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
| 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 |
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