Madécasse sent us a brand new shipment towards the end of October, and we quickly re-fell in love with their 67%.

All of Madécasse’s bars are not only made with Madagascan beans, but are manufactured in Madagascar as well, a practice which is thankfully becoming more common with dedicated chocolate-makers. It’s always helpful to know that chocolate can be an ‘ethical idulgence’!

Many of you know and love the overt tart flavour typical to bars from Madagascar – the Pralus and Patric versions, both fast sellers at the shop, are probably the most notable among citrus-lovers. This 67%, I think, is a step in a different direction. Aromas of berries and wood dominate, and while one might expect punchy citrus and bold sour notes up front, this bar is a bit slow to develop (Madécasse characterizes it as ‘mellow & subtle’). First to appear on the tongue are tart berries, almost astringent, which lead into a deeper, more complex raisin-y quality, suggestive of red wine. Last comes a cedar woodiness (reminiscent of the Cocanú Holy Wood that Marianne brought back from Portland) coupled with a slight tobacco edge to finish off, drying out the mouth a bit like most Madagascars will do.

Overall, this bar is a great example of how chocolate makers can coax out the most subtle flavours in cocoa beans and bring them to the forefront, making a bar that truly stands apart from the rest. For Madagascar devotées, this bar has enough of a familiar flavour to keep you happy – but for those who like a richer, fuller chocolate, this is definitely one to try. And make haste! This particular bar, along with the 63%, is currently being phased out by Madécasse – we’ve got plenty right now, but they’ll go fast.