Within the chocolate industry, Madagascar is known as the crown jewel of cacao cultivation and it is famous for producing intensely fruity cacao with delicate flavours. The main area of cultivation is the Sambirano Valley region. The cacao is perfectly roasted to respect its original flavours and aromas as much as possible. It is minimally conched to achieve a velvety texture. The acidity of this cacao variety stands out. It features bright citric notes and a spicy finish.
