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'''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.'''
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|colspan="3" |[[File:Magnify-clip.png|right|link=File:Chocolaterie_Robert_024.jpg]]Pralines sold at one of Robert's ''[[La ChocolatiéreChocolatière]]'' boutique boutiques in [[Antananarivo]].
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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 cacao plantations can be found within in the Ambanja disctrict in an area called [[Sambirano]], region within the Ambanja district. The area is named after a river by the same name 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).
[[File:Cinagra 070.jpg|thumb|600px|none|Crushed Malagasy cocoa with splinters of cocoa nibs ready for processinginto liquid chocolate]]
Most if not all cocoa cacao plantations in Madagascar are operated by small independently farms run family farming businesses, by families who have been growing cocoa cacao in their natural environment without use of fertilisers and other mass farming methods in ther natural environment for generations. While slave labour is commonly reported in the cocoa cacao industry, especially in the Ivory Coast, it is non-existent in Madagascar. Much of Sambirano's cocoa grow cacao trees stand on former fruit plantations from dating back to the French colonial periodtimes. The resulting cocoa has strong hints of citrus fruit flavour and is naturally sweet, which makes it the Malagasy cocoa especially suitable for producing production of non-bitter dark chocolates chocolate without use of excessive sugar content or other additives. Furthermore, the final Madagascar chocolate product is usually one that is rich in antioxidant flavoinoids, the as well as other healthy and reputedly aphrodisiac ingredients that can be found in high proportions in pure Malagasy cocoacacao. <!--(phenylethylamine??)-->
[[File:Chocolaterie Robert]] and [[Cinagra 013.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]]are the only two bean-to-bar chocolate producers in Madagascar. Their chocolates are of single origin, using cacao grown in Madagascar with their products made and 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 [[File:Brickaville]]. Today, Chocolaterie Robert 023's bars can be found everywhere in Madagascar, from small village shops to upmarket confectionery stores in metropolitan areas.jpg|thumb|200px|left|In 2006 Chocolaterie Robert's factory in Antananarivo''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.
[[Chocolaterie Robert]] and [[File:Cinagra 013.jpg|thumb|600px|none|CinagraTsar Noir 100%]] are the only two bean{|style="width:608px;border-tocollapse:collapse;border:0px solid green;padding:0px;"|-bar chocolate producers in Madagascar. Their chocolate is of single Malagasy origin, meaning they both grow their own cocoa and produce their chocolates in Madagascar. |style="padding:0px;"|[[File:Chocolaterie Robert 017023.jpg|292px|thumb|200px|leftnone|A classic light (34% cocoa) chocolate from Chocolaterie Robert which is poplular amonst locals.]] Chocolaterie Robert dates back to 1937, when a French couple, Mr and Mrs Robert, set up Madagascar's first chocolate headquarter and factory in Brickaville. Today, Antananarivo]]|style="padding:0px;"|[[File:Chocolaterie Robert's bars can be found everywhere from small village shops to upmarket confectionery stores in metropolitan areas044. In 2006 jpg|292px|thumb|none|Chocolaterie Robert's Mora Mora 61% cocoa, kaffir lime and Sambirano brands respectively won the Chocolate Academy's Silver Cup Fleur de Sel bar and the Best Buy Ethical Award.68% cocoa bar with cocoa nibs]]|-|style="padding:0px;"|[[File:Cinagra 038.jpg|200px292px|thumb|leftnone|Malagasy workers at the Cinagra factory packaging their fine chocolate bars by hand]] The more recently established Cinagra, has been making chocolate at their |style="padding:0px;"|[[Antananarivo]] based factory since 2006, also using single origin cocoa plantations in the Sambirano regionFile:Cinagra 073. In 2009 their 63jpg|292px|thumb|none|Cinagra's 72% cocoa based Tsar bar won first price at the prestigious [http://www.salon-du-chocolat.com Salon de Chocolat Paris] in France 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.|}
The more recently established Chocolaterie Cinagra has been making chocolate at their [[Antananarivo]] based factory since 2006, also using single origin cacao grown on plantations within the Sambirano region. In 2009 their 63% cocoa based ''Tsar'' bar won first price at the [Filehttp:Cinagra 060//www.salon-du-chocolat.com Salon de Chocolat Paris] in France.jpg|left|thumb|200px|Since 2008, Cinagra's range of produces chocolate bars for [[Madécasse]] - a US importer and brand, sold primarily in 2010: Tsar, Pallissandre the US and Eben]]Canada as well as Germany.
A third, small smaller but nonetheless appreciated Madagascar chocolate maker brand is [[Chocolaterie Colbert]]. Although they do not run their own farms or buy and process cocoa cacao beans directly from farmers and can therefore not be classified a bean-to-bar producer, their Colbert's recipes are their own and since they do buy the raw ingredients processed cocoa from both Chocolaterie Robert and Cinagra, their final products are of single Malagasy origin. Colbert's highly priced range of handmade pralines and chocolate bars can be found is sold only at the [[Pâtisserie Colbert]] in Antananarivo, part of [[Hotel Colbert]]. Their chocolates which are bars and pralines, handmade and gift-wrapped by a small team of talented chocolatiers and , are always sold fresh at the counter, and make ideal presents for special occasions.<br clear="all">
[[File:Chocolaterie Colbert 01.jpg|600px|thumb|none|Chocolaterie Colbert's dedicated team of chocolatiers proudly presenting their freshly made pralines]]
Madagascar is not an a highly industrialised farming nation by any measure, and thus it's cocoa including its farming methods. Malagasy cacao therefore remains relatively short in supply. Perhaps this explains is why Madagascar chocolates cannot 's chocolate brands are not easily be found in stores outside Madagascar. In fact, at the time of writing, chocolate brands made as well as sold in Madagascar are available only in a few select stores in France, South Africa and Japan. A tip for anyone visiting the large island: Buy and bring Bring as much as you can back with you home many of Robert's, Cinagra's and Colbert's bars and pralinesas possible back home, <!-- which your budget allow or suitcase will fit--> because as you will not likely find as high quality chocolate at any similar as reasonable prices anywhere else elsewhere in the world!
* [[Patric ChocolateChocolaterie Robert]]* [[Amano ChocolateCinagra|Amano Artisan ChocolateChocolaterie Cinagra]]* [[Coppeneur Chocolate]]* [[Madécasse]] - produced in Madagascar by Cinagra and exported to the US and Canada.* [http://www.lindt.com/au/noswf/eng/products/excellence/excellence-madagascar Lindt] Excellence Madagascar range.* [http://www.ilovao.com VAO VAO] Produced in Madagascar by Chocolaterie Robert and exported to the US.* [http://www.roguechocolatier.com/products-page SambiranoColbert] by Rougue Chocolatier.* [[J.D. Gross Madagaskar| Madagaskar]] - a 46% cocoa chocolate by J.D. Gross, sold only in German supermarket ''Lidl''.* [[Madanga]] by ''Rausch Schokolade''.* [http://www.pierreherme.com/e-gourmandises/product.cgi?pid=31&cwsid=9729phAC194316ph3157521&gclid=CIHRyv761aYCFQY03wodRhkpHg Pierre Hermé Paris] 75% Madagascar cocoa chocolate.* [http://www.chocolate-bars.co.uk/lightly-salted-pistachio-milk-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 in France.
* http://www.madagascar-tribune.com/KKO->International-met-le-cap-sur,22293.html