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 73:
TerveMadagascar 70%
70%darkMadagascar - Rank 74:
Firetree ChocolateMadagascar Sambirano Valley 84%
84%darkMadagascar - Rank 75:
EthiquableMadagascar Grand Cru Sambirano 85%
85%darkMadagascar - Rank 76:
François PralusLe 100%
100%darkMadagascar - Rank 77:
MaüaMadagascar 95%
95%darkMadagascar - Rank 78:
Åkesson'sAmbolikapiky Plantation 75% Trinitario & Black Pepper
75%darkMadagascar - Rank 79:
SOMAArcana
100%darkEcuador & Madagascar3 awards - Rank 80:
SOMADream Machine
60%darkDominican Republic, Haiti, Madagascar & Peru - Rank 81:
AmanoSambirano Valley
70%darkMadagascar3 awards - Rank 82:
Beyond GoodPure Dark 92%
92%darkMadagascar - Rank 83:
Essenzo Cacao01 Madagascar 72%
72%darkMadagascar1 award - Rank 84:
Beyond Good72% Cocoa Dark Chocolate with Candied Ginger
72%darkMadagascar - Rank 85:
Menakao72%
72%darkMadagascar - Rank 86:
Menakao80%
80%darkMadagascar - Rank 87:
Manufaktura CzekoladyMadagascar & Fleur de sel 70%
70%darkMadagascar - Rank 88:
SOMADark Fire
60%darkDominican Republic, Haiti, Madagascar & Peru - Rank 89:
François PralusMadagascar Criollo 75%
75%darkMadagascar - Rank 90:
Chocolat MadagascarFine Dark 70%
70%darkMadagascar - Rank 91:
François PralusMélissa
45%milkMadagascar - Rank 92:
OmnomMadagascar 66%
66%darkMadagascar7 awards - Rank 93:
chocoMeDark chocolate bar with candied yuzu peel 69%
69%darkMadagascar - Rank 94:
Manufaktura CzekoladyMadagaskar 46%
46%milkMadagascar - Rank 95:
MenakaoBird Chili 63%
63%darkMadagascar - Rank 96:
MenakaoMadagascan Vanilla 45%
45%milkMadagascar1 award - Rank 97:
MenakaoArabica & Sea Salt 45%
45%milkMadagascar - Rank 98:
AmedeiToscano Black 100
100%darkGhana, Madagascar, Ecuador & Grenada2 awards - Rank 99:
OmnomSea Salted Almonds
45%milkMadagascar2 awards - Rank 100:
Ivee PromenadeChokeberry 70%
70%darkMadagascar3 awards - Rank 101:
Beyond GoodDark Chocolate with Sea Salt & Nibs 72% Cocoa
72%darkMadagascar - Rank 102:
MesjokkeStardust
57%milkMadagascar - Rank 103:
ékaBourbon Vanilla Caviar 65%
65%darkMadagascar - Rank 104:
The Belgian Chocolate MakersMadagascar 100%
100%darkMadagascar - Rank 105:
MenakaoCombava & Pink Pepper 63%
63%darkMadagascar - Rank 106:
MenakaoCocoa Nibs & Sea Salt 63%
63%darkMadagascar1 award - Rank 107:
MenakaoCashew & Sea Salt 63%
63%darkMadagascar - Rank 108:
Beyond Good72% Cocoa Dark Chocolate with Vanilla Bean Microbatch
72%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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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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