Madagascar, cajou et sel 63%

Seulement 6 de disponibles
- CHF -6.75
  • CHF 6.75

Certification | Certification 

Chocolat noir

Type de production
Grand cru

Origine Fèves
Madagascar, vallée de Sambirano, plantation René Julien

Origine Chocolaterie
Madagascar, Antananarivo, Ambohitsara Ambohidratrimo.

Arômes & Notes
Boisé : bois.
Fruité : cerise, fraise.

Variété de cacao  
Theobroma cacao L, cv. Trinitario.
Theobroma cacao L, cv. Forastero

Pâte de cacao, beurre de cacao, noix de c de cacao et sel.

Peut contenir des traces éventuelles de lait, fruits à coque, sésame, gluten et arachide.



Labels diététique | Dietary labels 


More information

The Cassam Chenaï family, of Indian origin from the Gujrat region, settled in Madagascar five generations ago. It began its activities in postcards, textiles and finally spices and cocoa, exclusively for export. Over the years, the family has grown, and many, like Shahin Cassam Chenai, have left the family group to develop their own business.

The beginnings of the Menakao adventure began with a conversation between friends: Shahin Cassam Chenai and a cocoa planter. The two friends began producing chocolate, initially targeting the local market with the TSARA brand. Then, in 2009, they became subcontractors for an American company under the export brand MADECASSE. In 2012, they created their own export brand: MENAKAO. Thanks to their vertical integration in the "Tree-to-Bar" system, the Menakao chocolate factory is involved in a local production approach. It is based in Ambohidratrimo in the suburbs of Antananarivo on the island of Madagascar. It produces 100% Malagasy chocolate bars using Grand Cru beans of pure Madagascar origin.

This chocolate is much appreciated by connoisseurs for its floral notes, its hint of acidity and its slight astringency on the finish that makes it so unique. This is top-quality cocoa, ranked among the best in the world and, since 2016, awarded the 'Fine Cocoa' label by the International Cocoa Organisation (ICCO). Menakao's approach of transforming the raw material directly into chocolate on the spot eliminates the need for an endless chain of intermediaries. In this way, they contribute, at their own level, to the economic development of the country and also distribute the income generated more equitably. What's more, they have total control over the traceability of their products.

The design of the Menakao tablets is intended to highlight the faces of the different ethnic groups of the Malagasy people, who are very little known. They are all represented in traditional clothing: The Tanala, the Betsimisaraka, the Mahafaly, the Antanosy, the Bara and the Merina. The aim of this tribute is to raise awareness of the richness of the country and its many cultures. It is also a nod from the founder to the four generations of his family and their first activities on the island of Madagascar. Having started out trading in postcards, these were, at the time, illustrated by the artist A. Ramiandrasoa. The same artist is now responsible for designing the packaging for Menakao chocolate bars.

The name of the brand is not insignificant. Mena means red in Malagasy, like the colour of the earth, the pods, or the colour of the chocolate, and Kao, simply to pay tribute to Malagasy cocoa.


The beans come from small cocoa farmers in the Sambirano valley, a symbolic cocoa-growing area on the island of Madagascar, where MIA has set up its production unit to make its "Tree-to-Bar" Made In Africa chocolate directly. As part of its commitment to sustainable development, MIA donates 1% of its profits to finance reforestation in Madagascar and to help preserve the Andasibe National Park, which is still home to a unique primary forest. It should be remembered that only 1% of the world's chocolate is actually produced in Africa, even though 65% of the cocoa comes from that continent.