Other formats available
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.
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.
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
Evaluation based on the applications recommended by Valrhona for this product.
The official Valrhona curve for this chocolate.
50–55°C
28–29°C
31–32°C
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.
Ingredients officially recommended by Valrhona to enhance this chocolate.
The Valrhona products that perfectly complement this reference.
A creative idea by Patissland to showcase the unique profile of this reference.
Soft chocolate biscuit, whipped Manjari 64% ganache, raspberry-blackcurrant insert, mirror glaze. The chocolate's natural acidity pairs perfectly with tangy red fruits.
| 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) |
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.
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.
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.
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.
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.
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
