The alliance of pure Arabica coffee, from the highlands of Madagascar and its hint of salt brings a powerful taste to this delicate and unctuous milk chocolate.
Its packaging is adorned with the face of a young man Hova – Merina (“Those of the high country”) coming from the region of Antananarivo, whose people of Indonesian or Malaysian origin reached the highlands after arriving in Madagascar around the tenth century. Ancestor worship is still part of traditional beliefs, the famous “Famadihana” (turning of the dead) is a custom originating in the highlands.
Malagasy cocoa is 100% natural since it grows wild in nature and without fertilizer. 90% of Malagasy production comes from the Sambirano Valley, a region located in the northwest of the island where there is a hot and humid tropical climate.
The taste of cocoa from Madagascar is unique, it reveals a fruity aftertaste. Its bitterness is moderate and unusual ...
Origin: Madagascar
Storage: In a dry and cool place between 12 and 20 degrees Celsius
45% milk chocolate with Arabica coffee and fleur de sel - 75 g
Cocoa from Madagascar, natural and without fertilizer: pComing mainly from the Sambirano Valley, in the north-west of Madagascar, this cacao is grown naturally on particularly fertile land and produces a rich and endemic flora.
A rare variety with a unique taste: lhe moderate bitterness is not typical and reveals citrus flavors with fruity final notes reminiscent of red fruits. The aroma is also very particular.
Reviews
Je ne trouve pas le mot pour dire combien j'aime tout de ce chocolat.
Design intéressant et original ...
Merci Matana pour ces découvertes !