Menakao, deeply rooted in local production, operates from its chocolate factory in Ambohidratrimo, near Antananarivo, Madagascar. This factory is distinctive for transforming Grand Cru beans, exclusively sourced from Madagascar, into 100% Malagasy chocolate bars. Fine Malagasy Cocoa: Madagascar chocolate is renowned for its unique floral notes, a touch of acidity, and a slightly astringent finish, making it an exceptional cocoa recognized globally. Since 2016, it has been labeled as "Fine Cocoa" by the International Cocoa Organization (ICCO), ranking it among the world's best. Ethically Committed Brand: Menakao's approach of processing cocoa beans locally into chocolate helps shorten the intermediary chain, contributing to Madagascar's economic development. This initiative ensures that the country not only produces cocoa beans but also benefits from the value-added processing industry, leading to more equitable income distribution. Quality and Traceability: Working closely with five plantations, Menakao ensures the quality and traceability of each cocoa batch received and processed. Regular visits to their partners allow them to monitor the quality of the beans throughout every stage, from harvesting to sorting, and even the cleanliness of the trucks transporting them. This commitment to quality extends to the choice of ingredients used in their chocolate recipes, ensuring a premium product in every bar. Bars with the Faces of Madagascar: At the heart of Menakao chocolates, there are women and men! We therefore wanted to illustrate our shelves by putting forward the faces of the different ethnic groups that represent the Malagasy people, who are very little known. The Tanala, the Betsimisaraka, the Mahafaly, the Antanosy, the Bara or the Merina, all represented in their headdresses and traditional clothes. A tribute and a desire to discover a country with multiple cultures that make the richness of Madagascar. Also a wink from the founder of Menakao, who wanted to recall four generations later the first commercial activities of the family: arriving at the beginning of the 19th century, it began in the sale of postcards. These magnificent portraits visible on our cases, painted by the late artist A. RAMIANDRASOA, illustrated postcards of the period.
Les merChocolate Makers source their organic and Fairtrade cocoa from the Awajun community, situated along the Cenepa and Rio Santiago rivers in the Amazon rainforest. The Awajun are part of the NorAndino cooperative, a significant organisation with about 5000 members, including 1800 cocoa farmers. These members are spread across northern Peru, encompassing both coastal and Amazonian regions. In collaboration with NorAndino, Chocolate Makers are involved in a special project aimed at enhancing cocoa processing. NorAndino operates a substantial cocoa factory in Peru, larger and more advanced than Chocolate Makers' Amsterdam facility, equipped with a modern production line dedicated to producing high-quality organic and Fairtrade cocoa mass. This partnership not only ensures superior cocoa quality for Chocolate Makers but also empowers NorAndino, paving the way for them to produce their own chocolate in the future.
Les merOrigines Chocolate Makers specializes in small-scale, artisanal chocolate production, focusing on detailed roasting and taste-testing to perfect their products. They are committed to social and environmental responsibility, supporting sustainable cocoa projects in Colombia, Peru, and Liberia, and carefully choosing suppliers to minimize impact. The company collaborates with local producers for ingredients and creatively uses cocoa bean husks in herbal teas and soaps. They continually work on packaging recyclability and sourcing from ethical suppliers. Origines' “Bean to Bar” approach is about indulgence accessible to all chocolate lovers, emphasizing quality and sustainability.
Les merDefinite creates flavoured bars with natural and locally sourced Dominican ingredients, to bring you a special Caribbean experience. Eat good chocolate, close your eyes, and you are on a journey through the different regions of the Dominican Republic. A deliciously creamy vegan alternative to milk chocolate. The organically grown cocoa for this bar comes from Valdez Cacao. This family farm is situated in Castillo, in the province of Duarte, where over 60% of Dominican cocoa is grown. Valdez Cacao was started in 1961 by Porfirio Valdez. With every bit of money he earned, he bought additional pieces of land, slowly growing his small farm into a leading business in cocoa cultivation. Valdez is socially involved, supporting the local population; the farm offers work, provides social services, built two aqueducts, a baseball field and connected the primary school to the Internet.
Les merFounded in 2019 by Jacob, Mellōw chocolate is a Copenhagen-based chocolate brand rooted in ethical and sustainable practices. Born from a suitcase of cocoa beans from Panama, Mellōw has evolved from initial experiments in Jacob's kitchen to a dedicated production facility. Their chocolate, made in small batches, prioritizes human rights, biodiversity, and sustainable cocoa farming. Mellōw chocolate is committed to slave-free and child labor-free chocolate, supporting cocoa agroforestry to combat deforestation. They blend science and art to craft chocolates that retain the natural benefits of cocoa beans, using natural and unrefined ingredients to preserve antioxidants, vitamins, and minerals. Jacob's vision for Mellōwis simple yet profound: to produce the finest quality chocolate with just two ingredients - ethically sourced cocoa beans and unrefined sugar. Mellōw's approach encompasses sustainable practices, ethical partnerships with farmers, organic ingredients, and plastic-free packaging. Focused on preserving the nutritional qualities of hand-picked cocoa beans, Mellōw chocolate develops its processes scientifically. They aim to inspire with well-designed products, collaborating with local creatives, all while striving to raise the bar in the chocolate industry.
