Deep in the Sambirano Valley, Madagascar's most celebrated cacao origin, grand cru beans ripen in red volcanic soil. From there, Menakao crafts every bar on the island itself, in a world where barely five percent of chocolate is made in the country its cacao grows. The result is single-origin dark chocolate alive with red berries and citrus, bold and unmistakably Madagascar. Not chocolate you simply eat. Chocolate you discover.