Best Madagascar Chocolate
The 94 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, Ambohimarina, Ambanja and Ambohimena. Makers most often list the cacao as Trinitario, Criollo and Forastero. Across these bars, the notes that repeat most are Citrus, Red Fruit, Caramel, Raspberry, Honey and Raisin.
Ranked by the Chof Score
- Rank 1:
Green Bean to Bar ChocolateStarbucks Reserve Madagascar 70%
70%darkMadagascar - Rank 2:
SOMABejofo, Madagascar 70%
70%darkMadagascar - Rank 3:
FjåkMadagascar 70% Åkesson's Estate
70%darkMadagascar - Rank 4:
Friis HolmMadagascar 64% Fast Dried Organic
64%darkMadagascar6 awards - Rank 5:
Standout ChocolateSambirano Madagascar 70%
70%darkMadagascar1 award - Rank 6:
KrakMadagascar Mava Ottange
70%darkMadagascar1 award - Rank 7:
Standout ChocolateMadagascar Sambirano 60% Dark Milk
60%milkMadagascar7 awards - Rank 8:
Friis HolmMadagascar 64% Slow dried
64%darkMadagascar6 awards - Rank 9:
20nord20sudTsarafandray 75%
75%darkMadagascar - Rank 10:
Åkesson'sAmbolikapiky Plantation 100% Criollo Cocoa
100%darkMadagascar - Rank 11:
FjåkLingonberry & Reindeer Lichen, Nordic Collection
70%darkMadagascar - Rank 12:
TableDark 84%
84%darkMadagascar - Rank 13:
SOMAGreen Tangerine
70%darkMadagascar - Rank 14:
Palette de BineMadagascar 70%
70%darkMadagascar - Rank 15:
Åkesson'sBejofo Plantation 43% White Chocolate
43%whiteMadagascar - Rank 16:
Dick TaylorBlack Fig 72% Dark
72%darkMadagascar2 awards - Rank 17:
Pump StreetMadagascar 72%
72%darkMadagascar - Rank 18:
CluizelMangaro 71%
71%darkMadagascar - Rank 19:
Malmö ChokladfabrikSambirano 70%
70%darkMadagascar2 awards - Rank 20:
Kankel CacaoLeche de Oveja
57%milkMadagascar - Rank 21:
Bahen & CoMadagascar 70%
70%darkMadagascar - Rank 22:
Ór Dubh ChocolateMadagascar 70%
70%darkMadagascar - Rank 23:
ChocolatoaMadagascar Sambirano Valley 80%
80%darkMadagascar - Rank 24:
ZotterLabooko Madagascar 75%
75%darkMadagascar - Rank 25:
Chocolaterie MorinSambirano Noir 70%
70%darkMadagascar - Rank 26:
Hasnaâ ChocolatsHaut Sambirano 80%
80%darkMadagascar - Rank 27:
Pump StreetMadagascar Milk 58%
58%milkMadagascar1 award - Rank 28:
KaitxoMadagascar 70%
70%darkMadagascar - Rank 29:
Vinte Vinte85% Dark Madagascar
85%darkMadagascar - Rank 30:
Green Bean to Bar ChocolateMadagascar 70% - Nibs
70%darkMadagascar11 awards - Rank 31:
CluizelMangaro 50%
50%milkMadagascar - Rank 32:
Manufaktura CzekoladyMadagascar 70%
70%darkMadagascar - Rank 33:
Åkesson'sTrinitario Cocoa & Pink Pepper 75%
75%darkMadagascar1 award - Rank 34:
Åkesson'sAmbolikapiky Plantation 75% & Wild Voatsiperifery Pepper
75%darkMadagascar - Rank 35:
Bahen & CoOrganic Milk Chocolate
milkMadagascar - Rank 36:
Moksha ChocolateBlood Orange 65%
65%darkMadagascar
Bars with awards
22 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 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
Madagascar 70% - Nibs
Madagascar Sambirano 60% Dark Milk
Madagascar Milk 58%
by Pump Street
73% Dark with Fleur de Sel
by Dick Taylor
Sambirano 70%
Madagascar Sambirano 72% Dark
by Dick Taylor
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.
Top makers using Madagascar cacao
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.
How are the best Madagascar chocolate bars chosen?
The Madagascar bars are ordered by the Chof Score, an internal quality signal built from what the maker discloses: how precisely the origin is named, how clean the ingredient list is (no PGPR, vanillin or vegetable fats), how much of the fermenting, drying and roasting is documented, and what lab evidence exists. The exact weights are deliberately not shown: the ranking is a tasting starting point, not an absolute leaderboard. Community ratings are shown on each bar but do not move this ranking.
What do the Madagascar bars on Chof have in common?
The Madagascar regions named most often on these bars are Sambirano Valley, Ambohimarina, Ambanja and Ambohimena. Makers most often list the cacao as Trinitario, Criollo and Forastero. Across these bars, the notes that repeat most are Citrus, Red Fruit, Caramel, Raspberry, Honey and Raisin.
How many Madagascar chocolate bars are listed on Chof?
Chof currently lists 94 chocolate bars made with cacao from Madagascar.
Which makers work with Madagascar cacao on Chof?
Ordered by how many bars each has, the makers using Madagascar cacao on Chof start with Menakao, Beyond Good, Åkesson's, SOMA and Vinte Vinte.
What cocoa percentages of Madagascar chocolate are most common?
The most common cocoa percentages for Madagascar cacao on Chof are 70%, 72%, 75%, 100% and 63%.
Which brands make Madagascar chocolate?
49 chocolate makers on Chof work with Madagascar cacao. Each bar links to the brand that made it.
Where can I find Malagasy chocolate brands?
Chof lists 94 Malagasy chocolate bars made with cacao from Madagascar, from 49 different makers. Browse them above.
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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