“Wonderful for hand made chocolates. The feves are not really for fresh eating but once tempered it’s delicious! Berry, cocoa, citrus and some spice. Excellent.”
“This is lovely chocolate but feves aren't for cookie baking piece's unless you're going to chop up a bit. The shapes are larger than "discs", just a note for other first time buyers!”
“I used these to make chocolate covered cherries and a chocolate apple spice cake. The flavor is delicious and unique, and paired well in both projects.
As usual Valrhona tempered beautifully.”
“Initially ate these as a treat, not too little, not too large. But they melt so beautifully I dipped many strawberries for Valentine's Day. Everyone enjoyed!”
“This is my go to chocolate for most chocolate-based dessert and I'm glad I could get a 3kg bag from WWC. The chocolate came quickly and was well shipped.”
“I have used the Valrhona Manjari Madagascar 64% Couverture chopped in brownies for bursts of chocolate flavor and melted for a silky smooth coat on a fresh strawberry. An elegant chocolate with a nice, balanced flavor.”
“It’s the best chocolate in the world. I make my Marquise with it. Cost me $50, bit, it’s the best chocolate dessert I’ve ever had. It’s Simone Beck’s tour de force”
“This is a delicious chocolate. They melt easily into a creamy, smooth base. I used it to make chocolate ice cream and I must say it was so good— as did my friends!”
