PLANTATION MANGARO

MANGARO - MADAGASCAR

Ambohimarina - MADAGASCAR

The Mangaro Plantation flourishes in the lush valley of the Sambirano river to the north-west of the African island of Madagascar.

Introduced to Madagascar at the start of the 20th century, the cocoa owes its distinctive aromatic qualities in part to the tropical climate, which is characterised by a long dry season and tempered by the influence of the Indian Ocean.

The name of the Mangaro Plantation conjures up the vast mango forest that occupied the area before the cocoa trees were planted.

An unusual cocoa

The cocoa grown in Madagascar is renowned as the best in the world. Its uniquely acidic and fruity taste is very popular with connoisseurs.

 

With its hot and humid climate, the Sambirano valley offers favourable conditions for growing a wide range of crops. The Plantation was previously covered with mango trees which have left their mark on the cocoa. This heritage imbues the beans with a unique aroma of mango.

 

The beans are harvested according to traditional methods,  where poles are used to harvest the pods by hand, which are then transported around the Plantation by cattle-drawn carts.

A sustainable relationship

The terroir of the Mangaro Plantation endows its beans with an unparalleled aromatic profile. Following the fermentation and drying process, the Plantation's owner and manager, Jaomazava Tinombo, sends the beans straight to the CLUIZEL Manufacture. This ensures that they are completely traceable.

The CLUIZEL Manufacture then roasts the beans itself and turns them into cocoa paste and, ultimately, into dark or milk chocolate.

The chocolate is therefore the result of a close and long-lasting collaboration, based on trade, dialogue and respect.

Exceptional chocolates

The Manufacture uses the beans originating from the Mangaro Plantation to make two different Chocolates: a Dark 65% Chocolate offering a blend of exotic fruits, gingerbread and tangy citrus notes, as well as a 50% Milk Chocolate with notes of caramel, exotic fruits, gingerbread and honey, and a finish of Smyrna grapes.

 

This chocolate is available in 3kg mini grammes® bags, 1kg cocoa paste, 70 g bars, 30 g bars, 5 g squares and as individual chocolates.

 

Madagascar is well-known for its tropical climate and the cocoa grown here has an exceptional flavour.

The Mangaro Plantation uses traditional methods to grow its cocoa.

The cocoa selected by the CLUIZEL Manufacture is characterised by beans that are highly aromatic.
This makes chocolate from the Mangaro Plantation the rightful descendent of a tradition of fine, classic cocoa.