Changes

'''Madagascar is not widely known for its chocolate brands, at least not in like the way that chocolate nations of Switzerland or and Belgium are. But as most chocolate experts would probably likely agree, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially and delicious dark chocolate chocolates from natural and naturally organic cocoa grown in the northwest [[Ambanja]] region of the country.'''

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 for example the Ivory Coast for example , which produce produces about 38% of the world's cocoa, while almost all cocoa grown in Madagascar come from an area about 50-kilometre in radius and represent represents less than 1% of the world's cocoa production. The cocoa plantations can be found within the Ambanja disctrict in an area called [[Sambirano]], an area named after a river by the same name which runs through the countryside, from the foothills of Madagascar's highest peak and into the Indian Ocean. The Sambirano riverbed and its surrounding cocoa plantations are highly enriched with nutrients of the soil through annual floods. Unlike cocoa producing regions in many most other countries, the Sambirano area around Sambirano is unique in that it yields cocoa all year round. There are plenty of Criollo - (the best quality cocoa), Forastero - (the most common variety used for bulk cocoa, ) and Trinitario - (a cross between the former twoCriollo and Forastero).

Most if not all cocoa plantations in Madagascar are operated by small independently run family farming businesses, who have been growing cocoa without use of fertilisers and other mass farming methods in their a very natural environment for generations. While And while slave labour is commonly reported in the cocoa industry, especially in the Ivory Coast, it is non-existent 's not existing in Madagascar. Much of Sambirano's cocoa grow trees stand on former fruit plantations from dating back to the French colonial period. The resulting cocoa has strong hints of citrus fruit flavour and is naturally sweet, which makes it the crop 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 one that is rich in antioxidant flavoinoids, the and other healthy and reputedly aphrodisiac ingredients that can be found in high proportions in pure Malagasy cocoa. <!--(phenylethylamine??)-->

[[Chocolaterie Robert]] and [[Cinagra]] are the only two bean-to-bar chocolate producers in Madagascar. Their chocolate is of single Malagasy origin, meaning they both grow their own cocoa and produce as well as make their chocolates in Madagascar.

The more recently established Cinagracompany, has been making chocolate at their [[Antananarivo]] based factory since 2006, also using single origin cocoa grown on plantations in within the Sambirano region. In 2009 their 63% cocoa based ''Tsar '' bar won first price at the prestigious [http://www.salon-du-chocolat.com Salon de Chocolat Paris] in France and since 2008, they are Cinagra have been producing chocolate for on behalf of a [[Madécasse]], a - US importer and brand which is exported and sold primarily within in the US and Canada.

 A third, small but nonetheless appreciated Madagascar chocolate maker brand is [[Chocolaterie Colbert]]. Although they do not run their own farms or buy and process pre-processed cocoa directly from farmers in Ambanja and can therefore not be classified a bean-to-bar producer, their recipes are their own and since they do buy the raw ingredients their processed cocoa from both Chocolaterie Robert and Cinagra, their final products are of single Malagasy origin. Colbert's highly priced range of handmade pralines and chocolate bars can be found is sold only at [[Pâtisserie Colbert]] in Antananarivo, part of [[Hotel Colbert]]. Their chocolates which are bars and pralines, handmade and gift-wrapped by a small team of talented chocolatiers and always sold fresh at the counter, make ideal presents for special occasions.<br clear="all">

Madagascar is not an industrialised farming nation by any measure, and thus including it's farming methods and Malagasy cocoa therefore remains relatively short in supply. Perhaps this it explains why Madagascar Malagasy chocolates cannot are not easily be found in stores outside Madagascar. A tip for anyone visiting the large island: Buy and bring as much as you can back with you home of Robert's, Cinagra's and Colbert's bars and pralines, <!-- which your budget allow or suitcase will fit--> because you will not likely find as high quality chocolate at any similar prices anywhere else in the world!