MADAGASCAR 72% BAR
$11.00
Deliciously impertinent
Cocoa arrived in Madagascar at the beginning of the 20th century, which makes it a young origin. This could explain its delicious impertinence with the acidity of raspberry or is it citrus? The roasted and simultaneously fruity notes make you crave more this Madagascar chocolate. Heady is the word.
Net wt. 2.12 oz | 60 g
Smell the chocolate.
Break a small piece.
Let it melt under your tongue.
Wait, wait, wait…
Chocolate needs to melt to release its aromas.
Savor. Enjoy. Repeat.
SINGLE ORIGIN CHOCOLATE
HAVE YOU EVER HEARD OF “TERROIR”?
It comes from the Latin word terra (Earth). Terroir is defined by the nature of the soil: its exposure to sun, wind, and rain; interactions between the species within its tissues; the impact of local yeasts and bacteria on the eventual fermentation process. Terroir is a cultural consideration that dictates local styles of planting, maintaining, harvesting, storing, and preparing crops like cocoa beans.
Many chocolate lovers are convinced that the quality of a chocolate depends solely on its cocoa percentage. In our opinion, this is only one criterion to consider, and further, it seems less essential to the complexity of the flavor than terroir.
That is why we have leveled each of our dark chocolates at 72%, so that you can experience the nuances in flavor without thinking about percentage. And trust us… what you will find in each of our couvertures will blow your mind.
THE COCOA FARM
SOCIÉTÉ MILLOT
Andzavibe plantation is named after founder Lucien Millot (1906). Seated in North Madagascar, the dazzling 3,200 acre site is the heavenly kingdom of fresh vanilla, ylang, vetiver, patchouli and… cocoa. Our partner, Valrhona, has exclusive purchase rights to 1,500 acres of this certified organic plantation, and recently became a shareholder in the Société Millot. They employ about 800 workers — the majority of which are women — and support local schools in their work. Travelers are graciously welcome, if you happen to pass by.
FRÉDÉRIC CASSEL
Frédéric is our international award-winning chocolatier. Trained at Fauchon (Paris, France), one of the most high end caterers, he opens his first store in 1994 in Fontainebleau, France.
PASTRY CUP WORLD WINNER, 2013 (as President of the French Team) – PASTRY CHEF OF THE YEAR, France, 1999 and 2007 – President of Les Relais Desserts, 2003-2018 – Vice president of the Pastry World Championship, 2021. Shops and corners in Kyoto and Tokyo, Japan – Berlin, Germany – Tunis, Tunisia.
SUSTAINABILITY
Though recycled, compostable, and fit to minimize packaging, our sleeves remain simple and elegant. With less waste and less postage, we are certainly not here to show off. We work everyday to find better solutions and new ways to make our products sustainable.
BAR SLEEVE
Crownboard Craft CRAFT cardboard, made out of 100% primary wood fibres, produced in Sweden. Certified in accordance with ISO 9001, ISO 14001, ISO 50001, FSSC 22000. FSC CoC & PEFC CoC available. FLOW WRAP
100% plant-based cellophane (Natureflex), compostable and biodegradable, produced in France.
INGREDIENTS
Dark chocolate couverture (72% cocoa minimum, pure cocoa butter) – Cocoa beans from Madagascar, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
2.12 oz | 60g
ALLERGEN INFORMATION
May contain gluten, nuts, egg, soy.
Made in a facility that uses milk.
NUTRITION FACTS
“Our four dark chocolates -Madagascar, Dominican Republic (my favorite), Ecuador and Mexico- are all 72% of cocoa, and the same recipe. The only difference is the bean. Taste all of them, taste the true taste of the origin. Amazement and pleasure guaranteed!”
ORIGIN: MADAGASCAR
North of Madagascar, Andzavibe plantation named after founder Lucien Millot (1906) is the heavenly kingdom of vanilla, ylang, vetiver, patchouli and… cocoa.
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