Move over, Belgium. There’s a new player in the world of high-end chocolate, and it’s hailing straight from the rolling hills and lush jungles of Myanmar.
If you’ve been strolling through Yangon’s specialty grocers lately, you’ve likely seen the sleek, minimalist bars of Ananda Cocoa. Well, they just got a major glow-up. On February 20, 2026, at the prestigious Chocoa Trade Fair in Amsterdam, Ananda Cocoa Ltd officially put Myanmar on the map by snagging a Bronze Award at the 2025 Cacao of Excellence Awards.
For those not in the “bean-to-bar” loop, this is essentially the Academy Awards for cocoa. Out of nearly 200 samples from 45 countries, our very own local producer was named one of the top 50 in the entire world.
What’s the Buzz?
This isn’t just a win for a brand; it’s a win for Myanmar’s soil. The Cacao of Excellence Programme (coordinated by the Alliance of Bioversity International and CIAT) spends 18 months conducting rigorous blind tastings.
While heavyweights like Brazil and Ecuador usually dominate the stage, Ananda’s Bronze win in the Asia & the Pacific category proves that Myanmar’s terroir—the unique environment where the beans grow—produces “fine flavor” profiles that can compete with the world’s best.
The Man Behind the Bar
The story of Ananda is a masterclass in passion and grit. It centers on Jean-Yves Branchard, a Frenchman who moved to Myanmar in the late 90s.
Instead of just importing European chocolate, Jean-Yves decided to grow it. He spent years experimenting with over a dozen cocoa varietals from international labs to see which would thrive in Myanmar’s climate. This is “Tree-to-Bar” in its truest sense:
- The Roots: Sourced from the wilder edges of Taungoo and the Tanintharyi region.
- The Method: Grown using shaded agroforestry (alongside areca palms and fruit trees), which keeps the ecosystem happy and the flavors complex.
- The Resilience: Between regional instability and agricultural hurdles, there were years when production had to stop entirely. But Jean-Yves kept returning to the land, refining the fermentation and drying processes that give Ananda its signature “kick.”
The Vibe: What Does Global Excellence Taste Like?
Ananda is famous for its high-percentage dark bars (ranging from 72% to a bold 100%). Don’t expect a sugary snack; this is an experience.
- The Look: Deep, mahogany snap.
- The Scent: Earthy with a hint of tropical forest.
- The Taste: A journey of fruity acidity followed by floral undertones and a clean, lingering finish. It’s bold, unadulterated Burmese cocoa.
Why You Should Care
Historically, “Made in Myanmar” wasn’t always the first choice for luxury chocolate lovers. This award flips the script. It proves that our agricultural entrepreneurs can achieve world-class quality, opening doors for local farmers to enter specialty markets where quality—not just quantity—is rewarded.
The Details Box
- Brand: Ananda Cocoa Ltd.
- The Prize: Bronze Award, 2025 Cacao of Excellence.
- Where to Buy: Available at select high-end grocers in Yangon (like Marketplace by City Mart), specialty cafes, and directly via their social media.
- Price Range: Premium pricing for craft bars (approx. 8,000 – 15,000 MMK depending on size and percentage).
- Pro Tip: Try the 72% bar with a cup of local Shan State coffee for the ultimate Myanmar pairing.
Next time you’re looking for a gift or a weekend treat, skip the imported brands and grab a bar of Ananda. You aren’t just eating chocolate; you’re tasting a piece of Myanmar’s history in the making.
