Valrhona – Iconic Chocolate
Manjari 64% Chocolate Beans
Valrhona's Madagascar single-origin Grand Cru. Fruity, tangy, signature red fruits.
Manjari 64% is a Madagascar single-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-fruit notes. Manjari is a reference among enthusiasts for the acidity scales of Malagasy cocoa. A finish of roasted nuts balances its profile.
250g size — who is it for?
This 250g bag is the discovery size, ideal for an occasional dessert. For regular use, the 3kg size offers a much better price per kg.
Technical specifications
64%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
2Aromatic profile
Primary profile
fruity
Minor note
tangy
Signature
red fruits
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
3Cocoa origin
Country
Madagascar
Region / Terroir
Ambanja District (Millot Estate)
Cocoa 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 can you use it for?
Evaluation based on 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
Double boiler or microwave in stages
2
Cooling
28–29°C
Crystallization of the right crystals
3
Working
31–32°C
Ideal molding temperature
Tip: To simplify things, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34–35°C. Fast, reliable tempering 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 perfect companions
The Valrhona products that perfectly complement this reference.
9Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this reference.
Manjari 64% red fruit entremets
InspirationSoft chocolate biscuit, whipped Manjari 64% ganache, raspberry-blackcurrant insert, mirror glaze. The chocolate's natural acidity pairs perfectly with tangy red fruits.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | Minimum 64% |
| Origin | Madagascar |
| Region | Ambanja District (Millot Estate) |
| Cacao variety | Trinitario |
| Valrhona creation | 1990 |
| Status | Iconic Valrhona reference |
| Fluidity | 3 drops out of 5 |
| Available formats | 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 format should I choose: 250g, 1kg, or 3kg?
250g to try it or for an occasional dessert. 1kg for a regular home pastry chef (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 coating, molding, and all fine chocolate-making techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decorating): 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 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). When stored in a resealed bag, keeps for 18 months.
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.
