Madagascar grows a tiny fraction of the world's cocoa, yet ask a room of chocolate makers to name a famous origin and it comes up early. Almost all of it grows in the Sambirano valley in the north-west, where a river-fed microclimate and old Criollo and Trinitario trees produce beans with an unmistakable character.
That character is fruit. Madagascan chocolate is often described as tasting of raspberry, red currant or citrus peel, with a bright, lively acidity that surprises people used to the rounder flavour of West African cocoa. It is a good origin to try if you think you do not like dark chocolate: at 70% it can taste almost juicy.
Madagascar chocolate to try
Sorted from mildest to darkest · page 1 of 2
