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A. Morin 100% Cacao Powder Madagascar Sambirano

A. Morin 100% Cacao Powder Madagascar Sambirano

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A. Morin 100% Cacao Powder Madagascar Sambirano

Madagascar

We primarily use beans from Trinitario variety cocoa trees.

The plantation is located in the southern part of the Sambirano region, which is also the name of the river. This 2,000-hectare plantation was established in 1922 using cocoa beans imported from Java, from the Bogor Garden. These were likely mixed with beans that had previously been imported to the island.

The original cacao was of the Criollo type, but Trinitario varieties were introduced to farms on the East Coast and spread throughout the Sambirano Valley. It is said that Criollo was brought from Mexico and/or Guatemala by the Spanish in 1670 or slightly earlier.

Production has increased over the past 20 years and now stands at 1,000 tons per year. Cacao is cultivated in small pockets in the Sambirano Valley in the northwest of the island. Suitable conditions are said to exist in the valleys along the east coast.

The beans are roasted, crushed, then pressed into powder and packaged in our workshops in Donzère.

You can mix it with milk or water and add sugar to taste for a chocolate breakfast or use it to prepare your desserts.

100% Cocoa Powder from Madagascar

(May contain traces of milk ,  nuts ,  sesame ).

The cocoa powder Pur Cacao 100% Madagascar Sambirano Organic is produced by Morin in France Bean to Bar. The cocoa is made purely natural without artificial flavors or additives.  The cacao grows in the Sambirano Valley in Madagascar and is processed into the natural cacao powder by Morin in France.

The cocoa has notes of citrus and sweet almond.

Try the natural cocoa powder with hot water and a little milk, with spices to taste. Here is the recipe from Morin:

  • 2 coffee spoons of cocoa
  • 200ml milk
  • sweeten with sugar to taste

Morin is a third-generation family business in Donzère, France, and makes all its own products from bean to bar.

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