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Omnom Milk of Madagascar 45%

Cocoa Origin: Madagascar
Producer Country: Iceland
Weight: 60 g

This bar combines two distinct ingredients: Madagascan cocoa and Icelandic milk. The former is highly sought after by chocolate makers worldwide for its high acidity and vividly fruity flavours. The latter, while equally distinctive, rarely leaves the island of Iceland or is tasted by anyone that doesn't live or travel there. It's remarkable how this chocolate, despite its pronounced fruitiness, defers to the dairy's somewhat tart, sweet yet earthy, almost sheep milk-like flavours and showcases caramelly flavours. Very light with no bitterness or roast notes, this classically-styled bar is a must-try for anyone who loves milk chocolate.

Regular price $12.56

Omnom Milk of Madagascar 45%

In the most unlikely of places, Iceland, almost the furthest one could get from a cacao tree on this planet, Omnom Chocolate has become a global sensation. Founded by childhood friends Kjartan and Óskar, Omnom began its journey in a humble old gas station in Reykjavik. They've nailed all the basics like sourcing directly and highlighting terroir, but what really strikes a chord with me is how they embody the spirit of Iceland. Their bars reflect the creativity, imagination, and entrepreneurship that defines Icelandic culture. Drawing inspiration from fantastical creatures, surrealism, pop art, and contemporary Nordic architecture, every bar feels like a work of art (and, actually, it kind of is!). And it wouldn't be truly Icelandic if it wasn't a little quirky - instead of the usual squares, Omnom's chocolates are crafted into geometrical shards. It's like they're saying, "Hey, we take our chocolate seriously, but we're not afraid to have a little fun with it!" which I think is the right attitude to have.

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Nestled between the Indian Ocean and mountains, Madagascar's Sambirano Valley boasts a hot and humid climate, home to the country's highest point, Maromokotro volcano, surrounded by subhumid forests teeming with wildlife found nowhere else in the world. The region's fertile plains, dotted with rivers, benefit from floods during the rainy season, depositing highly fertile fluvial soil that creates ideal conditions for crops, including cacao. While the Sambirano Valley is known for its variety of subsistence, cash, and industrial crops such as coffee, vanilla, sugarcane, rice, peanuts, and cotton, it has gained renown as one of the world's premier cacao-growing regions. The area's terroirs and microclimates can vary, but consistently result in cacao with bright fruity flavours and high acid, ideal for producing non-bitter bean-to-bar chocolates with minimal or no use of sugar.

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