Other formats available
Valrhona's Madagascar single-origin Grand Cru. Fruity, tangy, with signature red fruit notes.
Manjari 64% is a Madagascar single-origin Grand Cru, sourced from Domaine Millot in the Ambanja district. Created in 1990 after more than 30 years of collaboration between Valrhona and the plantation, it has become a benchmark for its bright acidity and red fruit notes. Among enthusiasts, Manjari is a benchmark for the acidity of Madagascan cocoa. A finish of roasted dried fruit balances its profile.
This 250 g bag is the introductory size, ideal for an occasional dessert. For regular use, the 3 kg size offers a much better price per kg.
| Bitterness | 3/5 |
|---|---|
| Acidity | 5/5 |
| Fruity | 5/5 |
| Roasted | 2/5 |
| Length | 4/5 |
Valrhona's official sensory profile, rated across 5 dimensions.
Tasting notes
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always better.
Rating based on the applications recommended by Valrhona for this product.
Valrhona's official tempering curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this one.
A creative idea by Patissland to showcase this product’s unique profile.
Soft chocolate sponge, Manjari 64% whipped ganache, raspberry-blackcurrant insert, mirror glaze. The chocolate’s natural acidity pairs perfectly with tangy red berries.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | At least 64% |
| Origin | Madagascar |
| Region | Ambanja district (Domaine Millot) |
| Cacao variety | Trinitario |
| Created by Valrhona | 1990 |
| Status | Iconic Valrhona reference |
| Fluidity | 3 drops out of 5 |
| Available sizes | 250 g, 3 kg |
| Storage | 18 months at 16-18 °C, away from moisture |
| Allergens | Milk (depending on product). May contain traces of nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g for trying it out or making a one-off dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly better in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%), intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is enough.
About 35 to 40 Valrhona fèves per 100 g. A convenient format for measuring to the nearest gram without weighing once you get used to it.
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = bloom). Store for 18 months in a resealed bag.
Explore the Valrhona collection, chocolates and pralines, chocolate molds on Patissland.
