Cocoa beans from Madagascar

Cocoa beans from Madagascar

The first thing that comes to mind when you think of Madagascar? That's right, the vanilla from Madagascar. The cultivation of the cocoa bean accounts for barely 0.1% of the world's cocoa production, but that doesn't mean it has to hide from other major cocoa farmers. On the contrary, the cocoa bean from this island has also made a place for itself in the cocoa industry. The cocoa bean from Madagascar is known for its great aroma. The aroma is balanced chocolaty and is accompanied by a subtle citrus note. In addition, there is a refreshing cranberry flavor, which is rounded off with a nutty note. The cocoa bean can be described all-encompassing as spicy. The acidity and bitterness accompany the taste only discreetly. The cocoa beans are harvested from October to November and from May to June. Fermentation in wooden boxes lasts 5 to 7 days. After that, the beans are dried again on a wooden table for 1 week. The cocoa beans from Madagascar are classified as Trinitario. In the 19th century, the cocoa bean was brought to Madagascar by French colonists. The farmers of the island began to cultivate the bean and thus the cocoa bean experienced a boom. Nowadays, cocoa production is the main crop of the 26 million inhabitants of the island.
This package contains 1 kg of cocoa beans from Madagascar.

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The cocoa bean is harvested laboriously by various farmers around the world still by hand and from then on the cocoa bean has a long way until the bean becomes chocolate. This is exactly the knowledge that our Bean to Bar course teaches. The production from the bean to the finished chocolate bar is a great experience. Would you like to get to know this great way together with us? Then you are in the Bean to bar just right? We are looking forward to your registration