Madagascar is an island, off the coast of Southeast Africa. It is known for its biodiversity. Also, over 90% of its wildlife is found nowhere else on Earth. This is the reason, the quality of cocoa bean found in this region is not found anywhere else. It produces the dark chocolate beans above all other beans.
People in Madagascar grow this crop in small farm which are run by belgium chocolates families only. Surprisingly, they grow cropswithout using any high yield fertilizers and mass farming methods.
Malagasy cocoa is quite different from other coco beans as it has hints of citrus fruit and is naturally sweet.It is suitable for the production of non bitter dark chocolate without use if excessive sugar content. But unfortunately, there are just few bean to bar chocolate producer in this region.
Whole country (Africa) is popularly known for the production of finest cocoa beans in the world. Productioncredit of such bean goes to island’s genetic variety and the rich soil.But the irony here is that it produces seventy percent of the world’s cocoa and less than one percent of chocolate is made there.It exports its cocoa beans as raw material to other companies to produce the real Madagascar chocolate bar.
The realities behind the most famous Belgian chocolates are that it is made out of the beans grown in Africa. Excellent quality beans allow Madagascar chocolate bar stand out. A true bean to a chocolate bar is a long journey from Madagascar to Belgium.Producers of chocolate firstly roast the cocoa bean as recent as receiving them in their production house. Then they finely grind it to vanish a certain degree of the bitter or sour taste of cocoa from the beans. At the end, the fine grinded cocoa beans are conched for hours together with cocoa butter to make a delicious chocolate.Now you know, the excellent quality beans allow Madagascar chocolate bar stand out.
For further details about Madagascar chocolate bar please visit the website.
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