Sometimes you bake to impress. Sometimes you bake to inspire. Sometimes you bake to surprise and delight. It's times like these you bake with nothing less than the world's best chocolate, made with the world's best cocoa beans. In this case, that means Manjari dark chocolate, an essential ingredient for mousses, pastry fillings, icings, sorbets, glazes and more. Made with beans harvested from the colorful riverbanks of Madagascar,
Manjari chocolate exudes an enchanting aroma of red berries and citrus, and with 64% cacao, it’s dark but not too dark, so even milk-lovers relish its distinctively fruity flavors.
None of that would count for much if you couldn't cook it easily, which is why Manjari comes in oval-shaped baking coins instead of rectangular blocks. Better still, they're packaged in a re-sealable bag, so anything you don't use can be saved for later. The bag also includes instructions to properly temper the mixture so that it stays firm at room temperature. Whether you’re a professional chef or you simply enjoy home-baking, this chocolate is the perfect ingredient for your sweets and desserts.
You can thank French chocolate manufacturer, Valrhona, for providing us with cutting-edge chocolates like Manjari. Founded in 1922, in a small commune some 40 miles south of Lyon, Valrhona is now one of the world’s leading specialists in luxury chocolate, and its expert chefs have even established several Écoles du Grand Chocolat across the world. When Michelin-starred restaurants need chocolate, these are the masters they turn to.
Their Grand Cru de Terroir collection is a series of internationally-derived chocolates, each one distinctive, exotic, and authentic in its creation. The culinary sorcerers of Valrhona have ensured that each chocolate captures the essence of its country of origin, while utilising nothing less than the world's finest cocoa beans.
If you enjoy Manjari Grand Cru, be sure to try out Valrhona's other luxury chocolate products:
Equatoriale Noire - 55% cacao, dark chocolate couverture, a perfectly balanced compromise between bitter and sweet.
Caraibe - 66% cacao, Caribbean dark baking chocolate imbued with the tang of dried fruits, almonds and windswept trees.
Tanariva Lactee - 33% cacao, vanilla and citrus tinged milk couverture chocolate, perfect for sweets and desserts.
Jivara Lactee - 40% cacao, milk chocolate couverture made with vanilla-and-malt-tinted cacao from Ecuador.
Ivoire - 35% cacao, white chocolate couverture, superb for making fudge, fondue, frosting and white chocolate cookies.
Cocoa Powder - Dutch, unsweetened, 100% cocoa powder great for deliciously thick hot chocolate or dessert ingredients.
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