Bars with Madagascan Beans

Akesson’s – Madagascar 75% With Black Pepper

Madagascan chocolate often has a hint of natural spiciness, thanks to the pepper plants that grow alongside many of Madagascar’s cocoa trees. Åkesson’s has gone one step further with this bar, adding black pepper as an inclusion. The refreshing hints of green fruits characteristic of the local black pepper meet the red-berry tartness of the cacao in this intensely spicy dark bar. One for those who like a bit of heat in their chocolate!

Bertil Åkesson is one of the true heroes of the bean-to-bar market. He has pioneered the direct sale of his single-estate beans to over 300 chocolate makers all over the world and has crafted his own range of award-winning bars. Born to a Swedish diplomat father and a French mother, Bertil grew up in Madagascar, where his family settled in the 1970s. His father established a number of cocoa and spice plantations on the island, which Bertil has since expanded.

Bars made with Bertil’s beans have won a long list of accolades and prizes all over the world, and this lively and expressive single-origin bar is no exception. Awards for this bar include Gold at the Great Taste Awards, Gold at the International Chocolate Awards, and Gold at the Academy of Chocolate Awards. This bar hails from Åkesson’s Ambolikapiky plantation in the celebrated cacao producing valley of Sambirano, northwest Madagascar, a favourite source of beans and spices for many of the world’s best chocolate makers and chefs.

Cacao can suffer from sunburn if exposed to intense sunlight, so it has to be grown beneath the shelter of taller plants to protect it from the tropical sun. In Madagascar, growers often use taller crops such as pepper to shelter their cacao, which is the reason Madagascan cocoa has a natural spice to it. Bertil has gone one step further with this bar, adding the protective pepper to give an exciting kick to the natural earthiness of the Madagascan cocoa.

Akesson’s – Madagascar 75% Criollo

This bar from Akesson’s has the typical rich and fruity taste of a great Madagascan bar. We detect berry notes and a lemony aftertaste with a subtle tartness. This is a satisfying, strong roasted cocoa with just the right amount of sweetness.

This 75% Criollo bar is a great example of the influence of terroir on taste, and a rare one at that. To put it into context, this estate produces 300 tons of Trinitario cocoa every year, but only 2 tons of Criollo beans are available to be harvested separately to make this bar, a very limited supply. In 2018, these Åkesson’s Criollo beans were awarded Heirloom Cacao Preservation (HCP) status.

Akesson’s – Madagascar 75% with Pink Pepper

This 75% chocolate from renowned chocolate maker Åkesson’s is full of the fruity-sweet tartness and red berry tones typical of his Madagascan cocoa. Pink peppercorns add a touch of heat and some unexpected floral notes that come through as the chocolate melts on your tongue. An exotic, warming chocolate experience that we think everyone should try.

Bertil Åkesson is one of the true heroes of the bean-to-bar market. He has pioneered the direct sale of his single-estate beans to over 300 chocolate makers all over the world and has crafted his own range of award-winning bars. Born to a Swedish diplomat father and a French mother, Bertil grew up in Madagascar, where his family settled in the 1970s. His father established a number of cocoa and spice plantations on the island, which Bertil has since expanded.

Akesson’s – Madagascar 75% with Wild Voatsiperifery Pepper

The natural earthy and woody flavours of the wild Voatsiperifery pepper combine beautifully with the typically expressive notes of citrus and red berries to give this bar an exceptionally deep tasting experience. As the bar melts, a delicious aroma of cloves and cinnamon releases a gentle spicy heat.

Bertil Åkesson is one of the true heroes of the bean-to-bar market. He has pioneered the direct sale of his single-estate beans to over 300 chocolate makers all over the world and has crafted his own range of award-winning bars. Born to a Swedish diplomat father and a French mother, Bertil grew up in Madagascar, where his family settled in the 1970s. His father established a number of cocoa and spice plantations on the island, which Bertil has since expanded.

Akesson’s – Madagascar 100% Criollo

For every kilogram of cocoa harvested on Åkesson’s estate, less than 7g is Criollo. This special bar is made from 100% Criollo beans, a decadence that shines through as soon as you open the wrapper. The intense chocolate bursts with notes of berries and is accompanied by a natural sweetness that is unexpected in a bar with such a high percentage of cacao. This complements beautifully the fruity-sweet tartness and subtle hints of citrus as you let the bar melt on your tongue.

