Pre-order only. ETA within 1 week after confirming availability.
On the island of Madagascar born cocoas of varieties Trinitario and Criollo. The Malagasy producers excel in the art of the beans' fermentation. Valrhona's Tanariva reveals a balance of acidulated flavours, softened by pronounced milky caramel notes.
Recommended Applications:
- Ganache Chocolate
- Ganache Patisserie
- Coating (Optimal)
- Moulding
- Mousse
- Tablet Bar
- Ice Cream & Sorbets
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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At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.
Inventory Last Updated: Apr 17, 2024
