Dark chocolate Madagascar 64%, 1.5 kg

Dark chocolate Madagascar 64%, 1.5 kg

With Carma Dark Madagascar 64%, you will discover a purist chocolate that takes you to Madagascar in terms of taste. This dark chocolate combines high-quality cocoa beans with a clear and expressive aroma. It is perfect if you are looking for pure cocoa with an elegant bitterness. The chocolate combines intensity and a natural variety of flavors to create a versatile enjoyment experience. You can enjoy it on its own, use it for baking or as a special ingredient in desserts. It is also a suitable choice as a gift for a loved one.

Origin and production

The cocoa beans for this chocolate come from selected plantations in Madagascar. The region is known for its aromatic Forastero and Trinitario beans, which have fruity notes and a lively acidity. Careful fermentation and gentle roasting preserve the natural aromas. The couverture is traditionally conched until a fine texture and balanced aroma are achieved.

Flavor profile

When you enjoy it, you will experience a balanced interplay of fine cocoa aromas and fresh notes of red berries and citrus fruits. A light tea note complements the pleasant bitterness. The texture is compact and melts evenly on your tongue. The finish has a long-lasting cocoa intensity that harmoniously rounds off the taste.

Why this chocolate is special

Carma Dark Madagascar 64% impresses with its high cocoa content and clear, balanced aroma. The recipe is deliberately kept simple and contains cocoa mass, cocoa butter and cane sugar as well as a small amount of emulsifier if required. No additional flavorings are used. This preserves the original character of the cocoa beans. You can use this chocolate in a variety of ways, whether for direct enjoyment or for creative applications in the kitchen.

The best way to enjoy chocolate

For pure enjoyment, allow a piece to melt slowly on your tongue at room temperature. This allows the flavors to develop particularly well. If you want to process the chocolate further, you need to temper it and can use it for glazes or bars. The combination with coffee, tea or a mild dessert wine underlines the different flavors. Dried fruits such as apricots or figs also go well with it and complement the fruity nuances.

Carma Madagascar tempering

To temper, melt two thirds of the desired couverture at around 45 degrees. Then leave the mixture to cool and add the remaining third. Stir the mixture until it reaches 28 to 29 degrees. Then heat it up again to 32 to 33 degrees. When the couverture has a nice sheen and is evenly firm, it is ready for further processing.

Who this chocolate is for

This chocolate is suitable for anyone who appreciates the pure taste of cocoa. If you value origin, quality and a clear flavor profile, it is a suitable choice. It also makes a good gift for people who are interested in high-quality chocolate.

Cocoa Horizons Program

With this chocolate, you are supporting sustainable cocoa cultivation and fair conditions for cocoa farmers. Part of the proceeds go to programs run by the Cocoa Horizons Foundation. These promote training, better cultivation methods, fair living conditions and environmental protection. In this way, you help to safeguard the quality of cocoa in the long term.

Storage

Store the chocolate in a cool, dry place out of direct sunlight. A temperature between 15 and 20 degrees is ideal to preserve the flavor and texture. Avoid strong odors in the environment, as chocolate can absorb them. This keeps your chocolate fresh and tasty for a long time.