Fèves Chocolat Manjari 64% - 3kg
Fèves Chocolat Manjari 64% - 3kg

Manjari Chocolate Feves 64% - 3kg

€109,99
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Made in France

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Fèves Chocolat Manjari 64% - 250g Manjari 64% Chocolate Feves - 250g €15,99
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Valrhona – Iconic Chocolate

Manjari 64% Chocolate Beans

The Valrhona Madagascar pure-origin Grand Cru. Fruity, tangy, with signature red berry notes.

Manjari 64% is a Madagascar pure-origin Grand Cru, sourced from the Millot Estate in the Ambanja district. Created in 1990 after more than 30 years of collaboration between Valrhona and the plantation, it has become a benchmark for its bright acidity and red berry notes. Manjari is a reference among enthusiasts for the acidity profiles of Madagascan cocoa. A finish of roasted nuts balances its profile.

3kg format: who is it for?

This 3kg format is intended for experienced pastry chefs and workshops/professionals: a better price per kg than the 250g format, ideal for regular use.

Technical specifications

64%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5

2Aromatic profile

Major profile
fruity
Minor note
tangy
Signature
red berries
Amertume 3/5 Acidité 5/5 Fruité 5/5 Torréfié 2/5 Longueur 4/5

Official Valrhona sensory profile, rated across 5 axes.

Tasting notes

tangy red berriesraspberryredcurrantsour cherryroasted nuts on the finish

3Cacao origin

Country
Madagascar
Region / Terroir
Ambanja District (Millot Estate)
Cacao variety
Trinitario
Status
Valrhona Grand Cru
Valrhona creation
1990

4How much chocolate do you need?

Quantity required525 g
Recommended format1 x 1 kg bag
Tempering allowance (10%)578 g
Tip: Always allow for 10% extra to account for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.

5What is it for?

Evaluation according to the applications recommended by Valrhona for this product.

Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets

6Tempering curve

The official Valrhona curve for this chocolate.

1
Melting

50–55 °C

Bain-marie or microwave in increments
2
Cooling

28–29 °C

Crystallization of the right crystals
3
Working

31–32 °C

Ideal molding temperature

Tip: For simplicity, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35 °C. A quick, reliable tempering method favored by professionals.

7Flavor pairings

Ingredients officially recommended by Valrhona to enhance this chocolate.

blackcurrant
raspberry
sour cherries
Sichuan pepper
muscovado sugar
citrus fruits

8This chocolate's companions

Valrhona products that perfectly complement this product.

Valrhona cocoa butter
Pair with
Valrhona cocoa butter
209.99 €
→
50% Almond Hazelnut Praline
Pair with
50% Almond Hazelnut Praline
15.99 €
→
52% Dark Chocolate Chips 250g
Pair with
52% Dark Chocolate Chips 250g
12.99 €
→

9Signature recipe for this chocolate

A creative idea by Patissland to showcase this product's unique profile.

Manjari 64% red berry entremets

Inspiration

Soft chocolate biscuit, whipped Manjari 64% ganache, raspberry-blackcurrant insert, mirror glaze. The chocolate's natural acidity pairs perfectly with tangy red berries.

Complete technical specifications

Brand Valrhona (France, Tain-l'Hermitage)
Range Grand Cru Pure Origin
Type Dark
Cocoa content At least 64%
Origin Madagascar
Region Ambanja District (Millot Estate)
Cocoa variety Trinitario
Valrhona creation 1990
Status Iconic Valrhona product
Fluidity 3 drops out of 5
Available sizes 250g, 3kg
Storage 18 months at 16–18°C, protected from moisture
Allergens Milk (depending on the product). May contain tree nuts and soy.
Made in France (Tain-l'Hermitage, Drôme)

Frequently asked questions

Which size should I choose: 250g, 1kg, or 3kg?

250g to discover it or for an occasional dessert. 1kg for a regular home baker (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger formats.

What is couverture chocolate?

Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity makes it suitable for enrobing, molding, and all fine chocolate-making techniques.

Is tempering mandatory?

For uses where the chocolate remains visible and solid (molding, enrobing, decoration): yes, essential for shine, snap, and storage life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.

How many fèves are there in 100g?

Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring to the nearest gram without weighing once you are used to it.

How should Valrhona chocolate be stored?

Ideally at 16–18°C, in a dry place, protected from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months.

Learn more

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.

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