Best Madagascar Chocolate
The 130 best Malagasy chocolate bars on Chof made with cacao from Madagascar, ranked by the Chof Score.
The Madagascar regions named most often on these bars are Sambirano Valley, Ambanja, Ambohimarina and Ambohimena. Makers most often list the cacao as Trinitario, Criollo and Forastero. On the dark Madagascar bars, notes that at least 3 makers record include Citrus, Red Fruit, Raspberry, Cherry, Raisin and Honey.
Ranked by the Chof Score
- Rank 1:
PucheroMadagascar Ambalahonka 100%
100%darkMadagascar - Rank 2:
Green Bean to Bar ChocolateStarbucks Reserve Madagascar 70%
70%darkMadagascar - Rank 3:
SOMABejofo, Madagascar 70%
70%darkMadagascar - Rank 4:
FjåkMadagascar 70% Åkesson's Estate
70%darkMadagascar - Rank 5:
Friis HolmMadagascar 64% Fast Dried Organic
64%darkMadagascar6 awards - Rank 6:
Dandelion ChocolateAmbanja 70%
70%darkMadagascar - Rank 7:
Standout ChocolateSambirano Madagascar 70%
70%darkMadagascar3 awards - Rank 8:
KrakMadagascar Mava Ottange
70%darkMadagascar1 award - Rank 9:
Standout ChocolateMadagascar Sambirano 60% Dark Milk
60%milkMadagascar8 awards - Rank 10:
Friis HolmMadagascar 64% Slow dried
64%darkMadagascar6 awards - Rank 11:
20nord20sudTsarafandray 75%
75%darkMadagascar - Rank 12:
ruvidoSpark
75%darkMadagascar - Rank 13:
Åkesson'sAmbolikapiky Plantation 100% Criollo Cocoa
100%darkMadagascar - Rank 14:
FjåkLingonberry & Reindeer Lichen, Nordic Collection
70%darkMadagascar2 awards - Rank 15:
TableDark 84%
84%darkMadagascar - Rank 16:
Pump StreetMadagascar Criollo 74%
74%darkMadagascar1 award - Rank 17:
SOMAGreen Tangerine
70%darkMadagascar - Rank 18:
Palette de BineMadagascar 70%
70%darkMadagascar - Rank 19:
Chocolat MadagascarOttange 100%
100%darkMadagascar1 award - Rank 20:
Åkesson'sBejofo Plantation 43% White Chocolate
43%whiteMadagascar - Rank 21:
Dick TaylorBlack Fig 72% Dark
72%darkMadagascar2 awards - Rank 22:
Pump StreetMadagascar 72%
72%darkMadagascar - Rank 23:
CluizelMangaro 71%
71%darkMadagascar - Rank 24:
RitualMadagascar 75%
75%darkMadagascar2 awards - Rank 25:
Chocolat MadagascarDomaine Mava 75%
75%darkMadagascar1 award - Rank 26:
Chocolat MadagascarOttange 75%
75%darkMadagascar1 award - Rank 27:
Malmö ChokladfabrikSambirano 70%
70%darkMadagascar2 awards - Rank 28:
Bahen & CoMadagascar 70%
70%darkMadagascar - Rank 29:
Ór Dubh ChocolateMadagascar 70%
70%darkMadagascar - Rank 30:
ChocolatoaMadagascar Sambirano Valley 80%
80%darkMadagascar - Rank 31:
Kankel CacaoLeche de Oveja
57%milkMadagascar - Rank 32:
ZotterLabooko Madagascar 75%
75%darkMadagascar - Rank 33:
Chocolaterie MorinSambirano Noir 70%
70%darkMadagascar - Rank 34:
Hasnaâ ChocolatsHaut Sambirano 80%
80%darkMadagascar - Rank 35:
KaitxoMadagascar 70%
70%darkMadagascar - Rank 36:
Pump StreetMadagascar Milk 58%
58%milkMadagascar4 awards
Bars with awards
43 bars with cacao from Madagascar have award results on Chof. Showing the 12 with the newest results. How Chof lists awards
Black Fig 72% Dark
by Dick Taylor
Madagascar & Sea Salt 55%
by Pump Street
Madagascar 64% Fast Dried Organic
by Friis Holm
Madagascar 64% Slow dried
by Friis Holm
Sambirano Valley
by Amano
75% Dark Madagascar
by Vinte Vinte
100% Dark Madagascar
by Vinte Vinte
Fine Milk 50%
Madagascar 70% - Nibs
Madagascar 70% Medium Roast
by Fresco
Madagascar 74% Light Roast
by Fresco
Madagascar Criollo 74%
by Pump Street
What is Madagascar chocolate known for?
Madagascar chocolate is prized for its bright, tangy character: red fruit, citrus and berry notes with a lively acidity that sets it apart from earthier origins. Most of the cacao grows in the Sambirano valley in the northwest, where Trinitario and Criollo beans give bars their signature fruit-forward lift.
If a dark bar tastes of raspberry, cherry or lemon, there is a good chance it is Malagasy. That zingy, almost wine-like acidity is the origin's calling card and a favourite reference point for tasters learning to spot fruit-driven cacao.
The Sambirano valley dominates production, and its mix of fine Trinitario and Criollo beans, combined with careful fermentation, is what produces the clean fruit rather than sourness. Madagascar is a smaller origin by volume, so single-origin bars from there are common in craft ranges but rarer on supermarket shelves.
Makers with the most Madagascar bars
Popular cocoa percentages for Madagascar
Frequently asked about Madagascar chocolate
Why is Madagascar chocolate so fruity?
Its Trinitario and Criollo cacao, grown in the Sambirano valley and carefully fermented, naturally carries bright red-fruit and citrus notes with a high, wine-like acidity. That fruit-forward acidity is the origin's signature and is a flavour of the bean, not an added ingredient.
Where does Madagascar cacao grow?
Almost all of it comes from the Sambirano valley in the northwest of the island, a warm river basin well suited to fine Trinitario and Criollo cacao.
What Malagasy chocolate brands are there?
Chof lists 3 Malagasy chocolate brands and makers: Menakao, Chocolat Madagascar and éka. 66 makers on Chof use Madagascar cacao, wherever they are based.
Which makers work with Madagascar cacao on Chof?
Of the 66 makers using Madagascar cacao on Chof, the three whose top Madagascar bar has the highest Chof Score are Puchero, Green Bean to Bar Chocolate and SOMA.
How are the best Madagascar chocolate bars chosen?
The Madagascar bars are ordered by Chof Score, which is built from what the maker discloses: how precisely the origin is named, how clean the ingredient list is, how much of the fermenting, drying and roasting is documented, and what lab evidence exists. Community ratings do not change the order.
How many Madagascar chocolate bars are listed on Chof?
Chof currently lists 130 chocolate bars made with cacao from Madagascar.
What cocoa percentages of Madagascar chocolate are most common?
The most common cocoa percentages for Madagascar cacao on Chof are 70%, 75%, 72%, 100% and 45%.
Cacao varieties in Madagascar chocolate
Bean varieties the makers of these bars list for Madagascar, as stated on the label. Open one to see what it is, how it tastes, and how to tell a real one.
Learn more
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