Bare Bones – Sambirano Valley, Madagascar 70% Dark

A wonderfully fruity bar, this rich dark chocolate has none of the bitterness you might expect from a 70% dark bar. Look out for notes of maple syrup, cherry, and raspberry.

Bare Bones Chocolate was founded in Glasgow in 2018 by Lara and Cameron, two craft chocolate lovers who decided to try their hand making their own. The results speak for themselves! Multiple successes at the International Chocolate Awards and Great Taste Awards have followed, and their beautiful packaging, made from recycled paper coffee cups and repurposed food waste, highlights their commitment to great taste while protecting the planet and its people.

BOHO – Madagascar 70% Dark

This 70% dark chocolate, on taste, offers quite a bit of mouthfeel sensation. The aroma is rich and chocolatey, and on the tongue it initially gifts a bright acidity with a cooling sherbet feel during the melt. The flavour is, as one might expect from a Madagascan chocolate, fruity with a subtle liquorice finish.

Charlie Burke, the founder of BOHO, started his chocolate journey in the 1980s, when he opened a small chain of chocolate and confectionery shops in New England, USA. Having always wanted to craft their own chocolate, Charlie and his partner, Suzanne, set out in 2014 to learn how to make the very best bean-to-bar chocolate. They founded BOHO after a trip to South America with Taza Chocolate to visit farmers, cooperatives, and local chocolate makers. The name BOHO is short for Bohemian, which signifies their “organic, artistic, and independent approach to making quality chocolate.”

Bonnat – Madagascar Criollo, 75%

This bar is made exclusively of Madagascan Criollo beans. Criollo beans comprise only about 5% of the world’s cocoa harvest. Of all the cocoa varieties, they are thought to have the finest flavour and aroma but are also the hardest to grow – Criollo plantations generally have smaller yields than other varieties and the cocoa plants also more prone to disease. As result, Criollo beans are highly prized and priced – making this bar from Bonnat a truly special treat.

The Bonnat family have been making chocolate in Voiron, France for over 130 years. It was current head Stephane Bonnat’s parents, Raymond and Nicole Bonnat who pioneered Bonnat’s first single origin bars in the 1980’s. Stephane has continued his parent’s tradition and the company now works with 35 different plantations worldwide to produce their bars.

Bonnat – Madagascar 75%

In this typically smooth and creamy Bonnat, the fruity notes you would expect from a Madagascan bar, are mixed with fudge. Rather than a burst of fresh berries, we tasted caramelised, almost burnt raisins.

The Bonnat family have been making chocolate in Voiron, France for over 130 years. It was current head Stephane Bonnat’s parents, Raymond and Nicole Bonnat who pioneered Bonnat’s first single origin bars in the 1980’s. Stephane has continued his parent’s tradition and the company now works with 35 different plantations worldwide to produce their bars.

Butterfly – Sambirano, Madagascar Dark 80%

This smooth and intense dark 80% bar carries notes of cardamom, citrus and raspberries, which work well with the slightly bitter finish.

Butterfly was originally founded in 2003 as a boutique patisserie after Ebru İpekçi decided that she wanted to bring world-class food products Turkey. After consulting their cookbooks and producing delicious patisseries for quite some time, Butterfly began to fall under the spell of chocolate – today, they sell their handmade chocolates in their five stores in Istanbul, as well as on their website.

Dick Taylor - Madagascar Sambirano Dark 72%

For Adam Dick and Dustin Taylor, this Madagascan 72% dark chocolate bar is a firm favourite among contenders for their favourite bar that they themselves make, adding that “this chocolate continues to improve and challenge our palates batch after batch.” High praise indeed, and with the wonderful expression of fruity Madagascan beans from the celebrated plantations of Bertil Åkesson in the Sambirano Valley, we understand why. We also detected lively citrus and hints of molasses and a delicious nutty earthiness, making this a punchy bar with real depth.

