Joined in 2023 
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63 About this deal
Our first production unit was set up in 2005 and development started with our first recipes, with the help of a French Maître Chocolatier. The aroma servers up notes of plums and jam, with just a whiff of smoke and hay. So far, so promising. The fine cocoa only grows in the Rainforest, creating a sustainable and growing haven for the endangered animals and fauna of Madagascar. We work closely to the cocoa producers in Madagascar, to avoid a purely commercial relationship with them. That’s why our beans are produced by the best planting cooperatives and plantation in the upper and lower Sambirano Valley.
Sugar, cocoa mass, cocoa butter, whole milk powder, cream powder, emulsifier (soya lecithins), vanilla extract. Cocoa solids: 46% minimum; milk solids: 18% minimum. Working with Beyond Good, fair trade and Rainforest Alliance-certified Guittard Chocolate, and others, USAID is introducing agroforestry to 2,000 additional cacao and spice farmers in the dry southern part of Madagascar—the area of the country most damaged by more frequent cyclones and ongoing drought. The partnerships aim to protect forests by improving the livelihoods of the 75 percent of Malagasy who live below the poverty line. To survive, many have no choice but to illegally cut down trees and hunt lemurs for food. This was the case when I risked buying a J.D.Gross, 85% dark chocolate labeled as vegan. Minutes after I have eaten the first 2 pieces I felt the horrible allergic symthoms of the presence of milk in it.The key thing for us is we're aiming for fine flavor and it's fresh. We grow the cacao, ferment it and dry it, and then we make it fresh in the factory, within a few days. It’s all done in the same country, like producing cheese or a cider." There is no need to add other flavors such as vanilla and more sugar, or chemicals (alkalise), which is a very common solution with the less palatable mainstream bitter cacao commodity.”
However, it is an alert to the company. When you label a product, costumers trust it. If you say it is VEGAN, and the list of ingredients does not mention milk, I trust your product. In our podcast, Beach also talks about the situation on the ground in Madagascar, where certain areas have suffered environmental disasters such as drought and flooding, leading to famine in a country that is one of the poorest in the world. We grow the finest rare terroir cacao in Madagascar in the north west and east coast of Madagascar. Criollo cacao was introduced to Madagascar in the east of Madagascar in the early 1800's from Reunion Island. This part of Madagascar is susceptible to Cyclone damage and the Cacao is today mainly grown in the Sambirano Valley in the north west. Forastero cacao was introduced to the island in the late 1800's which cross breeds with the Criollo to produce Trinitario cacao's. The unique rainforest, soil and climate environment has allowed the cacao's to speciate and develop their own unique fruity flavour profiles. Hence, we do not need to chemically manipulate and enhance or even add flavours to our dark and milk chocolates (eg vanilla) . When we need to add an emulsifier we only use sunflower lecithin. The Cassam Chenai family is originally from the Gujarat province of western India, and we have lived in Madagascar for five generations. Having started by manufacturing postcards, the family moved into the textile trade before exporting spices. As time went by, the family grew larger and some members began to seek their own fortunes. In 2006, I, Shahin – a member of the 4 th generation born on this beautiful island – decided to launch my dream project of producing fine chocolate with one of the most beautiful jewels of our country, the fine cocoa beans of the Sambirano region. Suggested use: This delicious sweetener, vitamin and mineral rich, is perfect for baking or to enjoy with your müssli, coffee, tea or with your favorite drinking chocolate.Exclusive to Henley Bridge the range is now available in chocolate drop format to make it easier for bakers, pastry chefs and chocolatiers to use in their creations. I have a responsibility to make sure that the lemurs are safe here and that we can continue to understand them more,” says Lalatiana, who sells cocoa directly to Beyond Good. Chocolate for health
Cocoa mass, sugar, cocoa butter, fat reduced cocoa powder, emulsifier (soya lecithins), vanilla extract. Cocoa solids: 70% minimum. Chocolaterie Colbert's dedicated team of chocolatiers proudly presenting their freshly made pralines Given the resurgence of cocoa's popularity, more chocolate brands are considering sustainable and ethical best practices. New efforts are under way, such as the Cocoa Accountability Map, Cocoa & Forests Initiative, and the International Accountability Framework . All of these organizations encourage the preservation of lemurs’ forest homes. Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of Trinitario cocoa produced every year, a very limited quantity of Criollo beans – 2 tons per year – is harvested separately to make this chocolate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries. AWARDS: As well as a successful business producing premium chocolate bars, MIA is also one of the companies at the forefront of efforts pushing for change in the cocoa sector, by basically either paying farmers more for their beans - and in MIA’s case bringing a value-added share of a chocolate bar, by keeping production in the origin country.The multi-international award-winning Chocolat Madagascar has been trading fine flavour cacao with Europe since 1927, the first chocolate was produced on the island in 1940 by Chocolaterie Robert. Each farm produces its own unique ‘single terroir’ cacao with its own flavour profile, and the single estate MAVA cacao is a blend of all the farms in the company.
The Malagasy Ramanandraibe family have been trading with Europe/France with fine flavour cacao (defined by ICCO) since 1927, the first chocolate was produced in Madagascar in 1940 by Chocolaterie Robert. Each farm produces its own unique ‘single terroir’ cacao with its own flavour profile, and the single estate MAVA cacao is a blend of all the farms in the company. Cinagra's 72% cocoa Tsar bar with roasted cocoa nibs and its 44% cocoa variety with natural vanillaNeil Kelsall, Marketing Director at Chocolat Madagascar, said Madagascar, which lies 400km off the east coast of Africa in the Indian Ocean, is notable for its unique flora and fauna.
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