Difference between revisions of "Madagascar Chocolate"

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'''Madagascar is not widely known for their chocolate production, at least not in comparison to Switzerland or Belgium. But as experts know, Madagascar is a high quality cocoa producing nation which has two major bean-to-bar chocolate factories making premium quality chocolate using high quality cocoa from the Ambanja region in the northwest of the country.'''
+
'''Madagascar is not widely known for making chocolate, at least not like the chocolate nations of Switzerland and Belgium. But as most chocolate experts 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.'''
  
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|-
 
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|colspan="3" | [[File:Chocolaterie Robert 024.jpg|600px]]
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|-
 
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|[[File:Chocolaterie Robert 018.jpg|196px]]
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|style="padding: 2px 0px 0px 0px;"|[[File:Chocolaterie Robert 027.jpg|195px]]
|align="center"|[[File:Chocolaterie Robert 019.jpg|196px]]
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|align="right"|[[File:Chocolaterie Robert 020.jpg|196px]]
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|align="right" style="padding: 2px 0px 2px 0px;"|[[File:Chocolaterie Robert 020.jpg|195px]]
 
|-
 
|-
|[[File:Chocolaterie Robert 021.jpg|196px]]
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|colspan="3"|[[File:Magnify-clip.png|right|link=File:Chocolaterie_Robert_024.jpg]]Pralines sold at one of Robert's ''[[La Chocolatière]]'' boutiques in [[Antananarivo]]
|align="center"|[[File:Chocolaterie Robert 022.jpg|196px]]
 
|align="right"|[[File:Chocolaterie Robert 025.jpg|196px]]
 
|-
 
|[[File:Chocolaterie Robert 026.jpg|196px]]
 
|align="center"|[[File:Chocolaterie Robert 027.jpg|196px]]
 
|align="right"|[[File:Chocolaterie Robert 028.jpg|196px]]
 
 
|}
 
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<!--
 
[[File:Madagascar Chocolate_002.jpg|600px|thumb|none|[[Chocolaterie Robert]], [[Chocolaterie Colbert|Colbert]] and [[Cinagra]] bars]]
 
-->
 
  
In fact, Madagascar has a long history of chocolate
+
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 Ivory Coast, which produces about 38% of the world's cocoa. Almost all cacao grown in Madagascar 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 Sambirano Valley and the 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 are highly enriched with minerals and nutrients. Unlike cacao producing regions in other countries, the Sambirano region is unique in that it yields cacao all year round. There are plenty of Criollo (the highest quality cacao beans), Forastero (the most commonly found variety) and Trinitario (a cross between Criollo and Forastero).
production, dating back to the early years of
 
the French colonisation, 1937 to be precise. In those days
 
when metropolitan France, Madagascar was considered a major
 
cocoa exporter. Today Madagascar's cocoa production is
 
tiny in comparison to the Ivory Coast which produce
 
about 3?% of the world cocoa while almost all cocoa grown
 
in Madagascar come from an area about 50-kilometre in radius
 
and which represents less than one percent of the world's cocoa production.
 
  
The area is Sambirano, which is also the name of a river sourced
+
[[File:Cinagra 070.jpg|thumb|600px|none|Crushed Malagasy cocoa with splinters of cocoa nibs ready for processing into liquid chocolate]]
in the foothills of Madagascar's highest peak. The Sambirano riverbed
 
and its surrounding plantations are enriched with nutrients in
 
the soil by its yearly floods. Unlike many other cocoa producing
 
nations the area is unique in that it yields cocoa crop all year round.
 
There is plenty of Criollo (the finest), Forastero (the most common
 
used for bulk cocoa) and Trinitario (a cross between the two).
 
  
 +
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 mass farming methods for generations. 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??)-->
  
Most if not all cocoa plantations in Madagascar are run by small
+
[[Chocolaterie Robert]] and [[Cinagra]] are the only two bean-to-bar chocolate producers in Madagascar. Their chocolates are of single origin, using cacao grown in Madagascar with their products made and packaged entirely in Madagascar.
independent family farming businesses who have been growing cocoa in
 
a very natural environment for generations the use of fertilisers
 
and other mass farming techniques. Slave labour which which
 
is commonly reported in the cocoa industry, especially in the Ivory Coast,
 
is non-existent in Madagascar.
 
  
Most cocoa in Madagascar grow on former fruit plantations that
+
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.
were in use during the French colonial period.
 
The result is a unique and fruity flavour that that is
 
naturally sweet and especially suitable for producing non-bitter dark
 
chocolate without excessive sugar content.
 
  
[[File:Cinagra 013.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]].  
+
[[File:Cinagra 013.jpg|thumb|600px|none|Cinagra 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]]
 +
|style="padding:0px;"|[[File: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]]
 +
|-
 +
|style="padding:0px;"|[[File:Cinagra 038.jpg|292px|thumb|none|Malagasy workers at the Cinagra 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]]
 +
|}
  
Chocolaterie Robert and Cinagra are the only two bean-to-bar chocolate
+
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 [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 Canada as well as Germany.
producers in Madagascar. Their chocolate is of single Malagasy origin, meaning
 
they grow their cocoa and produce their finished chocolates in Madagascar.
 
  
Chocolaterie Robert dates back to 1937, when a French couple,
+
A third, smaller but nonetheless appreciated Madagascar chocolate brand is [[Chocolaterie Colbert]]. 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 [[Pâtisserie Colbert]] in 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">
Mr and Mrs Robert, set up Madagascar's first chocolate factory in
 
Brickaville. Today Chocolaterie Robert's bars can be found everywhere
 
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.
 
