Bar of the Week: Madcasse 80%
Most cacao is grown in tropical regions near he equator, but most chocolate is made in more temperate and industrialized areas. If you look at African cacao that division is especially pronounced: 70% of the world's cacao is grown in Africa, while less that 1% of chocolate is produced there.
Our bar of the week is a real rarity, one of only a handful of chocolate bars to be manufactured in the same country in which the cacao was grown. Madecasse was begun by two former Peace Corps volunteers with years of experience living and working in Madagascar. The company is structured so that more of the profits associated with making chocolate remain in Madagascar for the benefit of local communities. All of Madecasse's acclaimed plain and inclusion chocolates are made in Madagascar using Madagascan cacao, vanilla, and spices.
The 80% bar is a pure hit of Madagascan cacao, with only a little added sugar and cocoa butter. The result is eye-openingly intense and sharply fruity. Come by on Saturday, February 11th to try some Madecasse 80% and pick up treats for your sweetheart--or yourself.
Our bar of the week is a real rarity, one of only a handful of chocolate bars to be manufactured in the same country in which the cacao was grown. Madecasse was begun by two former Peace Corps volunteers with years of experience living and working in Madagascar. The company is structured so that more of the profits associated with making chocolate remain in Madagascar for the benefit of local communities. All of Madecasse's acclaimed plain and inclusion chocolates are made in Madagascar using Madagascan cacao, vanilla, and spices.
The 80% bar is a pure hit of Madagascan cacao, with only a little added sugar and cocoa butter. The result is eye-openingly intense and sharply fruity. Come by on Saturday, February 11th to try some Madecasse 80% and pick up treats for your sweetheart--or yourself.