Single Origin Chocolate: Madagascar

Madagascan cocoa is currently considered some of the best available cocoa world wide, and actually only accounts for roughly 0.5% of the world cocoa production. The theobroma tree was introduced to the land in the late 19th century by French colonists, and has since been set apart from other cocoa-producing countries. Their fine cocoa is deemed for its noble aroma, which is harvested twice a year, at the beginning of the rainy and the dry season. Madagascar primarily exports its beans, due to the lack of equipment, as well as infrastructure. These beans are known for fruity notes with a strong acidity, although chocolatiers combat this acidity with additives (sugar, emulsifiers, etc.), but truly a renown selection.

Reference: Sipa, M. (2013). The way of Chocolate: Growing Cocoa.