'''There are Madagascar is not widely known for their production of chocolate,at least not in comparison to Switzerland or Belgium.Madagascar is however a high quality cocoa producing nation whichhas two major bean-to-bar chocolate manufacturers in Madagascar, [[Chocolaterie Robert]] and [[Cinagra]]. Both companies produce factories producingpremium quality chocolate made with cocoa grown exclusively from the Ambanja provincein Madagascarthe northwest of the country.'''
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[[File:Madagascar Chocolate_002.jpg|600px|thumb|none|[[Chocolaterie Robert]], [[Chocolaterie Colbert|Colbert]] and [[Cinagra]] bars]]
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[[Cinagra]] and [[Chocolaterie Robert]] are so-called bean-In fact, Madagascar has a long history of chocolateproduction, dating back to the early years ofthe French colonisation, 1937 to be precise. In those dayswhen metropolitan France, Madagascar was considered a majorcocoa exporter. Today Madagascar's cocoa production istiny in comparison tothe Ivory Coast which produceabout 3?% of the world cocoa while almost all cocoa grownin Madagascar come from an area about 50-bar chocolate makers kilometre in radiusand which represents less than one percent of single originthe world's cocoa production. The area is Sambirano, which both grow their is also the name of a river sourcedin the foothills of Madagascar's highest peak. The Sambirano riverbedand its surrounding plantations are enriched with nutrients inthe soil by its yearly floods. Unlike many other cocoa producingnations the area is unique in that it yields cocoa crop all year round.There is plenty of Criollo (the finest), Forastero (the most commonused for bulk cocoa) and Trinitario (a cross between the two). Most if not all cocoa plantations in Madagascar are run by smallindependent family farming businesses who have been growing cocoa ina very natural environment for generations the use of fertilisersand produce their chocolate other mass farming techniques. Slave labour which whichis commonly reported in the cocoa industry, especially in the Ivory Coast,is non-existent in Madagascar. Most cocoa in Madagascargrow on former fruit plantations thatwere in use during the French colonial period.The result is a unique and fruity flavour that that isnaturally sweet and especially suitable for producing non-bitter darkchocolate without excessive sugar content.
[[File:Cinagra 013.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]].
AdditionallyChocolaterie Robert and Cinagra are the only two bean-to-bar chocolateproducers in Madagascar. Their chocolate is of single Malagasy origin, [[meaningthey grow their cocoa and produce their finished chocolates in Madagascar. Chocolaterie Colbert]] Robert dates back to 1937, when a French couple,Mr and Mrs Robert, set up Madagascar's first chocolate factory inBrickaville. Today Chocolaterie Robert's bars can be found everywherefrom small village shops to upmarket confectionery stores inmetropolitan areas. In 2006 Chocolaterie Robert's Mora Mora andSambirano brands respectively won the Chocolate Academy's SilverCup and the Best Buy Ethical Award. The second largest and more recently established Malagasy chocolate maker, Cinagra,has been making chocolate at their Antananarivo factory since 2006,also using single origin cocoa grown in the Sambirano region. In 2009 their 63% cocoa based Tsar bar won first price atthe Salon de Chocolat Paris in France andsince 2008, Cinagra is producing the chocolate for Madecasse,a brand which is exported and sold primarily in the US and Canada. A third, tiny but nonetheless noteworthy Malagasy chocolate maker isChocolaterie Colbert. Although they do not grow their own cocoa and cantherefore not be classified a bean-to-bar producer,their recipes are their own and sincethey buy the raw ingredients from Chocolaterie Robertand Cinagra, their products are of single Madagascar origin.Colbert's highly priced range of handmade pralines and chocolate bars sold can be found only at Pâtisserie the Patisserie Colbert in [[Antananarivo]], using ingredients supplied by [[Chocolaterie Robert]] and [[Cinagra]]. While Colbert's chocolate costs more than other Malagasy chocolate, their chocolate creations made by a small team of dedicated talented chocolatiers are and always sold fresh at the counter and . Their gift-wrapped chocolate creations make ideal giftspresents for special occasions.
[[File:Chocolaterie Colbert 01.jpg|600px|thumb|none|The [[Chocolaterie Colbert]] team]]
As Madagascar is not an heavily
industrialised mass farming state of any kind, it's cocoa is
relatively short in supply. It's total production amounts
to less than 1% of the world's cocoa.
On this note, Robert's, Colbert's or Cinagra's chocolates
cannot easily be found outside Madagacar. A good tip for anyone who is visiting
Madagascar: Bring as many
Chocolaterie Robert, Cinagra and Colbert bars your budget or
suitcase can carry, because it's highly unlikely that you
will come across the same high quality chocolate at a similar price anywhere
else in the world!
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''Additional information:''
* http://www.brandchannel.com/features_profile.asp?pr_id=481
* http://www.bbc.co.uk/news/health-10986625
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