Thanks to its sourcing team, Chocolaterie Valrhona has had a presence in Madagascar since 1986, and it has maintained a long-lasting partnership with Millot, allowing both companies to work together to improve production processes. With help from sourcing staff, planters and R&D teams, these improvements have covered everything from cocoa farming techniques (such as trimming and pruning) to fermentation and drying. Manjari was Valrhona’s first Grand Cru de Terroir. It was produced in 1990 using cocoa from a single source, four years after the partnership with Millot began. It took all this time to perfect the recipe and precise set of specifications for preparing the cocoa so it would retain all the aromatics which make this Madagascan produce unique.