Valrhona 64% Manjari - Dark Chocolate Couverture, 3KG/6.6LBS

Valrhona Manjari 64% Dark Chocolate Couverture, 3KG/6.6lb – Fruity, Tangy Madagascar Magic

Embark on a sensory journey with Valrhona Manjari 64% Dark Chocolate Couverture, 3KG (6.6lb), a single-origin Grand Cru from Madagascar’s Ambanja District. Launched in 1990, this iconic chocolate, crafted from a blend of Criollo and Trinitario cocoa beans from the Millot plantation, unveils a fresh, acidic bouquet with vibrant red fruit notes, dried fruit hints, and a delicate finish of toasted nuts. Perfect for professional chocolatiers, pastry chefs, or home bakers, it’s ideal for dark chocolate dessert recipes like ganaches, mousses, and coatings.

Why Choose Valrhona Manjari 64%?

• Premium Quality: Made with 64% cocoa (cocoa beans, 40.5% cocoa butter), sugar (35%), sunflower lecithin, and natural vanilla extract, delivering a tangy, fruity profile. Red berry acidity with nutty finish. Certified B Corp, Gluten-Free, Non-GMO, and Kosher Dairy (Triangle K). Low-carbon cocoa (0.57kg CO2/kg) from organic, agroforestry practices.
• Versatile Use: Ideal for coating, molding, bars, mousses, cremeux, ganaches, ice creams, and sorbets. Perfect for chocolate ganache recipes with its smooth, workable texture. Pairs with blackcurrant, raspberry, sour cherry, Sichuan pepper, or muscovado sugar.
• Distinctive Flavor: Unleashes fresh, acidulous red fruit notes with roasted dried fruit and nutty undertones, showcasing Madagascar’s unique terroir, ideal for gourmet chocolate recipes.
• Convenient Size: 3KG (6.6lb) bag of feves (discs) ensures easy melting for bulk pastry needs. Tempering: Melt at 50-55°C (122-131°F), crystallize at 28-29°C (82-84°F), work at 31-32°C (88-90°F). Store at 14-16°C (57-60°F).
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• Dietary Note: May contain traces of nuts, milk, soy, gluten, or egg proteins. Store in a cool, dry place to prevent fat bloom, which is safe but may affect appearance.

Effortless Gourmet Creations

Melt Valrhona Manjari 64% feves for a glossy chocolate bonbon coating or silky mousse. Its tangy profile shines in truffles, ice creams, or hot chocolate recipes, with customers praising its fruity complexity and silky mouthfeel, though some note a sour edge in snacking (ideal for baking). Pair with Valrhona’s Dulcey or fruit couvertures for vibrant contrasts. Store in a cool, dry place for up to 18 months, using cold packaging in warm weather to prevent bloom.

Why Valrhona?

Since 1922, Valrhona, founded by Pastry Chef Albéric Guironnet in Tain L’Hermitage, France, has crafted artisan chocolates. A certified B Corp, Valrhona has partnered with Madagascar’s Millot plantation for over 30 years, using organic, low-carbon agroforestry cocoa. Manjari, named for “good” in Malagasy and “bouquet” in Hindustani, highlights Madagascar’s fine cocoa, making it a chef’s favorite for high-end pastry creations.

Order Now & Craft Fruity Masterpieces!

Transform your desserts with Valrhona Manjari 64% Dark Chocolate Couverture, 3KG. Perfect for dark chocolate recipes or vibrant confections, this couverture delivers unmatched acidity and elegance. Buy now and create unforgettable gourmet experiences!