Manjari chocolate is a premium single-origin dark chocolate known for its vibrant and fruity flavour profile.
It is crafted by Valrhona, one of the world’s renowned French chocolate makers, using cocoa beans sourced from Madagascar.
The name “Manjari” means “blossom” or “flower” in the Malagasy language, symbolising the unique floral and tangy characteristics of this chocolate.
Manjari Chocolate Flavour Profile
Manjari chocolate typically has:
- A cacao content of 64% (though variations exist)
- Bright, fruity notes such as red berries, citrus, and a hint of tartness
- A subtle balance of sweetness and acidity, making it ideal for both tasting and baking.
These distinct flavours come from the rich volcanic soils and favourable climate of Madagascar, which produces cocoa beans with naturally complex notes.
What Makes Manjari Chocolate Unique?
- Single-Origin Quality – The cocoa beans are exclusively sourced from Madagascar, giving the chocolate a consistent and identifiable flavour.
- Fine-Flavor Cacao – The cocoa beans used are of high-quality varieties, often Criollo or Trinitario, which are prized for their nuanced taste.
- Minimal Additives – Manjari chocolate focuses on the purity of flavour, using few additional ingredients besides cocoa mass, cocoa butter, and a small amount of sugar.
How is Manjari Chocolate Used?
Manjari chocolate is versatile and can be used in a variety of culinary applications, including:
- Chocolate desserts like mousses, tarts, and cakes
- Ganache for truffles and fillings
- Chocolate pairings with red wine or fruity whiskies
- Bars or tasting squares for premium chocolate experiences
Its balanced tart and fruity taste make it a favourite among pastry chefs and chocolate enthusiasts worldwide.
Manjari Chocolate vs. Regular Dark Chocolate
While regular dark chocolate may have a broad or neutral flavour profile, Manjari chocolate stands out for its distinctive, fruity notes.
Many standard dark chocolates use a blend of cocoa beans from various origins, which can result in more muted or generic flavours.
In contrast, Manjari’s single-origin approach preserves the terroir-driven complexity of Madagascar’s cocoa.
Pairing Suggestions
Due to its fruity undertones, Manjari chocolate pairs beautifully with:
- Red wines like Pinot Noir or Zinfandel
- Whiskeys with lighter, fruity notes
- Citrus desserts and berry-based sauces
- Soft cheeses such as goat’s cheese or brie
For chocolate lovers, Manjari provides an elevated tasting experience, blending bold cocoa richness with vibrant fruitiness. It’s a favourite for those who appreciate the artistry of fine chocolate-making.
Manjari chocolate perfectly embodies Valrhona’s commitment to quality, sustainability, and flavour innovation.
Whether enjoyed on its own or incorporated into desserts, it’s a treat for any chocolate connoisseur!
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