Valrhona Grand Cru Dark Manjari 64% Beans
A single origin favorite
This single origin baking chocolate is made of a combination of Criollo and Trinitario cocoa beans from Madagascar. It’s easy to temper, and lends a beautiful richness to your chocolate desserts.
TASTING NOTES FROM THE CURATOR
The Valrhona Dark Manjari 64% Bean is a fresh and tangy single origin chocolate. It’s slightly acidic, with notes of red and dried fruit on the palate. It comes in feves, making it easy to weigh out, and quick to melt. It’s a beautifully balanced dark chocolate, not overly bitter, with only its fruity notes lending sweetness.
PREPARATION AND PAIRINGS
There are many things you can do with the Valrhona Dark Manjari 64% Bean. It is, after all, a favorite of professional chefs and home bakers alike. You can use it to make dark chocolate cookies, or mix it in with your brownies and mousses. It’s perfectly easy to melt and temper, and incredible to dip your strawberries in.
- Try your hand at baking a flourless chocolate cake. Serve it on a special occasion, and impress your guests.
- Prepare a round cake pan by greasing it and fitting parchment paper at the bottom. Preheat your oven to 375F.
- In a heat-proof bowl, place your Valrhona Dark Manjari 64% Bean and some butter. Heat on a double boiler until butter is melted, and chocolate feves are soft. Stir with a spatula until mixture is smooth.
- Add in sugar, salt, and vanilla extract. Stir until combined.
- Add in eggs, and stir until mixture is smooth. Add in Valrhona Cocoa Powder, and very gently stir. Do not over mix.
- Pour your batter into the cake pan, and bake for 25 minutes, until a thin crust has formed on top of the cake.
- Once done, let your cake cool on a wire rack for about 10 minutes, before taking it out of the cake pan. Let cake cool completely.
- At this point, you can make a ganache to cover it, or you can choose to sprinkle powdered sugar on top of your cake. Either works delectably.
- Serve with fresh Gariguette strawberries or raspberries. And, if preferred, whipped cream or ice cream.
Valrhona has been in partnership with Sociéte Millot, a cocoa plantation in Madagascar, for over 30 years. The chocolate manufacturer has exclusive rights to all the cocoa that comes from Millot. They further strengthened their professional relationship when, in 2016, Valrhona became a shareholder in Sociéte Millot. Together, they are developing improvements to sustainable and fair cocoa production.
Store your chocolate feves in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!