Cocoa was introduced to Madagascar at the beginning of the 20th century and has found one of its most beautiful expressions there.
Trinitario is a cross between Criollo and Forastero and is often seen as the perfect marriage between the subtlety of the former and the strength of character of the latter.
The Bejofo farm, from which the cocoa beans for this chocolate bar are made, extends in the Sambirano Valley near Ambanja in the north-west of the country. Cocoa has been harvested there since 1920, and is considered to be the most aromatic in the country.
This family business carefully cultivates its legacy of old plant varieties and works according to the rules of organic farming.
A beautiful fruit acid offers a refreshing symphony of aromas of red fruits. The sugar is added late in the production process and thus offers a crispy taste experience.