MANJARI 64% Tasting Bar

Valrhona MANJARI 64%

Ingredients:

• Cocoa Beans From Madagascar
• Sugar
• Cocoa Butter
• Emulsifier: sunflower lecithin
• Natural Vanilla Extract

Bake with MANJARI 64%:

• CUSTARD-BASED CHOCOLATE MOUSSE
  

Wine Pairings

Here is a versatile pairing chocolate that works with both white and red wines. Manjari’s fresh, fruity notes pair well with a fruity, high acid Sauvignon Blanc from either California or New Zealand. The citrus flavors really shine 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; great combination.

Beer Pairings

Orange peel, citrus zest and clove add a mid-palate zing to this chocolate, with almond and mocha undertones. A perfect pairing to complement these lively fruit flavors and the moderate texture of the chocolate is a Tangerine Wheat (Domestic) made with all natural ingredients and with enough substance to match the weight of the chocolate. For a slightly different style of beer, an Apricot Lambic, produced by spontaneous fermentation with indigenous yesats, would again highlight the sweet, tangy fruit of the chocolate and offer a more rustic, earthier taste on the palate.