Where are you located?

Our main store with two shops side by side is located near Place du Sablon and Grand' Place in the heart of Brussels. Just in front of the Royal Library.Rue Lebeau 3-111000 BrusselsSee our store in Google MapsBuses 48 (stop name: Library) or 33 and 95 (stop name: Grand Sablon)Train and metro: Gare Centrale

Do you ship outside Belgium?

All our chocolates are shipped worldwide using DHL Express. Currently, we do not ship to Russia, North Korea, Lybia, Israel, Palestine and Belarus. We are refusing all orders from these countries.Shipping costs are automatically calculated for you based on the weight of your order, the country of destination and the selected shipping method. You can select the most appropriate shipping method for you and view the shipping cost during the checkout process. We offer free shipping for all online orders over 250 euros.

Do you do sameday delivery in Brussels?

Yes, we offer same day delivery service in Brussels.If your address is in one of the 19 districts of Brussels and if you order before 3pm then we guarantee sameday delivery by Shippr.Same day delivery is only possible for the following districts:AnderlechtAuderghemBerchem Sainte AgatheCity of BrusselsEtterbeekEvereForestGanshorenIxellesJetteKoekelbergMolenbeek Saint JeanSaint GillesSaint Josse ten NoodeSchaerbeekUccleWatermael BoitsfortWoluwe Saint LambertWoluwe Saint Pierre

Who is the chocolate maker?

Our chocolate maker is Elisabetta Passafaro (26 years old). A young chocolate expert who is really passionate by premium and ethical cacao.Elisabetta studied at Accademia Maestri Cioccolatieri Italiani in Italy and obtained her certification in 2019. She finished her internship with a travel to Brazil to develop her knowledge about the bean to bar process.All our chocolates are produced exclusively by Elisabetta in our premises.

To produce our handmade chocolates, we only use traceable cocoa beans from all around the world. From Costa Rica to India, we choose the rarest beans to develop all the flavors in an original chocolate with an unique taste. Making chocolate is an art.We pursue a policy of direct trade with farmers in accordance with the principles of Fair Trade.We do everything in our power to ensure that the conditions in which our cacao is grown allow planters and their families to develop a long-term business strategy. We take particular care to ensure no children work in the production of our cacao, that there is no forced labor and that all national and international labor regulations are respected.

How are identified your chocolates?

All our chocolates are identified by a 13-digits number called GTIN (Global Trade Item Number).We partner with GS1, the global authority for the unique identification of products and companies, to issue the GTIN of our chocolates. Our main Global Location Number (GLN) is 5407008470005. It is linked with our head office in Brussels. We are using this number to clearly identify our location. All our chocolates are handcrafted at our main GLN.All products starting by 540700847XXXX are handcrafted by us in our Brussels store.You can check our chocolates using this online tool.

Fresh cacao pod from Madagascar: start your bean-to-bar journey

If you’re a chocolate enthusiast who loves tracing flavors back to their origins, a fresh cacao pod from Madagascar offers a rare, tangible link to the fruit that powers the world of chocolate. This bean-to-bar experience invites you to taste the cacao fruit in its natural state, discover where it comes from, and appreciate the artistry that goes into transforming a pod into a bar. Beyond flavor, a cacao pod carries stories of biodiversity, farming communities, and the seasons that shape its harvest.

What is a cacao pod and why it matters

A cacao pod is the fruit that grows on cacao trees. Each pod guards a chorus of beans surrounded by sweet, tangy pulp. Inside, the beans are fermented, dried, and then roasted to become the familiar cacao nibs that chocolate lovers recognize. Understanding the pod helps demystify the journey from tree to bar. If you’ve searched for a cacao pod for sale, you’re seeking not just a rare ingredient but a direct connection to cacao’s origins.

From an artistic standpoint, many people enjoy the visual language of the cacao pod: the icon, the logo or the illustrated pod. A cacao pod logo often appears on packaging to signal origin, craftsmanship, and transparency. Collectors may also encounter cacao pod drawings or simple illustrations in farming guides and brand stories, which celebrate the pod’s distinctive shape and color. This blend of science, art, and taste is part of what makes a fresh pod from Madagascar so compelling.

