Fine Artisan Chocolate Selection

Madagascar: A Land of Exceptional Cocoa

Madagascar is internationally acclaimed for the outstanding quality of its cocoa, ranked among the finest in the world. Since 2016, it has held the prestigious “Fine Cocoa” label awarded by the International Cocoa Organization — a distinction granted to only a handful of countries. Madagascar stands out as the only African country where 100% of the cocoa production is certified Fine Cocoa, securing its place in a highly exclusive niche market.

Connoisseurs value Malagasy chocolate for its floral notes, balanced acidity, and subtle astringency that lingers delicately on the palate.

The cocoa used comes primarily from the Sambirano Valley in the Ambanja region, a fertile area with ideal climatic conditions for this equatorial crop. This is where MENAKAO sources its beans. Since 2006, the Menakao chocolate factory, located in Ambohidratimo near Antananarivo, has transformed Grand Cru beans through a full Bean to Bar process — entirely in Madagascar.

The name Menakao is rich in meaning: MENA means “red” in Malagasy, evoking the red soils of the Sambirano and the island itself, while KAO refers to “kakao” — the soul of their chocolate.