Diego Badaró, the founder of AMMA, is first and foremost a man of the forest and the earth. A few years ago, he took over the family plantations owned over five generations of Badarós, to begin growing an excellent organic cocoa, all the while preserving the biodiversity from the precious Brazilian Atlantic forest (Mata Atlântica). Amma’s chocolate bars allow for a discovery of the unique terroir of Bahia in Brazil. They differ in percentages and a nice range of Brazilian grown inclusions.
Since 2012, Samir and Eduardo have produced one of the best chocolates in the world. Their bars, under the Cacaosuyo brand, have won numerous awards in the most prestigious chocolate competitions (International Chocolate Awards and Academy of Chocolate Awards).
Chocolat Madagascar, based in the capital of Madagascar, Antananarivo, is a family-run business dedicated to showcasing the value of cocoa beans and other Malagasy products. Founded in 1940, they now have around 125 employees and work very closely with the cocoa producers from the region of Sambirano. Malagasy cocoa beans are renowned for their excellent quality, their fineness and their generally fruity notes. Chocolat Madagascar puts forward this exceptional terroir with a variety of products: dark chocolates, milks and whites, as well as cocoa nibs and cocoa butter.
Marou Faiseurs de chocolat
Founded in Saigon in 2011, Marou Faiseurs de Chocolat sought to highlight local ingredients: cocoa beans and sugar. Samuel and Vincent, the founders, care deeply about the close ties that they’ve created with the cocoa producers and direct trade with them. Each bar in the Marou collection is created with cocoa beans from a distinct region of Vietnam, highlighting the uniqueness of each terroir. Compare the contrasting flavor profiles by tasting each one side by side.