Ingredients
Chocolat Madagascar drops baker-friendly buttons for UK market
Exclusive to Henley Bridge the range is now available in chocolate drop format to make it easier for bakers, pastry chefs and chocolatiers to use in their creations.
The multi-international award-winning Chocolat Madagascar has been trading fine flavour cacao with Europe since 1927, the first chocolate was produced on the island in 1940 by Chocolaterie Robert. Each farm produces its own unique ‘single terroir’ cacao with its own flavour profile, and the single estate MAVA cacao is a blend of all the farms in the company.
The new ‘Chef de Cuisine’ selection comprises six of the brand’s most popular chocolates, available in 2kg bags, and includes two of its coveted vegan chocolates. These are:
- Fine dark 70% couverture
- Fine dark 100% couverture
- Fine milk 50% couverture
- Fine white gold 37% couverture (undeodorised)
- Vegan ‘Milc’ 40% cashew chocolate couverture
- Vegan blanc 35% cashew chocolate couverture
Tracey Hughes, managing director of Henley Bridge, said: “We’re absolutely thrilled that Chocolat Madagascar has listened to our customers and launched this new easy-melt format. We’ve had countless requests from artisans who love the range but have been apprehensive due to the extra work that comes with blocks.
“Demand for high-end single origin chocolate is definitely increasing as discerning consumers seek out unique flavour profiles with sustainable credentials, and, as the UK’s largest independent chocolate supplier, we’re very happy to be able to satisfy this need.”
