About the Mangaro Plantation:
In Africa, in the north-west of the island of Madagascar, the ‘Mangaro’ plantation spreads out along the rich valley of the Sambirano river. The cocoa draws some of its specific aromatic characteristics from a tropical climate that is marked by a long dry season, tempered by the maritime in uence of the Indian Ocean. The name of the plantation, ‘Mangaro’, calls up the vast forest of mangoes (‘mangamaro’) that covered the area before the cocoa trees were planted there. In Madagascar, trinitarios are well known for the light-coloured surface of their beans, a sure sign of their links with criollo, and their tangy aromas are typical of the cultivar and the locality alike.
These cocoa beans have enabled me to develop a highly flavoured chocolate, blending aromas of exotic fruits, delicious flavours of gingerbread cake and acidulated hints of citrus fruits. The fine length is opening out into a acidulated bouquet of citrus fruit, linked to the sweetness of flower honey; very slight bitterness.