Madécasse: 44% Milk Chocolate Squares

Creating bean-to-bar chocolate is an extensive process filled with more than a dozen time-consuming steps.

The cocoa pods are strikingly beautiful in their naturally organic environment.

The cocoa beans are loaded onto an oxcart, which is the only way to travel to this village that’s 50 km from any roads or telephones.

Crossing the Sambiano River in Northwest Madagascar.

Proud members of the chocolate making team, all trained in Madagascar.

Each bar is wrapped and packed by hand before it leaves the Madagascar soil.

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The Madécasse Story

A ten year service with the Peace Corps in Madagascar inspired founders Brett Beach and Tim McCollum to start a business that was previously unheard of in the chocolate world: seed-to-bar chocolate production in Africa. Both Brett and Tim felt it was time to give back to the community that calls Madagascar home. So they put the chocolate making process in the community’s hands, trusting the people that know how to cultivate the beans to turn the cocoa into smooth, rich chocolate bars.

How Madécasse Chocolate is Made

The Madécasse chocolate experience begins in the Ezaka Cooperative, a tiny village fifty kilometers from the nearest road or telephone. There are very few fine chocolates made from scratch in the world, even fewer made fresh at the source, which is one of the many qualities that makes this chocolate unforgettable. A self-taught chocolate maker, owner Shahin Cassam Chenai works with a local team to clean, roast, winnow, grind, refine, conche, temper, mold, and package the chocolate.

What We Love

Madagascar Chocolate Bar Sampler

Madécasse

Sustainable: The entire process from bean-to-bar stays in Ezaka, a tiny village in Madagascar. Because of this, workers make four times what they would earn under a traditional fair trade agreement.

Personalized: Madécasse produces a range of options for the chocolate lover: from 80% if you're a dark chocolate lover to 44% milk chocolate if you enjoy a creamier, sweeter bar.

Flavorful: Madécasse is a well-balanced chocolate full of the fruity notes that are characteristic of Madagascar cocoa beans.

By the Numbers

Madagascar Chocolate Bar Sampler

Madécasse

85: Percentage of the world’s cocoa that comes from Africa.

1: Percentage of chocolate that is actually made in Africa.

6: Number of paved roads in the entire country of Madagascar, none of which lead to Ezaka.

Did You Know?

Madagascar Chocolate Bar Sampler

Madécasse

Many experts consider Madagascar cocoa the best in the world, citing the genetic variety, the island’s cocoa-friendly soil, and the hand-cultivated farming style. Madagascar offers a rare cocoa bean with complex, fruity flavors that’s unlike any other you’ve ever tried.

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