% of main ingredient
73% of Cocoa
For Tasting Bar Gourmet Guanaja Cocoa Nibs
Citrusy and fruity : A subtle fusion of fruity and citrusy notes from Grand Cru Manjari and the fruity sweetness of orange.
In the northern part of Madagascar, the Sambirano River flows down from the highlands creating a fertile alluvial plain. Trade winds cross over this little slice of heaven bringing the moisture the cacao trees need for optimum growth. Perfectly acclimated to these unique growing conditions, the trees have been farmed here for decades. In the 1980s, Valrhona began exploring the Indian Ocean to develop a new cocoa taste. In 1990, Valrhona created its 1st Grand Cru de Terroir, MANJARI, to elevate the then relatively unfamiliar character of beans grown in Madagascar and it almost immediately became one of its great classics thanks to its tangy and fruity profile that is characteristic of Madagascan beans.
Features
Best by:
18 months
Composition
Cocoa 73% (min), Sugar 25%, Fat 42%
Packaging Format
85g bar - 12365
Other feature(s)
Possible presence of nuts and gluten.
These products may be of interest to you
For Tasting
Bar Gourmet Manjari Orange
A subtle fusion of fruity and citrusy notes from Grand Cru Manjari and the fruity sweetness of orange.
For Tasting
Degustation Bar Dulcey
Creamy and toasty: Dulcey boasts a blond color, a creamy, unctuous texture and an intensely delicious cooki flavor with only a hint of sweetness which gives way to generous shortbread notes with a pinch of salt