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'''Madagascar is not widely known for making chocolate, at least not like the chocolate nations of Switzerland and Belgium. But as many chocolate experts would agree, Madagascar is a high quality cocoa producing nation boasting two major bean-to-bar chocolate factories, making especially dark and delicious chocolates from naturally organic cocoa cacao grown in the northwest [[Ambanja]] region of the country.'''

Madagascar has in fact a long history of chocolate production, dating back to the French colonial times, 1937 to be precise. In those days, Madagascar was a major cocoa exporter in supplying a metropolitan France. Today Madagascar's cocoa production is tiny in comparison to for example the Ivory Coast, which produces about 38% of the world's cocoa, while almost all cocoa cacao grown in Madagascar comes from an area about 50 kilometres in radius and represents less than 1% of the world's cocoa production. The cocoa cacao plantations can be found in the [[Sambirano]] area within the Ambanja district. The area is named after the Sambirano River which runs from the foothills of Madagascar's highest peak [[Maromokotro]] through the countryside and the Sambirano Valley into the Indian Ocean. <!--Within the Ambanja disctrict The cocoa plantations can be found within the Ambanja district in [[Sambirano]], an area named after a river which runs through the countryside from the foothills of Madagascar's highest peak into the Indian Ocean.--> Due to natural sesonal flooding of the river, the soil along the Sambirano riverbed and its surrounding cocoa cacao plantations is highly enriched with minerals and nutrients. Unlike cocoa cacao producing regions in most other countries, the Sambirano region is unique in that it yields cocoa cacao all year round. There are plenty of Criollo (the best cocoa cacao beans), Forastero (the most common variety) and Trinitario (a cross between Criollo and Forastero).

Most if not all cocoa cacao plantations in Madagascar are small family run farms, who have been growing cocoa cacao 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 cacao industry, especially in the Ivory Coast, it is not existing in Madagascar. Much of Sambirano's cocoa cacao 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 cacao 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 cocoacacao. <!--(phenylethylamine??)-->

[[Chocolaterie Robert]] and [[Cinagra]] are the only two bean-to-bar chocolate producers in Madagascar. Their chocolates are of single Malagasy origin, meaning they grow their own cocoa cacao as well as make their chocolates within Madagascar.

The more recently established Chocolaterie Cinagra has been making chocolate at their [[Antananarivo]] based factory since 2006, also using single origin cocoa cacao grown on plantations within the Sambirano region. In 2009 their 63% cocoa based ''Tsar'' bar won the first price at the [http://www.salon-du-chocolat.com Salon de Chocolat Paris] in France. Since 2008, Cinagra produces chocolate for [[Madécasse]] - a US importer and brand, sold primarily in the US and Canada.

A third, smaller but nonetheless appreciated Madagascar chocolate brand is [[Chocolaterie Colbert]]. Although they do not buy and process cocoa 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 [[Pâtisserie Colbert]] in Antananarivo, part of [[Hotel Colbert]]. Their bars and pralines, handmade and gift-wrapped by a small team of talented chocolatiers, are always sold fresh at the counter and make ideal presents for special occasions.<br clear="all">

Madagascar is not a highly industrialised nation by any measure, including its farming methods. Malagasy cocoa cacao therefore remains relatively short in supply. Perhaps this is why Madagascar chocolates are not easily found in stores outside Madagascar. A tip for anyone visiting the large island: Buy and bring as much as you can of Robert's, Cinagra's and Colbert's bars and pralines back with you home, because you will not likely find as high quality chocolate at the same price anywhere else in the world!