'''Madagascar is not widely known for its making chocolate brands, at least not in like the way that chocolate nations of Switzerland or and Belgium are. But as many most chocolate experts will agree, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially dark and above all delicious dark chocolate chocolates from natural and naturally organic cocoa cacao grown in the northwest [[Ambanja]] region, the northwest of the country.'''
{| class="captionTable" style="border-spacing: 3px4px;"
|-
|colspan="3" | [[File:Chocolaterie Robert 024.jpg|600px599px]]
|-
|style="padding: 2px 0px 0px 0px;"|[[File:Chocolaterie Robert 027.jpg|198px195px]]|align="center" style="padding: 2px 2px 0px 2px;"|[[File:Chocolaterie Robert 019.jpg|198px195px]]|align="right" style="padding: 2px 0px 2px 0px;"|[[File:Chocolaterie Robert 020.jpg|198px195px]]
|-
|colspan="3" |[[File:Magnify-clip.png|right|link=File:Chocolaterie_Robert_024.jpg]]Pralines sold at La Chocolatiére, Chocolaterie one of Robert's boutique ''[[La Chocolatière]]'' boutiques in [[Antananarivo]].
|}
Madagascar has in fact a long history of chocolate production, dating back to the early years of the French colonial times, 1937 to be precise. In those days, Madagascar was a major cocoa exporter to in supplying a metropolitan France. Today Madagascar's cocoa production is tiny in comparison to the for example Ivory Coast for example , which produce produces about 38% of the world's cocoa, while almost . Almost all cocoa cacao grown in Madagascar come from an area about 50-kilometre kilometres in radius and represent represents less than 1% of the world's cocoa production. The farming areas are within cacao plantations can be found in the [[Sambirano]] region, within the Ambanja district. The area is named after a river by the same name that Sambirano River which runs from the foothills of Madagascar's highest peak [[Maromokotro]] through the Sambirano Valley and the countryside and eventually into the Indian Ocean. The Due to natural sesonal flooding of the river, the soil along the Sambirano riverbed and its surrounding cocoa cacao plantations are highly enriched with minerals and nutrients of the soil through annual floods. Unlike cocoa cacao producing regions in many other countries, the area around Sambirano region is unique in that it yields cocoa cacao all year round. There are plenty of Criollo - (the best highest quality cocoacacao beans), Forastero - (the most common commonly found variety used for bulk cocoa, ) and Trinitario - (a cross between the former twoCriollo and Forastero).
Most if not all cocoa plantations in Madagascar are operated by small independently run family farming businesses, who have been growing cocoa without use of fertilisers and other mass farming methods in ther natural environment for generations[[File:Cinagra 070. While slave labour is commonly reported in the jpg|thumb|600px|none|Crushed Malagasy cocoa industry, especially in the Ivory Coast, it is non-existent in Madagascar. Much with splinters of Sambirano's cocoa grow on former fruit plantations that were in use during the French colonial period. The resulting a crop is uniquely fruit flavoured and naturally sweet and is especially suitable nibs ready for producing non-bitter dark chocolates without use of excessive sugar content or additives. The final processing into liquid chocolate product is one that is generally rich in antioxidant flavoinoids, the healthy and reputedly aphrodisiac ingredients that can be found in high proportions in pure Malagasy cocoa. <!--(phenylethylamine??)-->]]
[[File:Cinagra 013Most cacao plantations in Madagascar are small farms run by families who have been growing cacao in their natural environment without use of fertilisers and mass farming methods for generations.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]]While slave labour is commonly reported in the cacao industry, especially in Ivory Coast, it is non-existent in Madagascar. Much of Sambirano's cacao trees stand on former fruit plantations dating back to the French colonial times. The resulting cocoa has hints of citrus fruit and is naturally sweet, which makes the Malagasy cocoa especially suitable for production of non-bitter dark chocolate without use of excessive sugar content or other additives. Furthermore, the final Madagascar chocolate product is usually rich in antioxidant flavoinoids as well as other healthy and reputedly aphrodisiac ingredients found in high proportions in pure Malagasy cacao. <!--(phenylethylamine??)-->
[[Chocolaterie Robert]] and [[Cinagra]] are the only two bean-to-bar chocolate producers in Madagascar. Their chocolate is chocolates are of single Malagasy origin, meaning they both grow using cacao grown in Madagascar with their own cocoa products made and produce their chocolates packaged entirely in 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. In 2013 Robert launched a range of bars branded [[Chocolat Madagascar]] intended mainly for export.
The more recently established [[File:Cinagra 013.jpg|thumb|600px|none|Cinagra, has been making chocolate at their Tsar Noir 100%]] {|style="width:608px;border-collapse:collapse;border:0px solid green;padding:0px;"|-|style="padding:0px;"|[[File:Chocolaterie Robert 023.jpg|292px|thumb|none|Chocolaterie Robert's headquarter and factory in Antananarivo]] based factory since 2006|style="padding:0px;"|[[File:Chocolaterie Robert 044.jpg|292px|thumb|none|Chocolaterie Robert's 61% cocoa, also using single origin cocoa plantations in kaffir lime and Fleur de Sel bar and the Sambirano region. In 2009 their 6368% cocoa based Tsar bar won first price with cocoa nibs]]|-|style="padding:0px;"|[[File:Cinagra 038.jpg|292px|thumb|none|Malagasy workers at the prestigious Cinagra factory packaging fine chocolate bars by hand]]|style="padding:0px;"|[http[File://wwwCinagra 073.salon-du-chocolat.com Salon de Chocolat Paris] in France jpg|292px|thumb|none|Cinagra's 72% cocoa Tsar bar with roasted cocoa nibs and since 2008, they are producing chocolate for [[Madecasseits 44% cocoa variety with natural vanilla]], a brand which is exported and sold primarily within US and Canada.|}
A third, small but nonetheless appreciated Madagascar The more recently established Chocolaterie Cinagra has been making chocolate maker is at their [[Chocolaterie ColbertAntananarivo]]based factory since 2006, also using single origin cacao grown on plantations within the Sambirano region. Although they do not run In 2009 their own farms or buy and process 63% cocoa directly from farmers and can therefore not be classified a beanbased ''Tsar'' bar won first price at the [http://www.salon-todu-bar producerchocolat.com Salon de Chocolat Paris] in France. Since 2008, their recipes are their own and since they buy the raw ingredients from both Chocolaterie Robert and Cinagra, their final products are of single Malagasy origin. Colbert's highly priced range of handmade pralines and produces chocolate bars can be found only at for [[Pâtisserie ColbertMadécasse]] in Antananarivo. Their chocolates which are handmade by - a small team of talented chocolatiers US importer and always brand, sold fresh at primarily in the counter, make ideal presents for special occasionsUS and Canada as well as Germany.
