Discovery Box Madagascar

Let’s celebrate the 30years of Manjari with the Discovery box

This year, we celebrate the 30 YEARS OF our first Grand Cru de Terroir from Madagascar MANJARI. This anniversary is also the opportunity to celebrate the long-term partnership with the Millot Plantation. With the current context of social distancing and limited gathering, Valrhona and L’Ecole created the first Discovery Box, a new alternative offering the full experience of a traditional demo in a box. The gems of Madagacar are highlighted with 4 special creations from L’Ecole showcasing Manjari, Tanariva, Inspiration and Norohy Vanilla

30years of partnership with Millot

The presence of Valrhona in Madagascar started in 1986 and led to the launch four years later of Manjari, the first Grand Cru de Terroir produced with cocoa from a single source. Throughout the years, the relationship strengthened and lead to the creation of exceptional couvertures such as Tanariva, Itakuja and Amatika – our new vegan milk couverture

Having long term partnership is key commitment to respect best social and environment practices,

between producers and Valrhona. This partnership allows us to invest in several projects improving the living conditions amongst producer communities such as houses renovation and construction of healthcare center. The support also involves the cocoa producing facilities and plantation with the improvement of production technics and promotion of the agroforestry.


Going further with strong commitment  

As daily driver, we are aiming to have a positive impact in the gastronomy and cocoa sector by bringing together cocoa producers, pastry professionals and chocolate lovers. This commitment is also reflected by the company mission: “Together, good becomes better”


The continuous efforts were recognized by the B Corp certification, earned in February 2020. This certification is an external recognition of our engagement, focusing on the promotion of fairness, environmental responsibility, and ethical business practices.


Two new gems with Amatika and the Norohy Vanilla


Officially launch at the endof 2020, Valrhona creates the 1st Vegan Grand Cru born at the heart of Madagascar cocoa plantations called Amatika. A 46% chocolate couverture combining the sweetness and smoothness of almond with the aromatic power of pure cocoa from the Red Island.


The seek of providing the highest quality ingredients to pastry Chefs was the starting point of the partnership with a new vanilla Brand, Norohy. Result of the union between the vanilla producers’ association Trimeta Agro Food and Valrhona, Norohy is committed to making the world of vanilla more virtuous and has chosen to supply fine, organic and traceable vanilla beans, from the regions of Mananara and Maroantsetra in Madagascar, the modern cradle of Vanilla. The vanilla is transformed according to Ecocert requirement specification, following the organic vanilla criteria and in an ethical work environment.

Time for tasting


The Discovery Box contains 3 tasting tins created by L’Ecole – taste being a fundamental element for pastry. Becoming an increasing trend with the current context and tackling logistic issue, L’Ecole decided to offer innovative ideas for creating travel cakes – more convenient option but without comprising the taste.

The first recipe is a moist Manjari chocolate cake with little touch of acidity brought by the candied lemon. The main innovation is the ET beans (for Ecole Tokyo Bean), a new crunchy nibbling made to look alike sundried cocoa bean, made from pita dough and coated with a baked glaze. This can be as much as a decoration than as for simple nibbling or as petit four in restaurants.

The second tin showcases the Inspiration Paste, a new technic based on the traditional Japanese Wagashi ones. The creation combines the fragrances of Inspiration couverture, ganache and sable textures. The final result is a paste which is less sensitive to the heat or humidity, and also less sweet than a traditional “Pate de fruit”.

Finally, the Norohy vanilla is brought under the spotlight in the third tin. This recipe combines the strong fragrances of Vanilla, with the sharp taste and acidity of Raspberry, and Raspberry vinegar. A very light sponge texture based on large proportion of egg white compare to traditional travel cake. This cake is paired with the light crumbliness of sable and the Inspiration paste.