Madagascar

Chocolate made with Madagascan cacao

This small island country, just over 400 kilometres east of mainland Africa, in the Indian Ocean, has been growing cacao since it was introduced to the island by the French in the 1800s.

A biological hot pot filled to the brim with unique and exciting wildlife, Madagascar also produces some of the most wonderfully flavoured cacao from Africa and is much appreciated by Chocolatarium visitors!

Madagascan cacao typically has citrus and fruity flavour notes in particular. It helps give the jammy flavour to Charlotte Flower’s Scots Pine flavour chocolate and goes incredibly well with the baobab fruit in MIA’s Boabab and Salted Nibs Dark Chocolate.

For pure 100% chocolate, the fruity flavours help make MIA’s 100% Dark Chocolate one of the most approachable 100%s we’ve ever tasted.

Bean Varieties: Criollo and Trinitario

Percentage of total world production: 0.16