Origins
Why is Madagascar chocolate so fruity?
Madagascar's reputation for red-fruit character is usually credited to its terroir and genetics: cacao grown in the Sambirano valley and around Nosy Be and Maroantsetra, often with Criollo and Trinitario heritage, developing citric and berry notes through fermentation.
Our catalog supports the flavour part of that: across 190 Madagascar bars, 'fruity' is the dominant flavour family, ahead of spicy and herbal profiles, with bars spanning 30% to 95% cacao. It does not support the acidity part — most of those bars are profiled low-acidity, so we have dropped the claim that acidity is what drives the fruit. 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.