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Most if not all cocoa plantations in Madagascar are small family run farms, who have been growing cocoa in a natural environment without the use of fertilisers or other mass farming methods for generations. And while slave labour is commonly reported in the cocoa industry, especially in the Ivory Coast, it is not existing in Madagascar. Much of Sambirano's cocoa trees stand on former fruit plantations dating back to the French colonial period. The resulting cocoa has strong hints of citrus fruit and is naturally sweet, which makes the cocoa especially suitable for producing non-bitter dark chocolates without use of excessive sugar content or other additives. Furthermore, the final Madagascar chocolate product is usually rich in antioxidant flavoinoids and other healthy and reputedly aphrodisiac ingredients found in high proportions in pure Malagasy cocoa. <!--(phenylethylamine??)-->
[[Chocolaterie Robert]] and [[Cinagra]] are the only two bean-to-bar chocolate producers in Madagascar. Their chocolate is of single Malagasy origin, meaning they grow their own cocoa as well as make their chocolates in within Madagascar.
Chocolaterie Robert dates back to 1937, when a French couple, Mr and Mrs Robert, set up Madagascar's first chocolate factory in [[Brickaville]]. Today, Chocolaterie Robert's bars can be found everywhere in Madagascar, from small village shops to upmarket confectionery stores in metropolitan areas. In 2006 Chocolaterie Robert's ''Mora Mora '' and ''Sambirano '' brands respectively won the Chocolate Academy's Silver Cup and the Best Buy Ethical Award.
[[File:Cinagra 013.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]]