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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 the Ivory Coast, which produces about 38% of the world's cocoa, while almost all cacao grown in Madagascar comes 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]] area 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 countryside and the Sambirano Valley 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 is become highly enriched with minerals and nutrients. Unlike cacao producing regions in most other countries, the Sambirano region is unique in that it yields cacao all year round. There are plenty of Criollo (the best cacao beans), Forastero (the most common variety) and Trinitario (a cross between Criollo and Forastero).

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 sold fresh at the counter and make ideal presents for special occasions.<br clear="all">

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 chocolates are not easily found in stores outside Madagascar. In fact, at the time of writing, chocolate made in Madagascar is only available in a few select stores in France, South Africa and Japan. A tip for anyone visiting the large island: Buy and bring Bring as much as you can of Robert's, Cinagra's and Colbert's bars and pralines back with you home, because as you will not likely find as high quality chocolate at the same price similar prices anywhere else in the world!

* [[Åkesson's]] - a square-shaped dark bar made with cacao grown on the Ambolikapiky Plantation in [[Sambirano]].

Note: Chocolates using Malagasy cocoa that are sold outside Madagascar are usually only found available in select gourmet specialised chocolate stores or online gourmet shops at considerably higher prices than those available in Madagascarwhich carry a fairly wide range chocolates.