+261 32 05 221 76 
contact@choka-madagascar.com
Mon - Fri: 9:00 - 19:00
Our workshop
Our transformation workshop is located in Antalaha.
This is where the cocoa from our plantation comes in, to come out in the form of chocolate, ready to be worked or tasted.
The Process
Some information on the transformation process
Roasting
Our beans are roasted gently, at low temperature, in order to preserve the natural aromas of our cocoa.
Cracking
After roasting, the beans are cooled and then passed through a machine which will break them into pieces and separate the skin by ventilation effect. We thus obtain the famous "nibs”.
Grinding
The nibs are then crushed to obtain a cocoa liquor with a particle size of 300 μ.
Refining and conching
It is this liquor which will be crushed slowly over several days, under the effect of granite stones, in order to reduce the particle size up to 20μ.
At this time we add cane sugar.
Finally, we add our cocoa butter, cold pressed and made from the same beans as our other products, for a 100% original experience. Cocoa butter brings unparalleled smoothness and softness.