Named for the Madagascan capital Antananarivo, Tanariva 33% is a unique couverture that combines all the characteristics of the terroir with a creamy, indulgent flavour and soft caramel notes. Made with beans sourced from the Millot plantation—the same plantation where Valrhona’s Manjari 64% originates from—the acidity is perfectly balanced by the milk, with just a hint of red fruits coming through. 

Valrhona has had a relationship with Millot for over 30 years; having first created Manjari 64% back in 1990, followed by Tanariva 33% in 2002, and since 2016 being shareholders in the Société Millot. The plantation uses traditional cacao farming techniques and agroforestry to preserve the unique terroir and enable chemical-free farming. The result is quality cocoa that boasts all the flavour and character of Madagascar and celebrates the true heritage of cacao farming. 

Tanariva 33% is an incredibly moreish milk chocolate that pairs well with caramel, vanilla and coffee to bring out the creamy notes, or with sharp fruits such as raspberry, grapefruit and orange to cut through the indulgent sweetness.