In Madagascar you will find a cocoa plantation which is surrounded by a tamarind plantation.
Through the groundwater and the air the acidic flavour of the tamarind ends up in the cocoa. Then, out of one harvest year, one chocolate is produced: Madirofolo.
In ‘champagne terms’ this would be called a Blanc de Blanc.
Most of the time cocoa is roasted up untill the point where the acidity is gone, but with the Madirofolo, this isn’t done.
Should you combine this chocolate with something sweet, such as raspberry, you will lose the special flavour of this chocolate. Therefore we chose a filling with a herbal combination of basil and olive oil.
Take your time to enjoy this praline, its flavour changes every few seconds 😉
All of our products may contain allergens