Pre-order only. ETA within 1 week after confirming availability.
Cocoa beans from Madagascar give Tanariva 33% its balanced acidity smoothed with distinctive milk and caramel notes.
Manjari was such a hit that in 2002 Valrhona decided to make their first single origin milk chocolate: Tanariva, Single Origin Madagascar. Since 2016, Valrhona has been shareholders in their long-standing partner Domaine Millot, which has enabled them to share common ambitions and build a long-term development plan. Valrhona came up with a name with a distinctive Madagascan sound, as “Tanariva” is short for “Antananarivo”, the country’s capital.
Cacao trees have been cultivated in this utterly unique terroir for decades in the north of Madagascar, swept by the trade winds that bring all the moisture they need to develop. It was in the district of Ambanja, on either bank of the Sambirano River, that the first cacao trees were introduced to Madagascar in about 1900 and it is there that Tanariva is now grown. Looking after the environment is a key priority on the plantation. Water is carefully preserved, and the soil is nourished with natural fertilizers. Zebus take care of work usually done with tractors.
Tanariva Lactée is an intensely smooth milk chocolate with soft caramel notes. Its sunlit flavor captures the joy of resting on the banks of the Sambirano River.
Recommended Applications:
- Ganache Chocolate
- Ganache Patisserie
- Coating (Optimal)
- Moulding
- Mousse
- Tablet Bar
- Ice Cream & Sorbets
Suggested Pairings:
Grapefruit / Mandarin / Orange / Raspberry / Coffee / Star anise / Vanilla / Salted butter caramel
Composition:
- 33% cocoa
- 38% sugar
- 35.5% fat content
- 28% milk
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
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Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.
Since 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future. The B CORP movement has been promoting strong values of change throughout the world to make companies "a force for good" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.
