Vinte Vinte unveils a new organic range of single-origin chocolates from Madagascar, created by master chocolatier Pedro Araújo.
In a launch that reinforces the brand’s commitment to transparency, sustainability and terroir expression, Vinte Vinte has just introduced its new range of organic single-origin chocolates. The new references – 75%, 85% and 100% – are produced exclusively using organic cocoa sourced from the Mava Ottange plantation, located in the Sambirano Valley, Madagascar.
“There are decisions made with the mind, and others with the palate. Vinte Vinte’s new organic range is born precisely where these two dimensions meet: in the conviction that chocolate can be both exceptional on the palate and responsible at its source,” says master chocolatier Pedro Araújo.
Far beyond organic certification
For the brand, “organic” is far more than a certification – it is a structural and long-term commitment. “When we say these chocolates are organic, we are talking about true traceability – about being able to follow the cocoa bean from plantation to bar – and about a long-term choice: we want quality cocoa to still exist in 20, 30 or 50 years’ time,” highlights Pedro Araújo.
In Vinte Vinte’s vision, being organic is not merely a packaging detail, but rather a production philosophy. This means working side by side with certified farmers, favouring practices that protect the soil, respect biodiversity and eliminate the use of pesticides. Although this model brings greater exposure to the natural fluctuations of agriculture, it results in a more authentic cocoa, responsibly produced and in harmony with its environment.
Madagascar: a choice with its own identity
The choice of Madagascar also reflects the search for distinctive aromatic profiles. Cocoa from the Sambirano Valley is characterised by its vibrant acidity and notes of red fruit and citrus, setting it apart from the classic profile traditionally associated with dark chocolate.
“Choosing Madagascar, and Mava Ottange in particular, was choosing a terroir with its own voice,” explains the master chocolatier. “When we taste these chocolates, we are not simply experiencing ‘more cocoa’ or ‘a higher percentage’; we are tasting a specific place, a climate, a soil, and a particular way of cultivating and fermenting cocoa.”
The three bars offer different interpretations of the same origin:
- The 75% Madagascar Mava Ottange (Organic) stands out for its balance between intensity and accessibility, revealing notes of fresh raspberry, wild strawberry, sour cherry, passion fruit and ripe citrus fruits;
- The 85% Madagascar Mava Ottange (Organic) presents a more elegant and vertical expression, with a stronger presence of red fruit, green apple, lime and a drier, more persistent finish;
- The 100% Madagascar Mava Ottange (Organic) represents “the rawest expression” of the origin, with no added sugar, showcasing notes of grapefruit, lime zest, cranberry and fine tannins.
Sustainability proven through action
For Pedro Araújo, this range also represents a reflection on the future of the sector. “In a market where the word ‘sustainability’ is used far too lightly, we prefer to show what we do, origin by origin, partner by partner, rather than promising to ‘save the world’ on a wrapper.”
He further adds that the project seeks to encourage “a more mature conversation about chocolate: one where we speak not only about flavour, but also about soils, climate, varieties, agriculture and the future.”
With this new organic collection, Vinte Vinte further strengthens its position within the single-origin bean-to-bar segment, placing traceability, respect for origin and the sensory authenticity of cocoa at the heart of the experience.
