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'''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 agreeknow well, 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: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]]

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 independently run family farming businesses, who have been growing was a major cocoa without use of fertilisers and other mass farming methods exporter in ther natural environment for generationssupplying a metropolitan 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 sweet the countryside and is especially suitable for producing non-bitter dark chocolates without use eventually into the Indian Ocean. Due to natural sesonal flooding of excessive sugar content or additivesthe river, the soil along the Sambirano riverbed and its surrounding cacao plantations are highly enriched with minerals and nutrients. The final chocolate product Unlike cacao producing 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 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 both grow their own 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. TodayTheir chocolates are of single origin, Chocolaterie Robert's bars can be found everywhere from small village shops to upmarket confectionery stores 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 more recently established CinagraChocolaterie Robert dates back to 1937, has been making when a French couple, Mr and Mrs Robert, 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 plantations 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 prestigious [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, they are 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, small but nonetheless appreciated Madagascar 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 which are 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 an industrialised farming nation by any measurebuy and process cacao beans directly from farmers and can therefore not be classified a bean-to-bar producer, and thus itColbert's recipes are their own and since they do buy processed cocoa remains relatively short in supply. Perhaps this explains why Madagascar chocolates cannot easily be found in stores outside Madagascar. A tip for anyone visiting the large island: Buy from both Chocolaterie Robert and bring as much as you can back with you home 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, <!handmade and gift-- which your budget allow or suitcase will fit--> because you will not likely find as high quality chocolate wrapped by a small team of talented chocolatiers, are always fresh at any similar prices anywhere else in the world!counter and make ideal presents for special occasions.<br clear="all">

For those who cannot buy the chocolate in Madagasar, there are various brands that are exported and mostly produced outside Madagascar using Malagasy cocoa. These include:* [[Patric Chocolate]]* [[Amano Chocolate|Amano Artisan Chocolate]]* [[Coppeneur Chocolate]]* [[Madécasse]] - produced in Madagascar by Cinagra and exported to the US and Canada.* [httpFile://www.lindt.com/au/noswf/eng/products/excellence/excellence-madagascar Lindt] (Excellence Madagascar range).* [http://www.ilovao.com VAO VAO] Produced in Madagascar by Chocolaterie Robert and exported to the USColbert 01.* [http://www.roguechocolatier.com/products-page Sambirano] by Rougue Chocolatier.* [[J.D. Gross Madagaskar]jpg|600px|thumb|none| Madagaskar] - a 46% cocoa chocolate by J.D. Gross (sold only in the a German supermarket ''Lidl'Chocolaterie Colbert').* [[Madangas dedicated team of chocolatiers proudly presenting their freshly made pralines]] by ''Rausch Schokolade''.* [http://www.pierreherme.com/e-gourmandises/product.cgi?pid=31&cwsid=9729phAC194316ph3157521&gclid=CIHRyv761aYCFQY03wodRhkpHg Pierre Hermé Paris] 75% Madagascar cocoa chocolate.* [http://www.chocolate-bars.co.uk/lightly-salted-pistachio-milk-chocolate-block Thorntons] 32% Madagascar cocoa bar.* [http://www.chocolatereviews.co.uk/madagascar-75-single-origin-dark-chocolate/ Pralus] 75% Madagascar cocoa bar.

<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!--

Furthermore, [[Madécasse]] is a chocolate brand produced and packaged in Madagascar by [[Cinagra]] for export to the US and Canada.  [[File:Madecasse_0001.jpg|thumb|600px|none|Madécasse chocolate bar with 70% cocoa]] Companies and brands using cocoa grown in Madagascar whose chocolate is made outside Madagascar include:== Additional information ==

* [[File:Madanga 05.jpg|thumb|600px|none|Chocolaterie Robert]]* [[MadangaCinagra|Chocolaterie Cinagra]] bar by Rausch in Germany.* [[Chocolaterie Colbert]]

* 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