Tsarafandray 75%

Tsarafandray 75% is produced by 20° Nord 20° Sud, a bean-to-bar manufacturer based in France. The maker emphasizes a direct connection to the source, focusing on the specific terroir of the Sambirano region in Madagascar. The bar serves as a showcase for the agricultural heritage of this coastal area.

The bar consists of only two ingredients, cacao and cane sugar, allowing the profile of the beans to remain the central focus. These beans are a blend of Criollo, Trinitario, and Forastero varieties. The post-harvest protocol involves a 5-day fermentation period in wooden boxes, followed by sun-drying on cement terraces. On the palate, this chocolate presents a profile characterized by peppery undertones and the acidity of Morello cherry, a hallmark of high-quality Madagascan harvests.

By managing the entire production process internally, 20° Nord 20° Sud maintains oversight from the raw bean to the finished bar. This approach prioritizes transparency and the preservation of natural characteristics developed during the fermentation and drying stages at the origin.