Best Madagascar Chocolate
The 69 best Malagasy chocolate bars on Chof made with cacao from Madagascar, ranked by the Chof Score.
Madagascar bars on Chof are sourced from regions including Sambirano Valley, Sambirano, Ambohimarina and Ambohimena. Bean varieties listed by their makers include Trinitario, Criollo and Criollo, Trinitario. Tasting notes that come up most often: Citrus, Red Fruit, Caramel, Honey, Raspberry and Cherry.
Ranked by the Chof Score
- Rank 37:
SOMADream Machine
60%darkDominican Republic & Haiti & Madagascar & Peru - Rank 38:
François PralusLe 100%
100%darkMadagascar - Rank 39:
AmanoSambirano Valley
70%darkMadagascar - Rank 40:
Beyond GoodPure Dark 92%
92%darkMadagascar - Rank 41:
Essenzo Cacao01 Madagascar 72%
72%darkMadagascar - Rank 42:
Vinte Vinte100% Dark Madagascar
100%darkMadagascar - Rank 43:
Manufaktura CzekoladyMadagascar & Fleur de sel 70%
70%darkMadagascar - Rank 44:
François PralusMadagascar Criollo 75%
75%darkMadagascar - Rank 45:
Beyond Good72% Cocoa Dark Chocolate with Candied Ginger
72%darkMadagascar - Rank 46:
Green Bean to Bar ChocolateMadagascar 70% - Nibs
70%darkMadagascar - Rank 47:
SOMADark Fire
60%darkDominican Republic & Haiti & Madagascar & Peru - Rank 48:
François PralusMélissa
45%milkMadagascar - Rank 49:
chocoMeDark chocolate bar with candied yuzu peel 69%
69%darkMadagascar - Rank 50:
ZotterLabooko Madagascar 100%
100%darkMadagascar - Rank 51:
MesjokkeStardust
57%milkMadagascar - Rank 52:
Manufaktura CzekoladyMadagaskar 46%
46%milkMadagascar - Rank 53:
Toska ChocolatesMadagascar 70%
70%darkMadagascar - Rank 54:
OmnomSea Salted Almonds
45%milkMadagascar - Rank 55:
Ivee PromenadeChokeberry 70%
70%darkMadagascar - Rank 56:
Beyond GoodDark Chocolate with Sea Salt & Nibs 72% Cocoa
72%darkMadagascar - Rank 57:
SOMAArcana
100%darkEcuador & Madagascar - Rank 58:
Beyond Good72% Cocoa Dark Chocolate with Vanilla Bean Microbatch
72%darkMadagascar - Rank 59:
Beyond GoodSea Salt 63% Cocoa
63%darkMadagascar - Rank 60:
Beyond GoodVanilla Bean 60%
60%darkMadagascar - Rank 61:
ValrhonaManjari 64%
64%darkMadagascar - Rank 62:
ValrhonaGuanaja 70% Cacao
70%darkTrinidad and Tobago & Dominican Republic & Jamaica & Ghana & Côte d'Ivoire & Madagascar - Rank 63:
All Things ChocolateTropical
72%darkMadagascar - Rank 64:
Ivee PromenadeMadagascar 70%
70%darkMadagascar - Rank 65:
Beyond GoodPure Dark 80% Cocoa
80%darkMadagascar - Rank 66:
Dick Taylor73% Dark with Fleur de Sel
73%darkBrazil & Madagascar - Rank 67:
Dick TaylorMadagascar Sambirano 72% Dark
72%darkMadagascar - Rank 68:
Beyond GoodPure Dark 70% Cocoa
70%darkMadagascar - Rank 69:
Åkesson'sAmbolikapiky Plantation 75% Criollo Cocoa
75%darkMadagascar
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 that combines origin transparency, ingredient purity (no PGPR, vanillin or vegetable fats), confirmed certifications, recognised awards and community ratings. The exact weights are deliberately not shown: the ranking is a tasting starting point, not an absolute leaderboard.
What does Madagascar chocolate taste like on Chof?
Madagascar bars on Chof are sourced from regions including Sambirano Valley, Sambirano, Ambohimarina and Ambohimena. Bean varieties listed by their makers include Trinitario, Criollo and Criollo, Trinitario. Tasting notes that come up most often: Citrus, Red Fruit, Caramel, Honey, Raspberry and Cherry.
How many Madagascar chocolate bars are listed on Chof?
Chof currently lists 69 chocolate bars made with cacao from Madagascar.
Which makers work with Madagascar cacao on Chof?
The most-represented makers using Madagascar cacao on Chof are Beyond Good, Åkesson's, SOMA, Vinte Vinte, Dick Taylor.
What cocoa percentages of Madagascar chocolate are most common?
The most common bands for Madagascar cacao on Chof are 70%, 75%, 72%, 100%.
Which brands make Madagascar chocolate?
On Chof, Madagascar cacao is used by makers and brands including Beyond Good, Åkesson's, SOMA, Vinte Vinte, Dick Taylor. Each bar above links to the brand that made it.
Where can I find Malagasy chocolate brands?
Chof lists 69 Malagasy chocolate bars made with cacao from Madagascar, from makers including Beyond Good, Åkesson's, SOMA, Vinte Vinte. 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
Scan a bar from Madagascar in Chof
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