Amano Chocolate Madagascar Chocolate Bar


The beans from Madagascar are descended primarily from Trinitario and Criollo varieties. The unique soil and climate of Madagascar produce beans that are particularly fruity. Our award winning Madagascar bar is a fine example of this. This chocolate is what first put Amano Chocolate on the map of chocolate makers. It is an nontraditional cacao with strong fruity flavors that include hints of Raisin, Light Chocolate, Citrus, Raspberry
Bronze at the 2016 Academy of Chocolate Awards
Bronze at the 2015 Academy of Chocolate Awards


The Chocolate Maker’s Notes:  Art Pollard

“When I first found the cocoa beans we use to make our Madagascar chocolate, I knew I was on to something special. They are a wonderful example of the wide variety of flavors that can be produced by superior cocoa beans. They have well balanced flavor as well as natural citrus and raspberry notes — something truly unique in the world of cocoa.”

“The beans are grown on a single family owned estate in the Sambirano valley of Madagascar. The bit of magic that gives these cocoa beans their unique flavor is Madagascar’s unique combination of climate and soil combined with the way that the cocoa is fermented and dried by a family who truly cares about quality. This all comes together to create a cocoa bean that has true potential to make an exceptional chocolate. Our job at Amano is to take cocoa beans such as these and to work with them to bring out their fullest potential as they are turned into chocolate. This, I believe, we have succeeded in doing.”

“Since its release, this chocolate has quickly become a favorite among pastry chefs (in some of the nations leading restaurants). They love its assertive citrus and raspberry flavor notes. Passion is what drives us at Amano; this is exactly what I feel each time we make this chocolate.”

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