You can find three types of cocoa beans on the island of Madagascar: Trinitario, Criollo, and Forastero. The cocoa grown in Madagascar is considered 100% fine cocoa, and of all the countries where cocoa is grown, Madagascar is the only one to obtain that distinction. In fact, it is believed that each cocoa tree in Madagascar has its own unique properties that produce a different flavor and aroma of chocolate each time!
Tasting notes: Citrus, grapefruit, cranberry, woody, cedar.
This chocolate bar is one of our Jose Andrés’ five selected products.
Allergens: May contain traces of nuts.
Ingredients: Sugar, skimmed milk powder, cocoa paste, cocoa butter. Cocoa: 40% minimum
Energy value 22538Kj/611kcal, Fats 45.8g, of which saturated fatty acids 29.2g, Carbohydrates 35.9g, of which sugars 27.8g, Proteins 12.7g, Salt 0.27g.
Cocoa was introduced to the island of Madagascar by the French in the 19th century. The majority of the cacao plantations in existence today are run by descendants of the same families who have been growing and harvesting the beans for generations.In 1920 Lucien Millot, born in France, immigrated to Madagascar and introduced the first cocoa to the plantation that was previously coffee, coconut and vanilla. In the 70’s the Swedish merchant Carl Gustaf Bertil Åkesson bought plots on this plantation.
José Ramón Andrés Puerta, is a Spanish-American chef and restaurateur. He owns restaurants in several cities around the United States, and has won a number of awards, both for his cooking (including several James Beard Awards), and for his humanitarian work for which he was awarded the National Humanities medal in 2016.