Krak Madagascar – Mava Sa Ferme D’ottange 70%


Cocoa beans from the Ottange Farm in northwestern Madagascar. About 6 tons of cocoa beans are grown on the farm every year. Most of this is used by the owner to make chocolate themselves. A small portion is sold and Krak Chocolate is lucky enough to be able to make their bars from these beans.

In stock



Many chocolate makers consider Madagascar cocoa to be one of the best cocoa beans in the world. It is therefore not surprising that many fine flavor chocolate makers make their bars from this cocoa. The cocoa beans that Krak Chocolate uses are slightly different from those of the other chocolate makers, as they come from the Ottange Farm. The Ottange Farm is located on the Ramena River, located in northwestern Madagascar in the Sambirano Valley. The Ottange Farm is part of the Mava plantations and is the smallest of the eight plantations. In 2017, the Ottange Farm won the International Cocoa awards. About 6 tons of cocoa beans are grown on the Ottange farm every year. Most of this is used by the owner, the Ramanandraibe family, to make chocolate themselves. A small portion is sold, Krak Chocolate is lucky enough to be able to make their bars

Ingredients: Cocoa beans, cane sugar, cocoa butter

80 grams of dark chocolate 70%

Vegan, soy and gluten free. May contain traces of lactose and is made in a factory that does not process peanuts and nuts.

Additional information

Weight 90 g
Net Weight

Dietary & Lifestyle

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Bean Origin

Cocoa Percentage

Maker Country


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Maker Name



From the age of 14 I have worked in pastry shops, chocolate shops and I have taken care of the patisserie in various restaurants at home and abroad with one to three Michelin stars. Chocolate has always been a common thread in my life. You made the distinction by what flavor you added or what kind of decoration you made of it. But it always started with melting a bag of factory chocolate. In 2011 I decided to buy cocoa beans and make the chocolate myself. Now I could select the cocoa that makes me excited. The craft of making chocolate is therefore in the entire process; the choices you can make in roasting the cocoa and the specific flavors you can develop or accentuate by, for example, letting the acids evaporate a bit more. And the choices of rolling the chocolate where you can determine the fineness, structure and mouthfeel. Over the years I have developed my own style of chocolate making. Every bag of cocoa is different, every new crop is different from the previous crop. My challenge is to get the best out of the cocoa bean every time to make the most beautiful chocolates. What I have realized over the years is that I actually do very little to influence the taste. The trick is to harmonize the beautiful cocoa and leave it in its value. My style is to stay as close as possible to the taste profile of the origin and to accentuate what makes the cocoa bean unique. This is my passion and I am proud to share it! After two years of learning and making, through trial and error, I said goodbye to my other patisserie label and I have fully focused on the craft of chocolate making. Krak was born in 2013! I make the chocolate in our factory in Ermelo together with my partner who manages production and operations. Together we ensure that Krak becomes an increasingly transparent company and that everyone can enjoy a piece of good chocolate. Mark Schimmel Chocolate maker Krak


Nutrition Information per 100g:

Energy 2460kJ/590kcal

Total Fat       41.0g
– Saturated     25.1g

Carbohydrates   49.5g
– Sugar         30.0g

Protein          7.0g

Salt            <0.1g

Refer to ‘Additional Information’ for allergens


cocoa beans, cane sugar, cocoa butter


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