Valrhona - 100% Cocoa Paste
Manjari Pure 100% Cocoa Paste
Manjari Pure 100% Cocoa Paste Madagascar. Tart red fruit profile.
Manjari Pure 100% Cocoa Paste Valrhona, 3 x 1 kg block format. Pure cocoa paste from Manjari beans, pure Madagascar origin (Domaine Millot). Recognizable aromatic profile of Manjari: lively notes of tart red fruits, signature liveliness of Malagasy cocoas. Allows creation of ultra-fruity chocolates, intensification of existing ganaches, or making 100% bars for advanced enthusiasts.
Characteristics
100%
Cocoa
Pure unsweetened paste
Madagascar
Origin
Traceable pure origin
Creation
Use
Custom couverture
2Profile and identity
Major profile
cocoa
Minor note
red fruits
Signature
pure Madagascar origin
Characteristics
3The origin of the cocoa
Country
Madagascar
Region / Terroir
Domaine Millot
Type
100% pure origin cocoa paste
4Recommended applications
The most suitable pastry and professional uses for this product.
chocolate intensification (addition in ganaches)
100% bars
custom couverture creations
5Flavor pairings
Ingredients that balance the 100% cocoa paste.
raspberry
red fruits
black tea
citrus
6Partners of this cocoa paste
Valrhona products that perfectly complement this reference in your creations.
7Signature recipe
A practical application to showcase this product in your creations.
Custom couverture 75%
TechniqueFor experienced chocolatiers: melt 750g of 66% Caraïbe Valrhona chocolate + 90g of 100% cocoa paste to achieve a custom 75% blend. Adjust with 50g of cocoa butter for fluidity. Classic tempering. Result: a more intense chocolate that retains the aromatic signature of the base.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | 100% cocoa paste |
| 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 humidity |
| Allergens | Possible presence: nuts, soy, gluten, 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, no sugar, no added cocoa butter, no milk. Obtained by very fine grinding of 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 base chocolate + 100% paste + sugar + cocoa butter, (3) make 100% bars for experienced enthusiasts (very intense and bitter).
Difference Macaé vs Manjari?
Macaé Pure Paste: pure cocoa from Brazil (Bahia), cocoa profile with cereal notes, deep bitterness. Manjari Pure Paste: pure cocoa from Madagascar (Domaine Millot), profile with bright notes of tangy red fruits, liveliness. The choice depends on the character you want to give your creation.
Can you taste 100% pure cocoa paste?
Technically yes, but the experience is very intense: strong bitterness, no sugar, very concentrated profile. Reserved for experienced tasters. Most chocolatiers use it as an ingredient rather than for pure tasting. For a 100% tasting, prefer Komuntu 80% or Abinao 85% which contain some sugar.
To go further
Explore the Valrhona collection, chocolates and pralines, candy 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.
