Difference between revisions of "Chocolate makers using Madagascar cocoa"

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* [[Pierre Hermé Paris]] - a 75% Madagascar cocoa chocolate sold in France.
 
* [[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|Sambirano Valley]].
 
* [[Mangaro]] by Michel Cluizel is a 65% cocoa bar made in France with cocoa from the Mangaro plantation in the [[Sambirano|Sambirano Valley]].
* [http://www.chocolats-pralus.com/en/madagascar-bar.html] - a 75% cocoa Madagascar bar sold in France.
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* [http://www.chocolats-pralus.com/en/madagascar-bar.html chocolats-pralus.com/en/madagascar-bar.html] - a 75% cocoa Madagascar bar sold in France.
 
* [http://www.chocolate-bars.co.uk/lightly-salted-pistachio-milk-chocolate-block Thorntons] - a 32% cocoa Madagascar bar.
 
* [http://www.chocolate-bars.co.uk/lightly-salted-pistachio-milk-chocolate-block Thorntons] - a 32% cocoa Madagascar bar.
 
* [[Åkesson's]] - a dark bar made with cacao grown on the Ambolikapiky Plantation in [[Sambirano]].
 
* [[Åkesson's]] - a dark bar made with cacao grown on the Ambolikapiky Plantation in [[Sambirano]].

Revision as of 15:27, 4 November 2014

The three major chocolate makers which produce their chocolates in Madagascar using locally sourced cocoa are Chocolaterie Robert, Chocolaterie Cinagra and Chocolaterie Colbert. Apart from these locally based producers, various chocolate makers in other countries also use Madagascan cocoa, but which has been shipped to the factory location where their respective chocolates and brands are produced and packaged.

Madanga 01.jpg
JD Gross 006.jpg Madanga 03.jpg Amedei 001.jpg

In cases where producers begin their chocolate production process using whole cocoa beans exported from Madagascar, as opposed to pre-processed and crushed cocoa, they qualify as “bean-to-bar” chocolate makers using Madagascar sourced cocoa. Additionally, some specially branded products are made and packaged in Madagascar by either Cinagra or Chocolaterie Robert for export only on behalf of resellers in other countries.

Amano Chocolate 001.jpg JD Gross 007.jpg Mangaro 001.jpg

The various brands using Madagascan cocoa, whether they are brands intended for export only, bean-to-bar products or otherwise, not including the main three local Madagascar chocolate brands, are listed below:

JD Gross 008.jpg
A 72% cocoa limited edition “Ambanja” bar by J.D. Gross