An exquisite pleasure

Drinking chocolate, cocoa powder, nut and milk chocolate - all these can be found in every classic supermarket in Germany. The basis for all these products is usually the so-called consumer cocoa. This is Cocoa, which is obtained from very robust plants with high yields. The aroma is relatively coarse, and has slightly tart and acidic nuances. The Forastero and Trinitario beans dominate the major growing areas in West Africa, Brazil and Asia. There about 95% of the total cocoa cultivated as consumer cocoa. In addition to this consumer cocoa, however, there is also a much smaller market for connoisseurs and exquisite taste lovers: the so-called Fine cocoa. Fine cocoa makes only about 5% of the world's cocoa production and is produced primarily in Central and South America from the Criollo beans obtained. In fact, there are only two other countries outside the South American continent that also produce excellent fine cocoa: Papua New Guinea and Madagascar.

Origin and cultivation of fine flavoured cocoa from Madagascar

In 1901, the native of French Lucien Millot to grow the excellent Criollo cocoa from Java and Indonesia on Madagascar as well. As a unique location for his plantations, he chose the Sambirano valley near Ambanja - the surrounding mountains were able to protect the plantations from the ever-raging cyclones, the warm, humid air carried in from the ocean created a unique microclimate, and the Sambirano, a river flowing from the Tsaratanana Mountains running as far south as the Mozambique Canal, ensured optimal irrigation. Even today, regular rainfall, the high humidity and the stable temperature are responsible for the cocoa on these plantations being able to grow its absolutely unique taste game can unfold. This play of flavors is due to very pure and at the same time spicy delicate notes characterizes. Bitter flavors are foreign and far from the Madagascan fine flavoured cocoa, because the soil on the plantations and the unique growing conditions have had an additional positive influence on the already very fine aroma of the fine flavoured cocoa. The small cultivation area and these conditions, which cannot be copied, make the fine flavoured cocoa a product that is appreciated all over the world because of its preciousness.

Chocolaterie Robert in Madagascar

Since the year 1940 the company was Robert family from Tamatave and that is where the present name of the chocolate comes from. The Robert family were the founders of the company and they were the ones who set their quality standards very high. Now the Ramanandraibe family at the helm, one of the pioneers of the indigenous quality-conscious companies in Madagascar owns the cocoa plantations and currently takes care of a total cultivated area of seven hundred hectares and at the same time the Processing of cocoa beans into fine chocolate. The entire cultivation and harvesting is done under organic aspects. The Robert family had started the unique concept of quality requirements from cultivation to sale of chocolate, the Ramandraibe family continues and until today there is almost no one in the world cultivation and processing of fine cocoa makes itself.

Chocolat Robert holds all the strings with regard to its fine cocoa and takes care of all the steps itself, from sowing and harvesting to further processing and sales. Only in this way can the high quality of the cocoa is guaranteed and that is precisely why the cocoa from the Sambirano Valley is so sought after around the world. However, the quality also results, of course, due to the exceptionally good taste. The strong Criollo dominance provides a fruity-smooth note, bitter accents are not to be found. It is precisely this quality that is appreciated by the large and prestigious chocolate manufacturers around the world. Therefore

the Robert family also sells most of its harvest around the world.
Various awards also appreciate the unique taste and full aroma of Madagascar fine cocoa. With the International Chocolate Awardsa worldwide independent competition for companies or chocolatiers that process absolutely outstanding chocolate, the products of the Robert family have already been awarded 2 gold, 2 silver and a bronze award for their fine chocolate.Also at the no less famous Academy of Chocolate there were two silver and 2 bronze awards in 2015.