg|600px|thumb|none|[[Chocolaterie Robert]], [[Chocolaterie Colbert|Colbert]] and [[Cinagra]] bars]]
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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, Madagascar was a major cocoa exporter to in 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 1% of the world's cocoa production. The area is within cacao plantations can be found in the [[Sambirano]] region, within the Ambanja district. The area is named after a river by the same name that 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 of the soil through the occurance of annual floods. Unlike many cocoa cacao producing regions in other countries, the area around Sambirano region is unique in that it yields a 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 beans (a cross between the twoCriollo and Forastero).
Most if not all cocoa plantations in Madagascar are operated by small independent family-run farming businesses, who have been growing cocoa without use of fertilisers and other mass farming techniques in a natural environment for generations[[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 resulting a crop is uniquely fruit flavoured and naturally sweet, especially suitable nibs ready for producing non-bitter dark chocolates without use of excessive sugar content or unnatural sweetening agents. The final processing into liquid chocolate product is one that is generally rich in antioxidant flavoinoids, the healthy ingredients found in high proportions in pure Malagasy cocoa. ]]
[[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 and can therefore not be classified a beanbased ''Tsar'' bar won first price at the [http://www.salon-todu-bar producerchocolat.com Salon de Chocolat Paris] in France. Since 2008, their recipes are their own and since they buy the raw ingredients from both Chocolaterie Robert and Cinagra, their final 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 ColbertMadécasse]] in Antananarivo. Their chocolates, handmade by - a small team of talented chocolatiers US importer and always brand, sold fresh at primarily in the counter, make ideal presents for 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. Perhaps this explains why Madagascar chocolates cannot easily be found outside Madagascar[[File:Chocolaterie Colbert 01. A good tip for anyone visiting the country: Buy and bring with you back home as many of Robert's, Cinagra's and jpg|600px|thumb|none|Chocolaterie Colbert's bars and dedicated team of chocolatiers proudly presenting their freshly made pralines as your budget or suitcase will allow, because it's unlikely that you will find similar or high quality chocolate at a same price anywhere else in the world! <!--]]
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'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: 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 at as reasonable prices elsewhere in the world!
== Additional information ==
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