About Valrhona Manjari
By working hand-in-hand for more than 30 years with the 500 people who have formed the Millot plantation’s workforce, we have been able to honor Madagascar’s unique and powerful cocoa through our Manjari chocolate. We have strengthened our long-standing partnership over the years, to the point that Valrhona has now become a shareholder in the Millot Estate. As a result, we can share joint ambitions and formulate a long-term development plan.
Valrhona Manjari Ingredients
Valrhona Manjari’s main ingredient is 64% cocoa. Its composition is a min. 64% cocoa , 35% sugar and 39% fat. This product may contain traces of nuts. Recommended applications of Valrhona Manjari includes Coating, Moulding, Bars, Mousse, Cream mix & Ganache, Ice creams & sorbets. The best pairings for this product would be Blackcurrant, Cranberry, Raspberry , Sour cherry, Sarawak pepper, Sichuan pepper, Silim pepper and Muscovado sugar.
How to Store Valrhona Manjari
When storing Valrhona Manjari, ensure that it is placed in a cool and dry location that is not under direct sunlight such as a pantry or cupboard.
Origin of Valrhona Manjari
Andzavibe, Ambanja of Madagascar
At Essential Ingredients, we do our best to provide high quality couverture chocolates at a reasonable price in Malaysia so why not give Valrhona Manjari 64% a try?
