Labooko - Dark Chocolate - Madagascar 75%

Regular price $8.00 USD
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A chocolate premiere: a dark, fine chocolate produced from the very first organic and fair trade cocoa in Madagascar!

Cocoa from Madagascar is in great demand worldwide. It is also rare, as Madagascar produces the best African cocoa by a mile. Finally, now, this wonderful island's noble cocoa is available in organic and fair trade quality.

This cocoa is cultivated in the legendary Sambirano Valley, Madagascar's main cocoa growing region, where there are a few big plantations, but also many small cocoa farms. Zotter buys our cocoa beans from CPCS - Cooperative Premium Cacao Sambirano, a union of 170 small farms. The cocoa is grown in volcanic soil, thriving in the island's tropical and humid climate, and is a mixture of Trinitario and Criollo, the world's finest cocoa bean. An exquisite combination, which we gently roast in Zotter's bean to bar manufactory, then conche for a relatively short time in order to produce a very distinctive single-origin 75% chocolate. It boasts a strong note of terroir with the cocoa bean's typical range of fruity flavours as well as possessing hints of citrus, red berries and a pleasing acidity accompanied by a little sweetness, courtesy of raw cane sugar.

Coanching time: 22 hours.

Fragrance notes: intense fruity notes of berries, cherries, banana and peach 

Taste notes: mild notes of lightly salted lye roll, sweet spice mix, intense mix of fruit: notes of exotic fruit, berries, cherries, peach, watermelon, mildly peppery, fruity finish


MAKER: Zotter, Austria


WEIGHT: 70g (2.47 oz) 2 x 35 g bars 




cocoa mass, raw cane sugar, cocoa butter 

Single-origin chocolate with cocoa beans from Madagascar. 
Cocoa (cocoa mass and cocoa butter): 75% minimum

*fair traded, fair trade content in total: 100% 
°from controlled organic cultivation

May contain traces of all types of nuts, peanuts, milk, sesame and soy.

U.S. Delivery - -

This very fragrant chocolate is made with beans from Peru, more precisely from the region around the Ucayali River. This is a region that has been awarded several times at the International Chocolate Awards, but which remains little known to the general public because, despite the quality of these beans, production is still very limited today. The reason is that the coca plantation there eclipsed that of the cocoa for several years. Working with USAID and Alianza Peru to provide a more profitable alternative to the cocaine market, operator Ucayali River Cacao collects and processes quality beans from a collective of nearly 400 smallholder farmers.  

This line of chocolate products reflects Chaleur's concern for quality and transparency at all stages of production. Their particular touch lies in their choice to bet on the typical aromatic profile of a given terroir.   

Note that nothing has been added to the chocolate and that the fruit flavours you will taste come directly from the bean.

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