Bean to Bar

For a continent with an abundance of cocoa (85% of the world’s supply), Africa produces a surprisingly minuscule amount of chocolate (less than 1%). In Madagascar, an effort is underway that could begin to shift that ratio, one savory chocolate bar at a time. Instead of exporting all the cocoa produced on this tiny island nation, Madécasse co-founders Brett Beach and Tim McCollum are encouraging local Madagascan people to produce their own chocolate, so that the work stays in Africa (along with the profits). Madécasse partners directly with about 40 farmers who grow the cocoa, which is shipped by oxcart to a nearby city where it’s made into chocolate bars then packaged by hand. Even the raffia ties on each of the chocolate bars come from corn husks that the farmers’ cooperative grows. Madécasse chocolate bars are rich in cocoa -- between 44% and 80% cocoa content -- which is better for the farmers and a dream for chocolate lovers. The Chocolate Sampler Set includes four of the most popular Madécasse flavors plus mini squares. For the serious chocoholic, the Chocolate Binge Set includes seven Madécasse flavors plus mini squares. We also love the Mad Baking Set combo, which pairs Madécasse baking chocolate with world-renowned Madagascan vanilla products: pure vanilla extract, bourbon vanilla beans, vanilla powder, and vanilla cane sugar. The fragrance alone from the Mad Baking Set is enough to get your mouth watering... and inspire all sorts of extraordinary baking creations.

Madecasse

Chocolate and Vanilla Gift Sets

Bean to Bar

For a continent with an abundance of cocoa (85% of the world’s supply), Africa produces a surprisingly minuscule amount of chocolate (less than 1%). In Madagascar, an effort is underway that could begin to shift that ratio, one savory chocolate bar at a time. Instead of exporting all the cocoa produced on this tiny island nation, Madécasse co-founders Brett Beach and Tim McCollum are encouraging local Madagascan people to produce their own chocolate, so that the work stays in Africa (along with the profits). Madécasse partners directly with about 40 farmers who grow the cocoa, which is shipped by oxcart to a nearby city where it’s made into chocolate bars then packaged by hand. Even the raffia ties on each of the chocolate bars come from corn husks that the farmers’ cooperative grows. Madécasse chocolate bars are rich in cocoa -- between 44% and 80% cocoa content -- which is better for the farmers and a dream for chocolate lovers. The Chocolate Sampler Set includes four of the most popular Madécasse flavors plus mini squares. For the serious chocoholic, the Chocolate Binge Set includes seven Madécasse flavors plus mini squares. We also love the Mad Baking Set combo, which pairs Madécasse baking chocolate with world-renowned Madagascan vanilla products: pure vanilla extract, bourbon vanilla beans, vanilla powder, and vanilla cane sugar. The fragrance alone from the Mad Baking Set is enough to get your mouth watering... and inspire all sorts of extraordinary baking creations.

Grommet Launch Conversation

Grommet Launch Conversation

  • Tim
    Tim

    Daily Grommet: Yahoo!! We're former Peace Corps Volunteers from Madagascar. We fell in love with the people and country. The Peace Corps was rewarding but we wanted to help more. But how? We pay farmers a fair price for cocoa. Then we do something unheard of. We actually make our chocolate in Madagascar. The chocolate production supports rural communities throughout Madagascar and creates 4x more impact than fair trade. But we want you to buy it because the chocolate tastes so good. It's won award after award for quality alone. The unique social mission of the chocolate just helps you enjoy it more when it's melting in your mouth.

  • Katherine
    Katherine – Grommet Team
    2/14/2011 1:30 PM

    Tim, what a wonderful Valentine's gift to the people of Madagascar. Your vision to help bring these people out of poverty by keeping the production of the bars where the beans are makes complete sense. Kudos to you and your team, you are an inspiration!

  • Sabina Saragoussi
    Sabina Saragoussi
    2/14/2011 3:37 PM

    Chocolate with heart...does it get better? Great to see more people will be able to experience your delicious chocolate and learn more about the story and impact. Fabulous!

  • Tim
    Tim – Special Guest
    2/14/2011 4:08 PM

    @Sabina Saragoussi: Thanks for the kind words Sabina! It's exciting to get the message out to as many people as we can. Thanks for commenting and "Mazotoa ny socola e! ("enjoy the chocolate!" in Malagasy, the local language)

  • Anna
    Anna
    2/14/2011 3:53 PM

    Wow, awesome to see you guys here! When will you guys start offering just gift baskets of the Sea Salt nibs! I <3 the sea salt nibs!!!

  • Tim
    Tim – Special Guest
    2/14/2011 4:09 PM

    @Anna: Hey Anna, awesome to hear from you, and thanks for the suggestion. The "Sea Salt and Cocoa Nibs bar" is one of our newer creations and has become pretty popular. The raw cocoa nibs in the bar are packed with anti-oxidents by the way, so I'm thinking it's a good thing that people are buying them up!

  • Nancy Zambie
    Nancy Zambie
    2/14/2011 4:00 PM

    What a wonderful business vision you have but the chocolate is even better, especially the 70%. All the Zambie's got various bars in their stockings and they were gone by nightfall! Best of luck in 2011 and beyond.

  • Tim
    Tim – Special Guest
    2/14/2011 4:14 PM

    @Nancy Zambie: Thanks Nancy! Glad you and the Zambie family enjoyed them. The 70% is a great balance of "fruit/berry" and cocoa flavor notes to it. It's a great gauge for new dark chocolate eaters too - the 75% and 80% bars in our collection will have less sweetness and more rich cocoa flavor, while the 67% and 63% cocoa bars will have a sweeter, fruit-like taste.

