Madagascar Dark Chocolate 72%

Ingredients: Cocoa Beans, cocoa butter and cane sugar. Minimum 72% cocoa solids. Processed in an environment containing nuts and dairy products. Bar weight - 70 grams. Bean to bar chocolate handmade in Orford, Suffolk, UK.

The Pump Street Bakery Madagascar Ambanja 72% chocolate is made exclusively from cocoa from the most famous of all terroirs for Madagascan beans: the Sambirano River Valley. Pump Street sourceds organic cocoa beans from Bertil Akesson, whose family estate, located in Ambanja, has produced world-famous aromatic cocoa since 1920.


Farm - Akesson’s Organic Estate, Ambanja, Sambirano Valley. Farmer - Bertil Akesson. Bean type - Forestero and Trinitario from Bejofo Criollo (Heirloom Cacao Preservation Accredited). Accreditation - Certified Organic - Ecocert and NOP.

Terroir. This 2300 hectare family estate, close to Ambanja in the Sambirano Valley, has produced world-famous aromatic cocoa since 1920. Bertil Akesson also farms vanilla and spices including pepper, which provides shade for the cacao trees. We buy from two different regions of this large estate – a combination of Forastero and Trinitario from the Bejofo Area and some of Bertil’s small crop of Criollo beans recently awarded HCP status. Tasting these two beans side by side is a fascinating exploration of the role of varietal in flavour expression.

Bean Character. The two beans we buy from Bertil share some characteristics; both distinctly fruity, but whereas the Bejofo-originating Forastero/Trinitario beans have a vivacious lime and tropical fruit character, the Criollo beans are lighter in colour but reveal a sweeter, more red berry flavour.