A third, smaller but nonetheless appreciated Madagascar chocolate brand is [[File:Chocolaterie Colbert 01]].jpg|600px|thumb|none|The Although they do not buy and process cacao beans directly from farmers and can therefore not be classified a bean-to-bar producer, Colbert's recipes are their own and since they do buy processed cocoa from both Chocolaterie Robert and Cinagra, their final products are of single Malagasy origin. Colbert's highly priced range of pralines and chocolate bars is sold only at the [[Chocolaterie Pâtisserie Colbert]] teamin Antananarivo, part of [[Hotel Colbert]]. Their bars and pralines, handmade and gift-wrapped by a small team of talented chocolatiers, are always fresh at the counter and make ideal presents for special occasions.<br clear="all">
Madagascar is not an industrialised farming nation by any measure, and thus it's cocoa remains relatively short in supply[[File:Chocolaterie Colbert 01. Perhaps this explains why Madagascar chocolates cannot easily be found in stores outside Madagascar. A tip for anyone visiting the large island: Buy and bring as much as you can back with you home of Robert's, Cinagra's and jpg|600px|thumb|none|Chocolaterie Colbert's bars and dedicated team of chocolatiers proudly presenting their freshly made pralines, <!-- which your budget allow or suitcase will fit--> because you will not likely find as high quality chocolate at any similar prices anywhere else in the world!]]
For those who cannot buy the chocolate in MadagasarMadagascar is not a highly industrialised nation by any measure, there are various brands that are exported and mostly produced outside Madagascar using including its farming methods. Malagasy cocoa. These include:* [[Patric Chocolate]]* [[Amano Chocolate|Amano Artisan Chocolate]]* [[Coppeneur Chocolate]]* [[Madécasse]] - produced cacao therefore remains relatively short in Madagascar by Cinagra and exported to the US and Canada.* [http://wwwsupply.lindt.com/au/noswf/eng/products/excellence/excellence-madagascar Lindt] Excellence Perhaps this is why Madagascar range.* [http://www.ilovao.com VAO VAO] Produced 's chocolate brands are not easily found in stores outside Madagascar by Chocolaterie Robert and exported to . In fact, at the US.* [http://www.roguechocolatier.com/products-page Sambirano] by Rougue Chocolatier.* [[J.D. Gross Madagaskar| Madagaskar]] - a 46% cocoa time of writing, chocolate by J.D. Gross, brands made as well as sold in Madagascar are available only in German supermarket ''Lidl''a few select stores in France, South Africa and Japan.* [[Madanga]] by A tip for anyone visiting the large island: Bring as many of Robert's, Cinagra'Rausch Schokolade's and Colbert'.* [http://www.pierreherme.com/e-gourmandises/product.cgi?pid=31&cwsid=9729phAC194316ph3157521&gclid=CIHRyv761aYCFQY03wodRhkpHg Pierre Hermé Paris] 75% Madagascar cocoa chocolate.* [http://www.chocolate-s bars.co.uk/lightly-salted-pistachio-milk-and pralines as possible back home, as you will not likely find as high quality chocolate-block Thorntons] 32% Madagascar cocoa bar.* [http://www.chocolatereviews.co.uk/madagascar-75-single-origin-dark-chocolate/ Pralus] 75% Madagascar cocoa bar sold mainly at as reasonable prices elsewhere in France.the world!
<!-- Furthermore, [[Madécasse]] is a chocolate brand produced and packaged in Madagascar by [[Cinagra]] for export to the US and Canada. [[File:Madecasse_0001.jpg|thumb|600px|none|Madécasse chocolate bar with 70% cocoa]] Companies and brands using cocoa grown in Madagascar whose chocolate is made outside Madagascar include:== Additional information ==
Visit the individual pages about the three Madagascar chocolate makers:
* [[File:Madanga 05.jpg|thumb|600px|none|Chocolaterie Robert]]* [[MadangaCinagra|Chocolaterie Cinagra]] bar by Rausch in Germany.* [[Chocolaterie Colbert]]
== Additional information ==If you can't buy chocolate in Madagascar, various chocolate makers in other countries offer [[Chocolate makers using Madagascar cocoa|Madagascar cocoa based chocolate]], either made from bean to bar or from pre-crushed cocoa exported from Madagascar. However, such brands are mostly available in specialised gourmet chocolate stores, usually at relatively high prices.
* http://www.thenibble.com/reviews/MAIN/chocolate/lindt-excellence-chocolate.asp* http://www.brandchannel.com/features_profile.asp?pr_id=481* http://www.bbc.co.uk/news/health-10986625= External link ==
* http://www.madagascar-tribune.com/KKO->International-met-le-cap-sur,22293.html