  
The second largest and more recently established Malagasy chocolate maker, Cinagra,
+
[[File:Chocolaterie Colbert 01.jpg|600px|thumb|none|Chocolaterie Colbert's dedicated team of chocolatiers proudly presenting their freshly made pralines]]
has been making chocolate at their Antananarivo factory since 2006,
 
also using single origin cocoa grown in the Sambirano region.
 
  
In 2009 their 63% cocoa based Tsar bar won first price at
+
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!
the Salon de Chocolat Paris in France and
 
since 2008, Cinagra is producing the chocolate for Madecasse,
 
a brand which is exported and sold primarily in the US and Canada.
 
  
A third, tiny but nonetheless noteworthy Malagasy chocolate maker is
+
== Additional information ==
Chocolaterie Colbert. Although they do not grow their own cocoa and can
 
therefore not be classified a bean-to-bar producer,
 
their recipes are their own and since
 
they buy the raw ingredients from Chocolaterie Robert
 
and Cinagra, their products are of single Madagascar origin.
 
Colbert's highly priced range of handmade pralines and chocolate bars
 
can be found only at the Patisserie Colbert in Antananarivo. Colbert's
 
chocolate made by small team of talented chocolatiers and always fresh
 
at the counter. Their gift-wrapped chocolate creations make
 
ideal presents for special occasions.
 
  
[[File:Chocolaterie Colbert 01.jpg|600px|thumb|none|The [[Chocolaterie Colbert]] team]]
+
Visit the individual pages about the three Madagascar chocolate makers:
  
As Madagascar is not an heavily
 
industrialised mass farming state of any kind, it's cocoa is
 
relatively short in supply. It's total production amounts
 
to less than 1% of the world's cocoa.
 
On this note, Robert's, Colbert's or Cinagra's chocolates
 
cannot easily be found outside Madagacar. A good tip for anyone who is visiting
 
Madagascar: Bring as many
 
Chocolaterie Robert, Cinagra and Colbert bars your budget or
 
suitcase can carry, because it's highly unlikely that you
 
will come across the same high quality chocolate at a similar price anywhere
 
else in the world!
 
 
<!--
 
 
''Additional information:''
 
 
* [[Chocolaterie Robert]]
 
* [[Chocolaterie Robert]]
* [[Cinagra]]
+
* [[Cinagra|Chocolaterie Cinagra]]
 
* [[Chocolaterie Colbert]]
 
* [[Chocolaterie Colbert]]
  
Furthermore, [[Madécasse]] is a chocolate brand produced and packaged in Madagascar by [[Cinagra]] for export to the US and Canada.
+
If you can't buy chocolate in Madagascar, various chocolate makers in other countries offer [[Chocolate makers using Madagascar cocoa|Madagascar cocoa based chocolate]], either made from bean to bar or from pre-crushed cocoa exported from Madagascar. However, such brands are mostly available in specialised gourmet chocolate stores, usually at relatively high prices.
 
 
[[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:
 
 
 
* [[Patric Chocolate]]
 
* [[Amano Chocolate|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 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.
 
 
 
[[File:Madanga 05.jpg|thumb|600px|none|[[Madanga]] bar by Rausch in Germany.]]
 
 
 
== Additional information ==
 
  
* http://www.thenibble.com/reviews/MAIN/chocolate/lindt-excellence-chocolate.asp
+
== External link ==
* http://www.brandchannel.com/features_profile.asp?pr_id=481
 
* http://www.bbc.co.uk/news/health-10986625
 
  
-->
+
* http://www.madagascar-tribune.com/KKO-International-met-le-cap-sur,22293.html

Latest revision as of 16:39, 26 April 2024

Madagascar is not widely known for making chocolate, at least not like the chocolate nations of Switzerland and Belgium. But as most chocolate experts 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.

Chocolaterie Robert 024.jpg
Chocolaterie Robert 027.jpg Chocolaterie Robert 019.jpg Chocolaterie Robert 020.jpg
Magnify-clip.png
Pralines sold at one of Robert's La Chocolatière 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 Ivory Coast, which produces about 38% of the world's cocoa. Almost all cacao grown in Madagascar 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 Sambirano Valley and the 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 are highly enriched with minerals and nutrients. Unlike cacao producing regions in other countries, the Sambirano region is unique in that it yields cacao all year round. There are plenty of Criollo (the highest quality cacao beans), Forastero (the most commonly found variety) and Trinitario (a cross between Criollo and Forastero).

Crushed Malagasy cocoa with splinters of cocoa nibs ready for processing into liquid chocolate

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 mass farming methods for generations. 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.

Chocolaterie Robert and Cinagra are the only two bean-to-bar chocolate producers in Madagascar. Their chocolates are of single origin, using cacao grown in Madagascar with their 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.

Cinagra Tsar Noir 100%
Chocolaterie Robert's headquarter and factory in Antananarivo
Chocolaterie Robert's 61% cocoa, kaffir lime and Fleur de Sel bar and the 68% cocoa bar with cocoa nibs
Malagasy workers at the Cinagra factory packaging fine chocolate bars by hand
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 Salon de Chocolat Paris in France. Since 2008, Cinagra produces chocolate for Madécasse - 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 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 Pâtisserie Colbert in 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.

Chocolaterie Colbert's dedicated team of chocolatiers proudly presenting their freshly made pralines

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

Visit the individual pages about the three Madagascar chocolate makers:

If you can't buy chocolate in Madagascar, various chocolate makers in other countries offer Madagascar cocoa based chocolate, either made from bean to bar or from pre-crushed cocoa exported from Madagascar. However, such brands are mostly available in specialised gourmet chocolate stores, usually at relatively high prices.

External link