Valrhona - Iconic Chocolate
Manjari 64% Chocolate Beans
The Valrhona Grand Cru single origin Madagascar. Fruity, tart, signature red fruits.
Manjari 64% is a Grand Cru single origin Madagascar, from Domaine Millot in the Ambanja district. Created in 1990 after more than 30 years of collaboration between Valrhona and the plantation, it has become a reference for its bright acidity and red fruit notes. Manjari is favored by connoisseurs as a benchmark on the acidity scales of Malagasy cocoa. A finish of roasted dried fruits balances its profile.
1Choose the right size
Compare sizes: price per kilo, savings made, and recommended use. The largest size always offers the best price per kg.
250g
Discovery, 1 to 3 desserts
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3kg
Experienced pastry chef, 15 to 30 desserts
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Technical characteristics
64%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
2Aromatic profile
Major profile
fruity
Minor note
tart
Signature
red fruits
Official Valrhona sensory profile, rated on 5 axes.
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?
Required quantity525 g
Recommended size1 bag of 1kg
Tempering margin (10%)578 g
Advice: Always plan 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always more advantageous.
5For what use?
Evaluation according to the applications recommended by Valrhona for this reference.
Ganaches★★★★★
Mousses★★★★★
Molded candies★★★★★
Bars★★★★★
Coatings★★★★★
Ice creams & sorbets★★★★★
6Tempering curve
The official Valrhona curve for this chocolate.
1
Melting
50 - 55 °C
Bain-marie or microwave in stages
2
Cooling
28 - 29 °C
Crystallization of the right crystals
3
Work
31 - 32 °C
Ideal molding temperature
Tip: To simplify, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C. Fast and reliable tempering favored by professionals.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
blackcurrant
raspberry
Morello cherries
Sichuan pepper
muscovado sugar
citrus fruits
8Partners of this chocolate
Valrhona products that perfectly complement this reference.
9Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Red fruit entremets Manjari 64%
InspirationSoft chocolate biscuit, Manjari 64% whipped ganache, raspberry-blackcurrant insert, mirror glaze. The natural acidity of the chocolate perfectly complements the tart red fruits.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Single Origin |
| Type | Dark |
| Cocoa content | Minimum 64% |
| Origin | Madagascar |
| Region | Ambanja District (Millot Estate) |
| Cocoa variety | Trinitario |
| Valrhona creation | 1990 |
| Status | Iconic Valrhona reference |
| Fluidity | 3 drops out of 5 |
| Available sizes | 250g, 3kg |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk (depending on reference). Possible presence of nuts, soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Which size to choose: 250g, 1kg, or 3kg?
250g to discover or for an occasional dessert. 1kg for a regular amateur pastry chef (5-15 desserts). 3kg or more for workshops and professional uses: the price per kg is significantly better in large formats.
What is couverture chocolate?
A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is enough.
How many beans in 100g?
About 35 to 40 Valrhona beans per 100g. Convenient size for dosing by the gram without weighing once you are used to it.
How to store Valrhona chocolate?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life 18 months.
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.
