Celebrate with us as Valrhona Manjari turns 20!
The one that set the trend:
Twenty years ago, Valrhona introduced Manjari 64%
Pur (pure) Madagascar, the first in the line of Grand Cru chocolates which began the trend of varying percentage of cacao contents and the concept of terroir for chocolate.
The Grands Crus reflect the terroir of their origins, with the unique quality of the soil, climate, fermentation and drying methods which imparts a range of notes, hints, bouquets, and flavors to the chocolate as deliciously wide as the smile they produce. Manjari set the stage for a new step in the evolution of fine chocolate.
Pur Madagascar: Pitch-perfect pleasure from an island paradise located in the Indian Ocean
As the origin of the name implies (Manja means “good” in Malagasy and Manjari is Hindustani for “bouquet”), the island’s terroir imparts the freshness, sharp bouquet, a touch of acidity and notes of red fruits that make up the flavor profile of the Manjari 64% Pur Madagascar. In other words, it’s all good!
It began in the spellbinding island of Madagascar where, in his quest to find the best cacao growing terroir in the world, Valrhona bean expert Pierre Costet discovered that the amazing terroir and climate of the island paradise was an ideal place to cultivate and create cocoa. For decades, people have been cultivating Criollo and Trinitario cacao trees along the banks of the Sambirano River in the north of Madagascar.
Working and experimenting shoulder-to-shoulder with local plantations, Costet and his team perfected the process and conditions for fermenting and drying the cacao beans.
Manjari 64% Pur Madagascar
Flavors Profile: Fresh, acidic, sharp bouquet with red fruit notes
To help you bring out the very best of Manjari, our taste experts provide you with the keys to unlock all the secrets of this Grand Cru and offer you a range of ideas for different flavor combinations.
Tips for flavor associations
Discover the ingredients that make a perfect
match with Manjari!
• Fruits: Red and yellow fruits (raspberry, morello cherry,
cranberry, blackcurrant etc.)
• Spices: Fruity peppers (Szechwan, Sarawak and Silim)
• Aromas: Muscovado
Flowers, herbs: Orange blossom, Earl Grey tea...
How should it be tasted?
Inhale the fragrance of a piece of Manjari chocolate to fill your senses with its bouquet of aromas.
Allow a small piece and to melt on your tongue and let the flavors radiate on your palate.
What do you sense?
Does a fresh and acid intensity strike you right from the very first moment you put it in your mouth, and continue to pleasantly linger?
Is it rapidly mingling with a wave of aromas of red fruits?
Does the final flavor layer reveal the warmer and more delicate notes of toasted almonds and hazelnuts?
Manjari 64% - Wine Pairing
Here is a versatile chocolate that goes equally wellwith both white and red wines.
Manjari’s fresh, fruity notes pair particularly well with a fruity, high acidity of Sauvignon Blanc from either California or New Zealand.The citrus flavors really stand out here.
One can also opt for the dessert style Rieslings from Washington State or Germany.For reds, go with a strong spicy Californian Zinfandel to soften the acidity of the chocolate, a truly great combination.
Manjari 64% Products
An original chocolate bar:
• A square bar (4.3 x 4.3 in.) conveys a premium status
• A thinner bar to enhance aromas during tasting
• Asymmetrical “breaking lines” to be innovating
• Subtle and elegant design
Fresh & Acidulous
A subtle alliance of the fruity and tangy notes of Manjari with the citrus sweetness of orange comfit.
Discover and experience the aromatic palette of Valrhona chocolate with the Degustation Grand Crus tasting squares Gift Box. The box includes a Valrhona Tasting Wheel, a tool that helps lovers of fine chocolates enjoy our Grands Crus chocolates.
6 flavors: Manjari 64%, Taïnori 64%, Caraïbe 66%, Guanaja 70%, Alpaco 66% and Abinao 85%
Grands Crus Chocolates: made from the harmonious blending of cocoa beans from plantations with exceptional terroirs and chosen for their particular flavor characteristics.