  • Channaly
    Channaly
    2/14/2011 6:21 PM

    Hi Tim,

    I love your chocolate -- especially the milk chocolate one with its caramel tones... Are there new flavors in the works?

  • Tim
    Tim – Special Guest
    2/15/2011 11:21 AM

    @Channaly: Yes!! We have 3 new flavors in the works. One will have a subtle blend of pink pepper (which is actually sweet) and combava (a native citrus to Madagascar). We're also thinking maybe something with coffee and maybe something with nuts and salt, but we'll see .... Stay tuned. They should be ready by May.

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.

 

Madecasse

Chocolate and Vanilla Gift Sets

Bean to Bar

For a continent with an abundance of cocoa (85% of the world’s supply), Africa produces a surprisingly minuscule amount of chocolate (less than 1%). In Madagascar, an effort is underway that could begin to shift that ratio, one savory chocolate bar at a time.

Instead of exporting all the cocoa produced on this tiny island nation, Madécasse co-founders Brett Beach and Tim McCollum are encouraging local Madagascan people to produce their own chocolate, so that the work stays in Africa (along with the profits).
Madécasse partners directly with about 40 farmers who grow the cocoa, which is shipped by oxcart to a nearby city where it’s made into chocolate bars then packaged by hand. Even the raffia ties on each of the chocolate bars come from corn husks that the farmers’ cooperative grows.

Madécasse chocolate bars are rich in cocoa -- between 44% and 80% cocoa content -- which is better for the farmers and a dream for chocolate lovers. The Chocolate Sampler Set includes four of the most popular Madécasse flavors plus mini squares. For the serious chocoholic, the Chocolate Binge Set includes seven Madécasse flavors plus mini squares. We also love the Mad Baking Set combo, which pairs Madécasse baking chocolate with world-renowned Madagascan vanilla products: pure vanilla extract, bourbon vanilla beans, vanilla powder, and vanilla cane sugar. The fragrance alone from the Mad Baking Set is enough to get your mouth watering... and inspire all sorts of extraordinary baking creations.
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Grommet Launch Conversation

  • Tim
    Tim

    Daily Grommet: Yahoo!! We're former Peace Corps Volunteers from Madagascar. We fell in love with the people and country. The Peace Corps was rewarding but we wanted to help more. But how? We pay farmers a fair price for cocoa. Then we do something unheard of. We actually make our chocolate in Madagascar. The chocolate production supports rural communities throughout Madagascar and creates 4x more impact than fair trade. But we want you to buy it because the chocolate tastes so good. It's won award after award for quality alone. The unique social mission of the chocolate just helps you enjoy it more when it's melting in your mouth.

  • Katherine
    Katherine – Grommet Team
    2/14/2011 1:30 PM

    Tim, what a wonderful Valentine's gift to the people of Madagascar. Your vision to help bring these people out of poverty by keeping the production of the bars where the beans are makes complete sense. Kudos to you and your team, you are an inspiration!

  • Sabina Saragoussi
    Sabina Saragoussi
    2/14/2011 3:37 PM

    Chocolate with heart...does it get better? Great to see more people will be able to experience your delicious chocolate and learn more about the story and impact. Fabulous!

  • Tim
    Tim – Special Guest
    2/14/2011 4:08 PM

    @Sabina Saragoussi: Thanks for the kind words Sabina! It's exciting to get the message out to as many people as we can. Thanks for commenting and "Mazotoa ny socola e! ("enjoy the chocolate!" in Malagasy, the local language)

  • Anna
    Anna
    2/14/2011 3:53 PM

    Wow, awesome to see you guys here! When will you guys start offering just gift baskets of the Sea Salt nibs! I <3 the sea salt nibs!!!

  • Tim
    Tim – Special Guest
    2/14/2011 4:09 PM

    @Anna: Hey Anna, awesome to hear from you, and thanks for the suggestion. The "Sea Salt and Cocoa Nibs bar" is one of our newer creations and has become pretty popular. The raw cocoa nibs in the bar are packed with anti-oxidents by the way, so I'm thinking it's a good thing that people are buying them up!

  • Nancy Zambie
    Nancy Zambie
    2/14/2011 4:00 PM

    What a wonderful business vision you have but the chocolate is even better, especially the 70%. All the Zambie's got various bars in their stockings and they were gone by nightfall! Best of luck in 2011 and beyond.

  • Tim
    Tim – Special Guest
    2/14/2011 4:14 PM

    @Nancy Zambie: Thanks Nancy! Glad you and the Zambie family enjoyed them. The 70% is a great balance of "fruit/berry" and cocoa flavor notes to it. It's a great gauge for new dark chocolate eaters too - the 75% and 80% bars in our collection will have less sweetness and more rich cocoa flavor, while the 67% and 63% cocoa bars will have a sweeter, fruit-like taste.

  • Channaly
    Channaly
    2/14/2011 6:21 PM

    Hi Tim,

    I love your chocolate -- especially the milk chocolate one with its caramel tones... Are there new flavors in the works?

  • Tim
    Tim – Special Guest
    2/15/2011 11:21 AM

    @Channaly: Yes!! We have 3 new flavors in the works. One will have a subtle blend of pink pepper (which is actually sweet) and combava (a native citrus to Madagascar). We're also thinking maybe something with coffee and maybe something with nuts and salt, but we'll see .... Stay tuned. They should be ready by May.

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.