Craft dark chocolate 75% MADAGASCAR Sambirano valley

Chocolate made from rare Madagascar cocoa (Criollo / Trinitario)

There is cocoa that cannot be confused with any other. Madagascar Sambirano is cocoa with an island character, grown in the Sambirano Valley, where volcanic soil, an oceanic climate, and wild nature create a unique terroir. Madagascar cocoa is valued worldwide for its bright, vibrant flavor and accounts for only about 3–4% of the global harvest. Each batch is a reflection of the island’s nature, where cocoa grows among tropical fruits and spicy plants.

A rare variety with character

Madagascar Sambirano is cocoa with bright acidity and fruity freshness. It is distinguished by natural notes of red berries, citrus, a light tang, and a clean chocolate tone. This cocoa opens quickly and vividly—like a flash of flavor—leaving a long fruity aftertaste.

Only 3 ingredients — nothing extra

• Madagascar Sambirano cocoa beans • natural cocoa butter • coconut nectar

No lecithin, flavorings, emulsifiers, or white sugar. A pure taste created by nature and craftsmanship.

Flavor profile

Red berries • Citrus • Light tang • Clean chocolate tone

The taste is bright, juicy, with the fruity acidity characteristic of Madagascar. The chocolate unfolds in layers: first berries, then citrus, and in the finale—pure, rich cocoa flavor.

Benefits confirmed by nature

Madagascar cocoa is rich in antioxidants, magnesium, and trace elements. Coconut nectar is a source of iron, zinc, calcium, and potassium. This is a dessert that can be called mindful indulgence—bright taste without compromises.

Artisanal production in Latvia

Each bar is handmade in our workshop in Daugavpils. We conche the chocolate for up to 72 hours, controlling the texture and aroma at every stage.

This is not mass production—this is chocolate made with attention, respect for the raw materials, and love for the craft.

Specifications