Cocoa from Madagascar
The cocoa from Madagascar is classified among the best cocoa worldwide. It received the seal of quality “fine cocoa” by the ICCO (International Cocoa organization – UK) because it is completely aromatic, has floral aromas, a perfect acidity and a long lasting finish.
A recipe made with Malagasy Chocolate totally stands out from the other dishes made with chocolate from other producing countries.
Nonetheless its production is limited. Madagascar produces an average of 4500 tons per year. 95 % of the production comes from the region of Diana, more specifically from the Ambanja region, where are located the best producers. Most of the cocoa beans are exported to be transformed in other countries. It is only recently that Malagasy companies started to make chocolate from the beans (actually only 2 companies).