Valrona Manjari Dark Chocolate-64%

Demarquette Pure Wild 68% Dark Chocolate From Bolivia  

I came across a little development in some pastries questions.. Just throwing it out there to whoever may have the recipe.. down or Can easily snap one up and tell me how and give me any ideas or recipes using Bolivia and Valrhona Manjari Dark Chocolate I really enjoy Dark chocolate with just melted down and folding almonds in and putting them in the freezer just how my mom does it ..It I have alot available for use in the future and would like to see some really top of the line Recipes.. So today I used the Bolivia chocolate to make - Bouchon by Thomas Keller -Velvety chocolate terrine didn’t work so I was wondering why it broke every time I add the powder sugar .. SO, I am trying to figure out with kind of changes I have to do to get the same texture as using Valrhona Manjari .. Well I did alittle copy and pasting jazzing up Crap.. and this is what I found.. So I will be working on this recipe so let me.. Know what yap got.. Thanks..

Chocolate Terrine

Valrhona Manjari Dark Chocolate - 64% Cacao

Product DescriptionValrhona Grand Cru Manjari is an extraordinary bittersweet couverture chocolate made from a blend of the best Trinitarios cocoa beans from Madagascar. With a 64% cocoa content, Valrhona's Manjari is perfect for the bittersweet chocolate needs for home pastry chefs and professionals alike - it is the perfect compromise between the ultra dark bittersweet chocolate couvertures with 70% cocoa content and the often too sweet dark chocolate couvertures with less than 60% cocoa content. Manjari also has a higher than typical amount of cocoa butter to give your desserts and truffles a silky mouth finish. With the sweetness of the tropics, Manjari has an intense chocolate taste, sustained fullness with hints of dried fruit and grilled almonds with a woody base. It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona "feves" are small oval disks that are easier to work with than large industrial size block. Valrhona in Tain l'Hermitage is considered by most pastry chefs and chocolatiers as the premier chocolate company in the world. Their focus is solely on their chocolate, and to ensure the highest quality, and optimum flavor, they grow their own cocoa beans, their own cane sugar, and their own vanilla on plantations all around the world - now that's quality control. Valrhona has finally begun to offer its professional products, cocoa and couvertures, packaged for the home pastry enthusiast, a palette of subtle flavors, to create and elaborate delicious chocolate preparations. Manjari is a couverture with 64% cocoa content (with 35% Sugar and 40.5% cocoa butter). It is a blend of Criollo and Trinitario cocoa beans from Madagascar. It has a characteristic, fresh, slightly acid chocolate taste, with intense hints of red fruits, and it would be perfect in most pastry applications calling for bittersweet couverture. It is especially good for fillings, and for pouring, dipping, and molding.\
Araguani Feves 72% Dark Chocolate

(1g less fat)

Noir 12.5 G Piece (1/8 Bar)

(7g less fat)

Grand Cru Noir Manjari

(4g less fat)

Nutrition Facts

Serving Size: 1/2 bar (35g)

Amount per Serving

Calories 180 Calories from Fat 117

% Daily Value

Total Fat 13g 20%

Saturated Fat 8g 40%

Sodium 4mg 0%

Total Carbohydrate 19g 6%

Dietary Fiber 5g 20%

Sugars 13g

Protein 3g 6%

Est. Percent of Calories from:

Fat 65.0% Carbs 42.2%

Protein 6.7%

Demarquette Pure Wild 68% Dark Chocolate From Bolivia

There may not be many flavours competing for your attention as other bars might, but this bar just gives you fantastic chocolate hit as you might expect a caffeine rush from an espresso coffee.A slight acidic aroma exudes from the chocolate, but it’s soft and delicate and is replicate with the texture. It reminds me of a meadow of sweet pea in summer’s breeze. There’s nothing heroic, matcho or pretentious about this bar. It’s bar that is confident in itself. It doesn’t need trowel and a bag of expensive makeup. It is naturally gorgeous.
This natural, unadulterated simplicity of flavour comes from the fact that it’s the first chocolate of the modern era to be made with wild and undeveloped cocoa trees. There’s no mass produced, factory-line processed, intensive harvesting of these cocoa pods. And it tastes better for it.

The negative aspect of this bar, and all of their bars of this ilk is that there’s no nutritional information. The packaging states that it’s a 68% bar made with pure Bolivian cocoa, but there’s no information regarding suitability for vegetarians, vegans or for people with nut, or other allergies. I can’t see any information regarding the use of soya lecithin that might be useful.

But that’s all meaningless if you’re like me, you just love the taste of real chocolate well made. And that’s exactly what this bar is. I just wished the other bar I bought wasn’t the 64% Mexico, but the much darker 80% Uganda so I can get a feel for the more intense end of the Demarquette range. 
 

Ok,  Love to see what will come up thanks again ..
 Also remember dont eat dark chocolate Before bed you will have bad dreams.. Take my word or try it !