Madagascar chocolate has a pleasant acidity & notes of currants, sour cherries, mytrile & vanilla. Madagascar, more specifically the Sambirano valley in the island's northwest has exceptional flora. The estate on which they work was established in 1920 & is an excellent example of biodiversity. The trees were planted with Criollo & Trinitario varieties, and the pods are harvested separately. Madagascar cocoas are distinguised by their exceptional flavour.