Madagascar 74% Light Roast Chocolate – Recipe 214

Crafted from organic Madagascar cacao, this 74% dark artisan chocolate highlights the bold, natural flavors of this exceptional origin. A light roast preserves the cacao’s vibrant fruity character, while our medium conche step refines its bright acidity, creating a chocolate with layered complexity. Notes of citrus, reminiscent of grapefruit, shine through each bite. A touch of added cocoa butter enhances the silky texture, allowing the flavors to unfold beautifully on your palate.

Awards

Our Madagascar dark chocolate collection has received nine national and international awards, showcasing the excellence of this remarkable cacao. The 74% light roast artisan chocolate has been honored with:

• Silver – Academy of Chocolate 2022
• Silver – Academy of Chocolate 2021
• Bronze – Academy of Chocolate 2019
• Bronze – Northwest Chocolate Festival 2017
• Gold – Northwest Chocolate Festival 2012
• Winner – Good Food Awards 2012

Ingredients: Organic Cocoa Beans, Organic Cane Sugar, Organic Cocoa Butter

Allergen Information: Nut Free, Dairy Free, Gluten Free, Soy Free

More Madagascar Dark Chocolate

Explore our full range of artisan chocolates made from Madagascar cocoa:

• 70% Medium Roast
• 100% Light Roast

About Madagascar Cocoa

Nestled in Madagascar’s Sambirano Valley, Akesson’s Bejofo Estate spans 5,400 acres across five farms: Ambolikapiky, Ampahakabe, Menavava, Madirofolo, and Palmes. All cacao harvests are centralized in a single fermentation area, where beans undergo a six-day fermentation process to enhance their signature fruitiness. Estate owner Bertil Akesson maintains a tradition of excellence, producing some of the world’s most sought-after aromatic and flavorful cacao. The estate has produced world famous cacao since 1920.