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 37:
Bare BonesMadagascar 70%
70%darkMadagascar4 awards - Rank 38:
FrescoMadagascar 70% Medium Roast
70%darkMadagascar2 awards - Rank 39:
FrescoMadagascar 74% Light Roast
74%darkMadagascar3 awards - Rank 40:
Vinte Vinte85% Dark Madagascar
85%darkMadagascar1 award - Rank 41:
Green Bean to Bar ChocolateMadagascar 70% - Nibs
70%darkMadagascar11 awards - Rank 42:
Lustigbacken 3Madagascar Bejofo 70%
70%darkMadagascar - Rank 43:
CluizelMangaro 50%
50%milkMadagascar - Rank 44:
NearynógsMadagascar Tsarafandray 65%
65%darkMadagascar - Rank 45:
Willie's CacaoSambirano Gold 55%
55%darkMadagascar - Rank 46:
Heritage Food CraftersMadagascar 72%
72%darkMadagascar - Rank 47:
Moksha ChocolateBlood Orange 65%
65%darkMadagascar - Rank 48:
Manufaktura CzekoladyMadagascar 70%
70%darkMadagascar - Rank 49:
Åkesson'sTrinitario Cocoa & Pink Pepper 75%
75%darkMadagascar7 awards - Rank 50:
Chocolat MadagascarSambirano 70%
70%darkMadagascar - Rank 51:
Åkesson'sAmbolikapiky Plantation 75% & Wild Voatsiperifery Pepper
75%darkMadagascar1 award - Rank 52:
OrfèveBejofo 75%
75%darkMadagascar - Rank 53:
Bahen & CoOrganic Milk Chocolate
milkMadagascar - Rank 54:
Pump StreetMadagascar & Sea Salt 55%
55%milkMadagascar1 award - Rank 55:
AmedeiMadagascar 72%
72%darkMadagascar - Rank 56:
Les Chocolats de PaulineMadagascar 85%
85%darkMadagascar - Rank 57:
Toska ChocolatesMadagascar 70%
70%darkMadagascar - Rank 58:
Vinte Vinte100% Dark Madagascar
100%darkMadagascar1 award - Rank 59:
ZotterLabooko Madagascar 100%
100%darkMadagascar - Rank 60:
SOMAOld School Dark
66%darkMadagascar - Rank 61:
Pierre MarcoliniMadagascar 78%
78%darkMadagascar - Rank 62:
Forté ChocolateMadagascar 73%
73%darkMadagascar - Rank 63:
Nittedal SjøkoladefabrikkBejafo 67%
67%darkMadagascar - Rank 64:
The Organic HouseStrawberry Dark 70%
70%darkMadagascar - Rank 65:
Vinte Vinte75% Dark Madagascar
75%darkMadagascar3 awards - Rank 66:
SpinnakerMadagascar Dark Milk 58%
58%milkMadagascar1 award - Rank 67:
Chocolat MadagascarFine Dark 85%
85%darkMadagascar - Rank 68:
SpinnakerMadagascar with Sea Salt 70%
70%darkMadagascar2 awards - Rank 69:
MenakaoDark & Cocoa Nibs
100%darkMadagascar - Rank 70:
i Sapori degli IbleiCioccolato artigianale 90% Puro
90%darkMadagascar - Rank 71:
Chocolat MadagascarFine Dark 100%
100%darkMadagascar - Rank 72:
BonnatMadagascar 75%
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.
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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