According to this article I read about Madecasse:
Seventy percent of the world’s cocoa beans come from Africa, but less than one percent of the world’s chocolate is produced there. Most African cocoa winds up in chocolate factories in Belgium, Switzerland, and France.
There are people who farm cacao plantations who have never actually tasted chocolate, or, even if they have, they may not have tasted chocolate created from the beans that they're harvesting. This is why you can go to a country like Ecuador, which grows great cacao, and have trouble finding a decent bar of chocolate to eat. This is why Madecasse is special.
So, that's the sociopolitical background. The question now is: how's the chocolate?
Answer: it's interesting. The pepper is not too spicy, and it's not textural, either, but you can definitely taste it. It works well. The "combava fruit" advertised on the package is just a lime. This lends the bar an almost juicy taste, like biting into one of those pieces of gum that has a fruity liquid interior.
Overall, it was good, and unlike other bars. But it was not very chocolatey. I mean, it clearly was chocolate, but the flavor notes were not "chocolatey."
BOTTOM LINE: A tasty, unique bar, but without a strong chocolate flavor.
