Malagasy - Totally crafted
in Madagascar
In a special feature for Seventypercent.com, Tiko International introduce the Malagasy fine chocolate project ...
Processing the beans
The strictly
controlled fermentation process takes
place in special wooden
vats and can take around five days.
The beans move
between three separate vats moving on
to the next after 1-2 days.
The beans are
then dried in the sun to a specific humidity
level ...
... and then packaged in 50Kg sacks ready for distribution
The beans are transported to the temperate high plateau of Madagascar ready to be processed into fine chocolate.
Our factory uses state of the art processing.
Specially selected cocoa beans and natural
Malagasy sugar are the key ingredients.
The Chocolate
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© 2005 Tiko International & Seventypercent.com
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