% of main ingredient
56% of Cocoa
In the northern part of Madagascar, the Sambirano River flows down from the highlands creating a fertile alluvial plain. Trade winds cross over this little slice of heaven bringing the moisture the cacao trees need for optimum growth. Perfectly acclimated to these unique growing conditions, the trees have been farmed here for decades. In the 1980s, Valrhona began exploring the Indian Ocean to develop a new cocoa taste. In 1990, Valrhona created its 1st Grand Cru de Terroir, MANJARI, to elevate the then relatively unfamiliar character of beans grown in Madagascar and it almost immediately became one of its great classics thanks to its tangy and fruity profile that is characteristic of Madagascan beans.
56% of Cocoa
Sugar 42%, Fat 38%
Tablette 85g - 12368
Contact your distributor to check the availability in your country.
Milky & Cocoa-Rich: Thanks to its high cocoa content, Bahibé adds intense cocoa notes to its gentle milky flavor, with nutty hues, fruity acidity and a slightly bitter edge
Powerful & Tannin-Rich: Abinao's very high cocoa content makes this a consistently bitter chocolate with flavorsome tannins and a pure taste of raw beans
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