Difference between revisions of "Madagascar Chocolate"

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'''Madagascar is not widely known for its chocolate brands, at least not in the way that Switzerland or Belgium are. But as many chocolate experts will agree, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially delicious dark chocolate from natural and organic cocoa grown in the [[Ambanja]] region, the northwest of the country.'''
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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 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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|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]]
 
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[[File:Madagascar Chocolate_002.jpg|600px|thumb|none|[[Chocolaterie Robert]], [[Chocolaterie Colbert|Colbert]] and [[Cinagra]] bars]]
 
-->
 
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 a metropolitan France. Today Madagascar's cocoa production is tiny in comparison to the Ivory Coast for example which produce 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 less than 1% of the world's cocoa production. The farming areas are within the [[Sambirano]] region, named after a river by the same name that runs from the foothills of Madagascar's highest peak and into the Indian Ocean. The Sambirano riverbed and its surrounding cocoa plantations are enriched with nutrients of the soil through annual floods. Unlike cocoa producing regions in many other countries, the 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 two.
 
  
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 ther natural environment for generations. While slave labour is commonly reported in the cocoa industry, especially in the Ivory Coast, it is non-existent in Madagascar. Much 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 and is especially suitable for producing non-bitter dark chocolates without use of excessive sugar content or additives. The final chocolate product is one that is generally rich in antioxidant flavoinoids, the healthy and reputedly aphrodisiac ingredients that can be found in high proportions in pure Malagasy cocoa. <!--(phenylethylamine??)-->
+
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).
  
[[File:Cinagra 013.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]].
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[[File:Cinagra 070.jpg|thumb|600px|none|Crushed Malagasy cocoa with splinters of cocoa nibs ready for processing into liquid chocolate]]
  
[[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 their chocolates in Madagascar.
+
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??)-->
  
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 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.
+
[[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.
  
The more recently established Cinagra, has been making chocolate at their [[Antananarivo]] based factory since 2006, also using single origin cocoa plantations in 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 producing chocolate for [[Madecasse]], a brand which is exported and sold primarily within US and Canada.
+
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.
  
A third, small but nonetheless appreciated Madagascar chocolate maker is [[Chocolaterie Colbert]]. Although they do not run their own farms or buy and process cocoa directly from farmers and can therefore not be classified a bean-to-bar producer, 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 chocolate bars can be found only at [[Pâtisserie Colbert]] in Antananarivo. Their chocolates which are handmade by a small team of talented chocolatiers and always sold fresh at the counter, make ideal presents for special occasions.
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[[File:Cinagra 013.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]]  
 +
{|style="width:608px;border-collapse:collapse;border:0px solid green;padding:0px;"
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|-
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|style="padding:0px;"|[[File:Chocolaterie Robert 023.jpg|292px|thumb|none|Chocolaterie Robert's headquarter and factory in Antananarivo]]
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|style="padding:0px;"|[[File:Chocolaterie Robert 044.jpg|292px|thumb|none|
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Chocolaterie Robert's 61% cocoa, kaffir lime and Fleur de Sel bar and the 68% cocoa bar with cocoa nibs]]
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|-
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|style="padding:0px;"|[[File:Cinagra 038.jpg|292px|thumb|none|Malagasy workers at the Cinagra factory packaging fine chocolate bars by hand]]
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|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]]
 +
|}
  
[[File:Chocolaterie Colbert 01.jpg|600px|thumb|none|The [[Chocolaterie Colbert]] team]]
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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.
  
Madagascar is not an industrialised farming nation by any measure, and thus it's 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 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 elsewhere in the world!
+
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">
<!--
 
  
Furthermore, [[Madécasse]] is a chocolate brand produced and packaged in Madagascar by [[Cinagra]] for export to the US and Canada.
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[[File:Chocolaterie Colbert 01.jpg|600px|thumb|none|Chocolaterie Colbert's dedicated team of chocolatiers proudly presenting their freshly made pralines]]
  
[[File:Madecasse_0001.jpg|thumb|600px|none|Madécasse chocolate bar with 70% cocoa]]
+
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!
  
Companies and brands using cocoa grown in Madagascar whose chocolate is made outside Madagascar include:
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== Additional information ==
  
* [[Patric Chocolate]]
+
Visit the individual pages about the three Madagascar chocolate makers:
* [[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.]]
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* [[Chocolaterie Robert]]
 +
* [[Cinagra|Chocolaterie Cinagra]]
 +
* [[Chocolaterie Colbert]]
  
== Additional information ==
+
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.
  
* http://www.thenibble.com/reviews/MAIN/chocolate/lindt-excellence-chocolate.asp
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== External link ==
* http://www.brandchannel.com/features_profile.asp?pr_id=481
 
* http://www.bbc.co.uk/news/health-10986625
 
  
-->
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* 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