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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 many chocolate experts knowwell, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially dark and delicious chocolates from naturally organic cacao grown in the northwest [[Ambanja]] region of the country.'''

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, while almost . Almost all cacao grown in Madagascar comes 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 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 become are 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 highest quality cacao beans), Forastero (the most common commonly found variety) and Trinitario (a cross between Criollo and Forastero).