Valrhona

Manjari 64% dark chocolate couverture

Manjari 64% dark chocolate couverture . Fruity and sour Grand Cru couverture from Trinitario cocoa with a nutty finish.

This Madagascar couverture belongs to the Grand Cru de terroir, i.e. only cocoa beans from a certain region are used. In the north of the island of Madagascar, the Sambirano flows from the plateaus into the fertile valleys of the island. Cocoa trees of the varieties Criollo and Trinitario have been growing there for decades red fruits and dried fruits.

It is ideally suited for all confectionery and patisserie work. A noble couverture for high demands.
It is suitable for baking, for praline molds and fillings, chocolate coatings and decorations, mousse and ganache, ice cream and sauces.
It is thanks to the drop size ideal for melting in portions / portioning.

Temperature curve:
Melting temperature: 50/55 ° C; Crystallization temperature: 28/29 ° C; Working temperature: 31/32 ° C