The Chocolate Traveller Magazine

#1 Lady Jane

July 15, 2006 11:10

I have been baking with the Valrhona Manjari for some years as it was one of the first, and best, chocolates recommended for a decent dessert or chocolate cake. I tend to sometimes now buy Amedei for its increased cocoa content as 70% is ususally recommended but this will always be a classic for me.

#2 Pierre

August 1, 2006 10:13

I use Valrhona manjari chocolate for many years in cakes as it is good consistency to work with. Valrhona make some of the finest couverture and many big restaurants use this. I have to try Amedei couvertures also.

#3 Louise

August 16, 2006 09:29

The Valrhona Manjari is a classic couverture chocolate used in all kinds of baking and chocolate desserts. Most chefs would know of Valrhona and its quality but in the last couple of years Valrhona couverture is not as prominent due to the likes of Amedei and Michel Cluizel entering the fine chocolate market here in the UK. Valrhona is also often mentioned in many recipes as a benchmark for quality chocolate - it was the only fine chocolate available at one point. The Manjari is possibly the most used due to its 64% cocoa content, not too bitter or sweet for most peoples tastes. Valrhona Manjari is due to be released as a 100g bar also soon. At long last Valrhona!

#4 Jenny

August 22, 2006 16:29

Valrhona manjari chocolate I agree is a classic, I wonder why Valrhona have taken so long to release the 100g bar which I see is going to be available here first? Anyway, the manjari couverture is a lovely, fruity chocolate and I find melts really well for chocolate making which is why Valrhona have made such a name for themselves with pastry chefs and the like.

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