Photo Elizabeth Wilson
Rare Madagascar Origin Cacao./ only 0.1% of World Cacao Production
Two very different rare and carefully grown commodities, but also very similar in many ways. They both are the most important ingredient of Fine Chocolate and Fine Wine. Both are fermented, both are under the care of the Farmer and Viticulturist and craftsmanship of the Chocolatier and Winemaker to develop the final wonderful gourmet creations. The taste of the end product mainly depends on the quality of these very important ingredients.
The main difference however, is that the Vineyard and Winery are very close to each other and most cocoa plantations in world are not close to Chocolate producers.
In Winemaking, the grape quality depends on the soil, climate, shade, terrain, timing and care by the Viticulturist. In France they call the growing area the terroir. A wine grape such as Sauvignon Blanc will have very different taste characteristics within the same vineyard depending on the topography/ height above sea level. Then there are differences between Vineyards and Estates, differences between regions in a country, and then differences between growing countries. Ever wondered why Sauvignon Blanc Wine from France tastes very different from New Zealand ? The same is true for Cacao. There are three types grown in the world, the rare Criollo and Trinitario and the more common Forastero. A major impact of cacao flavour quality is the terroir and adaptation to the local environment. Provenance, care and traceability is key to managing the development of world class Fine Chocolate, which offers a kaleidescope of flavours and aromas not known in mainstream industrial Chocolate confectionery. Madagascar produces rare cacao that has wonderful forest fruit and citrus flavours, a wonderful foundation for fine chocolate. No need to add other flavours such as vanilla and more sugar , or chemically process ( alkalise) which is a very common solution with the less palatable mainstream bitter cacao commodity.
Madagascar is a very large Island ( 2.5 X UK land surface area) in the Indian Ocean 250 miles from the East Africa coast. It grows very fine and rare cocoa in Sambirano in the north of the Island ( 14 degrees south of equator ( 0.1% of world production). The Cocoa trees grow in the organic rainforest that provide shade for the cocoa trees, thereby protecting the home of the endangered wildlife and fauna of Madagascar.
International Chocolate and Academy of Chocolate award winners Chocolat Madagascar produces Fine Cacao of Sambirano and offers Fine Baking ( Couvertures) Chocolate and Fine Chocolate Bars that are fully crafted in Madagascar by Chocolaterie Robert ( est 1940) in Antananarivo from the Cacao in Madagascar.
Fine chocolate created from fine cacao just like fine wine is from fine grapes grown near to the winery.
Two very different rare and carefully grown commodities, but also very similar in many ways. They both are the most important ingredient of Fine Chocolate and Fine Wine. Both are fermented, both are under the care of the Farmer and Viticulturist and craftsmanship of the Chocolatier and Winemaker to develop the final wonderful gourmet creations. The taste of the end product mainly depends on the quality of these very important ingredients.
The main difference however, is that the Vineyard and Winery are very close to each other and most cocoa plantations in world are not close to Chocolate producers.
In Winemaking, the grape quality depends on the soil, climate, shade, terrain, timing and care by the Viticulturist. In France they call the growing area the terroir. A wine grape such as Sauvignon Blanc will have very different taste characteristics within the same vineyard depending on the topography/ height above sea level. Then there are differences between Vineyards and Estates, differences between regions in a country, and then differences between growing countries. Ever wondered why Sauvignon Blanc Wine from France tastes very different from New Zealand ? The same is true for Cacao. There are three types grown in the world, the rare Criollo and Trinitario and the more common Forastero. A major impact of cacao flavour quality is the terroir and adaptation to the local environment. Provenance, care and traceability is key to managing the development of world class Fine Chocolate, which offers a kaleidescope of flavours and aromas not known in mainstream industrial Chocolate confectionery. Madagascar produces rare cacao that has wonderful forest fruit and citrus flavours, a wonderful foundation for fine chocolate. No need to add other flavours such as vanilla and more sugar , or chemically process ( alkalise) which is a very common solution with the less palatable mainstream bitter cacao commodity.
Madagascar is a very large Island ( 2.5 X UK land surface area) in the Indian Ocean 250 miles from the East Africa coast. It grows very fine and rare cocoa in Sambirano in the north of the Island ( 14 degrees south of equator ( 0.1% of world production). The Cocoa trees grow in the organic rainforest that provide shade for the cocoa trees, thereby protecting the home of the endangered wildlife and fauna of Madagascar.
International Chocolate and Academy of Chocolate award winners Chocolat Madagascar produces Fine Cacao of Sambirano and offers Fine Baking ( Couvertures) Chocolate and Fine Chocolate Bars that are fully crafted in Madagascar by Chocolaterie Robert ( est 1940) in Antananarivo from the Cacao in Madagascar.
Fine chocolate created from fine cacao just like fine wine is from fine grapes grown near to the winery.
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