Millot Farm 80% Dark

Millot Farm 80% Dark


Millot Farm 80% Dark

Established in 1904, Millot Farm sprawls across 15 km² in the Sambirano Valley, northern  Madagascar. It produces spices, essential oils and this incredible aromatic cacao.

The farm is a big draw to the region for its lush landscape and stunning scenery – for us the fruity punch of this Javan originating hybrid strain of cacao is definitely the main attraction.

Tasting Notes

Bursting with tart cherry and sweet raisin flavours leading to light sandalwood and smokey notes giving an incredibly complex finish.


Cocoa beans and unrefined raw sugar. 70g

Bean Varietal Malagasy Trinitario
Bean Origin Sambirano River valley, Madagascar
Cocoa 80%
Grind Length 28hrs
Conch Length 42hrs
Ageing 32days

The Millot Farm

Although Madagascan cacao only accounts for 0.5% of worldwide production, the small but incredibly lush and fertile island is recognised for growing almost exclusively ‘fine flavour’ cacao (as opposed to commodity) and so is looked to by the high end chocolate industry and discerning independent craft makers (hiya!) for quality, characterful beans.

Malagasy cacao is not native – Lucien Millot started cacao cultivation on the farm with Trinitario trees from Java, and over a century later the beans they produce are some of the very best on the market. The plantation now employs over 800 people – the majority women – and supports the local school attended by many of the employees’ children.


  1. Jo Mills

    We treated ourselves to a bar of this chocolate from the Trading post at Lopenhead Somerset on the strength of the packaging alone. What a wonderful experience it was! I have never seen such a beautiful bar of chocolate before – open carefully if you buy one – they are beautiful! One small peice is all you need for the most fabulous chocolate taste experience (I liked it! Can you tell?). Now our gift of choice for all events, celebrations and thank yous! So glad to read it is organic and travels to us in a low carbon way and that the growers get a fair price. Keep up the good work Chocolarder (Good name pun too!)

  2. Hazel Douglas

    I agree with Jo Mills. The best chocolate I have eaten in years of diligent research.

    I can’t imagine eating any other sort – except in emergencies…

  3. Rebecca (verified owner)

    I agree with the other reviewers! I love dark chocolate (usually eat Lindt 90%) and this is by far the best I’ve ever tasted – complex flavours, totally delicious

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