Valrhona Grand Cru Manjari is an extraordinary bittersweet couverture chocolate made from a blend of the best Trinitarios cocoa beans from Madagascar. With a 64% cocoa content, Valrhona's Manjari is perfect for the bittersweet, or even semi-sweet chocolate needs for home pastry chefs and professionals alike - it is the perfect compromise between the ultra dark bittersweet chocolate couvertures with 70% cocoa content and the often too sweet dark chocolate couvertures with less than 60% cocoa content.
Manjari also has a higher than typical amount of cocoa butter to give your desserts and truffles a silky mouth finish. With the sweetness of the tropics, Manjari has an intense chocolate taste, sustained fullness with hints of dried fruit and grilled almonds with a woody base. It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona "feves" are small oval disks that are easier to work with than large industrial size block.
It all started in 1924 a pastry chef from Tournon created a chocolate factory, which eventually achieved a worldwide recognition, and in 1984 became the first to offer a chocolate with 70% cocoa. Valrhona in Tain l'Hermitage is considered by most pastry chefs and chocolatiers as the premier chocolate company in the world. Their focus is solely on their chocolate, and to ensure the highest quality, and optimum flavor, they grow their own cocoa beans, their own cane sugar, and their own vanilla on plantations all around the world - now that's quality control. Valrhona has finally begun to offer its professional products, cocoa and couvertures, packaged for the home pastry enthusiast, a palette of subtle flavors, to create and elaborate delicious chocolate preparations. Manjari is a couverture with 64% cocoa content (with 35% Sugar and 40.5% cocoa butter). It is a blend of Criollo and Trinitario cocoa beans from Madagascar. It has a characteristic, fresh, slightly acid chocolate taste, with intense hints of red fruits, and it would be perfect in most pastry applications calling for bittersweet couverture. It is especially good for fillings, and for pouring, dipping, and molding. You cannot go wrong here.