Every chef worth her sugar needs a baking chocolate she can rely on. This means chocolate made with the finest cocoa, which grows only in a select few elusive regions. One such region is the Sambarino Valley, known as “the green gold of Madagascar.” Here, Malagasy producers cultivate and ferment cocoa beans in a tropical climate rich in flavors. Madagascan cocoa is famous for its subtle citrus aftertaste, a remnant of the French colonial days when the region was covered in fruit plantations. As a consequence, Tanariva Lactée is slightly acidic, but this is softened with the addition of milk and vanilla. Best of all, it’s been gently caramelized, making it ideal for those with a sweet tooth. Expect deep and lasting sweet notes, kept well in check by a creamy and nutty body.
This baking chocolate comes in oval-shaped feves, which you'll find easier to cook than cumbersome blocks. Better still, they're packaged in a re-sealable bag, so any unused feves can be saved for later without losing flavor. The bag also includes instructions to properly temper the mixture so that it stays firm at room temperature. Now you can use it for a variety of sweet treats, pastries and desserts, ranging from chocolate chip cookies to ganache to mousse.
You can thank French chocolate manufacturer, Valrhona, for this wonderful gift. Founded in 1922, in a small commune some 40 miles south of Lyon, Valrhona is now one of the world’s leading specialists in luxury chocolate, and its expert chefs have even established several Écoles du Grand Chocolat across the world. When Michelin-starred restaurants need chocolate, these are the masters they turn to.
Their Grand Cru de Terroir collection is a series of internationally-derived chocolates, each one distinctive, exotic, and authentic in its creation. The culinary sorcerers of Valrhona have ensured that each chocolate captures the essence of its country of origin, while utilising nothing less than the world's finest cocoa beans.