% of main ingredient
64% of Cocoa
Acidic tang and Red Berries: Manjari unleashes the fresh, tangy notes of red berries, with delicate finish recalling toasted nuts and dried fruits
Flavor Profile Fruity
Secondary Notes Acidulous
Hint of Red FruitsProduct Information
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
64% of Cocoa
Cocoa 64% (min), Sugar 35%, Fat 39%
70g bar - 31270
Possible presence of nuts and gluten.
Millot 74% - The first ever 74% organic couverture chocolate whose cocoa is sourced from just one plantation in Madagascar: Millot.
Xibun is a chocolate with fruity notes brought out by a gorgeous, fresh, acidic tang. Sample this chocolate and it slowly reveals a dash of spice with a coffee hue and roasted notes which give way to a light bitterness and mild chocolatey notes.
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