What is the cocoa percentage of Madagascar Mava Ottange?

Madagascar Mava Ottange contains 70% cocoa, classified as dark chocolate.

Where do the cocoa beans in Madagascar Mava Ottange come from?

The cocoa beans in Madagascar Mava Ottange are sourced from Sambirano Valley, Madagascar.

Which cocoa bean variety is used?

Madagascar Mava Ottange is made with Trinitario cocoa beans, a variety prized in single-origin chocolate for its distinctive aromatic profile.

How big is a single Madagascar Mava Ottange bar?

A single Madagascar Mava Ottange bar weighs 80 grams.

Has Madagascar Mava Ottange won any awards?

Madagascar Mava Ottange has been recognised at: Academy of Chocolate Silver Winner 2020 and Cocoa of Excellence 2017.

Where can I buy Madagascar Mava Ottange?

Madagascar Mava Ottange is made by Krak. Krak sells directly through their website at https://krakchocolade.nl, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Madagascar Mava Ottange in the Chof app.

Madagascar Mava Ottange 70%, Krak

Name: Madagascar Mava Ottange
Brand: Krak
Rating: 4 (1 reviews)

Madagascar Mava Ottange

Krak Chocolade is a dedicated bean to bar maker based in the Netherlands, founded by Mark Schimmel. This Madagascar Mava Ottange bar represents the pinnacle of their craft, utilizing Trinitario cacao grown in the fertile soils of the Sambirano Valley. The beans are sourced specifically from the Ottange Farm, which is a distinguished parcel within the larger MAVA plantation ecosystem.

The sensory journey of this 80 gram bar is defined by its bright and tangy character. At a 70% cacao concentration, it reveals a complex flavor profile that includes vibrant notes of tropical yellow fruits and a distinct honeyed sweetness. As the chocolate melts, enthusiasts may notice deeper layers of roasted nuts and a subtle hint of leather, finished with a creamy undertone and fine earthy accents. The texture is achieved through careful processing of cocoa beans, cane sugar, and cocoa butter, notably without the use of lecithin or other emulsifiers.

The exceptional quality of this chocolate is rooted in rigorous post harvest protocols at the farm level. The Trinitario beans undergo a precise fermentation process in tiered wooden boxes for six days with three manual turns to ensure even development. Following fermentation, the cacao is dried naturally on wooden tables. These traditional methods have earned the chocolate prestigious recognition, including a Silver award from the Academy of Chocolate in 2020 and a Cocoa of Excellence win in 2017. The final profile contains 41 grams of fat and 30 grams of sugar per 100 grams, reflecting its pure, dark chocolate composition.