Madagascar: a cradle of cacao biodiversity

Consumers today increasingly value certifications, cooperative governance, and fair-trade partnerships that accompany cacao pods. While a pod itself is a living, perishable product, its story can reflect ethical farming, transparent sourcing, and commitment to local communities. If you’re curious about the broader supply chain behind a Madagascar pod, you’ll see how farms and cooperatives collaborate to maintain quality from harvest to harvest.

The bean-to-bar journey: from pod to refined chocolate

Opening a cacao pod releases a sweet, tangy aroma and reveals the beans tucked inside. The pulp around the beans is often enjoyed fresh in the field or fermented with the beans to kick-start flavor development. Fermentation is a delicate step that shapes acidity, depth, and aroma, followed by sun-drying or shade-drying to reduce moisture and stabilize the beans. Only after these steps does the real craft begin: roasting, grinding, conching, and molding into bars that reveal Madagascar’s distinctive character.

When a renowned chocolatier like The Belgian Chocolate Makers offers a fresh cacao pod, it signals an invitation to engage with chocolate on a tactile level. You’re not just buying flavor; you’re acquiring a piece of the journey, an opportunity to taste the pulp, understand how fermentation shifts notes, and see how early harvest decisions influence the final bar. For many, this is the essence of a true bean-to-bar experience.

The pod’s allure also lies in its educational value. For curious minds, a single pod serves as a hands-on lesson: observe the pod’s external color and size, imagine the tree’s growth cycle, and consider how regional climate affects sweetness and aroma. This is the kind of experience that makes you think differently about chocolate, from the way beans are fermented to how cacao trees are tended across Madagascar’s diverse landscapes.

How to savor and learn from a fresh cacao pod

To begin, refresh your senses with the pod’s aroma, sweet, fruity, and sometimes a little tangy. If you have access to fresh pulp, taste it by spooning the flesh; it’s pleasantly fruity and surprisingly refreshing. For those who want the full bean-to-bar education, carefully extract the beans, remove the mucilage, and allow them to dry before roasting. The contrast between the raw pulp and roasted beans highlights how processing transforms flavor, and it’s a vivid demonstration of cacao’s journey from field to chocolate bar.

As you explore, keep notes on acidity, fruitiness, and aftertaste. Madagascar cacao often carries bright red-fruit and citrus notes with a clean finish, but each farm and fermentation style can shift those flavors. Tasting the pod alongside a small sample of a bean-to-bar chocolate made from Malagasy cacao helps you connect the fresh fruit experience with the final product.

Choosing the right pod and what to look for

When you search for a cacao pod for sale, you’ll want pods that show healthy color, firm texture, and a weight that suggests well-developed beans inside. Since pods are ephemeral, fresh delivery matters. A pod from a reputable producer like The Belgian Chocolate Makers ensures that what you’re getting is authentic, responsibly sourced, and ripe for exploration. In branding and packaging, you may encounter a cacao pod logo or illustrations that celebrate the fruit’s form; these design cues echo the pod’s natural beauty while signaling craftsmanship and origin.

For artists and educators, diagrams and cacao pod illustrations are helpful tools. A simple cacao pod drawing can be used in classrooms or tasting events to teach how the pod’s shape encases the beans. Whether you’re presenting in a workshop or sharing photos on social media, a clear, stylized pod accentuates the story of cacao’s origin without getting lost in technical jargon. This blend of science and art is part of why the pod remains a powerful symbol in the chocolate world.

Bringing the Madagascar pod into your kitchen and beyond

Owning a fresh cacao pod is a gateway to a broader chocolate education. You’ll gain a better sense of fermentation’s role, how drying influences flavor, and how environmental factors contribute to Madagascar’s unique cacao profile. The experience also complements a broader interest in sustainable farming, biodiversity, and the cooperative models that support smallholder farmers. If you’re building a chocolate-curious lifestyle, a Madagascar pod is a meaningful centerpiece; one that can inspire at-home tastings, tasting notes, and even small, live demonstrations for friends and family.

Closing thoughts: a rare, tangible connection to origin

Choosing to explore a fresh cacao pod from Madagascar is more than a purchase; it’s an invitation to witness the origin of chocolate. From the pod’s robust exterior to the potential flash of rain-washed pulp and the transformation into nibs and bars, the journey is a compelling reminder of cacao’s role in culture, science, and craft. Whether you’re looking for cacao pod for sale as a collector’s item, an educational tool, or a sensory adventure, this pod offers a rare, authentic window into the chocolate we love.