This single origin dark chocolate is made from rare cocoa beans from Madagascar giving it a fresh, acidic, sharp bouquet with red fruit notes.
In 1990, Valrhona created its 1st Grand Cru de Terroir, Manjari, to elevate the then relatively unfamiliar character of beans grown in Madagascar and it almost immediately became one of its great classics thanks to its tangy and fruity profile that is characteristic of Madagascan beans.
- Ganache Chocolate
- Ganache Patisserie
- Tablet Bar
- Ice Cream & Sorbets
- 64.5% cocoa
- 35% sugar
- 39.4% fat content
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
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)
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: Dec 10, 2023