Chocolate makers using Madagascar cocoa

While Chocolaterie Robert, Chocolaterie Cinagra and Chocolaterie Colbert produce their chocolate entirely in Madagascar, there are various producers in other countries which use pre-processed and exported Madagascan cocoa in their final products, or in case the whole cacao beans have been exported from Madagascar, they may qualify as bean-to-bar producers of single origin Malagasy cocoa based chocolates. Some brands are also produced in Madagascar for export only. These brands, whether bean-to-bar or not, or export-only brands, are listed below:

• Patric Chocolate - a US-based micro, bean-to-bar, chocolate maker.
• Amano Artisan Chocolate - a US-based bean-to-bar chocolate factory making a 70% Malagasy cocoa bar.
• Amedei - an Italian-based chocolate maker producing a bar with 70% cocoa content.
• Coppeneur Chocolate - a German chocolate maker which has a small cocoa plantation on Nosy Be Island.
• Sambirano Madagascar - a 70% cocoa bar by the Italian chocolate maker Domori.
• Eilles Madagaskar - a 37% cocoa milk chocolate by German chocolate maker Eilles.
• Madécasse - a chocolate produced in Madagascar by Cinagra and exported to the US and Canada.
• Madagascar Noir - a 65% cocoa based chocolate with a light vanilla flavour, part Lindt's Excellence range.
• VAO VAO - a chocolate produced in Madagascar by Chocolaterie Robert and exported to the US.
• Sambirano - a 70% cocoa Madagascar bar from Rougue Chocolatier in the US.
• Madagaskar - a 46% cocoa chocolate by J.D. Gross, sold in the German supermarket chain Lidl.
• Madanga - a 39% cocoa bar made by German chocolate maker Rausch Schokolade.
• Pierre Hermé Paris - a 75% Madagascar cocoa chocolate sold in France.
• Mangaro by Michel Cluizel is a 65% cocoa bar made in France with cocoa from the Mangaro plantation in the Sambirano Valley.
• Pralus - a 75% cocoa Madagascar bar sold in France.
• Thorntons - a 32% cocoa Madagascar bar.
• Åkesson's - a dark bar made with cacao grown on the Ambolikapiky Plantation in Sambirano.