Les merCocoa from Dennis Bodie The cocoa used by PURE Chocolate is supplied by Dennis Bodie. A farmer in a hamlet in the middle of the John Crow Mountains called Tom’s Hope (in Fellowship in the parish of Portland). To find Bodie’s farm, you really need the help of the locals. There are no street names, no house numbers, nor does the farm have a name. Dennis Bodie owns the farm. It is his pride and joy; he has pledged his heart and soul to his farm, does not go on holiday but, he says, enjoys the sound of the stream and nature around him every day. His cocoa is a cross between Criollo and Trinitario, fermented and dried by hand. In chocolate making, what happens at harvest and after is crucial. Thanks to the special process, the extraordinary cocoa taste of the original cocoa beans is preserved as best as possible.
Les merChocolat Madagascar, a multi-award-winning brand recognized globally for its excellence, produces its chocolate directly in Madagascar. This close proximity to the cocoa plantations allows for the freshest possible chocolate, capturing the intricate flavors as nature intended. With a commitment to fairness and sustainability, Chocolat Madagascar not only enhances the local economy through its Raise Trade practice but also supports agroforestry farming, benefiting Madagascar's rich biodiversity.
Les merChocolate Makers source their organic and Fairtrade cocoa from the Awajun community, situated along the Cenepa and Rio Santiago rivers in the Amazon rainforest. The Awajun are part of the NorAndino cooperative, a significant organisation with about 5000 members, including 1800 cocoa farmers. These members are spread across northern Peru, encompassing both coastal and Amazonian regions. In collaboration with NorAndino, Chocolate Makers are involved in a special project aimed at enhancing cocoa processing. NorAndino operates a substantial cocoa factory in Peru, larger and more advanced than Chocolate Makers' Amsterdam facility, equipped with a modern production line dedicated to producing high-quality organic and Fairtrade cocoa mass. This partnership not only ensures superior cocoa quality for Chocolate Makers but also empowers NorAndino, paving the way for them to produce their own chocolate in the future.
Les merOrigines Chocolate Makers specializes in small-scale, artisanal chocolate production, focusing on detailed roasting and taste-testing to perfect their products. They are committed to social and environmental responsibility, supporting sustainable cocoa projects in Colombia, Peru, and Liberia, and carefully choosing suppliers to minimize impact. The company collaborates with local producers for ingredients and creatively uses cocoa bean husks in herbal teas and soaps. They continually work on packaging recyclability and sourcing from ethical suppliers. Origines' “Bean to Bar” approach is about indulgence accessible to all chocolate lovers, emphasizing quality and sustainability.
Les merBertil Åkesson, a trailblazer in the bean-to-bar industry, has significantly impacted the world of artisan chocolate. With his roots in Madagascar, where he was raised by a Swedish diplomat father and a French mother, Bertil's journey began on the family's cocoa and spice plantations established in the 1970s. Today, he's renowned for directly supplying his single-estate beans to over 300 chocolatiers globally and for his own line of internationally acclaimed bars. His chocolate bars, crafted from beans grown on Åkesson's own Ambolikapiky plantation in Madagascar's renowned Sambirano valley, have garnered worldwide recognition and numerous awards. These accolades include consecutive Golds at the Great Taste awards, the Academy of Chocolate Awards, and the International Chocolate Awards. This specific single-origin bar, known for its vibrant and distinctive flavor, continues to win hearts and palates, cementing Bertil's status as a true connoisseur and pioneer in the chocolate world.
Les merThe cocoa beans for this dark chocolate are grown near the village of Ocumare de la Costa, close to the northern coast of Venezuela. Confusingly, Morin has named the bar Occumare (double c) whereas the village is named, at least in English, Ocumare. Anyway, to add to the confusion, the first cocoa farmer who decided to establish a cooperative in Ocumare seems to have developed his own cocoa bean variety there – also called Ocumare – which is a cross between Criollo and Trinitario cocoa beans. The cocoa is grown on plantations surrounding the village of Ocumare. Fermentation takes place in wooden boxes covered with banana leaves.
Les merDefinite creates flavoured bars with natural and locally sourced Dominican ingredients, to bring you a special Caribbean experience. Eat good chocolate, close your eyes, and you are on a journey through the different regions of the Dominican Republic. A deliciously creamy vegan alternative to milk chocolate. The organically grown cocoa for this bar comes from Valdez Cacao. This family farm is situated in Castillo, in the province of Duarte, where over 60% of Dominican cocoa is grown. Valdez Cacao was started in 1961 by Porfirio Valdez. With every bit of money he earned, he bought additional pieces of land, slowly growing his small farm into a leading business in cocoa cultivation. Valdez is socially involved, supporting the local population; the farm offers work, provides social services, built two aqueducts, a baseball field and connected the primary school to the Internet.
Les mer