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.
Only avaiable in the E.U. market, for North America purchasing please contact firstname.lastname@example.org.
Allergens: May contain traces of milk and nuts.
Ingredients: Cocoa paste, sugar. Cocoa: 70% minimum.
Energy value 2336Kj/562kcal, Fats 38.3g, of which saturated fatty acids 24.6g, Carbohydrates 41.7g, of which sugars 27.1g, Proteins 10.8g, Salt 0.01g.
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.