Fine Chocolate crafted from "unroasted" cacao.

Cacao origins include Grand cru de Sambirano and single estate Mava plantation, north west Madagascar.

Available as retail chocolate bars and couvertures.

The cacao seeds are fermented in the pulp for 3-5 days, where the temperature reaches around 45C. 

The cacao is then dried in the sun for 3-5 days. The cacao retains high levels of antioxidants ( flavanols).

Transported to the central highlands of Antananarivo to the Malagasy Robert Chocoaterie. 

Harmful bacteria and moulds maybe also present, so these are removed by the roasting process. 

Although the roasting process develops the chocolaty flavours, this process also reduces the antioxidant levels.   

Using an innovative chemical free process, are able to craft fine chocolate from unroasted cacao. The flavours are more citrus tasting , and retain more of the antioxidants present in the fermented and dried cacao