International Chocolate Awards 2019 Americas - Bronze

Origin: lower Sambirano Valley, Madagascar

Ingredients: organic cocoa nibs, organic cane sugar, organic cocoa butter

Tasting notes: raspberry, cherry, peanut butter, pomelo

Madagascar, the oldest island on the planet, has been growing cacao in the Sambirano Valley since the early 1900s. We call this origin the “gateway chocolate” as Madagascar is often the portal for 1st timers into the intricate and captivating world of single-origin chocolate. Bertil Akesson’s family-owned estate has been supplying us with their beautiful Madagascan beans since Soma began in 2003. The beans from his Bejofo farm are deep red in color, a reflection of the prominent red fruit and citrus notes this area is known for.

Shiny and homogeneous on the surface

Brown color *****

Aroma: fruity and peanuts

Mouthfeel: warm

Texture: smooth and creamy

Snap: hard

Structure/Hardness: ******

Texture: *****

Roundness: *****

Sweetness: ****

Aromatic finesse: *****

Acidity: ***


Bitterness: *

Intensity: *****

Complexity: *****

Length/Aftertaste: ******

Flavor profile: candied cherry, honey-sweetened peanut butter, sweet raspberry tart undertones, pomelo juicy mouthfeel towards the end with its distinctive delicate floral taste (without the overpowering bitterness and sour punch of the grapefruit) delivering a delightful citrusy finish. After my second tasting, I noticed a quite unique sensation: classic tartlets with pastry cream and fresh fruit pieces brushed with neutral glaze.

This bar pleasantly displays the enchanting "reddish colored" fruity garden of Madagascar cacao that stands out thanks to the maker`s packaging choice. Recommended.

Values expressed in stars from 1 to 8. If the bar is extraordinarily close to perfection, I can go up to 10.