• Chocolat Madagascar Vegan Cashew Milk Chocolate 40%
  • Chocolat Madagascar Vegan Cashew Milk Chocolate 40%
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Chocolat Madagascar Vegan Cashew Milk Chocolate 40%

Chocolat Madagascar Vegan Cashew Milk Chocolate 40%

Weight: 85 g

$9.00
$9.00
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Reasons to Love

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

Made at Origin

Made at Origin

Made with Estate Grown Cacao

Tree to Bar

A vegan milk alternative chocolate made with cashew nuts. This chocolate bar is freshly crafted in Madagascar. Creamy, smooth muth feel, fine texture made from rare Sambirano cacao and Malagasy cashew nuts. No added flavors!

Ingredients: Cane sugar, Madagascar pure natural cocoa butter, cashew nuts, Madagascar cocoa beans.

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Manufactured in a facility which also processes dairy"

Trace Dairy

Manufactured in a facility which also processes peanuts

Trace Peanuts

Peanut Free"

Peanut Free

Soy Free

Soy Free

Contains treenuts

Treenuts

Uses no animal products, but sweetened with non-organic refined sugar

Vegan

Gluten Free

Gluten Free

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Maker

Chocolat Madagascar

Chocolat Madagascar is a tree to bar chocolate maker by Chocolaterie Robert Robert has been making chocolate from local beans since 1940. They grow fine cacao in north west and on the east coast of Madagascar, located near where French settlers first introduced cacao to the island. Their factories are close to the cacao plantations, therefore are unique in that they produce fresh chocolate within days. The cacao trees provide a eco-sustainable haven for the rain forest and animals in Madagascar. They have won over 30 different awards from different chocolate contest all over the world.

Cacao Region

Sambirano Valley, Madagascar

Perhaps the most famous growing region in the world, northern Madagascar's Sambirano Valley is known for its incredibly fruity cacao and aromatic herbs & spices. Over the past few decades three main plantations have popped up in the area to supply cacao to chocolate makers around the world, as well as some of the world's most valuable botanicals, namely vanilla, ylang-ylang, and essential oil extracts.

Cacao Estate

APAVA

Known in Spanish as the Asociación de Productores Agricultores de Villa Altagracia, APAVA was founded in 1987, and originally meant to bring together coffee farmers. However, the natural growth of quality cacao trees on its fertile land proved to be more valuable. Over time the group began shifting their focus to cacao, given the quality premium & increased export demand for organic cacao. As of 2010, the association of 420 farmers has shifted completely to cultivation of cacao across their 10 regional communities. For their part, APAVA maintains central processing facilities, where the farmers’ cacao ferments in traditional wooden boxes for 5-6 days, and then sun dries on covered wooden trays, keeping the whole process clean and consistent.

Customer Reviews

Based on 1 review
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V
Victoria C.
Smooth Texture

A pleasantly smooth texture. This percentage would be great for those who like vegan milk chocolate style to be more on the sweet side.