Madagascar 92% Dark Chocolate Bar - 2.64 oz

Beyond Good built its own chocolate factory in Madagascar so the cocoa never has to leave the country to become chocolate — no raw beans shipped overseas to be blended with cocoa from other farms. Every bar is made at the source, by the people who grow it.

This bar is 92% cocoa, single-origin Madagascar dark chocolate, made from four ingredients in small, limited-production batches. Net weight 2.64 oz (75g). Madagascar cocoa carries a naturally bright, fruit-forward flavor most chocolate never reaches — the terroir comes through the same way it would in a single-origin coffee or wine.

With no dairy and just a touch of cane sugar per serving, this dark, 92% cocoa bar is a fit for many low-sugar eating plans, including keto and paleo-style diets.

Skip the habit of chewing it like a candy bar. Place a piece in your mouth, let it slow-melt, and take a few bites before swallowing — the red fruit notes tend to surface toward the back of the palate, not the front.

Store in a cool, dry place away from direct sunlight; no refrigeration needed.

Ingredients: Cocoa Beans, Cane Sugar, Cocoa Butter, and Sunflower Lecithin (Emulsifier).

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Common Questions

How does this 92% single-origin bar compare nutritionally to a typical drugstore dark chocolate bar?
Most widely available dark chocolate sits at 60-70% cocoa content, with sugar as the second-largest ingredient by weight, often 30-40% of the bar. This bar is 92% cocoa, so cocoa beans and cocoa butter dominate the ingredient list while cane sugar makes up roughly 8% of total weight. Per 1-ounce (28g) serving, that works out to around 170 calories, 14g fat, 9g total carbs, 4g fiber, and about 3g sugar, versus 8-12g sugar for the same size portion of a 65-70% bar. The higher cocoa ratio means more cocoa solids per bite, which is where the flavor compounds and antioxidant content actually concentrate.

What gives Madagascar cocoa its fruity flavor, and is that a real, measurable thing?
The flavor comes from the cocoa genetics common in Madagascar's Sambirano Valley combined with how the beans are fermented on-site. During fermentation, esters and aldehydes form that produce red-fruit and citrus notes, a biochemical process similar to how terroir shapes wine grapes. Cocoa flavanols, a class of polyphenols including epicatechin and catechin, are also better preserved in bars like this one because they're not put through Dutch processing (alkalization), a step commonly used in cheaper chocolate that strips out both flavor compounds and much of the flavanol content. Higher cocoa percentage combined with minimal processing is why this bar carries more pronounced, traceable flavor notes than a heavily processed blend.

Does this chocolate fit keto, paleo, or low-carb eating?
Yes, within normal serving sizes. A 1-ounce (28g) portion has about 9g total carbohydrate and 4g of that is fiber, netting out to roughly 5g net carbs, which fits comfortably inside a standard 20-25g daily net-carb keto budget. The ingredient list is just cocoa beans, cane sugar, cocoa butter, and sunflower lecithin, with no dairy, soy, or gluten, which also makes it compatible with paleo eating. It's not suitable for a strict carnivore protocol since it still contains plant-derived sugar and cocoa solids, but among dark chocolates it's on the lower end for sugar load per serving.

Can I substitute this bar for baking chocolate in recipes?
Yes, though its 92% cocoa content is higher than the 70% most recipes are written for, so you may want to add a bit more fat or sugar when using it in flourless chocolate cake, brownies, or ganache to match the expected texture. It also works well in savory applications like mole sauce, which traditionally calls for dark, minimally sweetened chocolate, and this bar's low sugar content makes it a reasonable stand-in for Mexican chocolate tablets. For bark, dipped fruit, or shavings over desserts, no adjustment is needed. Melt it slowly over low, indirect heat since high-cocoa-content chocolate scorches and seizes faster than sweeter blends.

How can I verify the organic, non-GMO, and kosher claims on this bar?
The organic certification comes from a recognized third-party certifying body and confirms the cocoa beans, cane sugar, and cocoa butter were grown and processed without synthetic pesticides or fertilizers under audited standards. Non-GMO certification confirms none of the four ingredients were genetically modified. Kosher certification means the production process was reviewed and approved by a kosher certifying agency. All three logos appear on the packaging, and you can cross-check the specific certifying body against its public registry if you want to confirm the claim for a given batch.

What does 'Made at the Source' actually mean for this chocolate?
It means Beyond Good built and runs its own chocolate factory in Madagascar, so the beans are fermented, dried, roasted, ground, and turned into finished bars in-country rather than shipped raw overseas for processing. Most chocolate, even bars marketed as single-origin, is actually blended at a factory outside the growing country, combining beans from several farms or regions during roasting. Because this bar is made where the cocoa is grown, it goes from harvest to finished bar without being mixed with cocoa from other origins, which is part of why the flavor stays specific and traceable. It also means more of the value created in turning bean into bar stays with the farmers and workers who grew the cocoa.

How much sugar does this bar actually have compared to other dark chocolate?
At 92% cocoa, cane sugar accounts for most of the remaining 8%, with cocoa butter and less than 1% sunflower lecithin rounding out the ingredient list. Per 1-ounce (28g) serving, that comes to roughly 3g of sugar, compared to 8-12g in a typical 60-70% dark chocolate bar of the same size. That means this bar carries roughly a quarter to a third of the sugar load of standard dark chocolate while still delivering a full serving of cocoa solids.