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.
Bar Gourmet Manjari Orange's Origins
Madagascar Andzavibe, Ambanja
13°36’44.4”S / 48°25’27.2”E
% of main ingredient
56% of Cocoa
Cocoa 56% (min), Sugar 42%, Fat 38%
85g bar - 12368
This product may contain traces of nuts and gluten.
These products may be of interest to you
Bar Gourmet Ivoire Strawberry
Smooth, yet not-too-sweet, Ivoire white chocolate, with its delicate hint of vanilla and fresh milky taste, is livened u p with tangy raspberry chips.
Pure Origin Bar Araguani
Chocolatey and Full-Bodied: Araguani offers rich, complex aromatics of warm raisin, chestnut and licorice notes alongside toasted flavors, all set against a distinctively bitter backdrop