Callebaut’s chocolates are not only the result of a great tradition, but also the fruit of nature’s best. In each of our chocolates you can taste the finest grades of cocoa beans, a select choice of ingredients and 100% pure cocoa butter. Today, Callebaut takes its chocolates even a step beyond…Download PDF [1.003 KB]
Origine Chocolate « View product info
Madagascar 67% cocoa
Africa’s largest island, Madagascar or “the red island,” is located a few hundred miles from the East coast of Mozambique. The dry West hosts the mythical baobab tree and wonderful beaches. The moist and tropical East nurtures dense rain forests. Madagascar’s deep red soil is the cradle of many sensual and inspiring spices such as vanilla, cinnamon, cloves and both pink and black pepper. We travel up North, to the evergreen Sambirano valley where between ylang ylang and mango trees, some of the world’s finest cocoa is grown.
Dark chocolate with a powerful taste. Exotic woods predominate: sandalwood and cedar of Lebanon. Then comes a positive bitterness. After it has been in the mouth for a while we clearly experience a fruity heart of blueberry, with a great deal of body and impressions of liquorice and roasted coffee beans. Spicy final with impressions of ginseng and black fruit.
History and origin of Malagasy cocoa
Madagascar – that exotic flower among East African islands – is renowned for its extraordinary vanilla. The island also brings forth amazing cocoa crops, mainly consisting of the Forastero variety, with lesser amounts of Trinitario and Criollo variety beans. The best cocoa is grown in the North-West Ambanja region of the island. It is extremely mild and soft, with plenty of fruity flavours and spicy aromas.