Dark Baking Chocolate Manjari 64% - 8.8oz

Dark Chocolate for Baking Manjari 64% - 8.8oz

Discover the Manjari 64% dark chocolate, pure Madagascar, from the Millot estate, with whom Maison Valrhona has been collaborating for over 30 years. This great dark chocolate reveals fresh, fruity and tangy notes of red fruits.

The origins of Manjari 64% baking chocolate

Welcome to Madagascar, more precisely to Domaine Millot where Valrhona cocoa producers have cultivated a high-quality cocoa that has now become one of the brand's great classics. After more than 30 years of collaboration, this Manjari dark pastry chocolate was born in 1990. It also highlights the power and typicality of Malagasy cocoa. Let yourself be transported to the famous "island of perfumes" to taste these feves with a unique taste and notes of tangy and fleshy red fruits!

Directions for use of Manjari 64% baking chocolate

This baking chocolate has become a reference for chefs thanks to its rare quality and ease of use. In addition, these feves are dosed and melted to perfection, which will allow you to make your preparations in the most optimal way. The fluidity of this superb chocolate offers a multitude of applications in recipes. For the manufacture of tablets, moldings, coatings and also for the preparation of creamy and tasty ganaches and mousses. This creaminess will be perfect for the production of ice creams and sorbets. Here are some tips for use for tempering: melt at 131-136°F, crystallize at 82-84°F, work at 88-90°F.

A quality chocolate, symbol of a committed brand

Are you a gourmet? Then you will appreciate this exceptional dark chocolate with French know-how. In addition, the feves used come from a fairer cocoa sector in which Valrhona has built a long-term partnership with the Millot plantation in Madagascar. Labeled B Corp in 2020, the company also fights sustainably against climate change and the preservation of our planet.