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 73:
Ivee PromenadeChokeberry 70%
70%darkMadagascar - Rank 74:
Beyond GoodDark Chocolate with Sea Salt & Nibs 72% Cocoa
72%darkMadagascar - Rank 75:
MesjokkeStardust
57%milkMadagascar - Rank 76:
The Belgian Chocolate MakersMadagascar 100%
100%darkMadagascar - Rank 77:
MenakaoCombava & Pink Pepper 63%
63%darkMadagascar - Rank 78:
MenakaoCocoa Nibs & Sea Salt 63%
63%darkMadagascar - Rank 79:
MenakaoCashew & Sea Salt 63%
63%darkMadagascar - Rank 80:
Beyond Good72% Cocoa Dark Chocolate with Vanilla Bean Microbatch
72%darkMadagascar - Rank 81:
Beyond GoodSea Salt 63% Cocoa
63%darkMadagascar - Rank 82:
Beyond GoodVanilla Bean 60%
60%darkMadagascar - Rank 83:
ValrhonaManjari 64%
64%darkMadagascar3 awards - Rank 84:
MenakaoOrange & Cranberries 63%
63%darkMadagascar1 award - Rank 85:
ValrhonaGuanaja 70% Cacao
70%darkTrinidad and Tobago, Dominican Republic, Jamaica, Ghana, Côte d'Ivoire & Madagascar2 awards - Rank 86:
Chocolate PhilosophyMadagascar 66%
66%darkMadagascar - Rank 87:
MenakaoCoconut Milk & Vanilla 45%
45%milkMadagascar - Rank 88:
All Things ChocolateTropical
72%darkMadagascar - Rank 89:
Ivee PromenadeMadagascar 70%
70%darkMadagascar - Rank 90:
Beyond GoodPure Dark 80% Cocoa
80%darkMadagascar - Rank 91:
Dick Taylor73% Dark with Fleur de Sel
73%darkBrazil & Madagascar2 awards - Rank 92:
Dick TaylorMadagascar Sambirano 72% Dark
72%darkMadagascar5 awards - Rank 93:
Beyond GoodPure Dark 70% Cocoa
70%darkMadagascar - Rank 94:
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 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
Chof Monthly
One email a month: the bars and makers added to Chof, the highest Chof Scores among them, and where to buy them.
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