As an added bonus, this bar might just be the prettiest bar you’ll ever eat, the delicate moulding reflecting an artistry and craftsmanship that harks back to Adam and Dustin’s noble former profession of boat building. In fact, craft was a guiding principle, in addition to a love of tactile endeavours, in leading them in 2010 to join the blossoming craft chocolate revolution. Seeking to “reinvent the chocolate experience” by showcasing the subtle nuances in flavour that can be captured from the finest cacao across the world, today Adam and Dustin operate out of their small factory in Eureka, California where they pride themselves on a simplicity of ingredients and a long and meticulous production process.

Encuentro – Bejofo Estate, Madagascar 70% Dark

This fruity Madagascan dark chocolate is as one might expect from a Madagascar-origin chocolate bar. Fruity and incredibly jammy. Expect citrus notes with red berries.

Encuentro’s co-founder Candice discovered the beauty of chocolate in 2008, when she lived in the Dominican Republic for a year. She and her partner, Antonie, set up their first chocolate factory in 2012 in Punta Cana, DR, which put them in close proximity to their cocoa producers and allowed them to become a hub of chocolate tourism. They returned to their home country of France a year later, and re-established a thriving chocolate factory in the suburbs of Paris in 2016. Now they’ve come full circle, having last year moved their factory to Lille, where Antonie and Candice first met.

Fjak – Bejofo Estate, Madagascar 70% Dark

On tasting, we picked up notes of coffee and cardamom amongst a fruity, juicy acidity. This fruitiness is typical of Madagascan chocolate. The creaminess of the chocolate seems to be Fjak’s style, which leads to a clean finish.

Fjak crafts its small-batch chocolate in the depths of Hardangerfjord in Norway. Agur and Siv started making chocolate in 2015, but it was only in 2017 – after much experimenting and fine-tuning their processes – that they launched to immediate success. They’ve swept the board since then, picking up awards galore with their unique Nordic-inspired flavour combinations and exquisite single-origin dark and milk bars.

Fjak – Bejofo Estate, Madagascar 60% Dark Milk

This dark milk chocolate is a very creamy bar. It offers the fruitines from the Bejofo Estate cacao, with also a mineral-richness.

Fjak crafts its small-batch chocolate in the depths of Hardangerfjord in Norway. Agur and Siv started making chocolate in 2015, but it was only in 2017 – after much experimenting and fine-tuning their processes – that they launched to immediate success. They’ve swept the board since then, picking up awards galore with their unique Nordic-inspired flavour combinations and exquisite single-origin dark and milk bars.

Fresco – Madagascar 100% Cacao, Light Roast, Long Conche

As Fresco rightly says, “creating flavourful 100% chocolate can be elusive”, and yet Fresco has created an incredibly flavourful bar. The light roast preserves the natural acidity of Madagascan cacao, and the long conche softens any harsh notes often associated with pure cocoa. Expect a creamy mouthfeel, smooth texture, and bright fruity notes.

Fresco Chocolate was founded in 2010 in Lynden, Washington by computer scientist Rob Anderson. His logical approach sees him strive to use the best possible ingredients, then experiment with each variable that affects taste (such as roast and conch time) one at a time.

Rob has put his scientific credentials to great effect here to produce a great bar made with Bertil Akesson’s Madagascan beans. Rob has combined a long conch and light roast allowing the natural fruitiness of the beans to burst through. There is no sugar, so the flavour is pure cacao.

Fresco - 214 Madagascar 74%

Fresco Chocolate was founded in 2010 in Lynden, Washington by computer scientist Rob Anderson. His logical approach sees him strive to use the best possible ingredients, then experiment with each variable that affects taste (such as roast and conch time) one at a time.

Rob has put his scientific credentials to great effect here to produce a great bar made with Bertil Akesson’s Madagascan beans. Rob has combined a medium conch and light roast allowing the natural fruitiness of the beans to burst through. There is an immediate hit of apricot, followed by a sharper citrus tang.

Madagascar’s Sambirano Valley produces some of the most flavorful cacao in the world.  Daily harvests from a single 600 hectare plantation are fermented six days to develop a signature fruitiness.  This bar highlights the essence of Madagascar cacao.

