Madagascar Cocoa: An exceptional cocoa

Madagascar's cocoa is renowned for its quality and unique flavor! It delights chocolatiers and pastry chefs who would love to see the creation of a "Geographical Indication" label to preserve and protect this "treasure." A must-try during your stay in Madagascar.

One of the best cacao beans in the world

Cocoa was introduced to Madagascar in the early 20th century by French colonists and has adapted perfectly to the local climate. Colonial plantations once produced around 120 tons of cocoa, while today the country produces 6,000 tons. This only represents 0.4% of global demand. However, Malagasy cocoa is exceptional!

An exceptional terroir

95% of Madagascar's cocoa production comes from the Sambirano Valley, in the northwest of the island. This valley is flooded by the eponymous river, making the soil fertile and ideal for cocoa cultivation, particularly the "Criollo" variety. This variety is famous for its white bean, which yields particularly flavorful chocolate. Sometimes, this fragile variety is combined with the more resilient "Forastero" variety, resulting in a hybrid called "Trinitario."

A fine, unique, and original taste

Malagasy cocoa is grown without fertilizers on land that produces endemic flora. It’s no surprise that the taste of the cocoa is unique: intense and rounded in flavor. The moderate bitterness is unusual and reveals citrus flavors with fruity after-notes reminiscent of raspberry or strawberry. The aroma is also very distinctive.

The famous Robert Chocolate factory

Founded in 1940, La Chocolaterie Robert was the first company to produce 100% Madagascar-origin chocolates. For the Malagasy people, this is the quintessential chocolate factory! As the country’s terroirs offer a wonderful diversity of aromas, Robert's products also offer a variety of flavors.

Explosive flavors

The chocolate factory now markets bars, chocolate napolitains, chocolate bars, products for professionals, pastries, and confectionery. Robert's dark chocolate was named the best pure dark chocolate in the world, winning the Cabosse d'Or and the Gold Medal at the 2017 Academy of Chocolate (London).

Menakao, Malagasy Chocolate

Menakao is another Malagasy chocolate brand that capitalizes on the fine quality of Madagascar’s cocoa. Menakao chocolates are made from red beans sourced from the Sambirano Valley, which is where the name comes from—Mena (red) Kao (for cocoa).

Chocolates representing the Malagasy people

What sets Menakao apart is that it highlights the ethnic groups of Madagascar on the packaging of its bars: women and men from the Tanala, Betsimisaraka, Mahafaly, Antanosy, Bara, and Merina ethnicities, adorned in their traditional headdresses and clothing.

Products made from superior quality cocoa

The entire process of making Menakao chocolates helps preserve and enhance the unique taste of Malagasy cocoa. The secret to the quality of this cocoa lies in its fermentation, following ancestral methods and techniques.

The Millot Plantation in Ambanja

The very first Malagasy plantation, founded in 1904, is located in Ambanja, in the north of the island. It is still operational and can even be visited! The Millot Plantation (named after its creator) offers a chance to discover the life cycle of cocoa: from planting the cocoa tree to drying, including harvesting, de-shelling, and fermentation. The plantation also produces Ylang Ylang, vetiver, patchouli, and palmarosa, among others.