In northern Madagascar, the Sambirano River flows down from the plateaus into the valley and feeds a fertile floodplain. In this little piece of paradise, over which the trade winds blow, bringing the moisture needed to thrive, cocoa trees acclimatised to this so special region have been grown for decades.
In the 1980s, Valrhona explored the Indian Ocean with the desire to develop a new cocoa flavour. In 1990, Valrhona developed the single-origin chocolate Manjari. Thanks to its acidic and fruity profile, characteristic of cocoa beans from Madagascar, it quickly became one of Valrhona's great classics.
Temperature curve: Melting temperature: 50 - 55°C
Crystallisation temperature: 28 - 29°C
Working temperature: 31 - 32°C
In the 1980s, Valrhona explored the Indian Ocean with the desire to develop a new cocoa flavour. In 1990, Valrhona developed the single-origin chocolate Manjari. Thanks to its acidic and fruity profile, characteristic of cocoa beans from Madagascar, it quickly became one of Valrhona's great classics.
Temperature curve: Melting temperature: 50 - 55°C
Crystallisation temperature: 28 - 29°C
Working temperature: 31 - 32°C
Zutaten: Cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithins; natural vanilla extract. May contain traces of NUTS, SOY and MILK.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 2324 kJ / 560 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
39g
23g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
39g
36g
|
| Protein / Eiweiß | 7.6g |
| Salt / Salz | 0.01g |
Food company:
Valrhona
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