Valrhona Grand Cru · Madagascar Pure Origin
Tanariva beans 33% – 3 kg
Madagascar pure-origin milk chocolate with indulgent caramel notes.
Tanariva is a Madagascar pure-origin Grand Cru milk chocolate. Made from Malagasy Trinitario cocoa, it develops a naturally caramelized profile, shaped by the terroir and Valrhona process. Soft notes of cooked milk and vanilla, with no added flavoring.
Technical characteristics
33%
Cocoa
Guaranteed minimum content
Milk
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops
1Aromatic profile
Major profile
milky
Minor note
indulgent
Signature
caramel
Tasting notes
2The origin of the cocoa
Country
Madagascar
Region / Terroir
Madagascar
Cocoa variety
Trinitario
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Tip: Always allow 10% extra for natural tempering losses (residue in the mixing bowl and on the spatula). The 1 kg or 3 kg format always offers a better price per kg.
4What is it for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a crisp snap, and perfect demolding.
1
Melting
45–50 °C
Double boiler or microwave in stages
2
Cooling
27–28 °C
Crystallization of the right crystals
3
Working
29–30 °C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34–35 °C after melting. A quick and reliable method, widely favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
caramel
hazelnut
yellow fruits
praliné
7This chocolate's companions
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Tanariva 3333% caramel tart
InspirationSweet pastry dough, soft salted-butter caramel, Tanariva 3333% ganache. The chocolate's naturally caramelized profile enhances the caramel's indulgence.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Milk |
| Cocoa content | Minimum 33% |
| Origin | Madagascar |
| Region | Madagascar |
| Cacao variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 4 out of 5 drops |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity enables coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolates since 1922.
What is the difference between fèves and pistoles?
No difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced fèves, but also offers certain products as pistoles depending on the market.
How many fèves are in 100g?
Approximately 35 to 40 Valrhona fèves per 100g (varies by product). A convenient format for measuring to the nearest gram without weighing once you are used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). When stored in a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastry applications.
Go further
Explore the Valrhona collection, chocolates and pralines, and Silikomart 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.
