In order to discover the subtlety of each chocolate, it is preferable to taste them by starting with the sweetest and continuing to the most bitter. For ideal appreciation of the Grands Crus from VALRHONA, taste them in the following manner: Start with JIVARA (40% cocoa), the Grand Cru milk chocolate, a medley of the finest cocoa beans plus whole milk. Silky, lingering, with notes of caramel and vanilla. Next try CARA¦BE (66% cocoa), a Grand Cru semisweet dark chocolate with cocoa beans from the Caribbean islands. Balanced, with notes of dry fruit. Move on to MANJARI (64% cocoa), a Grand Cru dark chocolate with cocoa beans from the Indian Ocean. Refreshing, with red fruit notes. At last, savor GUANAJA (70% cocoa), a Grand Cru bitter dark chocolate with cocoa beans from South America. Bitter, intense, lingering.