I am delighted to have taken photographs for Madécasse (their web site: https://madecasse.com). It was fantastic to spend time with their amazing and enthusiastic staff.
Madécasse is a direct trade company that makes one of the best chocolate in the world using heirloom cocoa plants. They also support community development with the local farmers.
The following pictures I have taken at the factory in Antananarivo show the different process from bean to bar.
The smell was delicious !!! I wish I could share it with you !!!
The cocoa beans are dried in the farms. They come by truck and are stored in a warehouse in Antananarivo. They are hand sorted.
After the roasting, in the winnow room the roasted beans are reduced into nibs and then cocoa powder.
The cocoa powder is ground and mixed with cocoa butter. The different types of chocolate are made using varying quantities of cocoa butter and cocoa powder.
The chocolate is now ready to be moulded into bars. Yum !!!
After going thought the cooling tunnel, the bars are demoulded and weighed and passed a quality control.
The chocolate are packaged in Madécasse’s signature packaging (also made locally to the highest quality).
The chocolate is ready to ship to a store near you !