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.
- Ganache Chocolate
- Ganache Patisserie
- Coating (Optimal)
- Tablet Bar
- Ice Cream & Sorbets
- 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
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)
Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
Inventory Last Updated: Jul 25, 2021