Baking Chocolate MANJARI 64% Baking Bag

Fresh & Tangy

Flavor Profile Fruity

Secondary Notes Red Fruits

MANJARI 64% liberates acidulous notes of red and dried fruits. Heavenly acidulous red fruit and dried-fruit hints. Single Origin Madagascar.

Origin

Partner producer

Madagascar SOCIÉTÉ MILLOT

Valrhona has been working with Millot for over 30 years. This unique 578-hectare organic cocoa plantation is on the Sambirano plain. This low-carbon cocoa (0.57kg of CO2/kg) is produced using agroforestry techniques. Valrhona is supporting Millot with projects such as renovating a village, a new health centre, an agroforestry plan and investment in a Windcoop cargo sailboat to transport cocoa beans.

Andzavibe, Ambanja 13°36’44.4”S / 48°25’27.2”E

Discover our cocoa partner

Optimal Application

Bars – Mousses – Crémeux & Ganaches – Ice Creams & Sorbets – Coating – Molding – Mousse – Ice Cream & Sorbets

Pairings

Raspberry – Blackcurrant – Muscovado sugar

Composition

Cocoa beans from Madagascar 55.67%, sugar 35%, cocoa butter 8.9%, emulsifier: sunflower lecithin 0.4%, natural vanilla extract 0.03%.

Kosher product

Yes

Gluten free

Yes

Packaging Format

250g (8.8oz) - 31216

Special order

Storage

Store in a cool a dry place where the temperature is maintained at 14-16°C / 57-60°F.

Seasonality

Any Celebrations

These products may be of interest to you

Single Origin Brazil

Macaé 62%

Macaé, Single Origin* Brazil, a Valrhona fruity dark chocolate with a subtle taste of roasted nuts and black tea, made from *cocoa beans from southern Bahia.

Single Origin Madagascar

Manjari 64%

Manjari, Single Origin Madagascar

Named the top choice in the New York Times “The Only Chocolate Bars Worth Buying” by 43 culinary professionals