Hogarth – Akesson Estate Madagascar 70% Dark

The dark chocolate has been beautifully tempered and moulded into a shiny bar with a clean snap. It melts with a slightly fudgy, almost grainy texture. The bar’s fruity profile has little red berry but plenty of zesty citrus fruits. A drying but chocolatey note counteracts the acidity, creating a very well-balanced bar.

Karl Hogarth began a nautical career as a 15-year-old deck boy before becoming captain and moving into the gas and oil industry. He discovered chocolate in Guatemala, and was amazed at the variety of flavours he encountered. He soon decided to make his own chocolate in his shed and sell it at the local farmers’ market in Nelson, New Zealand, where he lives with his wife, Marina. He was amazed at the reception, and Hogarth Chocolate was born. Now popular around the world, Karl and Marina love experimenting with new flavour combinations, which they continue to try out at the Nelson farmers’ market every Saturday morning.

Omnom – Madagascar 66%

This wonderfully fruity bar is a perfect example of a Madagascan dark chocolate.  Made with beans from Bertil Akesson, it has a balance between acidity and jammy notes that you would expect from Madagascan beans.  However, we detect a slight sharpness with hints of cherry instead of the more familiar berry notes. A favourite of the Omnom team – and we fully concur.

This bar was a Silver Award Winner at the International Chocolate Awards World Final 2015. It also won Bronze at the Academy of Chocolate Awards 2015.

Formed from a true passion for flavour, Icelandic Producers Omnom are one of Iceland’s first small batch, craft chocolate producers. Omnom’s focus upon both simplicity and experimentation is unique. Whilst renowned for their unusual flavour pairings, Omnom’s emphasis on bringing forward the natural flavours of high quality cocoa beans remains succinct throughout their bars.

Pump Street – Madagascar 72% Dark

Made from Akesson beans from the Sambirano River Valley, this 72% cocoa bar has a typically Madagascan fruitiness, with high notes of citrus and yellow fruits. It has a smooth and creamy texture that works well with the tanginess of its flavour notes.

After a long and successful career at IBM, international jet-setter Chris Brennan briefly retired before deciding to pioneer the making of sourdough and other breads in his idyllic countryside bakery in Orford, Suffolk. About a decade later, he and his daughter Joanna decided to delve into crafting award-winning chocolate in their eponymous bakery situated on Pump Street, and have won numerous awards for both their chocolates and their innovative packaging.

Pump Street – Madagascar Milk 58%

The notes of caramel and treacle are particularly prevalent in this bar, and as they round off in zesty finish, the natural creaminess of the whole milk chocolate is brought out. The contrasting flavours work wonderfully on the palette.

After a long and successful career at IBM, international jet-setter Chris Brennan briefly retired before deciding to pioneer the making of sourdough and other breads in his idyllic countryside bakery in Orford, Suffolk. About a decade later, he and his daughter Joanna decided to delve into crafting award-winning chocolate in their eponymous bakery situated on Pump Street, and have won numerous awards for both their chocolates and their innovative packaging.

Ritual – Sambirano, Madagascar 75%

A stand out Madagascan bar from Utah-based Ritual. The first thing to note is the texture; Ritual have crafted a bar that melts smoothly without being overly buttery. The chocolate is at the acidic end of the Madagascan scale. An initial citrus hit is followed up by layers of lemon sherbet and a few very sharp berries. As the flavour deepens an additional sweetness comes through. Towards the end, richer roasted notes reveal themselves. We detected surprisingly chocolatey flavours that mix well with the fruit, giving the bar an addictive and decadent quality. The bar has a long sweet finish with a well-balanced acidity.

Ritual’s approach to chocolate is simple. It uses the simplest ingredients (cocoa beans and organic sugar) ethically sourced from around the world. The result is delicious and authentic chocolate that showcases the incredible flavours of the cocoa bean.

From making chocolate in their apartment to running a chocolate factory and chocolate-cafe, Anna Davies and Robbie Stout have transformed Ritual into one of the best known craft chocolate makers in the US. The pair met around the same time they were discovering the delights of small-batch, fine chocolate, and are motivated by “improving quality of life through chocolate” – from serving the cacao growers to the chocolate lovers.

