Valrhona - Iconic Chocolate
Manjari 64% Chocolate Beans
Valrhona’s Madagascar single-origin Grand Cru. Fruity, tangy, with signature red-fruit notes.
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 assessing the acidity of Madagascan cacao. A finish of roasted nuts balances its profile.
3 kg format — who is it for?
This 3 kg format is intended for experienced pastry chefs and workshops/professionals: a better price per kg than the 250 g format, ideal for regular use.
Technical specifications
64%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
2Aromatic profile
Major profile
fruity
Minor note
tangy
Signature
red fruits
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
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?
Required quantity525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow 10% extra for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.
5What is 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
Bain-marie or microwave in stages
2
Cooling
28–29 °C
Formation 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
8Chocolate companions
Valrhona products that perfectly complement this product.
9Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
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 sheet
| 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 reference |
| Fluidity | 3 drops out of 5 |
| Available sizes | 250g, 3kg |
| Storage | 18 months at 16–18°C, away 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 you choose: 250g, 1kg or 3kg?
250g to try it or make 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 better 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, moulding and all fine chocolate-making techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (moulding, coating, decoration): yes, tempering is essential for shine, snap and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
How many fèves are in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. A convenient 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 away from light and odours. Avoid the refrigerator (condensation causes bloom). Once the bag is resealed, it can be kept for 18 months.
Further information
Explore the Valrhona collection, chocolates and pralines, and chocolate moulds 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.
