Madagascar 70%

Bahen & Co operates as a bean-to-bar maker based in Margaret River, Australia. The producer focuses on maintaining control over the entire production cycle, from the initial sourcing of the harvest to the final tempering of the chocolate bars.

The Madagascar 70% bar utilizes cacao specifically sourced from the Sambirano Valley. The beans undergo modern box fermentation and slow sun drying before being processed in a melanger. This approach yields a flavor profile characterized by citrus, rum, and raisin. The recipe is intentionally minimal, consisting strictly of organic cocoa beans and organic raw sugar, with the exclusion of additives such as lecithin, vanillin, or vegetable fats.

The production process prioritizes the natural characteristics of the origin, allowing the acidity and fruit-forward notes of the Sambirano harvest to remain prominent. Each finished bar is portioned at 75 grams, reflecting the maker's focus on small-batch production standards.