Valrhona Lait Tanariva 33% 82/100

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This bar is made with beans from Madagascar. Once harvested these beans are shipped to Le Harve and then driven to Tain-l’Hermitage, part of the Rhone Valley, an area particularly famous for growing wine, where Valrhona turn them into one of their Grand Cru chocolate bars. Continue reading

Valrhona Manjari Noir 64% 85.5/100

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This bar is made with trinitario beans from the Sambirano Valley in north west Madagascar. Once harvested these beans are shipped to Le Harve and then driven to Tain-l’Hermitage, part of the Rhone Valley, an area particularly famous for growing wine, where Valrhona turn them into one of their Grand Cru chocolate bars.  Continue reading

Pralus Madagascar Criollo 75% 87.5/100

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This bar is made using cocoa harvested from Ambanja, in the Sambirano Valley from an area rich in Criollo trees. Once harvested these beans are shipped to Pralus’s manufacturing plant in Roanne, where he turns them into his world famous chocolate bars. Continue reading

Jordi’s Madagascar Befojo 75% 87.5/100

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This bar is made using trinitario beans grown from saplings that originated in Java, on Betrtil Akesson’s Befojo farm in the fertile Sambirano valley located in the north west of Madagascar. Once harvested and shipped they arrive in Hradec Králové, 50 miles east of Prague, where founders Jiří Stejskal and Lukáš Koudelka help to turn these into one of Jordi’s chocolate bars. Continue reading

Michel Cluizel Madagascar Plantation Mangaro 65% 88.5/100

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This bar is created from Trinitario cocoa beans from the Mangaro plantation in Madagascar. Once harvested these beans are shipped to Damville in Normandy just west of Paris to Manufacture Cluizel to be turned into one of their single plantation chocolate bars. Continue reading