Labooko - Dark Chocolate - Madagascar 75%

Regular price $8.00 USD
Sale price $8.00 USD Regular price
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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.

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

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