In the 1980s, Valrhona explored the Indian Ocean with the desire to develop a new cocoa flavour. To best express the characteristics of the beans grown in Madagascar, which were little known at the time, Valrhona developed Manjari in 1990, the first "Grand Cru de Terroir" chocolate, which quickly became one of Valrhona's great classics thanks to its acidic and fruity profile, characteristic of cocoa beans from Madagascar.
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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