The cacao from the Great Island is renowned for its quality and unique flavor! It delights chocolatiers and pastry chefs who would love to see a "Geographical Indication" label created to preserve and protect this "treasure"! A marvel not to be missed during your Madagascar getaway.

Among the world's finest cacaos

Cacao was introduced to Madagascar in the early 20th century by French colonists, adapting perfectly to the local climate. Colonial plantations produced approximately 120 tonnes of cacao at the time, whereas today the country produces 6,000 tonnes. This represents only 0.4% of global demand. However, Madagascar's cacao is truly exceptional!

An exceptional terroir

95% of Madagascar's production comes from the Sambirano valley in the northwest of the island. This valley is flooded by an eponymous river, making the land fertile and ideal for cacao cultivation, particularly the "Criollo" variety. This variety is renowned for its white bean, yielding particularly flavorful chocolate. Sometimes this delicate variety is crossed with the "Forastero" variety (disease-resistant), producing a hybrid variety, the "Trinitario".

A refined, unique and distinctive flavor

Madagascar cacao is cultivated without chemical fertilizers in soil that produces endemic flora. It comes as no surprise that the cacao's taste is unique: intense and round on the palate. The moderate bitterness is unusual and reveals citrus notes with fruity final notes reminiscent of raspberry or strawberry. The aroma is equally distinctive.

The legendary Robert Chocolaterie

Established in 1940, Robert Chocolaterie was the first company to manufacture 100% Madagascar-origin chocolates. For Malagasy people, it is THE chocolate maker par excellence! Since the country's terroirs offer magnificent flavor diversity, Robert Chocolaterie's products also showcase remarkable taste variety.

Products with explosive flavors

The chocolaterie now markets chocolate bars, chocolate wafers, chocolate candy bars, professional products, pastries and confectionery. Robert Chocolaterie's dark chocolate was crowned best pure dark chocolate in the world, winning the Golden Pod and Gold Medal awarded by the Academy of Chocolate 2017 (London).

Menakao, Madagascar's chocolate

Menakao is another Madagascar chocolate brand showcasing the refinement of Madagascar's cacao. Menakao chocolates are made from red beans sourced from the Sambirano valley, hence the name Mena (red) Kao (for cacao).

Chocolates celebrating Madagascar's ethnic diversity

Its distinctive feature is highlighting Madagascar's ethnic groups on its chocolate bar packaging: Tanala, Betsimisaraka, Mahafaly, Antanosy, Bara and Merina women and men, adorned in their traditional headpieces and clothing.

Products from superior quality cacao

Menakao's entire chocolate manufacturing process preserves and enhances the distinctive flavor of Madagascar cacao. The secret to this cacao's quality lies in fermentation, with the chocolaterie adhering to ancestral rules and methods.

Millot Plantation in Ambanja

Madagascar's very first plantation, dating to 1904, located in Ambanja in the North of the Great Island, remains active and can even be visited! This is Millot Plantation (named after its founder), revealing the life cycle of cacao: from planting the cacao tree to drying, passing through harvesting, pod-breaking and fermentation. You'll also find Ylang Ylang, vetiver, patchouli, palmarosa, and more.