Origins
Why is Madagascar chocolate so fruity?
Madagascar chocolate's signature red-fruit acidity comes from its terroir and genetics: cacao grown in the Sambirano valley and around Nosy Be and Maroantsetra, often with Criollo and Trinitario heritage, naturally develops bright citric and berry notes during fermentation.
Our catalog bears it out: across 190 Madagascar bars, 'fruity' is the dominant flavor family, ahead of spicy and herbal profiles, with bars spanning 30% to 95% cacao. If you find most dark chocolate too flat or roasted, Madagascar is usually the origin that converts skeptics — it tastes closer to raspberry and citrus than to coffee.