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Madagascar is recognized as the outstanding jewel in Africa in terms of cocoa cultivation in the chocolate industry, being renowned for its ability to produce cocoa with a delicate and deeply fruity flavor. The main growing region is in the Sambirano Valley in the north of the island. The cocoa is roasted with precision to preserve as much of the original flavors and aromas as possible, and is minimally conched to achieve a smooth, velvety texture. The characteristic acidity of this variety is highlighted, with citrus notes and a hint of spice on the finish.