Stranger – Sambirano Valley, Madagascar, Dark 70%

This 70% dark bar is well-roasted and smooth. The chocolate has a certain smokiness, with lingering notes of citrus and red berries – the chunkiness of the chocolate mould really elevates this bar.

Born from a true passion to transform the Ukrainian chocolate industry, Stranger Chocolate was founded in late 2016 by designers Ruslan and Tetyana. Their mission: for people to enjoy the unique flavours of cocoa beans from around the world, without the use of slave or child labour through the cultivating process. Although Stranger has already racked up two Silver Awards and two Bronze Awards in the International Chocolate Awards 2021-22, what really makes them stand out is their sheer strength and endurance – Ruslan and Tetyana are still making chocolate at their factory in Poltava, Ukraine, with the help of their children, Anya and Matvii, despite the war knocking on their front doorstep.

Standout – Sambirano Valley, Madagascar 70% Dark

This Academy of Chocolate 2022 GOLD award-winning 70% dark chocolate has a crisp citrus acidity with notes of pineapple and grape. It’s creamy in mouthfeel and Fredrik crafts his chocolate to have an amazing cooling melt.

Standout Chocolate launched onto the craft chocolate scene as a one-man-band in 2018. Fredrik Martinsson, Standout’s founder, has a background in engineering and specialty coffee, and he uses that experience and skillset to craft his award-winning chocolate in Kållered, Sweden. He sources his cocoa beans directly from co-operatives and farmers all over the world, aiming to create “a better world, through social, environmental and economic sustainability for the farmers.”

Standout – Sambirano Valley, Madagascar 60% Dark Milk

This Academy of Chocolate GOLD award-winning 60% dark milk chocolate is thick in texture, with a fruity complex flavour. It’s an incredibly interesting milk chocolate bar, with little bitterness and lots of creaminess. Fredrik has coaxed out the awesome fruity and citrus notes of the Madagascan cacao.

Standout Chocolate launched onto the craft chocolate scene as a one-man-band in 2018. Fredrik Martinsson, Standout’s founder, has a background in engineering and specialty coffee, and he uses that experience and skillset to craft his award-winning chocolate in Kållered, Sweden. He sources his cocoa beans directly from co-operatives and farmers all over the world, aiming to create “a better world, through social, environmental and economic sustainability for the farmers.”

Zotter – Sambirano, Madagascar 75% Dark

This 75% dark bar is a veritable firework of flavours, with a multi-layered fruity bouquet and notes of caramel and sweet spices.

As you unwrap this bar, a aroma of forest berries, caramelized nuts, and hints of citrus hits you.  First, a surprising combination of dark nougat and lime hits the palate, which gives way to a gentle nuttiness and creamy forest fruits. On the finish, we tasted fresh citrus notes, an aftertaste of wild berries and creamy caramel.

Josef Zotter is one of the long-established heroes of the craft chocolate movement. He has been producing chocolate since 1992, became famous for his wacky flavour combinations (scarlet runner bean and coriander pastry, anyone?), and was one of the earliest to produce 100% Organic and Fairtrade products. He has worked tirelessly to improve the lives of his growers around the world, engaging in numerous initiatives in Latin America, Africa, and Southeast Asia. He also runs an outstanding chocolate factory visitor experience – The Zotter Experience – that is a must-see for any chocolate-loving visitors to Austria.

Zotter – Madagascar 100% Cacao

This 100% cacao bar is intense, punchy and bright. When you unwrap the bar, a captivating aroma hits you – blend of berries, nuts, and warm baked goods, intertwined with bold coffee and earthy notes.

The melt is smooth, unleashing a wave of juicy fruits and high acidity on the palate – we tasted notes of coffee and cream, roasted nuts, and bursts of tart redcurrants and raspberries. There is also a hint of saltiness on the finish, alongside a delicate citrus flavour. The powerful flavour is intensified with Zotter’s high roast profile.

Zotter is an Austrian bean to bar chocolate maker with a penchant for the wacky. Josef Zotter is a man never to shy away from experimental flavours – think cheese, bacon, craft beer, pigs’ blood – no flavour combination fails to exist – hemp mocha, anyone? Zotter is a flavour alchemist to say the least. Yet, at the heart of everything Zotter does is crafting, ethical chocolate from bean to bar.