/ Doug's Chocolate Republic /
Review: Madecasse 75% Cocoa
Madecasse 75% Cocoa
Posted: 1 November 2012
Madecasses's 75% bar doesn't disappoint. This is premium
stuff with no fillers. There's very little bitterness present with a bar containing such a high cocoa solid percentage.
My only criticism: this bar didn't taste all that different from the 70%.
price/gram: USD 0.079
Cocoa %: 75
Madecasse remains an
unexpected surprise. Six months ago, I'd never
heard of the brand. Then Aussie Dave mailed me a
Madecasse collection. Several were eaten, unknowingly,
by my father-in-law while I was in China, and I had to
re-order the missing bars from a chocolate website and pick them up on a
trip back to the US.
This 75% Cocoa bar, however,
was not one of the bars my father-in-law filched.
Aussie Dave never sent me this one. When I was forced
to re-order online, I went ahead and obtained every Madecasse bar I
Madecasses's 75% bar doesn't
disappoint. For once, the back wrapper taster notes,
specifying this to be a "bold dark chocolate with hints of dried
cherry," actually hold true. This is premium stuff
with no fillers. The ingredients show cocoa beans,
sugar, cocoa butter, soy lecithin, and natural vanilla.
No "flavors" or mystery preservative added.
There's very little bitterness present with a bar containing
such a high cocoa solid percentage.
back wrappers have changed. Cinagra, another Madgascan
chocolate maker, was credited with the manufacturing process
before. Now the back wrappers read "Made in Madagascar
by Shahin Cassam Chenai." I did a search for Shahin
and found that he's the self-taught chocolate-maker for
Madecasse. Shahin also shows up in the history of Cinagra's
chocolates. Shahin says, "In 2006, I decided to launch
the dreamlike project of producing fine chocolate to
enlighten and delight the world with one of the most
beautiful jewels of our country, the fine cocoa beans of the
region of Sambirano."
words are almost verbatim to what Madecasse founders Tim
McCollum and Brett Beach espouse. Apparently,
Madecasse doesn't really manufacture their own chocolate.
Rather, they are American importers of Cinagra's chocolates,
with the Cinagra brand relabeled for the North
American market. Cinagra's obvious inputs must have been
worrisome to the Madecasse founders, as what is to stop some
industrious importer in the US from bringing in Cinagra
chocolates directly? They're obviously the same
chocolate -- each block of Cinagra sports the same cacao pod
symbol as a block of Madecasse. Madecasse probably
didn't want to continue listing another chocolate
manufacturer's name on their labels.
My only criticism:
Madecasse has bars in the 63%, 70%, 75%, and 80% ranges.
This bar didn't taste all that different from the
As delicious as it was, by the time I got around to scarfing
down this 75%, all the Madecasse bars -- or are they
Cinagra's -- were beginning to taste very similar.