Valrhona - 100% Cocoa Mass
Manjari Pure 100% Cocoa Mass
Manjari Pure 100% Cocoa Mass Madagascar. Tart red berry profile.
Manjari Pure 100% Valrhona Cocoa Mass, in a 3 x 1 kg block format. Pure cocoa mass made from Manjari beans, pure origin Madagascar (Domaine Millot). Manjari's distinctive aromatic profile: lively notes of tart red berries, the signature liveliness of Madagascan cocoas. Enables the creation of ultra-fruity chocolates, intensifying existing ganaches, or making 100% bars for discerning enthusiasts.
Characteristics
100%
Cocoa
Unsweetened pure mass
Madagascar
Origin
Traceable pure origin
Creation
Use
Custom couverture
2Profile and identity
Major profile
cocoa
Minor note
red berries
Signature
pure origin Madagascar
Characteristics
3The origin of the cocoa
Country
Madagascar
Region / Terroir
Domaine Millot
Type
100% pure origin cocoa mass
4Recommended applications
The most suitable pastry and professional uses for this product.
chocolate intensification (added to ganaches)
100% bars
custom couverture creation
5Flavor pairings
Ingredients that balance the 100% cocoa mass.
raspberry
red berries
black tea
citrus fruits
6Partners for this cocoa mass
Valrhona products that perfectly complement this reference in your creations.
7Signature recipe
A practical application to showcase this product in your creations.
75% custom couverture
TechniqueFor experienced chocolatiers: melt 750g of Valrhona 66% Caraïbe chocolate + 90g of 100% cocoa mass to achieve a customized 75% blend. Adjust with 50g of cocoa butter for fluidity. Classic tempering. Result: a more intense chocolate that retains the base's aromatic signature.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | 100% cocoa mass |
| Composition | 100% pure cocoa, no added sugar |
| Origin | Madagascar |
| Region | Domaine Millot |
| Format | 3 x 1 kg |
| Storage | 16 to 18°C, protected from light and moisture |
| Allergens | May contain traces of tree nuts, soy, gluten, and milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is 100% cocoa paste?
It is pure cocoa in its most concentrated form: 100% cocoa, with no sugar, added cocoa butter, or milk. Obtained by finely grinding roasted beans, it comes in a solid block at room temperature. Not to be confused with cocoa butter (which contains only the fat) or cocoa powder (which is defatted).
Who is 100% cocoa paste for?
For experienced chocolatiers and pastry chefs who want to: (1) intensify the cocoa flavor of an existing ganache or couverture, (2) create their own custom couvertures from basic chocolate + 100% paste + sugar + cocoa butter, (3) make 100% chocolate bars for experienced enthusiasts (very intense and bitter).
Difference between Macaé and Manjari?
Macaé Pure Paste: pure-origin cocoa from Brazil (Bahia), with a cocoa-forward profile and cereal notes, and deep bitterness. Manjari Pure Paste: pure-origin cocoa from Madagascar (Domaine Millot), with bright notes of tangy red fruit and lively acidity. The choice depends on the character you want to give your creation.
Can 100% pure cocoa paste be tasted?
Technically, yes, but the experience is very intense: pronounced bitterness, no sugar, and a highly concentrated flavor profile. Reserved for experienced tasters. Most chocolatiers use it as an ingredient rather than for pure tasting. For a 100% tasting experience, choose Komuntu 80% or Abinao 85%, which contain a little sugar.
To take it further
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
