Valrhona Tanariva 33% - Origin: Madagaskar
Since 1922, VALRHONA's has been dedicated to producing exceptional chocolate with traditional know-how. Valrhona chocolate is known as the Rolls Royce of the chocolate world.
Made in France.
Temperature curve:
Melting temperature: 45 - 48°C
Crystallisation temperature: 26 - 27°C
Working temperature: 28 - 29°C
1 Unit of 200g
Cocoa: min. 33%
Cocoa butter: min. 36%
Best before: 30.11.2027
