% of main ingredient
56% of Cocoa
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.
13°36’44.4”S / 48°25’27.2”E
56% of Cocoa
Cocoa 56% (min), Sugar 42%, Fat 38%
85g bar - 12368
This product may contain traces of nuts and gluten.
Powerful & Tannin-Rich: Abinao's very high cocoa content makes this a consistently bitter chocolate with flavorsome tannins and a pure taste of raw beans
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
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