The raw ceremonial cocoa BIO (full-fat cocoa powder) of the Trinitario variety comes from the Sambirano Valley in Madagascar.

The cocoa beans were ground cryogenically, that is, at -80 degrees Celsius.
Since the beans have not been roasted beforehand, we can speak of truly raw cocoa.
This low temperature makes it possible to obtain full-fat cocoa powder, while ensuring the sterilization of the beans.

This cocoa is distinguished by an extremely complex, dry flavor with notes of flowers and dessert chocolate.
Initially, strong and refreshing notes of dry white wine are perceptible, which then develop into a light, floral flavor, finally developing into a deep and intensely chocolatey one.

This cocoa was created from high-quality, carefully selected premium organic cocoa beans.

Maliolo Plantation

Maliolo is one of eight plantations covering 635 hectares of land owned by MAVA S.A. This former state property is partly owned by Chocolaterie Robert, a Madagascan company owned by the Ramanandraibe family, which actively contributed to Madagascar’s post-colonial economic and industrial revival.
All cocoa trees are grown organically in a traditional agro-forestry system.
The beans are fermented in wooden stacked boxes for a period of six days, and then the beans are dried on wooden tables for about a week.