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 37:
AmedeiMadagascar 72%
72%darkMadagascar - Rank 38:
Les Chocolats de PaulineMadagascar 85%
85%darkMadagascar - Rank 39:
Toska ChocolatesMadagascar 70%
70%darkMadagascar - Rank 40:
BonnatMadagascar 75%
75%darkMadagascar - Rank 41:
Vinte Vinte100% Dark Madagascar
100%darkMadagascar1 award - Rank 42:
ZotterLabooko Madagascar 100%
100%darkMadagascar - Rank 43:
Pierre MarcoliniMadagascar 78%
78%darkMadagascar - Rank 44:
Nittedal SjøkoladefabrikkBejafo 67%
67%darkMadagascar - Rank 45:
The Organic HouseStrawberry Dark 70%
70%darkMadagascar - Rank 46:
Vinte Vinte75% Dark Madagascar
75%darkMadagascar3 awards - Rank 47:
MenakaoDark & Cocoa Nibs
100%darkMadagascar - Rank 48:
i Sapori degli IbleiCioccolato artigianale 90% Puro
90%darkMadagascar - Rank 49:
TerveMadagascar 70%
70%darkMadagascar - Rank 50:
Firetree ChocolateMadagascar Sambirano Valley 84%
84%darkMadagascar - Rank 51:
EthiquableMadagascar Grand Cru Sambirano 85%
85%darkMadagascar - Rank 52:
François PralusLe 100%
100%darkMadagascar - Rank 53:
Åkesson'sAmbolikapiky Plantation 75% Trinitario & Black Pepper
75%darkMadagascar - Rank 54:
SOMAArcana
100%darkEcuador & Madagascar3 awards - Rank 55:
SOMADream Machine
60%darkDominican Republic, Haiti, Madagascar & Peru - Rank 56:
AmanoSambirano Valley
70%darkMadagascar3 awards - Rank 57:
Beyond GoodPure Dark 92%
92%darkMadagascar - Rank 58:
Essenzo Cacao01 Madagascar 72%
72%darkMadagascar - Rank 59:
Beyond Good72% Cocoa Dark Chocolate with Candied Ginger
72%darkMadagascar - Rank 60:
Menakao72%
72%darkMadagascar - Rank 61:
Menakao80%
80%darkMadagascar - Rank 62:
Manufaktura CzekoladyMadagascar & Fleur de sel 70%
70%darkMadagascar - Rank 63:
SOMADark Fire
60%darkDominican Republic, Haiti, Madagascar & Peru - Rank 64:
François PralusMadagascar Criollo 75%
75%darkMadagascar - Rank 65:
François PralusMélissa
45%milkMadagascar - Rank 66:
OmnomMadagascar 66%
66%darkMadagascar7 awards - Rank 67:
chocoMeDark chocolate bar with candied yuzu peel 69%
69%darkMadagascar - Rank 68:
Manufaktura CzekoladyMadagaskar 46%
46%milkMadagascar - Rank 69:
MenakaoBird Chili 63%
63%darkMadagascar - Rank 70:
MenakaoMadagascan Vanilla 45%
45%milkMadagascar1 award - Rank 71:
MenakaoArabica & Sea Salt 45%
45%milkMadagascar - Rank 72:
OmnomSea Salted Almonds
45%milkMadagascar2 awards
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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