Ritual Madagascar 75%

Weight: 64 g

$11.25

Sale Sold out

Reasons to love:

The "gateway chocolate" for non-believers. Unbelievably fruity and nutty thanks to unique terroir. Made with organic cacao from a world renowned farm in the lower Sambirano Valley of Northern Madagascar. The region is known for producing cacao rich with notes of citrus. A classic bean-to-bar origin and 2013 Food food Awards winner.

Tasting Notes: Raspberry, Citrus and Peanut

Maker
Ritual Chocolate
Country
United States
Cacao Origin
Sambirano Valley

Awards

INGREDIENTS & ALLERGENS

Ingredients: organic cacao, organic cane sugar, organic cocoa butter

May contain traces of tree nuts, peanuts, wheat and soy.

Attention CA Residents: Prop 65 Warning

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REAL CHOCOLATE
Fine chocolate has rich, nuanced flavors. Like wine it can change with cacao bean variety and where it's grown.
ETHICALLY SOURCED
Our chocolate makers source cacao at high standards beyond Fair Trade, and produce responsibly.
A CURATED SELECTION
A diverse selection sourced from the top 2% of all chocolate in the world.
25,000+ HAPPY CUSTOMERS
Once you try real chocolate, nothing else compares.

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Maker

Ritual Chocolate

Ritual Chocolate, based in Utah, owned by Robbie Stout and Anna Davies are masters at balancing sugar and cacao. This sophisticated chocolate maker only uses those two ingredients to make their chocolate, with no added soy, butter or vanilla. We appreciate Ritual for their purposeful variations in cacao percentage from harvest to harvest to produce the best tasting chocolate. Ritual is crafted on European methods with an American style. Their journey began back in 2008 in Boulder, Colorado, both cyclists, they noticed that both coffee and cycling companies focused on cyclists. They wondered why and sampled over 20 different cups of coffee with an expert. Robbie was surprised to learn how every cup tastes different due to the roast and where it was grown. From there they learned about terroir and thought well, everyone is doing coffee; why not chocolate! They already ate a little pieces of chocolate every night after dinner, it was their ‘ritual’. Robbie and Anna spent the following years in Costa Rica after taking ownership of an old chocolate factory. They meticulously studied the craft of chocolate, reading every manual on machinery and everything in between. Their attention to detail and dedication has really demonstrated through their award winning chocolate bars.

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

Akesson Estate

Perhaps one of the most famous origins in the world, Akesson’s Estate consists of several individual farms in northwestern Madagascar’s Sambirano Valley. The most prolific of these is certainly Bejofo Estate, which alone produces around 300 tons of cocoa each year. Over the last decade, Malagasy cacao (cacao grown on Madagascar) has earned a reputation for fruity, almost juicy cacao beans, which transform into some of the most unique chocolate in the world. All of the cacao grown on Akesson Estate is organic-certified.

Country/region

Ritual Madagascar 75%