Crafted from rare single-origin cocoa beans grown in Madagascar's Sambirano Valley, Manjari 64% is one of Valrhona's most celebrated Grand Cru chocolates. Introduced in 1990, it helped redefine fine chocolate by showcasing the remarkable character of Malagasy cocoa. Bright, elegant, and unmistakably fruity, this premium couverture chocolate opens with vibrant notes of red berries and citrus before giving way to subtle roasted nut nuances and a refined cocoa finish. Its convenient pistole shape melts quickly and evenly, making it ideal for professional and home pastry applications alike.
Manjari's naturally fresh acidity makes it an exceptional choice for desserts featuring raspberries, strawberries, cherries, passion fruit, citrus, and other vibrant fruits. It also pairs beautifully with nuts, caramel, coffee, and warm spices, bringing complexity to ganaches, mousses, cakes, tarts, ice creams, molded chocolates, and glazes. Whether enjoyed on its own or incorporated into sophisticated pastry creations, Manjari delivers a distinctive flavor profile unlike any other dark chocolate.
Since 1922, Valrhona has crafted exceptional chocolate in Tain-l'Hermitage, France, earning a reputation as the "chocolate of chefs." A Certified B Corporation, the company combines nearly a century of chocolate-making expertise with an unwavering commitment to quality, innovation, and responsible sourcing, producing some of the world's most respected couverture chocolates for pastry professionals and discerning home bakers alike.