Ph.Ds of FOOD

Singapore Food Blog

Valrhona Chocolates – Les Grand Cru

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Valrhona Chocolates

(from left to right) Manjari; Caraibe; Guanaja

Valrhona Chocolates – one of the most well-known French gourmet chocolates. Recently, we had a chance to try 3 of its more popular flavours – Manjari, Caraibe and Guanaja.

Manjari 64% Cacao: The rich soils of the Sambirano River valley encourages the release of acidic notes of red berries and dried fruit. These aromas are unique to the Trinitario, a tree not commonly found on the northern side of Madagascar (description on the packaging).
True enough, the Manjari had a strong tangy and fruity taste which lingered in our mouths.

Caraibe 66% Cacao: For generations, cacao trees have been grown in the shade of banana trees in the Carribean, on rich clay loam soils often referred to as “chocolate lands”. A unique blend of Trinitario beans gives Caraibe its exceptionally long nose and sweet aromas of dried fruits.
We couldn’t really detect any aromas of dried fruits. Texture wise, it was smooth and velvety.

Guanaja 70% Cacao: Named after the now-famous Caribbean island where Christopher Columbus landed in 1502, Guanaja offers a completely original blend of cocoas, with subtle Criollos, and powerful fragrant Trinitarios and Forasteros. This Grand Cru has a high cocoa content and is surprisingly bitter, but the range is full of warm notes. The recipe, of course, remains a closely guarded secret.
Out of the 3 we tried, Guanaja is indeed the most bitter. But the bitterness is not something that you would cringe at, but rather, you would be able to truly appeciate the fine quality of Valrhona chocolates.


Written by foodphd

March 9, 2011 at 9:59 pm

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  1. […] taste of Sarotti’s mini collection are seemingly similar to single-origin chocolates, but we are still unsure if they really are made from cocoa beans from the same plantation. At a […]

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